Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
  • 4 Ratings

This homemade candy contains lots of butter, which keeps it from sticking to the foil, making it even easier to make!

Source: Better Homes and Gardens

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Recipe Summary test

prep:
50 mins
stand:
1 hr
total:
1 hr 50 mins
Yield:
2-3/4 pounds (about 48 pieces)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line a 15x10x1-inch baking pan with foil, extending excess over edges of pan. Set pan aside. Butter the sides of a heavy 3-quart saucepan. Melt the 2 cups butter in saucepan. Add sugar, 1/3 cup water, molasses, and 1 tablespoon espresso powder. Cook and stir over medium-high neat until mixture boils.

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  • Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate steady rate, stirring frequently, until thermometer registers 290 degree F, soft-crack stage (about 25 minutes). Watch carefully after 280 degree F to prevent scorching.

  • Remove saucepan from heat; remove thermometer. Stir in vanilla. Pour candy into the prepared pan. Let candy stand about 1 hour or until firm. Use foil to lift candy out of pan. Break candy into pieces that are about 2 inches in size.

  • Melt the 3 tablespoons butter in a heavy medium saucepan. Stir in the 1 teaspoon espresso powder till dissolved. Add chocolate pieces and melt over low heat, stirring often. Place pecans in a shallow dish or on waxed paper.

  • Dip half of each candy piece into melted chocolate mixture, coating all sides. Place dipped candy on waxed paper. Sprinkle with pecans. Chill until chocolate is firm. Store in a tightly covered container. Makes about 2-3/4 pounds (about 48 piecies).

Reach Out to Friends:

With old-fashioned chocolate-dipped Coffee-Pecan Toffee. Package the pieces in a cone-shaped paper container. Simply lay squares of parchment paper, textured gold paper, and wire mesh atop one another, then roll and twist into a cone. Tie the outside of the cone with ribbon and secure the candies inside with cellophane.

Nutrition Facts

171 calories; fat 13g; cholesterol 24mg; saturated fat 7g; carbohydrates 11g; insoluble fiber 1g; sodium 91mg.
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