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    ENGLISH TOFFEE

    A brittle and buttery candy, toffee is made by cooking sugar and butter
    together until the mixture caramelizes. This irresistible recipe for English
    toffee, also known as butter crunch, is brought to us by baker Nick
    Malgieri, who dips the butterscotch-flavored toffee in tempered chocolate,
    then rolls it in toasted almonds for added flavor and crunch.


    Makes about 3 pounds

    List of Ingredients




    1 cup (2 sticks) unsalted butter, plus more for pan and foil
    1 1/2 cups sugar
    3 tablespoons light corn syrup
    3 tablespoons water
    2 cups (about 8 ounces) toasted almonds, chopped
    12 ounces semisweet chocolate, tempered (technique follows)

    Recipe



    1. Butter a 12-by-18-inch baking pan. Cover two large cutting boards or cardboard
    pieces with parchment paper. Set aside.

    2. In a medium saucepan, melt butter. Remove from heat, and stir in sugar, corn
    syrup, and 3 tablespoons water. Cook, stirring occasionally, until the mixture
    reaches 300° on a candy thermometer. Remove from heat, stir in 1 cup almonds,
    and pour out into prepared pan, spreading the mixture with the back of a spoon to
    fill the pan.

    3. Before candy hardens, but when it is firm enough to handle, turn it out onto
    parchment-lined board. Allow to cool completely.

    4. Wipe the surface of candy with a damp paper towel to remove excess butter,
    and allow to dry.

    5. Using a small offset spatula, quickly spread half the chocolate over candy.
    Scatter 1/2 cup of the remaining almonds over chocolate. Cover with parchment
    paper, and place second cutting board on paper. Turn candy over onto second
    surface. Remove top board and paper, quickly spread candy with remaining
    chocolate, and scatter with the remaining 1/2 cup almonds. Refrigerate for 20
    minutes to set chocolate.

    6. Break candy into 2-inch pieces. The candy may be stored in an airtight
    container at cool room temperature for up to 1 week; use parchment paper to
    separate layers.




    HOW TO TEMPER CHOCOLATE

    1. In the top of a double boiler or in a heat-proof bowl set over simmering water,
    melt coarsely chopped chocolate. The melted chocolate should register 115° to
    120° on an instant-read thermometer.

    2. Remove bowl from simmering water. Let cool, stirring occasionally, until it
    reaches a temperature of about 82° to 86°(depending on the variety of chocolate
    you are using). At this point, the chocolate will begin to set around the edges of
    the bowl.

    3. Return the bowl to the pot of hot water (it should no longer be simmering) for a
    few seconds at a time until it reaches a temperature of 88° to 91°. Be sure not to
    allow chocolate to become hotter than 91° as this will make it necessary to
    repeat the entire tempering process.



    SPECIAL THANKS


    Nick Malgieri
    Director of Pastry & Baking Arts Program
    Peter Kump's New York Cooking School
    50 West 23rd Street, 5th floor
    New York, NY 10010
    212-847-0700 ext. 259
    Fax: 212-847-0722

 

 

 


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