Chocolate Molasses Maple Toffee
Crunchy molasses and maple toffee topped with creamy milk chocolate.
1 cup granulated sugar
1 cup packed brown sugar
1 cup butter
1/4 cup water
1 1/2 tablespoons molasses
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 teaspoon maple extract
2 1/2 cups milk chocolate morsels - divided use
2 cups toasted pecans or walnuts, chopped - divided use
- Combine sugar, brown sugar, butter, water, molasses and cinnamon in a large saucepan. Cook over low heat, stirring gently until sugar dissolves. Cover and cook over medium heat 2 to 3 minutes. Wash down sugar crystals from side of pan. Uncover and cook to hard crack stage at 300°F (150°C). Remove from heat and stir in vanilla and maple extract.
- Pour into 15x10x1-inch greased jelly roll pan, quickly spreading mixture to edges of pan (Tip: slightly warm the pan in oven first and candy mixture will spread easier.). Sprinkle 1 1/4 cups chocolate morsels over hot toffee. Let stand 1 minute or until chocolate begins to melt. Spread chocolate evenly over candy. Sprinkle with 1 cup chopped pecans or walnuts and let stand until set.
- Place remaining 1 1/4 cups chocolate morsels in top of double boiler. Bring water to a boil. Reduce heat to low and cook until chocolate melts. Remove from heat.
- Run a knife around the edge of toffee in jelly roll pan. Carefully invert toffee onto waxed paper lined baking sheet. Spread melted chocolate over uncoated side of toffee. Sprinkle with remaining 1 cup chopped pecans. Let stand until set. Break into pieces.
Makes about 2 1/2 pounds candy.