English Toffee Candy
Source of Recipe
2 c sugar
1 1/2 c butter (I use 3 sticks of Bluebonnet)
1 tsp vanilla
1/2 c chpped/sliced nuts optional (I like sliced almonds)
1/2 to 1 c choc chips optional
I make mine in an electric skillet. Dump the sugar and butter in the
skillet and crank up the temp knob on the skillet to 400. Stir pretty
constantly to keep it from sticking. As it boils, it froths up a
bunch. Cook it to 280 deg or soft crack, turn off the skillet, stir in
the vanilla and nuts, and pour it up into a buttered cookie sheet or
pizza pan. Sprinkle the choc chips on the top, if you like.
Set it aside to cool. Just room temp cooling seems to work best. After
about an hour, you can lift up one edge and stick a spoon under it, then
whack it on top with another spoon. It shatters nicely.
It's a pretty forgiving recipe as far as the quantities are concerned.
You don't have to be too exact. It does seem to taste better the next
day and its texture improves, too.
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