Ingredients
-
1
-
1
-
1/4
-
1/2
-
3
-
1
-
-
-
-
-
-
-
-
-
Directions
English Toffee,An easy candy favorite at Christmas time.,Waaaaay too salty. Either use unsalted butter or don’t add any salt in. I’m flabbergasted by the amount of salt used in recipes. ??,1. Double the recipe for all ingretients if using a 9×13 pan. 2. Line your pan with tin foil (shiny side up) for easy removal. 3. I prefer using a wisk to a wooden spoon. 4. It’s important that the butter is brought to the boiling point first. Then add the water and again bring to the boiling point, THEN add the sugar and salt. Boiling the butter and water will dissolve the sugar crystals very quickly. This will keep the batch from recrystallizing during the cooking process. 5. USE A CANDY THERMOMETER! This toffee is perfect when brought to 308 degrees F. It’s almost impossible to guess the temperature exactly. 6. If you have a high end, expensive stove, be careful… you do not want to raise the temperature of the candy too quickly as you have the chance of the ingredients separating.
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Steps
|
1
Done
|
In Heavy Saucepan, Combine Butter, Sugar, Water, and Salt. |
|
2
Done
|
Cook to Hard-Crack Stage (300f) Stirring With a Wooden Spoon Constantly and Watching Carefully. Do not Try a Plastic Spoon, It Will Melt Into Your Delicious Candy! |
|
3
Done
|
Immediately Pour Into Ungreased 13"x9" Pan. |
|
4
Done
|
Cool Until Hard. |
|
5
Done
|
Melt Chocolate Over Hot, but not Boiling Water. |
|
6
Done
|
Spread Over Toffee; Sprinkle With Nuts, Pressing Them Into Chocolate. |
|
7
Done
|
Let Stand 2-3 Hours or Chill 30 Minutes. |
|
8
Done
|
Break Into Bite-Size Pieces. |
