MILK CHOCOLATE AND MOLASSES TOFFEE SKIPPING STONES WITH CHILE MANGO
Provided by Food Network
Categories dessert
Time 1h10m
Yield 24 skipping stones
Number Of Ingredients 7
Steps:
- Line a standard cookie sheet with a nonstick or silicone mat.
- Combine the sugar, glucose syrup and 7 ounces water in a heavy saucepan. Cook over medium heat, brushing down the sides of the pan, until a candy thermometer inserted in the mixture registers 311 degrees F. Add the molasses and cook, stirring constantly, until the mixture registers 293 degrees F.
- Remove from the heat, add the butter and stir well until fully incorporated. Add the baking soda, stirring just until incorporated. Pour the mixture onto the prepared cookie sheet (it should be approximately 1/4 inch thick); allow to cool. When cooled completely, break into irregular pieces of desired size.
- Cut the chile mango with kitchen shears into pieces 1 inch long and 1/8 inch wide.
- In a stainless steel mixing bowl, melt the milk chocolate slowly over warm water in a saucepan. Hand-dip all edges and sides of the toffee in the milk chocolate .Before the chocolate sets, top with a piece of the chile mango.
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Sameera Abdulsalam
[email protected]The chile-mango salsa is the perfect finishing touch.
Joshua Mumo
[email protected]I love the combination of chocolate and toffee.
Bad_vibes Forever
[email protected]These are delicious!
Junior Hampton
[email protected]These are a bit time-consuming to make, but they're worth the effort.
Viktorija Chan
[email protected]I've made these several times and they always turn out perfectly.
mdiqbal dumuria
[email protected]These are so easy to make and they're always a crowd-pleaser.
Aidie Magcalas
[email protected]I love these! They're the perfect combination of sweet and spicy.
Lumko Hlanjwa
[email protected]These are delicious! The toffee is perfectly smooth and creamy, and the chocolate and chile-mango salsa are the perfect finishing touch.
Preye Otiteh
[email protected]These are so easy to make and they're always a hit! I love the combination of chocolate and toffee, and the chile-mango salsa adds a nice kick.
raja ramish
[email protected]I love the combination of chocolate and toffee, and the chile-mango salsa adds a nice touch of heat. These are perfect for parties or potlucks.
Dipa Adhiker
[email protected]These are a bit time-consuming to make, but they're worth the effort. The toffee is delicious and the chile-mango salsa is the perfect complement.
Aruliane Brits
[email protected]I've made this recipe several times and it always turns out perfectly. The toffee is always smooth and creamy, and the chocolate and chile-mango salsa are the perfect finishing touch.
Zualfqar Ahmed
[email protected]These are so easy to make and they're always a crowd-pleaser. I love the combination of chocolate and toffee, and the chile-mango salsa adds a nice kick.
Trisha Allum
[email protected]I made these for a party and they were a hit! Everyone loved them. The toffee is so smooth and creamy, and the chocolate and chile-mango salsa are the perfect complement.
Md Arman Khan
[email protected]This was my first time making toffee, and it turned out great! The instructions were easy to follow, and the toffee set up perfectly. I used dark chocolate chips, and the toffee had a nice rich flavor.
Mubarak Hussain
[email protected]This recipe is a winner! The toffee is rich and flavorful, with a perfect balance of sweetness and bitterness. The chile-mango salsa adds a nice touch of heat and acidity. I highly recommend this recipe!