Ladies and gentlemen, the following recipe is a dangerous one. Willy Wonka may have even wiggled a bit in his chocolatey grave this afternoon. Speaking on behalf of all women who suffer from sweet tooth afflictions, I say with full confidence that we should NEVER learn how to make our own candy. Especially when it takes less than 20 minutes. Especially when it’s buttery and coated in chocolate. In fact, I spent the rest of today trying to burn the memory of this recipe out of my mind. #FAIL
I called this “Almost English,” because I left out the crushed pecans that you’d usually find in English toffee, and added roasted coffee beans instead. If you’ve ever had a chocolate covered coffee bean, this is even better. It’s like a crunchy caramel latte, or something, I dunno…it’s just great! I’d imagine that you could get really creative and put together flavors that mimic your favorite coffee concoctions. Perhaps some chopped hazelnuts or chopped almonds and almond extract for an amaretto style toffee? Can I get an “omnomnom” for endless delicious possibilities?!
7 tbsp Earth Balance or vegan butter of your choice
1/2 cup sugar
1 tsp vanilla
2-3 tbsp roasted coffee beans
1 tbsp cold water
pinch of salt
1/2 cup of semi-sweet chocolate chips (vegan)
Use vegan butter or spray to grease a baking tray/cookie sheet.
In a heavy skillet, I used an 8 inch cast iron, add butter, sugar and water and stir continuously over medium-high heat for 10 minutes.
If using a candy thermometer, cook until it reaches 300 degrees. If not, after 10 minutes, do a cold water test: drop a bit of the candy goo into cold water. If it turns hard and brittle immediately, it’s ready.
Remove from the heat and stir in vanilla, salt and coffee beans.
Immediately pour onto baking tray and spread out to desired thickness, I suggest about 1/4 inch thick. Sprinkle chocolate chips on top.
When chips have begun to soften/melt, you can spread the chocolate across the toffee.
Leave to cool completely before breaking and devouring. For quicker cooling, pop the tray into the freezer for a few minutes. Store leftovers (if there are any!) in an airtight container, preferably in the refrigerator to prevent melty chocolate.