Alright, let’s talk about this chocolate covered toffee. You know, that sweet, crunchy stuff that makes your teeth happy? I ain’t no fancy cook, but I figured out how to make it, and it ain’t half bad, if I do say so myself.
First off, you gotta get yourself some butter. Not that fake stuff, the real deal. Two sticks, they say. I just eyeball it, you know? A good chunk. Melt it down in a pot, not too fast, not too slow. Just right, like when you’re melting lard for frying chicken.
Then, you gotta add some sugar. White sugar, brown sugar, whatever you got. I like to mix ’em both, gives it a nice flavor. And don’t skimp on the sugar, that’s what makes it toffee, not just some buttery mess. Stir it all together with the butter, keep it movin’ so it don’t burn. That’s important, burnt sugar ain’t nobody’s friend.
- Butter: The real stuff, not that margarine nonsense.
- Sugar: White and brown, mix it up good.
- Chocolate: Whatever kind you like, I prefer semi-sweet.
Now, here’s the tricky part, they call it “cooking” the toffee. You gotta keep stirring that sugar and butter mixture, and it’ll start to bubble and change color. It’ll go from a light yellow to a deep golden brown. You gotta watch it close, ’cause it can burn quick. I use a candy thermometer, but you don’t really need one. Just watch the color and the smell. When it smells like caramel and looks like a shiny penny, it’s probably ready.
Once it’s cooked, you gotta pour it out on somethin’. A baking sheet, a big ol’ plate, whatever you got. Just make sure you grease it first, otherwise that toffee’s gonna stick like a fly on flypaper. Spread it out thin, so it cools quick. And don’t touch it, it’s hot as blazes!
While the toffee’s cooling, get your chocolate ready. I like to use semi-sweet chocolate, but you can use milk chocolate, dark chocolate, whatever tickles your fancy. Chop it up into little pieces, or use chocolate chips if you’re feeling fancy. Melt it down slow, just like the butter. You don’t want it to burn, burnt chocolate tastes like dirt.
When the toffee is cooled and hard, it’s time to put the chocolate on. You can pour it over the whole thing, or you can drizzle it on, or you can dip individual pieces. I ain’t got no time for dippin’, I just pour it all over and spread it out. Then, if you want to be real fancy, you can sprinkle some stuff on top. Chopped nuts, sea salt, sprinkles, whatever you got in the cupboard. I usually just leave it plain, ain’t nobody got time for fancy sprinkles around here.
Now, the hardest part is waitin’ for the chocolate to set. You gotta put it in the fridge, or leave it out in a cool place. Don’t try to rush it, or you’ll end up with a chocolatey mess. Once it’s set, you can break it up into pieces and eat it. Or you can give it away, if you’re feeling generous. But mostly, I just eat it myself.
So that’s it, that’s how you make chocolate covered toffee. It ain’t rocket science, just a bit of sugar, butter, and chocolate. And a whole lotta patience. But it’s worth it, trust me. That sweet, crunchy, chocolatey goodness will make you forget all your troubles. At least for a little while.
And let me tell you, this toffee, it ain’t just for fancy folks. It’s good for anybody. Kids love it, grown-ups love it, even old folks like me with no teeth love it. You can eat it for dessert, you can eat it for a snack, you can even eat it for breakfast, if you’re feeling wild. I ain’t gonna judge.
Now, some folks like to add extra stuff to their toffee. Like pretzels, or nuts, or even bits of bacon. I ain’t never tried bacon toffee, but I heard it’s pretty good. Maybe I’ll try it sometime, when I’m feeling adventurous. But mostly, I stick to the plain old chocolate covered toffee. It’s simple, it’s delicious, and it always hits the spot.
So go on, give it a try. You might just surprise yourself. And if you mess it up, don’t worry about it. Just try again. That’s what I always say, if at first you don’t succeed, eat more toffee. It’ll make you feel better.
And remember, this ain’t a timed race, take your sweet time, let the butter melt slowly, stir the sugar until it’s just right, and most importantly, enjoy the whole dang process. Making toffee should be fun, not a chore. So put on some music, pour yourself a glass of sweet tea, and get to cookin’! You’ll thank me later, when you’re sittin’ there with a big ol’ piece of homemade chocolate covered toffee.