Espresso Toffee
6 ingredients
1 steps
Ingredients
- 1/2 cup espresso beans, coarsely crushed
- 1 cup butter
- 1 cup white sugar (or vanilla sugar)
- 3 tablespoons very hot water
- 1 tablespoon light corn syrup
- 3 ounces 74% - 91% dark chocolate (Theo's Madagascar is best)
Directions
-
1["Crush espresso beans with a mortar and pestle. You don't want any to be whole, but be careful not to grind to a powder or the toffee will become sandy. Chill in freezer about 1/2 hour before using.", "Grease a sided cookie sheet about 10.5\" x 15.5\"" with butter.""
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