4 Ratings
  • 5 Rating Star 2
  • 2 Rating Star 1
  • 4 Rating Star 1
  • 4 Ratings

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

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Ingredients

  • 2 cups butter (no substitutes)

  • 2 cups sugar

  • 2 tablespoons mild-flavor molasses

  • 1 tablespoon instant espresso powder

  • 2 teaspoons vanilla

  • 3 tablespoons butter (no substitutes)

  • 1 teaspoon instant espresso powder

  • 2 cups semisweet chocolate pieces

  • 1 ½ cups finely chopped, toasted pecans

Directions

  • 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.

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  • 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.

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  • 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.

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  • 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).

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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, 13 g fat (7 g saturated fat, 24 mg cholesterol, 91 mg sodium, 11 g carbohydrates, 1 g fiber, 0 g protein.

Reviews

4 Ratings
  • 5 Rating Star 2
  • 2 Rating Star 1
  • 4 Rating Star 1