Friday, July 26, 2013
Dark Chocolate Sea Salted Toffee
For the past couple months, I've been making sweet treats on Thursdays to send to work with Kahler on Fridays. The way I see it- this is a win-win. I LOVE to bake and try new things (let's be serious, my "sweets" board on Pinterest has more pins than I'll ever be able to make), but Kahler's not a big sweets person, leaving me to consume them all... in which case, I'd weigh 800 pounds and nobody wants that. So, this way, I get to bake, try a little nibble, and then send the rest away... his co-workers don't seem to mind, either!
Yesterday I made Dark Chocolate Sea Salted Toffee... holymoly. It's yummy. I kept going back to the fridge to sneak bites all evening. I was a little sad to see it go this morning, but my hips said "thank you" on it's way out the door.
Recipe from Bread and Wine, by Shauna Niequist (with my own tiny twist)
2 sticks butter
2 c sugar
1-2 tsp vanilla
1 c dark chocolate chips
sea salt for topping
Melt the butter and sugar together in a saucepan over medium-high heat. Stir continuously (but I've also read not to over-stir when making toffee... so keep that in mind too).
Once the sugar dissolves completely, it will start to caramelize. When it reaches a dark amber color (in her book, she says think cappuccino color), take it off the heat.
This is when my own tiny twist comes in- stir in vanilla until combined.
Pour onto a silicone baking sheet or parchment paper. Allow to cool (if it's July and you're in Texas, you might want to put it in the fridge for this!).
Once the toffee is cool, melt chocolate chips- either in a double boiler or in the microwave at about half power, stirring every minute or so. Pour chocolate on the top of the toffee and spread with the back of the spoon until it's pretty even. (If the toffee has a thin layer of butter on the top, and mine did, simply wipe it off with a paper towel. Otherwise your chocolate won't stick.) Sprinkle (generously) with sea salt.
Put it all back in the fridge to cool/harden. Once cooled, break into pieces. (Once again, if it's July in Texas, you might want to store this in the fridge- the heat and humidity can make it sticky if left out.)