Best 5 White Chocolate Coffee Toffee Recipes

WHITE CHOCOLATE COFFEE

Steps:

• Heat milk and sugar substitute in a small saucepan over medium-low heat until simmering, about 2 minutes. Froth hot milk with an immersion blender until foamy.
• Pour white chocolate syrup in a mug. Top with hot milk, holding froth back with a spoon. Pour coffee over syrup and spoon froth over coffee.

MOCHA WHITE CHOCOLATE WITH CHOCOLATE TOFFEE CANDY

Steps:

• Melt the chocolate and coffee in a double boiler. Stir them until creamy and then add the crushed heath bar. Dip fruits and cakes into the mixture and serve.

WHITE CHOCOLATE COFFEE

Steps:

• In a medium saucepan, combine the chocolate and the 1/2 and 1/2 and heat over very low heat, stir constantly, until smooth and chocolate is melted.
• Remove from heat and add hot coffee to chocolate mixture and stir.
• Pour into mugs, top with whipped cream and enjoy.
• **** You may also Microwave the cream and chocolate Mixture on High for approximately Two minutes but watch closely and stir often.

BEST TOFFEE EVER - SUPER EASY

Steps:

• In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
• While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
• As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
• Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.

WHITE CHOCOLATE ALMOND TOFFEE

Steps:

• Line a 15x10x1" jelly-roll pan with non-stick foil,or spray regular foil with non-stick spray. In medium saucepan; heat butter, sugar, corn syrup, and 2 tbsp water. Heat over medium heat to melt butter. Increase heat to med-high and insert candy thermometer.
• Cook mixture about 12 minutes until golden brown and temp reaches 300°F DO NOT STIR. Remove from heat and remove thermometer. Carefully stir in 1c. chopped almonds.
• Quickly pour toffee onto prepared pan and spread to edges. Let stand in pan on a wire rack for 30mins.
• Melt half of the chocolate in microwave on High for 45 seconds. Stir to smooth. Spread over top of cooled toffee. Refrigerate 20 minutes until firm.
• Once bar is firm, flip over onto a piece of wax paper; remove foil. Microwave remaining chocolate on High 45 seconds and stir to smooth. Spread over toffee bar; sprinkle with remaining 1/4c. almonds. Use wax paper to slide toffee bar back onto baking pan. Refrigerate 20 more minutes.
• Once chocolate is firm, break bar into 2.5" pieces. Store airtight at room temperature up to 1 month.