English toffee
Butter and sugar cooked to 300 °F over almonds, then a chocolate layer spread across the cooled slab. The chocolate is where the dose lives, because nothing infused belongs in a syrup that hot.
Set your infusion strength
Tell the site how strong your butter or oil is and every recipe rewrites its ingredient amounts to match.
Ingredients
3 tbsp infused coconut oil
Set your infusion strength above and this splits into infused and plain coconut oil to hit whatever dose you want.
- 1 cupbutter — plain — this is the fat that goes to 300 °F
- 1 cupgranulated sugar
- 2 tbspwater
- ½ tspfine salt
- 12 ozdark chocolate — chopped
- 1 cuptoasted almonds — chopped, divided
Method
- 01
Line a 9 by 13 pan with parchment and scatter half the almonds across the bottom in an even layer.
- 02
Melt the plain butter with the sugar, water and salt in a heavy saucepan over medium heat, stirring with a wooden spoon.
- 03
Keep stirring as it boils. Toffee separates when it is rushed or left alone — if a slick of butter rises to the surface, take the pot off the heat and stir hard until it comes back together, then set it back on.
15 min
- 04
Cook to 300 °F, when the color is that of an old penny and a drop in cold water snaps rather than bends.
300 °F · 5 min
- 05
Pour over the almonds and tilt the pan to spread it thin. Leave it until completely cold and hard.
45 min
- 06
Melt the chocolate over barely simmering water, lift the bowl off while a few lumps remain, stir until smooth, then stir in the infused coconut oil. Scattering chips onto a hot slab is the usual shortcut, but it would put the infusion straight onto a 300 °F surface and undo the point of holding it back.
- 07
Spread the chocolate over the cooled toffee in one layer, out to all four edges, and press the remaining almonds into it. The toffee underneath is plain, so a piece with a thin smear of chocolate is a weak piece and an even coat is the only thing making them match.
- 08
Chill until the chocolate is firm, then break into about 24 pieces. The added oil keeps the chocolate softer than a bare tempered layer would be, so these want to stay cold.
30 min
- 09
Put a label on the box before it goes in the refrigerator. Toffee turns up on holiday tables constantly and nobody inspects a piece before eating it, so keep it away from children and from guests who have not been warned.
Built on
Standard English toffee: 1 cup butter to 1 cup sugar with 2 tbsp water cooked to 300 °F, topped with 12 oz chocolate and 1 cup toasted almonds.
Every recipe here names the conventional ratio underneath it. The cannabis part is a fat substitution, not new chemistry — so if the base is sound and the substitution is sound, the recipe is sound.
As written
5 mg / piece
1 mg5 mg25 mg
Set your infusion strength to move the dose.
Before you eat it
- These are estimates, not lab results. Treat the low end as the honest number and the high end as the thing to plan around.
- Start with one serving and wait two hours. Edibles take 30 to 120 minutes to come on, and the most common mistake is redosing before the first one lands.
- Test a small piece first. Potency is rarely even across a batch, especially if the infusion was not mixed thoroughly.
- Label anything you store with the date and the estimated dose, and keep it away from children, pets and anyone who did not ask for it.
- If you overdo it: you are not in danger, but it will be unpleasant. Find somewhere quiet, drink water, and wait it out. Do not drive.
More dessert
Brown butter chocolate chip cookies
The standard creamed-butter drop cookie, with the butter browned first. Browning drives off water and deepens the flavor enough to cover any grassiness in the infusion.
24 cookies
Fudgy one-bowl brownies
A high-fat, low-flour brownie that bakes dense rather than cakey. The cocoa does most of the work of hiding the infusion.
16 squares
No-bake peanut butter cups
Two layers, a muffin pan and a freezer. No oven, no smell, and the dose lives in the filling where you can measure it exactly.
12 cups