Monday, September 23, 2013

English Toffee


2 c. sugar
1 c. butter
1 c. margarine
1/3 c. water
1 c. chopped walnuts
12 oz. bag of chocolate chips

Combine in heavy pan-- sugar, water, butter, and margarine.  Place on stove at high heat, stirring constantly with a wooden spoon. When mixture starts to boil, it will appear fluffy at all times. When mixture leaves sides of pan, smokes slightly, and then turns amber (color of a brown paper bag), turn immediately onto buttered pan. Let cool for 5 minutes. Then pour chocolate chips evenly over the top. They will melt slightly. Spread the chocolate with a knife. Add chopped nuts if desired. (I usually let it set overnight.)

Mistakes I have made:
--turning it on the pan too soon (toffee is chewy)
--turning it on the pan too late (toffee is crumbly and it doesn't taste right)
--putting it in the fridge to make the chocolate set faster. (chocolate gets light spots and falls off candy)
recipe from Joan Haven

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