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Toffee: English Toffee




Source of Recipe


The Encyclopedia of Herbs, Spices & Flavorings by Elisabeth Lambert Ortiz


List of Ingredients




Butter for the pan
One and one-fourth cup sugar
1 cup heavy cream
One-eighth teaspoon cream of tartar
One-half cup unsalted butter
1 teaspoon vanilla extract


Recipe



Butter a square pan. In a pan, combine the sugar, cream, and cream of tartar over high heat. When boiling, cook for 3 minutes, stirring constantly. Add the butter and cook to 257 degrees F. on a sugar thermometer. Add the vanilla and pour into the prepared pan. Cool and then score into squares. Wrap in waxed paper and store in an airtight container.


YIELD: 1 1/2 Pounds