Directions: |
Directions:Melt the butter in a pot with a heavy bottom (so it will cook evenly) over medium heat.
Add sugar and salt. Stir constantly to dissolve the sugar. Insert a candy thermometer and bring the candy to a boil, periodically brushing down the sides with a wet pastry brush to prevent crystallization.
Gradually raise the temperature and continue to cook the candy, stirring frequently, until it reaches 260 F. Add corn syrup and vanilla. Watch the candy as it approaches 300 F since it cooks quickly and can scorch at high temperatures.
Once the candy reaches 300 F, remove from heat and pour it onto the prepared baking sheet (greased with butter or lined with parchment paper). Use a spatula or spoon to spread the candy to an even thickness or roll the pan to spread the toffee. Allow the toffee to cool completely. Once the toffee is cool, break it apart (If you want even pieces, let toffee cool for one minute and then score it with a knife or pizza cutter.
Option: Spread grated chocolate and chopped nuts on top of toffee before it cools. If you use chocolate chips or chocolate bars - they will melt in your hands when you go to eat it.
Stored in airtight container. Toffee is better after a few days. Shelf life 3 weeks. Can be frozen. |
Personal
Notes: |
Personal
Notes: use a heavy pot so that your candy cooks evenly.
Use an accurate candy thermometer. Use the thermometer as a guide or as a roadmap. It will give you an idea when you have arrived. As you gain experience, the color of the batch will also tell you when the toffee is ready.
Cooking The Batch.
It's important that the butter is brought to the boiling point. Add the water and again bring to the boiling point. Boiling the butter and water will dissolve the sugar crystals very quickly. This will keep the batch from re-crystallizing during the cooking process.
Very important! Wash down the sides of the pan with a pastry brush and water. Any un-dissolve sugar crystals will cause the batch to re-crystallize. If the batch re-crystallizes it will be very grainy and will also separate.
Some critical temperatures to be aware of: At about 250°F the batch would re-crystallize if the heat source you're using is not high enough to dissolve the sugar crystals as they form. From 250° to 280°F the toffee syrup will appear thick and heavy and will give the impression that the batch is partially re-crystallized. But if your stove is hot enough the tendency to re-crystallize would be eliminated.
As the batch thickens it will not cling to the side of the pan. As soon as the batch shows some signs of scorching, at about 290°, the heat should be turned down.
Toffee should be aged for a least one week. This aging process gives the toffee a chance to develop an ideal grain and maximum butter flavor.
Toffee should always be kept refrigerated or frozen and tightly sealed. NEVER, EVER, store toffee at room temperature or out in the open air!
Chocolate coating coming off the toffee. Some recipes call for coating the pan that you're cooling the toffee in with vegetable oil, such as Pam or another nonstick sprays. I have found that this may cause the chocolate coating to fall off after the toffee cools or is refrigerated. Coat the pan or cookie sheet with butter instead. This will normally solve the problem.
Use only cane sugar. Also, when stirring the toffee use only a spoon made from a material that will not absorb heat, such as, wood or a high temperature plastic. Never use metal. It will absorb the heat from the toffee and cause it to re-crystallize.
If your toffee separates during cooking, carefully and slowly add 1/4 to 1/2 cup hot water, 1 tablespoon at a time. Stir constantly until mixture goes back together.
Test your thermometer in boiling water. If the water boils at a temperature other than 212°F, adjust the temperature accordingly.
If your toffee cooled too much for the chocolate to melt completely, place in a 110 degree oven for five minutes.
Don't scrape the bottom of the pan when pouring out the toffee. You don't want any burned stuff.
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This recipe for English Toffee is from