Home Sweet Toffee
As CoStar guides decisions with precision and insight, this confection draws on Chef Nyesha’s cherished memory of making candy with her mother. Silken miso infuses buttery toffee with deep, savory warmth, crowned with dark chocolate, toasted almonds, and a whisper of sea salt for a taste of home at its most exquisite.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 Parchment Paper
- 1 Baking Sheet
- 1 small pot
- 1 deep fryer or large pot with thermometer
Ingredients
White Miso Toffee
- 1 cup butter unsalted (2 sticks)
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 tbsp white miso paste
- ¼ cup water
- ½ tsp vanilla extract
- ¼ tsp sea salt
- ¼ tsp baking soda
Topping
- 2 cups semi-sweet ordark chocolate chips
- ½ cup toasted almonds,chopped
Instructions
White Miso Toffee
- Line a baking sheet with a silicone baking mat. In a heavy-bottomed copper saucepan, combine butter, granulated sugar, brown sugar, water and miso paste over medium heat.
- Stir continuously as the butter melts and the sugar dissolves. Attach a candy thermometer to the pan. Bring the mixture to a boil and cook until it reaches 300°F (hard-crack stage). This takes about 10 mins. Avoid stirring once it starts boiling to prevent crystallization.
- Remove from heat and quickly stir in the vanilla extract, sea salt and baking soda. Pour the hot toffee onto the prepared baking sheet, spreading it evenly with a spatula. Let it sit for 5 minutes.
Topping
- Sprinkle chocolate chips over the hot toffee. Let them sit for about 3 minutes to melt, then spread evenly with a spatula. Sprinkle the chopped nuts and lots of flaky sea salt over the melted chocolate.
- Allow the toffee to cool completely at roomtemperature. Once set, break into pieces and store in an airtight container.
Tried this recipe?Mention @nyeshajoyce and tag #nyeshaarrington