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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