chocolate-toffee

Baking & Dessert
Written By ANNA Test Kitchen

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

Homemade toffee is a must for the holidays. Here, we smothered it with chocolate, so good. And perfect to wrap up as take-away gifts when friends drop by over the holidays.

Ingredients

1 cup unsalted butter

1 1/2 cups packed brown sugar

3 tablespoons water

1 teaspoon dark corn syrup

2 1/2 cups good quality semisweet chocolate, finely chopped

Preparation

Line 18 x 13-inch baking sheet with parchment paper, extending over edges of pan; set aside.

In medium heavy saucepan, melt butter over low heat. Stir in brown sugar, water and syrup. Increase heat to medium-high and stir constantly for 2 minutes or until sugar dissolves. Cook until candy thermometer registers 290°F, watching carefully, about 10 minutes. Remove from heat and immediately pour hot mixture onto prepared pan. Let stand 2 minutes. Sprinkle chocolate over entire toffee surface. Let stand 2 minutes until melted then spread chocolate until smooth. Chill until firm. Lift candy out of pan and break into large pieces. Store in airtight container for up to 2 weeks.         

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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