Coffee Toffee

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See original recipe at: resepte.net

kept byPAK
recipe by

Notes:

Royal Icing
The icing gets rock hard, you can put it in an icing bag and then do patterns. Skei ‘n eier en gebruik net die eierwit. Klits dit liggies met ‘n vurk tot effe skuimerig. Skep nou bietjie-bietjie gesifte (nb) versiersuiker by en roer dit elke keer eers goed in voor jy die volgende sarsie bygooi. Hou so aan tot jy die verlangde konsistensie het. Jy kan dit kleur ook.

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Ingredients:

225 g butter
95 g light brown sugar
100 g granulated sugar
1 1/2 tsp molasses
1/4 tsp table salt (or 1/4 tsp flaky sea salt)
1 1/2 tsp instant espresso powder
170 g dark chocolate chips or dark chocolate (minimum 70 per cent cocoa solids), chopped
70 g chopped hazelnuts (toasted, skinned, and cooled), or another nut of your choice
sugar thermometer
(Royal icing)
60 g egg white (+- 2 large eggs)
10 ml lemon juice
330 g versiersuiker

Line a small baking sheet (mine is 23 x 32cm, to fit in my puny oven) with parchment paper or a silicon mat, and set aside.
In a medium - sized heavy saucepan with a sugar thermometer attached, melt butter, both sugars, molasses, salt, and espresso together over medium - high heat.
Cook, stirring occasionally with a whisk, until the temperature approaches 121°C; then stir constantly until it reaches 149°C.
Pour immediately onto the prepared baking sheet – spread evenly with an angled spatula.
Sprinkle the chocolate chips over the toffee, let them sit for a minute until soft, then spread the chocolate evenly over the candy base.
(Royal icing) Beat egg whites and lemon juice till stiff.
Voeg dan die versiersuiker by en klits tot blink en glad. Die versiersel is reg wanneer jy die “beaters” uit die versiersel haal en dit sy vorm behou. Die versiersel moet in ‘n lugdigte houer gebere word, want dit word hard as dit aan lug blootgestel word.Voeg kleursel by vir verskillende kleure.

See original recipe at resepte.net