If you haven't made Orangette's Coffee Toffee - DO IT! She calls it crack, me too!

C

cactussue

Well-known member
This stuff is so addictive it's insane.

I probably would simplify next time with the chocolate. Recipe calls for 4 1/2 oz. bittersweet and white chocolate to be placed over the coffee toffee mixture - you let it melt and spread around.

I probably would skip my expensive valhrona chocolates and just use chocolate chips. The chocolate is definitely second fiddle to the coffee mixture.

I also used a brand new espresso container I had ordered from King Arthur, really good stuff.

Make it for the holidays - it's easy and, more importantly, delicious!

http://orangette.blogspot.com/2004/12/with-my-own-two-hands.html

 
To quote her: "but anything that requires a candy thermometer seems daunting"

It may just be me, but anything that requires a candy thermometer seems daunting—and that’s even before taking into consideration the boiling, roiling, burbling sugar, something between molten lava and a swamp in a horror movie.

(quoted from the link posted with recipe.)

Amen sister.

Of course, I DO have the KA espresso powder just sitting in the cupboard...

(Oh dear, I see the flesh is weakening.)

 
I will most likely try this. I can't resist the combo of chocolate, coffee and caramelized sugar...

...but I would probably leave out the cinnamon.

Just personal preference,

Michael

 
This toffee is excellent and is the basis for the bacon toffee I make. The thermometer

just ensures success.

Be careful with that molten toffee lava...I got a bit stuck to the tip of my finger (spontaneously touched it for some reason) and I received one of the nastiest burns I've ever had. My fingerpint is finally starting to come back! LOL.

I used Ghiradelli chocolate chips and it works just fine. I also like mine with a dusting of sea salt.

 
Traca, my thoughts exactly on the sea salt!

If I have enough walnuts I'm going to try this tonight. Do you think pecans would be ok? I have 10 lbs of those. Don't think I have 2 cups of walnuts.

I might just have to add this to the list I'm getting ready to make for my daughter's (work) holiday bazaar. Sounds divine!

I came in to check for new candy recipes and found this! Perfect!!

Thanks so much CactusSue!

PS I'll report on it after I make it.

 
Yes, I think this would be great with pecans. I've also made it without any nuts and with cacao

nibs. It's delicious. I like the flavor of the toffee so much, I've started leaving out the chocolate altogether. Don't remember if Molly's recipe says it, but that same recipe is in another book I have. And that author does a base of dark chocolate with a white chocolate drizzle over the top. Lots of possibilities here...

 
Hi GayleMO - I would definitely use pecans - I only used about 1 cup of walnuts because I thought

there were too many. And, like Traca, I would make it without nuts as well. (I have one nut in the family who doesn't like nuts!)
I've been eating this stuff all day long. It's really chewy, not hard.
Hope you like it!
The sea salt sounds lovely too.

 
Michael...was my first thought, too......but...

Decided to go for it because of the molasses and brown sugar.

The pan is cooling on the counter but I tasted the toffee off the spoon and didn't taste the cinnamon. I used Penzey's Chinese Cassia and I like it in here. With the tiny taste I had I didn't taste cinnamon.

Will let you know more after it cools and I can take a real bite.

I used pecans and Ghirardelli Cho Chips because it's the only chocolate I had on hand at the moment. So, we'll see!

It smells WONDERFUL!!!!!!

One thing I can tell you already, is that next batch will be a double batch. I never make single batches of candy. It's either 1 1/2 or double. Never have any problems.

More later....

 
Took another small taste before putting in the fridge to cool....

and I could taste the cinnamon but not strongly. I think with the molasses it works very well. You be the judge.

My husband took a bite before heading to bed and said..."Ummmm....that's really good!"

Nite nite - headed that way, myself.

 
Review on Coffee Toffee...(thanks Cactus Sue and Traca!)

I tasted the toffee again this morning. It is soo good! My family loves English Toffee and I think they will adore this one, also.

I used about 1 1/2 cups pecans. (1/2 cup on top) Will try walnuts next time. I used Ghirardelli Cho Chips as it's all I had at the moment. Will use good quality choc bar next time - but the Ghirardelli SemiSweet chips are good and a fine substitution.

The freshly grated sea salt was a wonderful addition and I will always do that. Adds that extra zip and it's great!

I found the cinnamon blended with molasses a good combination but I think it would be really good without it, as well. Maybe even alittle more coffee flavor would prevail without the cinnamon.

If you don't have espresso powder, I don't see why you couldn't use real espresso in place of the water in the recipe.

Great recipe and I'm really glad you shared it, Cactus Sue. I think maybe it was posted another time or I saw it somewhere else but had never gotten around to making it.

I think since I'd just gotten my new stove in last week that I was itching to try a new recipe. Think I'm going to start a candy thread to see what all new recipes everyone has come up with this last year. I've got a space rented to sell candy at a Christmas Bazarr at my daughter's work so I'm going to be very busy the next 3 weeks. Open to any and all suggestions!

Thx again!

 
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