Monday, December 14, 2009

English Toffee

English Toffee
I originally started to blog in order to collect all my recipes so my children could have them in one spot. My candy recipes were the ones I really needed to get together in a form that would last. The picture of these recipes is 33 years old. The paper is so tattered and worn that even I have trouble discerning what is what.
English Toffee is a real favorite. It uses very few ingredients and is very simple to make if you pay attention. Its one of those recipes that is hard to describe because every ones stove and pans are different. I use the clock, my nose , and my eyes to tell if its just right. And yes I have thrown out a batch or two.I also find that I do better alone with no distractions.
I use Mexican vanilla. Its very cheap and comes in big bottles that last awhile. I got mine from snow bird family members who lived in Mission Tx. Years ago there was a concern about vanilla containing cumarin ( cancer causing agent) so I have my peeps make sure that the bottle claims it does not contain cumarin and this has never been an issue for me so I bet none of it contains it anymore but better safe than sorry!
I use a copper bottom pan for all my candy. 3 quart Revere Ware makes a nice pan.
In that pan put in
1 c. sugar
1/2 lb butter ( 2 sticks) must be butter.
3 T water
1 tsp vanilla
Cook on medium high stirring constantly.The cooking time is about 8 minutes. As you stir you will notice that the texture changes and thickens and as you stir through it you will see the bottom of the pan . This is where you will notice it scorching a bit. This is good because the scorching is what makes it darker. About halfway through the cooking you will need to turn the heat down to medium. Keep stirring from the bottom. At about the 8 min mark the color will be a carmel brown and bubbly and the smell will have changed to a very yummy aroma. If it begins to smell burnt you have gone too far. Don't throw it out yet. It could be ok.
Pour this mixture into foil lined pans. I use 8 or 9 in. round cake pans but anything that size will do.

When the surface has hardened somewhat lay out broken pieces of a Hershey bar. If they sink in too much hold off a few minutes. The heat from the candy will melt the chocolate and they will get real shiny.
Spread the chocolate around and let the chocolate harden completely which takes awhile.
Take a sharp knife and break into pieces.
Let me know how you come out. Good luck.

1 comment:

Fresh Local and Best said...

What a neat dessert, and I also think it is so cool that you have used that same piece of paper to follow the recipe!