Toffee Chocolate
Rich, buttery toffee is elevated with a hint of chocolate and the deep, molasses-like flavor of jaggery in this turn-of-the-century confection. The slow-cooked mixture of fresh butter and sugar develops a complex caramel profile, finished with a touch of vanilla for aromatic sweetness. Once set, this brittle treat offers a satisfying snap and a melt-in-the-mouth texture that highlights its quality ingredients.
Ingredients
- 3 1/2 cups Fine granulated sugar (Originally '6 Rattal' (approx 6 lbs). Scaled down by 1/4 for home use.)
- 1 cup Unsalted butter (Originally '2 Sher' (approx 2 lbs). Scaled down by 1/4. Reserve a small amount for greasing plates.)
- 2 tablespoons Whole milk (Originally '1 Pasher' (approx 1/2 cup). Scaled down by 1/4. Plus extra drops for grinding chocolate.)
- 1 tablespoon Dark chocolate (Grated. Originally '4 Tola' (approx 1.6 oz). Scaled down by 1/4. Use Cadbury or high quality chocolate.)
- 1 1/2 teaspoons Jaggery (Gor) (Originally '2 Tola' (approx 0.8 oz). Scaled down by 1/4.)
- 1/4 teaspoon Vanilla essence (Originally '1 teaspoon'. Scaled down by 1/4.)
More recipes using Sugar
Toffee Cake (Chocolate Fudge)
This historical Parsi recipe, locally known as 'Toffee Cake,' is actually a rich, decadent chocolate fudge rather than a flour-based cake. Made with a generous amount of butter, cocoa, and sugar, it cooks down into a dense, smooth confection with a deep chocolate flavor enhanced by a splash of whisky. The mixture is set in a tray and cut into squares, making it a perfect sweet treat for festive occasions or afternoon tea.
Toffee Coconut (Ginger Toffee)
A traditional Parsi-style hard toffee that combines the rich, caramelized depth of sugar and butter with the warming spice of dry ginger. Despite its historical name 'Toffee Coconut', this recipe features a distinct ginger (sunth) flavor profile, creating a golden, brittle sweet with a satisfying crunch. The mixture is cooked until the butter separates, then poured into trays and cut into classic diamond shapes for an elegant presentation.
Toffee Almond
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Ginger Toffee
This vintage confection combines the warming heat of dry ginger with the rich sweetness of buttery toffee for a delightful contrast of flavors. Finely powdered ginger is folded into a caramelized sugar base to create a soothing, golden candy that aids digestion and delights the palate. Perfect as an after-dinner treat or a comforting sweet during colder months, these crisp candies offer a satisfying snap and a lingering spicy finish.
Instructions
- 1Take a small amount of the butter and grease two plates or trays. Finely grate the chocolate. Since chocolate can stick if pounded in a mortar, grind it gently on a stone or in a bowl with just a few drops of milk to form a smooth paste.
- 2Clean the jaggery of any impurities and crush it. In a tinned or heavy-bottomed pan, combine the milk, crushed jaggery, chocolate paste, and sugar. Mix well and let the mixture stand for about 20 minutes to allow the ingredients to meld.
- 3Add the remaining butter to the pan. Place the pan on a slow fire (low heat). Stir continuously with a wooden or silver spoon. Cook until the butter separates from the mixture and the mass thickens and binds together (reaching a hard crack stage).
- 4Once the mixture is thick and bound, remove from heat and stir in the vanilla essence. Pour the mixture immediately into the prepared greased plates. While it is setting but still warm, carefully mark cuts with a knife so that pieces can be lifted out easily without breaking once fully hardened.
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This rich, caramel-hued confection is a traditional milk-based toffee prepared by slowly reducing fresh milk, sugar, and butter until it reaches a golden almond color. The mixture is cooked patiently until the fat separates, creating a dense, fudge-like texture that is enhanced with a splash of aromatic vanilla. Once set and cut into diamond shapes, these sweet treats offer a deep, milky flavor and satisfying chewiness perfect for dessert.
Toffee Coconut (Ginger Toffee)
A traditional Parsi-style hard toffee that combines the rich, caramelized depth of sugar and butter with the warming spice of dry ginger. Despite its historical name 'Toffee Coconut', this recipe features a distinct ginger (sunth) flavor profile, creating a golden, brittle sweet with a satisfying crunch. The mixture is cooked until the butter separates, then poured into trays and cut into classic diamond shapes for an elegant presentation.
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This rich and indulgent Toffee Cream is a classic fudge-like confection made by slowly simmering heavy cream and sugar until thick and golden. Flavored with aromatic vanilla essence, the mixture is poured into a buttered tray to set before being cut into elegant diamond shapes. The result is a creamy, melt-in-your-mouth sweet treat perfect for festive occasions or as a delightful afternoon snack.