Milk Chocolate and Molasses Toffee Skipping Stones with Chile Mango

1. 1

   Special equipment: a candy thermometer

2. 2

   Line a standard cookie sheet with a nonstick or silicone mat.

3. 3

   Combine the sugar, glucose syrup and 7 ounces water in a heavy saucepan.

4. 4

   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.

5. 5

   Remove from the heat, add the butter and stir well until fully incorporated.

6. 6

   Add the baking soda, stirring just until incorporated.

7. 7

   Pour the mixture onto the prepared cookie sheet (it should be approximately 1/4 inch thick); allow to cool.

8. 8

   When cooled completely, break into irregular pieces of desired size.

9. 9

   Cut the chile mango with kitchen shears into pieces 1 inch long and 1/8 inch wide.

10. 10

    In a stainless steel mixing bowl, melt the milk chocolate slowly over warm water in a saucepan.

11. 11

    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.

* Per serving · 4 servings · Values may vary.