Monday, December 8, 2008

12 Days of Yummies: English Toffee

Day 8
This came from a friend of my mom's.  Why is it that we only make toffee and fudge and all those other yummies at Christmas time? 
  • 1/2 cup butter
  • 1/2 cup margarine (can use all butter)
  • 1 cup sugar
  • 1 1/2 tsp water
Melt butter/margarine over medium heat. Add sugar and water and stir, periodically washing sides of pan down with a pastry brush dipped in water. Cook and stir over medium-high heat until the foam dies down a bit and until the color of the sugar mixture is caramel color. The sugar is almost at the point of burning. You will notice the smell, and start to see streaks of brown in the mixture. It takes approximately 7 minutes and is 270°. You must stir very rapidly or the candy will burn. A candy thermometer just gets in the way, so it is better to trust your nose. Pour the candy into a buttered pan, at least 9x12”, that has been sprinkled with very finely minced nuts. Let cool briefly. Sprinkle with about 1/2 cup chocolate chips. Let these melt slightly, and then smooth over the candy. Sprinkle with finely chopped nuts. Refrigerate for at least 1/2 hour, and then use a knife to cut into pieces. Store toffee in air-tight container, and enjoy!

Julie R.

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