Friday, July 31, 2009

English Toffee

Not really sure why this is called English toffee... It's nothing like what I call toffee! lol ;) Toffee to the English is soft and chewy, not crunchy. Oh well, this stuff is still fanbloodytastic. :)
It's like a Heath bar without the chocolate. Of course, if you wanted a home-made Heath bar, you could just pour melted chocolate over the top or throw a cut-up chocolate bar on it while the toffee is still warm.

You'll want a decent candy/deep-fry thermometer for this. They're not expensive and are worth having since they come in very handy during the holiday baking season! :)

Makes 1 1/4 pounds

1 cup unsalted butter (use the real stuff)
1 cup sugar

1 cup semi-sweet chocolate chunks/chips
1/4 cup chopped pecans or walnuts

1. Combine the butter and sugar in a heavy 2-quart saucepan. Cook over medium heat, stirring occasionally with a wooden spoon. Cook until the candy thermometer reaches 300 F.

2. Quickly spread the mixture into a 15x10x1-inch pan.
If you're using chocolate, sprinkle it over the top now. Let it sit 5 minutes and then spread the chocolate over the toffee. Sprinkle with nuts if desired.

3. Cool the candy completely and then break it into pieces.

**To prevent your toffee from separating, fight the urge to stir! I know, it's tough! :)
In the beginning, stir occasionally until it reach 260-265 F. Then pretty much quit stirring (only a few times) while it continues cooking up to 300 F.
You will need to stir from time to time to prevent it from burning, but try to do it as little as possible.

English Toffee from Land O'Lakes Baking: Trusted Recipes.

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