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Toffee Toffee

1 pound butter (2 cups)
2 cups sugar

Oil a jelly roll pan. Put butter and sugar in a 3-4 quart heavy pot and place over moderate heat, stirring as the sugar dissolves and the mixture comes to a boil. Wash down the sides with a pastry brush dipped in cold water. Boil slowly over moderate heat until it reaches the hard crack stage (290°) stirring gently and touching the sides of the pan ONLY if it starts to scorch. Pour into the oiled pan and let cool partially, then score toffee into squares. When completely cool and hard, cut or break into pieces and transfer to an airtight tin.

I usually put melted chocolate and slivered almonds on right after scoring the toffee

note- hard crack stage(290°)- If you do not have a candy thermometer, The concentration of candy syrup can be tested in cold water. Spoon 1/2 teaspoon of syrup into a small cup of cold water and work it with your finger for several seconds. Hard Crack stage means the syrup will form brittle threads soon after being dropped into the water.

Submitted by Tracie

Cakes, Cookies, Pies & Desserts

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