I have always, always been intimidated by making my mom’s English Toffee recipe. Like going on seven years of putting off because I thought it would be too hard to make. Turns out, it is quite easy!
English Toffee
2 sticks butter
1 cup sugar
¼ c water
½ t salt
3 squares of semi-sweet chocolate or 1 cup semi-sweet chocolate chips
1 cup chopped nuts (I used walnuts)
Cook butter, sugar, water and salt in heavy bottomed pan. Stir constantly to keep from turning to dark until candy thermometer reaches the hard crack (HC) stage. This took about 20 minutes or so.* When it reaches the hard crack stage, pour into an ungreased 9 x 13 pan. Freeze until cool.
Melt chocolate chips and spread over cooled toffee. Sprinkle with nuts and freeze again to harden. Break up with your hands or a butter knife. My mom always stores these in the freezer.
*I made this last night and brought it into work to test on my co-workers. I now realize I could have waited another minute or so to cook the toffee so it would have been a little more brown and crunchy. The toffee I made last night it pretty chewy. Tasty, but chewy.
1 comment:
This toffee was so good! When Amanda brought it into work, I kept picking out the smallest pieces to trick myself into thinking I could eat more.
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