Recipes

MIO Recipe Roundup Contest Finalist

• 1 tsp. Grifin's Vanilla Extract
• 2 tbsp. Neighbor’s Coffee Instant Cappuccino, English Toffee
• 1 lb. Braum’s Sweet Cream Butter
• 2 ½ cups granulated sugar
• 3 tbsp. water
• 2 (12 oz.) bags semi-sweet chocolate chips
• Optional:  Confectioner’s sugar or cocoa powder for dusting over toffee. 

Instructions

Grease a long sheet of foil and place onto a heat-resistant surface.  (If you have a Silpat silicone baking mat, this can be used instead of the foil.)  In a small bowl, mix the vanilla with the instant cappuccino mix; set aside. 

In a medium saucepan over high heat, bring butter, sugar and water to a boil.  Using a candy thermometer, cook the mixture, stirring constantly, until it reaches 300 F degrees or the ‘Hard Crack’ stage.  Immediately remove from heat and stir in the vanilla/cappuccino mixture; blend very well.  Carefully pour hot toffee onto prepared foil or baking mat.  Distribute chocolate chips evenly over the surface of the hot toffee.  Using a spatula, spread the melted chocolate evenly over the candy.  Allow candy to cool completely, then break into serving pieces and enjoy! 

Clara’s Tip: You can dust confectioner’s sugar or cocoa powder over the cooled toffee if you wish. 

Filed Under

• Other Desserts