Email to Debbie Foley      

Recipe Categories: NurseDebbie's HOME PAGEAPPETIZERS BEVERAGES BREAD CAKESandPIES CANDY CASSEROLES COOKIES CROCKPOT DOGTREATSFOOD ETHNIC FISHandSEAFOOD FRUIT HomemadeGifts PASTA PASTRIES PIZZA POULTRY SALADandDRESSING SANDWICHES SNACKS SOUPSandSTEWS SYRUPS VEGETABLES

English Toffee II




Source of Recipe


unknown


List of Ingredients




4 sticks butter (1 lb.)
2 C white sugar (1 lb.)
24 oz chocolate chips (2 pkgs)
chopped nuts (don't use walnuts; they're too oily and won't stick to the chocolate)

EQUIPMENT:
candy thermometer
saucepan with heavy bottom
jelly roll pan, or cookie sheet with sides that go up a little
another cookie sheet, or any clean flat thing that size

Recipe



Put butter and sugar into saucepan and cook it over medium heat until the mixture reaches 300 degrees(hard crack stage). This is the most boring part of making the toffee, because you have to stir it pretty much constantly while it cooks, so that the bottom of the misture won't burn. Don't be tempted to turn the heat way up so it will reach 300 degrees sooner, because then the mixture may not be as smooth and nice as it would be otherwise.

When the mixture reaches 300 degrees, pour it onto the cookie sheet. Tilt it around to get it evenly distributed. Then put the pan aside to cool a little.

Melt half of the chocolate chips and pour the melted chocolate onto the hardened toffee. Spread it on evenly with a spatula, and sprinkle on whatever quantity of chopped nuts is esthetically pleasing to you. Then put the whole pan in the refrigerator (or outside if winter).

When the chocolate on the toffee has hardened, melt the rest of the chocolate chips. Now comes the tricky part. Put the other cookie sheet over the toffee and flip the whole thing over. Get the toffee to detach itself from the pan so that it is resting on the new pan and the un-chocolate side of it is exposed. Don't be freaked out if it breaks; that doesn't make a difference. Now do that side the same way you did the other, and stick it bake into the refrigerator (or back outside).

When the chocolate is hardened, you can take the toffee out and break it into manageable pieces. Some of the chocolate always comes off in this process, and some of the pieces don't break in the optimal way, but this actually makes a good excuse for you to taste the broken pieces. After all, you wouldn't want to expose your friends to less than perfection, would you?