Chocolate Molasses Toffee
Rich buttery toffee topped with a thick layer of chocolate, cinnamon and molasses.
- 1 tablespoon molasses
- ¼ cup brown sugar
- 1 cup sugar
- 1 cup chocolate chips
- ½ teaspoon ground cinnamon
- 1 ¼ cups butter
- ¼ cup water
Line a baking sheet with parchment paper.
In a heavy saucepan over low heat, melt the butter.
Add the granulated sugar, brown sugar, water and molasses and stir until sugar dissolves.
Raise the heat to medium and clip a candy thermometer onto the side of the pan.
Cook, stirring slowly but constantly, until the thermometer reaches 290F, about 15 -20 minutes.
Stir in the cinnamon after removing from heat. Pour the mixture onto the prepared sheet.
Sprinkle the chocolate chips over the toffee and let stand for one minute to soften.
Using a knife or spatula spread the chocolate over the toffee until it is melted and smooth.
Place in the refrigerator uncovered until the toffee is firm, about 2 hours.
Break into pieces and store in the refrigerator for up to two weeks.
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