Cocoa Molasses Toffee
Cocoa Molasses Toffee
about 150 pieces, depending on the size you cut them
Ingredients:
1 cup unsulphered molasses
3 cups granulated sugar
2 cups whipping cream
4 tablespoons unsalted butter
6 tablespoons unsweetened cocoa powder
3/4 teaspoon salt
Directions:Ingredients:
1 cup unsulphered molasses
3 cups granulated sugar
2 cups whipping cream
4 tablespoons unsalted butter
6 tablespoons unsweetened cocoa powder
3/4 teaspoon salt
Line a 9×13″ jelly-roll sheet pan (with sides) with heavy duty foil and butter generously.
Heat the molasses and sugar over high heat, stirring until the sugar dissolves. Let it boil without stirring for about 8 minutes, or until the sugar caramelizes. This is tricky, because you can’t see the color turning – the molasses is already so dark. Use a candy or deep-fry thermometer and pull it off the heat when the sugar starts to smoke or hits 350 degrees F.
Meanwhile, warm the cream over medium heat until hot but not boiling. When the sugar caramelizes, whisk in the cream and butter. Return to low heat and bring to a simmer. Clip your candy thermometer on the side of the pan and watch the temperature. You will need to boil this, relatively unsupervised, for about 45 minutes to an hour. When it hits 250 degrees F (the lower end of the hardball stage) remove from heat and immediately whisk in the cocoa and salt. Pour into the buttered pan.
When it has cooled for a couple hours, score into 1-inch pieces with a knife. Then cover lightly and put in the fridge.
After it has cooled all night, break into the scored pieces with a knife – this may take some work! Wrap in parchment paper. These can be stored almost indefinitely at room temperature.
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