Chocolate Molasses Maple Toffee

Recipe Ingredients

1 cup	198g / 7oz	White sugar
1 cup	160g / 5.6oz	Brown sugar
1 cup	198g / 7oz	Butter
1/4 cup	59ml	Water
1 1/2 tablespoons	22ml	Molasses
1/4 teaspoon	1.3ml	Cinnamon
1 teaspoon	5ml	Vanilla extract
1 teaspoon	5ml	Maple extract
2 1/2 cups	592ml	Milk chocolate morsels - divided
2 cups	292g / 10oz	Toasted pecans - chopped, divided
1 cup	237ml	Milk chocolate toffee bits - divided

Recipe Instructions

Combine white sugar, brown sugar, butter, water, molasses and cinnamon in 3-quart 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 degrees. Remove from heat and stir in vanilla and maple extract.

Pour into 15- by 10- by 1-inch greased jelly roll pan, quickly spreading mixture to edges of pan. 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 and 1/2 cup toffee bits 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 coffee onto waxed paper-lined baking sheet. Spread melted chocolate over uncoated side of toffee. Sprinkle with remaining 1 cup chopped pecans and 1/2 cup toffee bits. Let stand until set. Break into pieces.

This recipe yields ?? servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9566) - from the TV FOOD - NETWORK

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