BEGINNER ARTISANAL TOFFEE 🍬🍫🌿
A buttery, crisp English-style toffee infused with botanical butter, topped with tempered dark chocolate and toasted almonds.
RECIPE INFO:
Category: Gourmet Edible / Confection
Difficulty: Medium (Requires Temperature Control)
Prep Time: 10 minutes
Cook Time: 20 minutes
Cooling Time: 1 hour
Servings: 16 pieces
THC per serving: Approximately 10mg THC per piece
TERPENE PAIRING:
Best paired with strains high in Myrcene or Caryophyllene. These terpenes offer earthy, spicy, and musky notes that complement the deep caramelization and toasted almond profile of the toffee.
DOSAGE INFORMATION:
Each piece contains approximately 10mg THC. Total recipe contains 160mg THC. The potency is evenly distributed throughout the sugar-butter matrix during the boiling process.
PLEASE CONSUME RESPONSIBLY AND START LOW, GO SLOW!
Keep out of reach of children and pets. Effects may take 30-120 minutes to onset. Wait at least 2 hours before considering additional consumption. Do not drive or operate machinery.
INGREDIENTS:
* 7 grams high-quality cannabis flower (for the infusion base)
* 1 cup unsalted European-style butter (you will use 1/2 cup for this recipe)
* 1 cup granulated white sugar
* 1/4 tsp sea salt
* 1/2 tsp pure vanilla extract
* 1/2 cup semi-sweet dark chocolate chips
* 1/4 cup finely chopped toasted almonds or pecans
DECARBOXYLATION INSTRUCTIONS:
* Preheat oven to 240°F.
* Break the cannabis flower into small, uniform pieces.
* Spread in a thin layer on a parchment-lined baking sheet.
* Bake for 30-40 minutes until light toasted brown.
* Allow to cool completely.
INFUSION INSTRUCTIONS:
* Melt 1 cup of butter in a double boiler over low heat.
* Add the decarboxylated flower.
* Maintain heat between 160°F and 180°F for 3 hours.
* Strain through a fine-mesh sieve and cheesecloth.
* Chill until firm. Measure exactly 1/2 cup of the infused butter for the toffee.
PREPARATION INSTRUCTIONS:
* Line a heavy-duty baking sheet with a silicone mat or parchment paper.
* In a heavy-bottomed saucepan, combine 1/2 cup of infused butter, 1 cup sugar, and salt.
* Cook over medium heat, stirring constantly with a wooden spoon.
* Monitor the temperature with a candy thermometer. Continue stirring as the mixture bubbles and turns a dark amber color (the color of a paper bag).
* Once the thermometer reaches 300°F (Hard Crack stage), immediately remove from heat and stir in the vanilla extract.
* Pour the mixture onto the prepared baking sheet, spreading it to about 1/4 inch thickness.
* Let sit for 1-2 minutes, then sprinkle the chocolate chips evenly over the hot toffee.
* Wait a few minutes for the chocolate to melt, then use a spatula to spread it into an even layer.
* Sprinkle the toasted nuts and a pinch of sea salt over the wet chocolate.
* Allow to cool completely at room temperature for at least 1 hour until the chocolate is set and the toffee is brittle.
* Break into 16 uniform pieces.
CHEF TIPS:
If your butter begins to separate (leak oil) during the boiling process, add one tablespoon of very hot water and stir vigorously. This helps re-emulsify the fats and sugars, ensuring your toffee remains smooth and professional rather than oily.
Enjoy the Beginner Artisanal Toffee responsibly 🍬🍫🌿