Recipe courtesy of Bob Lombardi
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1 hr 10 min
40 min
24 skipping stones



Special equipment: a candy thermometer

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

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

Remove from the heat, add the butter and stir well until fully incorporated. Add the baking soda, stirring just until incorporated. Pour the mixture onto the prepared cookie sheet (it should be approximately 1/4 inch thick); allow to cool. When cooled completely, break into irregular pieces of desired size.

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

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

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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