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English Toffee
Nov. 27th, 2014 10:07 pm*coughs* For those who are English and don't know what the people in the U.S. call English Toffee.
FOODIE WITH FAMILY’S GRANDMA’S ENGLISH TOFFEE
http://www.foodiewithfamily.com/2008/12/03/grandmas-english-toffee-foodie-christmas-gift-2/
Yield: 2 and 1/2 pounds.
Ingredients:
2 cups sugar (no substitutes)
2 cups butter (no substitutes)
12 ounces semi-sweet or milk chocolate chips, optional
1/2 cup finely chopped pecans, almonds, peanuts or other nuts, optional
Method:
1. Line a 15″ x 10″ x 1″ jellyroll pan (or half sheet pan) with waxed paper. In a heavy-bottomed saucepan that holds at least 4 quarts, combine butter and sugar over low heat.
2. Stir occasionally until a small amount of the mixture dropped in ice water forms brittle strands (or until it reaches 300°F on a candy thermometer. This process usually takes 25-30 minutes. DO NOT TRY TO SPEED IT ALONG BY RAISING THE HEAT UNDER THE PAN!
(Please excuse my type-screaming, but it’s important. Patience, Grasshopper.)
Equally important in a more ‘how to stay out of the burn unit” way is the following warning. Be careful!!!! This stuff is like lava. And not only is it incredibly hot, but it sticks because it’s loaded with sugar and fat. So I’ll say it again to keep myself from worrying that someone will be running to the ER with Grandma’s toffee stuck to them. Be careful! And specifically, do not try to eat just a little bit of the hot toffee off the spoon after pouring it. You, your lips, and your tongue will regret it. Trust me!
3. As soon as the mixture reaches 300°F, pour onto waxed paper lined pan and quickly spread as evenly as you can. Eyeball your candy. If it looks like the fat has separated out (which will look like pools of oil around the outside edge of your toffee) let the candy stand for five minutes then -carefully holding the waxed paper to keep your toffee from sliding into a messy heap- pour the oil off from the pan into a clean bowl. Otherwise just proceed to the next step.
4. Sprinkle the chocolate chips gently and evenly over the top.
5. Allow chocolate to stand another five minutes and then use a spatula to spread the chocolate over the toffee.
6. If using the chopped nuts, sprinkle over the chocolate immediately after spreading.
7. Cool toffee completely and then break into pieces. Devour. Make more to give as gifts.
FOODIE WITH FAMILY’S GRANDMA’S ENGLISH TOFFEE
http://www.foodiewithfamily.com/2008/12/03/grandmas-english-toffee-foodie-christmas-gift-2/
Yield: 2 and 1/2 pounds.
Ingredients:
2 cups sugar (no substitutes)
2 cups butter (no substitutes)
12 ounces semi-sweet or milk chocolate chips, optional
1/2 cup finely chopped pecans, almonds, peanuts or other nuts, optional
Method:
1. Line a 15″ x 10″ x 1″ jellyroll pan (or half sheet pan) with waxed paper. In a heavy-bottomed saucepan that holds at least 4 quarts, combine butter and sugar over low heat.
2. Stir occasionally until a small amount of the mixture dropped in ice water forms brittle strands (or until it reaches 300°F on a candy thermometer. This process usually takes 25-30 minutes. DO NOT TRY TO SPEED IT ALONG BY RAISING THE HEAT UNDER THE PAN!
(Please excuse my type-screaming, but it’s important. Patience, Grasshopper.)
Equally important in a more ‘how to stay out of the burn unit” way is the following warning. Be careful!!!! This stuff is like lava. And not only is it incredibly hot, but it sticks because it’s loaded with sugar and fat. So I’ll say it again to keep myself from worrying that someone will be running to the ER with Grandma’s toffee stuck to them. Be careful! And specifically, do not try to eat just a little bit of the hot toffee off the spoon after pouring it. You, your lips, and your tongue will regret it. Trust me!
3. As soon as the mixture reaches 300°F, pour onto waxed paper lined pan and quickly spread as evenly as you can. Eyeball your candy. If it looks like the fat has separated out (which will look like pools of oil around the outside edge of your toffee) let the candy stand for five minutes then -carefully holding the waxed paper to keep your toffee from sliding into a messy heap- pour the oil off from the pan into a clean bowl. Otherwise just proceed to the next step.
4. Sprinkle the chocolate chips gently and evenly over the top.
5. Allow chocolate to stand another five minutes and then use a spatula to spread the chocolate over the toffee.
6. If using the chopped nuts, sprinkle over the chocolate immediately after spreading.
7. Cool toffee completely and then break into pieces. Devour. Make more to give as gifts.
