Fenrisulfr
Member
I love making candies. I'm a bit of a cook, and it's a lot of fun for me to be able to make something that brings so much enjoyment to those I care about. I just got a call from my sister today inviting me to a cookout/potluck, and given the short notice I thought I'd make up a large batch of English toffee. Toffee is one of the easiest and quickest candies that I know, and sooo tasty. This is the recipe that I'm using tonight.
1 cup butter
1 cup sugar
1 tbsp light corn syrup
1 tbsp water
~6 oz. semisweet chocolate chips
~1/2 cup chopped toasted almonds
1) In a heavy saucepan, melt the butter over a relatively low heat to avoid burning.
2) Combine sugar, corn syrup, and water with the melted butter.
3) Boil over medium heat until the hard crack stage, stirring constantly (probably 8-15 minutes, but it varies).*
4) Pour out molten toffee onto a greased sheet pan.
5) Sprinkle evenly with chocolate.
6) Let sit for ~5 minutes to allow chocolate to melt.
7) Spread melted chocolate evenly over toffee.
8) Sprinkle with almonds.
9) Place pan in the fridge until chocolate is solid.
10) Break into pieces and enjoy. If it will be stored in the fridge for any amount of time, I'd suggest an airtight container and placing a paper towel in the container with the toffee to absorb any excess moisture.
*I'm sort of an old-school candy maker, I don't use a thermometer. At this point for toffee I can tell when it's at the right stage from sight and feel when stirring. But when starting out, I'd use the cold water test. For those of you with candy thermometers, the hard crack stage is 300-310 degrees Fahrenheit. Otherwise, drop a small bit of the candy syrup into a glass of cold water. At the hard crack stage, the candy will form extremely brittle threads.
1 cup butter
1 cup sugar
1 tbsp light corn syrup
1 tbsp water
~6 oz. semisweet chocolate chips
~1/2 cup chopped toasted almonds
1) In a heavy saucepan, melt the butter over a relatively low heat to avoid burning.
2) Combine sugar, corn syrup, and water with the melted butter.
3) Boil over medium heat until the hard crack stage, stirring constantly (probably 8-15 minutes, but it varies).*
4) Pour out molten toffee onto a greased sheet pan.
5) Sprinkle evenly with chocolate.
6) Let sit for ~5 minutes to allow chocolate to melt.
7) Spread melted chocolate evenly over toffee.
8) Sprinkle with almonds.
9) Place pan in the fridge until chocolate is solid.
10) Break into pieces and enjoy. If it will be stored in the fridge for any amount of time, I'd suggest an airtight container and placing a paper towel in the container with the toffee to absorb any excess moisture.
*I'm sort of an old-school candy maker, I don't use a thermometer. At this point for toffee I can tell when it's at the right stage from sight and feel when stirring. But when starting out, I'd use the cold water test. For those of you with candy thermometers, the hard crack stage is 300-310 degrees Fahrenheit. Otherwise, drop a small bit of the candy syrup into a glass of cold water. At the hard crack stage, the candy will form extremely brittle threads.
