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.