Toffee and photo by sugarpie, Premium Member © Sarah Phillips
Toffee is a hard caramel colored candy made by cooking sugar, water (or cream or milk) and usually butter or other fat. Other ingredients such as nuts or chocolate are sometimes added. Depending on the recipe, a toffee mixture may be cooked to anywhere from 236 degrees F to 300 degrees F measured with a candy thermometer, or called the Hard Ball Stage. It is when syrup is dropped into ice water and forms a hard ball which holds its shape on removal but is still plastic.
But, what makes my recipe foolproof is the inclusion of a secret ingredient. It helps the toffee from separating, a common problem encountered when making these homemade recipes.
CANDY RECIPE HELP
From leejr, Premium Member: “I tried this and it actually works!!! I've tried caramel before and it didn't come out too well. But this was toffee. I covered it in chocolate (and followed your instructions how to) and coconut and it was good. Can't wait to give it to my co-workers.”
INGREDIENTS
1 1/2 cups (12 oz) whole blanched almonds, coarsely chopped, divided; measure whole blanched almonds and then chop
1 cup butter
1 1/2 cups sugar
3 tablespoons light corn syrup
3 tablespoons water; SARAH SAYS: helps keep the toffee from separating
1 teaspoon vanilla extract
8 squares (8 ounces) semisweet chocolate squares, chopped; chop into 1/4-inch size pieces
NOTE: Chocolate morsels (1 cup semisweet) or tempered chocolate (temper no less than 1 pound at a time) can be used to cover the candy with. It will store better (not melt as readily in a warm room or when eaten) as will using melted and cooled chocolate, called for in this recipe.
INSTRUCTIONS
1. Line a 13 x 9 x 2-inch sheet pan with a silpat mat or butter the pan; do not use parchment or waxed paper. Set aside.
Place chopped almonds on a cookie sheet and toast in a 375 degrees F preheated oven for 5 to 10 minutes, or until they turn a light golden brown, tossing occasionally. Set aside.
2. Combine butter, sugar, corn syrup and water in a medium-size heavy-bottom high-sided saucepan. Cook over medium heat, stirring CONSTANTLY until it reaches 300 degrees F on candy thermometer. A teaspoonful of syrup will separate into brittle threads when dropped in cold water.
Immediately remove from heat; stir in 1 cup of the toasted almonds and vanilla extract. Quickly pour the hot sugar mixture into prepared pan; spread evenly with a heatproof rubber spatula into a rough rectangular shape about 1/4-inch thick.
3. Melt chocolate squares in the top of a double boiler over hot water until almost melted, stirring constantly; remove the chocolate from the hot water.
Spread the melted chocolate over top of candy where it will finish melting; sprinkle with the nuts. Lightly press the almonds down into the chocolate with a clean heatproof rubber spatula. Let sit for about 10 minutes until cool and then refrigerate for about 30 minutes for the chocolate to set.
4. Remove from the refrigerator and peel the toffee from the baking mat. (If using a buttered sheet, give the baking sheet a slight twist to “pop” the toffee loose.) Working quickly, break toffee apart into large pieces.
STORAGE
Place in an airtight container and store at the cool side of room temperature or in the refrigerator.
