Coffee Toffee Recipe
A delicious sweet treat, rich sticky toffee enhanced with intense notes of espresso, topped with chocolate and chopped nuts. This moreish coffee toffee is perfect for for serving alongside lattes and cappuccinos or just storing in a tin for those ‘sweet tooth’ moments.
115g light brown sugar
115g white sugar
1 ½ tsp molasses
¼ tsp salt
1 ½ tsp finely ground espresso powder
170g good quality dark chocolate
115g chopped hazelnuts (toasted, skinned and cooled)
- Begin by lining a small baking sheet with parchment paper or a silicon mat
- Add the butter, brown sugar, white sugar, molasses, salt and espresso into a medium saucepan and heat over a medium heat. Add a thermometer to the pan and stir occasionally until the mixture approaches 120°C, then stir constantly until it reaches 150°C.
- Pour mixture into the lined baking sheet and spread evenly with a silicone spatula. Sprinkle the chopped chocolate pieces over the toffee and leave them until they have softened. Once soft, spread the chocolate over the toffee and sprinkle with the chopped hazelnuts.
- Place in the fridge and leave to set for a minimum of four hours, then break into pieces and store in an airtight container.
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