Chocolate toffee

Ingredients:

Iris

• 2 tbsp (30 g) butter, room temperature
• 90 g dark chocolate, finely chopped
• 1 tsp vanilla, mint or almond extract
• 1/8 tsp salt
• 1 cup cream (10% fat)
• 2 1/4 cups sugar
• 2 tablespoons light corn syrup

Decoration

• Crushed chocolate cookies
• Crushed shortbread cookies
• Chopped white chocolate
• Confetti sprinkles
• Peanut butter
• Mini marshmallows

Preparation:

1. Line a rectangular baking dish (23 x 13 cm) with foil, leaving a 5 cm overhang on all sides. Grease the foil with butter.
2. Grease a bowl with butter. Add 2 tablespoons (30 g) of butter, chocolate, vanilla extract, and salt to the bowl.
3. Heat the cream in a saucepan over medium heat, but do not bring to a boil. Add the sugar and corn syrup and cook, stirring constantly, until the sugar dissolves, about 3 minutes. Reduce the heat to low, insert a thermometer into the pan, and simmer until the syrup reaches 250-255°F (116-118°C), 20-30 minutes. To test the syrup's readiness, drop a small amount of syrup into cold water, then try to roll it into a ball with your fingers. The syrup should hold its shape but remain soft when pressed.
4. Quickly pour the syrup into the bowl with the chocolate and insert a thermometer. Cool the chocolate mixture gradually until the thermometer reads 113–115°F (43–45°C), about 1 hour.
5. Grease the whisk attachment of a stand mixer with butter. Beat the caramel mixture on medium speed until smooth, about 1 minute. Reduce the speed to low and continue beating until the mixture begins to lose its sheen, 5 to 15 minutes. Do not overbeat, or the toffee will become hard. Pour the mixture into the prepared pan and smooth it out.
6. Sprinkle the toffee with various decorations and let it sit at room temperature for 1-2 hours. Then cut the toffee into small rectangles. Store the chocolate toffee in an airtight container at room temperature for 1 week, or in the refrigerator for up to 2 weeks.