Tuesday, December 6, 2011

My Favorite Toffee Recipe

1 lb Butter
1 c.  Water
2 c.  Sugar
1/4 c. Karo Syrup
OPT. 1 Tbs. Vanilla
(this recipe scales up really well. One batch will make a roughly 11x17" sheet of toffee)
Boil all ingredients in a heavy pan on med-high heat. Stir *gently* with a wooden spoon. As the consistancy changes, test by dripping into glass of ice water; toffee will be ready to pour out when hot toffee makes brittle strands in icewater.
There are temperatures you can track for readiness, but I prefer the old fashioned icewater method. After making toffee a couple of times, you'll be able to guess fairly accurately when the toffee is done, the color and consistancy changes quite dramatically when the toffee is ready.
Pour onto parchment paper lined pan.  (I like to pour mine on my parchment paper covered marble counter.... The thickness is perfect by just letting it pool) After cool, dab the top with a paper towel to soak up excess oil.
OPT: melt chocolate while boiling toffee. Pour over cooling toffee. Add toasted nuts, or whatever sounds delicioso.
When completely cool (factor in at least a couple of hours!) break into chunks, eat, and enjoy!

No comments:

Post a Comment