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Friday, January 6, 2012

English Toffee

This is the first year I've made toffee. My first attempt was not so good, but I tried again and it was perfect. It was sooo good. I made some before Christmas and then again for New Years. 

Here's my first try:

Nasty, huh? It was looking perfect and then suddenly the butter started separating.  I was so disappointed. I googled it and found a couple tips. First of all you need to keep the temperature constant. No turning it up or down. I think that's where I messed up. I was making it and realized I had to pick up my daughter and so I turned it up to cook faster. Soon after that it started separating.  There were several other tips you can find here. I recommend reading it before making toffee - at least if you haven't made it before.

First chop your nuts and chocolate.

Combine sugar, water, butter and corn syrup. Bring to a boil. Boil to 290 on a candy thermometer, stirring constantly.

Pour it over the nuts.

Sprinkle chocolate on top. When the chocolate has melted, spread it out.

Once the candy has cooled, break it into chunks.  Enjoy!

English Toffee - recipe from my inlaws inlaws (does that even make sense?)

1 lb. real salted butter
2 1/2 c. sugar
1 c. water
4 T. white Karo syrup
1-2 c. nuts
1 lb. Hershey candy bar, chilled

Chop nuts.  Place on large ungreased cookie sheet.

Combine sugar, water, butter and syrup. Bring to a boil. Boil to 290 on candy thermometer stirring constantly. Pour over nuts. Sprinkle chocolate on top and spread out when melted.

I only did half the recipe and it worked great in a 9x13 pan.

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