Good Monday morning people! I hope you all had a wonderful weekend. Today I need a little pick me up AND a little perk me up! I’ve got the pick me up part covered with my favorite Espresso Toffee, but I need a little help with the perk me up part!
Let me start from the beginning. I just got back from an awesome weekend in Charleston, South Carolina where my husband and I went to visit our oldest son, Sean who is a senior at the College of Charleston. Not only was it terrific to see Sean, but Charleston…what a city! I love-love-love it there! The food, the shopping, the scenery, the people, the history! It’s a dream! This past weekend was the Cooper River Bridge 10K Run, an event that drew in 32,000 runners. It was crazy! My husband, Tom did the race and said it was one of the best races he has ever done, and believe you me he has done lots of races! We had so much fun seeing Sean because we hadn’t seen him since Christmas. I know he had fun seeing us too because he got to go out for some delicious Charleston food on Dad and Mom’s dime (with Halls Chophouse at the top of his list!) AND we stocked his apartment with some good food (and beer) that should tide him over for quite a while.
So now moving right along to the need for a pick me up and a perk me up. Well, first for the pick me up. We can usually make it back from Charleston in about 10 to 10 1/2 hours, but yesterday it took a bloody 12 1/2 hours! It was the drive from…well, you know!!! We didn’t hit any accidents just tons of volume! It was terrible! So the drive was exhausting, but I think I’ve got my pick me up covered with this Espresso Toffee. It happens to be one of my favorite candies, (besides chocolate covered espresso beans) so a few pieces will give me that little boost of energy today that I am really needing. This recipe is so easy and the result is a deliciously buttery toffee with a wonderful espresso flavor that I think you are going to love. Don’t be scared off because you need a candy thermometer because they are easy to use and this recipe is super simple.
Now for the perk me up part. Sean is graduating from college in a few short weeks. YIKES! Where did the time go? As a parent we all want our children to grow up to be happy, independent and self-sufficient, but letting go is another story. I am slowly coming to grips with the fact that I need to let Sean (and eventually Casey) spread his wings and leave the nest as they say. I know he is totally ready and that he can do it, but that doesn’t make it any easier. So I’m thinking I may need to squeeze in a funny movie or two over the next few days to lighten the mood around here. Maybe start reading a funny book? Suggestions anyone? Until then I think I’ll just start with a double helping of this yummy toffee because it seems to be doing the trick at the moment! Have a great Monday!
- 1 cup unsalted butter, cubed
- 2 Tbsp. light corn syrup
- 1/2 cup water
- 1 1/2 cups granulated sugar
- 1 tsp. salt
- 4 1/2 tsp. instant espresso powder
- 1 1/2 tsp. baking soda
- 8 ounces semisweet chocolate, finely chopped (I use Ghirardelli semisweet baking bars)
- 1/3 cup espresso beans, finely ground for sprinkling
- Lightly butter the bottom of a large jelly roll pan. Set aside.
- In a large, heavy duty saucepan over low heat melt the butter. Add the corn syrup, water, sugar and salt and increase the heat to medium. Stir constantly with a wooden spoon until the sugar is dissolved then attach your candy thermometer to the pot. Bring the mixture to a boil and continue to cook, stirring slowly and constantly, until the candy thermometer measures 290 degrees F. (about 15 minutes)
- Remove the thermometer and remove the mixture from the heat and quickly add the espresso powder and the baking soda. Mix well and then pour onto your prepared jelly roll pan. The mixture will not fill the pan to the sides. Spread evenly on pan. (I used a rubber spatula to spread) Let cool for 5 minutes then top with the finely chopped chocolate. Let the chocolate melt for a minute or two then spread evenly over the toffee with the back of a spoon. Sprinkle with finely grated espresso beans. Allow the toffee to set in a cool place for about 1 1/2 hours. Break into pieces. Store in airtight container or in the refrigerator for up to 2 weeks.