Coffee Toffee

 

250g        sucrose

50g          glucose

250g        butter

50g          espresso freshly pulled

3g            salt

 

  1. Place the butter, sucrose, glucose, espresso, and salt in a shallow skillet. Place over medium heat, and cook unitl the toffee reaches 300 degrees, whisking constantly.
  2. When the toffee reaches 310, remove from heat and continue whisking until the bubbles subside and the toffee is smooth.
  3. Immediately pour out in a thin layer on magic paper and cool at room temperature.
  4. When the toffee is cool, chop into fine pieces and store in delis in the pantry.

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