Monday, December 22, 2008

My Toffee Obsession

A few weeks ago I read a blog posting (I can't find it now, of course) about the author's toffee making adventures. Butter, sugar and heat is all it takes. I did some research, made up a recipe, and just completed my second batch this evening.

1 pound butter
2 3/4 cups sugar
1/2 bag of chocolate chips (I used milk chocolate)

Melt the butter in pan over medium to medium high heat. Just before it's completely melted, stir in the sugar. Stir for about 5 minutes until sugar is dissolved. Let come to a boil and cook until candy thermometer reaches the hard crack stage (between 290 and 300 degrees). The mixture will turn to a toffee color (imagine that) when it is ready. Immediately pour out on to a cookie sheet -- I used a jelly roll pan with a Silpat, but I imagine it'd need to be greased. Let sit for a minute or so. Scatter chocolate chips on to toffee. When they start to melt, spread them out so they cover the toffee. Allow to cool and harden/set. Break in to pieces and enjoy!

The first time I made this I used a non-stick soup pot. DON'T. Use something that is not non-stick or your butter will separate towards the end of the cooking. The second time I used my Le Creuset, Wolfgang Puck knock-off (I think it's an enamel covered cast iron pot.) Most recipes I saw included almonds on top of the chocolate. I didn't have any on hand so I didn't use them, but I bet they'd be yummy!

1 Thoughts From Others:

The Campbell Family said...

OOOh, boy! Does that sound good! But I beg to differ. The almonds would probably ruin the whole thing. :) I don't have a nonstick pan, I don't think but I'll have to see what I can come up with. thanks for keeping my house full of Christmas goodies!

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