Luxury Chocolate Buttercrunch Toffee

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Preparation info

  • Makes 1¾ pounds 800 grams ;

    20

    servings
    • Difficulty

      Medium

    • Ready in

      10 min

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About

My Mahogany Buttercrunch Toffee is perhaps the favorite recipe in Rose’s Christmas Cookies. But this version is even more balanced and delicious—using Muscovado brown sugar and sandwiching the toffee between two coats of chocolate. The acidity in the brown sugar reacts with the baking soda to separate the toffee into layers, giving the toffee a less sticky and finer texture.