Toffee & Fudge Round 2

To finish off New Years Day with a sweet tooth bang I tried two new and super fast recipes–chocolate toffee and pecan fudge!

54. Chocolate Toffee

Recipe Credit: http://www.branappetit.com/2011/12/29/chocolate-covered-toffee-2/

Makes: 2-3 cups toffee pieces

• 2 sticks salted butter
• 1 cup sugar
• 1/4 cup water
• 1/2 tsp salt
• 1 tsp vanilla
• 1 cup semi-sweet chocolate

Directions:

1. Put butter, sugar, water, and salt in a saucepan and heat on medium high heat until melted.
2. Bring to a boil and let cook until mixture reaches a soft crack stage (about 285 degrees or a medium brown color). This will take 10-15 minutes.
3. Once your toffee is to the right temperature (or color), take off the heat and stir in the vanilla. The mixture will bubble up quite a bit when you stir in the vanilla – that’s okay!
4. After the vanilla is mixed in, pour your toffee onto a parchment lined baking sheet and spread out into an even layer.
5. Let the toffee sit 20-30 minutes or until hardened.
6. Heat chocolate in microwave and spread onto toffee.
7. Once the chocolate has set, break toffee into bite size pieces.

55. Chocolate & Pecan Fudge (AKA Foolproof Fudge)

Recipe Credit: http://allrecipes.com/recipe/foolproof-chocolate-fudge-2/detail.aspx

• 3 cups semi-sweet chocolate chips
• 1 (14 ounce) can Sweetened Condensed Milk
• Dash salt
• 3/4 cup chopped nuts (optional)
• 1 1/2 teaspoons vanilla extract

1. In heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk and salt. Remove from heat; stir in nuts (optional) and vanilla.
2. Spread evenly into wax-paper-lined 8- or 9-inch square pan. Chill 2 hours or until firm.
3. Life fudge out of pan and place onto cutting board; peel off paper and cut into squares. Store covered in refrigerator.

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~ by asower on January 2, 2012.