New This Month

Source: Martha Stewart Living, April 2001
Yield

Ingredients

Directions

Cook's Notes

For 12 ounces tempered chocolate, melt coarsely chopped semisweet chocolate in the top of a double boiler over simmering water until it registers 115 degrees to 120 degrees on an instant-read thermometer. Remove bowl from water. Let cool, stirring occasionally, until chocolate reaches 82 degrees to 86 degrees on an instant-read thermometer. At this point, it will begin to set around the bowl’s edges. Return to the pot of hot, but no longer simmering, water for a few seconds at a time until it reaches 88 degrees to 91 degrees. Do not let chocolate become hotter than 91 degrees.

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201
  • Christine Lane-Truncale
    14 FEB, 2013
    lOVE THIS STUFF!
    Reply
  • jforbes
    19 DEC, 2010
    @ ChirisSpendalot - The che's name is Nick Malgieri. He has a number of cookbooks. Happy Holidays!
    Reply
  • lmcguffie
    6 DEC, 2010
    I believe to temper chocolate you simply melt in a double boiler while stirring until comletely melted. When making this, be sure you cook the toffee mixture to 300degrees or it will not harden.
    Reply
  • lmcguffie
    6 DEC, 2010
    I believe to temper chocolate you simply melt in a double boiler while stirring until comletely melted. When making this, be sure you cook the toffee mixture to 300degrees or it will not harden.
    Reply
  • Nobnmo
    3 DEC, 2010
    How do you temper chocolate and also would like Chef name and book info that was on the show 12-3-10.
    Reply
  • ChrisSpendALot
    3 DEC, 2010
    Does anyone remember the Chefs Name who made this Candy With Martha? I was trying to look for his Chocolate Book and Cookie Book. She doesn't have his name listed with the recipe. If anyone knows who he is let me know Thank You And I Hope You Have a Nice Day :) And Happy Holidays Everyone.
    Reply
  • kitkat10
    22 DEC, 2008
    Very impressed with this recipe. Turns out just like the English Toffee you buy at the chocolate store. Use medium heat when cooking on the stove. It does take about 10-15 minutes minutes for the syrup to reach 300 degrees, but the wait is totally worth it. I chopped the almonds in the mini food processor to make things easier. A Silpat works well to instead of parchment paper. I only topped the chocolate with almonds on one side and still turned out great. A must try recipie !!
    Reply
  • hailinguk
    18 OCT, 2008
    This is the first time I've tried to make toffee and am so impressed with the results!! I left the nuts out as sister is allergic but put the chocolate on top and it tastes like a dime bar! I can't wait to give this to family and friends!
    Reply
  • liz_524
    10 MAR, 2008
    Best cady ever...I found that it wa easier to work with the back side of the toffee if you refrigerate the candy after you spread first side with chocolate and almonds this sets the first side and keeps chocolate from sticking to parchment paper.
    Reply

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