Make a maple version of this old-fashioned treat by substituting maple syrup for the honey.
MAKES: about 40 small pieces
PREP TIME: 30 minutes
COOKING TIME: about 10 minutes
COOLING TIME: 2 hours
INGREDIENTS:
- 2 cups granulated sugar
- ½ cup water
- ½ cup golden corn syrup
- ¼ cup liquid honey
- 1 Tbsp vanilla extract
- 1 Tbsp baking soda, sifted
- 1 cup dark chocolate chips
INSTRUCTIONS:
- Line a rimmed baking sheet with parchment paper. Set aside.
- In a large, deep saucepan, combine the sugar, water, corn syrup, honey and vanilla extract. Cook over medium heat, stirring gently, until the sugar has dissolved.
- Increase the heat to medium-high. Hook a candy thermometer over the side of the saucepan. Cook the sugar mixture, without stirring, until the candy thermometer registers 300ºF, 8 to 10 minutes. (If you don’t have a candy thermometer, drop a little of the mixture into a bowl of cold water. If it forms a hard ball, it’s ready.)
- Immediately remove from the heat and, stirring constantly, add the baking soda. The mixture will bubble up. Pour the toffee onto
the prepared baking sheet. Let cool at room temperature for 2 hours. - In a medium heatproof bowl set over a saucepan of gently simmering water, melt the chocolate until smooth. Pour the chocolate over the toffee, spreading to cover the toffee completely. Let cool until the chocolate is set.
- Use a large, sharp knife to cut the toffee into pieces. (The toffee can be stored in an airtight container, with wax paper between the layers, for up to 1 month.)
