Chocolate Molasses Maple Toffee
1 cup white sugar
1 cup brown sugar
1 cp butter
1/4 cup water
1 1/2 tablespoons molasses
1/4 teaspoon cinnamon
1 teaspoon vanilla
1 teaspoon maple extract
2 1/2 cups milk chocolate chips, divided
2 cups toasted pecans, chopped, divided
1 cup milk chocolate toffee bits, divided
Combine white sugar, brown sugar, butter, water, molasses and
cinnamon in 3 quart saucepan. Cook over low heat, stirring gently
until sugar dissolves. Cover and cook over medium heat 2 to 3
minutes. Wash down sugar crystals from side of pan. Uncover and cook
to hard crack stage at 300 degrees. Remove from heat and stir in
vanilla and maple extract.
Pour into 15 by 10 by 1-inch greased jelly roll
pan, quickly spreading mixture to edges of pan. Sprinkle 1 1/4 cups
chocolate morsels over hot toffee. Let stand 1 minute or until
chocolate begins to melt. Spread chocolate evenly over candy.
Sprinkle with 1 cup chopped pecans and 1/2 cup toffee bits and let
stand until set. Place remaining 1 1/4 cups chocolate morsels in top
of double boiler. Bring water to a boil. Reduce heat to low and cook
until chocolate melts. Remove from heat. Run a knife around the edge
of toffee in jelly roll pan.
Carefully invert coffee onto waxed paper lined
baking sheet. Spread melted chocolate over uncoated side of toffee.
Sprinkle with remaining 1 cup chopped pecans and 1/2 cup toffee
bits. Let stand until set. Break into pieces. |