Espresso Bean Coffee Toffee with Chocolate Glaze (Candy Recipes)

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Step 5:

Stir constantly. Be aware the mixture will have a tendency to foam at lower temps.

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Step 6:

This tendency will be somewhat reduced once the water has boiled off. continue to heat, stirring very frequently, until you reach the magical candy-making temperature of 285 Fahrenheit (140.5 C). Immediately remove from heat and stir in espresso beans.

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Step 7: Pour onto the greased cookie sheet to cool.

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Step 8:

Once the toffee has cooled, it's ready for a glaze. This particular glaze isn't completely solid at room temperature - its texture resembles a dense frosting, but the flavor is outstanding.

Combine sugar and coffee in a saucepan.

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Step 9: Bring just to a boil, then remove from heat and stir in the chocolate. You can thin this mixture by slowly adding coffee, no more than 1/4 teaspoon at a time, until it reaches the desired pouring texture.