English Toffee

Speaking about foods that are bad for you, how about a candy that is made primarily of sugar and butter? Take that Deep Fried Coke!

If you are planning to make toffee, it’s almost a necessity that you get a candy thermometer. To get the toffee to the point where it reaches the “hard crack” stage, you have to raise the temperature of the mixture to 302° F. However, you run the risk of ruining the toffee if you go over 320° F. Unless you can eyeball this kind of thing (and I recognize that there are people out there who can), a thermometer is the only way to go.

Oh, and as for the “English” version of toffee – English Toffee is a variant in which chocolate and almonds are added to the top of the toffee whilst it cools.

For those of you keeping track at home, this is the last of the ‘butter’ recipes.

  • 1 cup Butter
  • 1 1/2 cup Sugar
  • 3 Tbs. Light corn syrup
  • 3 Tbs. Water
  • 8 oz. chocolate chips
  • 1 1/2 cups raw almonds, chopped

Place a sauce pan over medium heat and add the butter, sugar, corn syrup and water. Stir consistently as the temperature of the mix raises. When the temperature reaches 305° F, remove from heat and pour onto a buttered 9″x13″ cookie tray. Spread the toffee evenly.

While the toffee is cooking, melt the chocolate chips in a double boiler. Once you have spread the toffee on the cookie sheet, spead the melted chocolate on to the toffee. Sprinkle with the almonds and allow to cool.

Serves 8-10

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