I call this an intermediate chocolate candy recipe because it takes some patience to slowly stir, melt and temper the ingredients. And then you have to let them cool in between steps.
Toffee Ingredients: 2 cups unsalted butter 2 cups sugar 1/2 cup water 1 teaspoon salt 2 teaspoons vanilla
Chocolate Dip and Drizzle Ingredients: 1 1/2 pounds dark chocolate 6 ounces milk or white chocolate
This recipe takes time and a lot of stirring. You'll be happier if you set yourself up to be comfortable and entertained for at least 45 minutes of stirring. So gather your ingredients, your tools and supplies, and your entertainment - a cell phone, tv, mp3 player, book of crossword puzzles, or your favorite novel.
Using a marble slab to form your toffee is easiest, unless you have a marble counter top. Marble stays cool, helps cool your candy faster, and minimizes the sticking to your board. Oil it in preparation for use.
Melt the butter slowly over very low heat to avoid separation. Stir frequently. Add the water, sugar and salt while increasing the heat to medium. Cook and stir constantly until the mixture reaches 305° F (152° C). This will take about 20-25 minutes or more. Take off the heat and stir in the vanilla.
Quickly pour the toffee onto the oiled marble board, spreading it as you pour. Then tip the board to spread it to whatever thickness you like, and don't scrape out the pan. I don't know why, but the more you handle the toffee, the more "off" texture gets. I like to make my toffee relatively thin so it cools in the center faster.
Score your toffee with a knife as it cools. The scores won't stay at first, just keep doing it until they do. The outer edge will of course cool faster than the center.
Temper your chocolate, then dip the cooled toffee pieces into it after they have cooled completely. Cool again on waxed paper. Melt the milk or white chocolate and drizzle over the toffee and let set until the drizzles are cool. Cooling at room temperature is best, but if you're in a hurry cool in the refrigerator.
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