Ingredients
Instructions
- 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 heat until mixture boils.
- 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).
- Give a Gift: 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.