• 1/8 Nat'l Toffee Day - 1a

    From Dave Drum@1:3634/12 to All on Sun Jan 7 15:11:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: English Toffee -- Part 1
    Categories: Candies, Desserts, Nuts, Chocolate
    Yield: 1 1/2 lb/700

    6 oz (170 g) semi-sweet chocolate
    - chips
    1 c (200 g) sugar
    1/2 c (60 g) chopped almonds
    1 ts (5 mL) vanilla extract
    1/8 ts Salt
    1 c (225 g) unsalted butter

    Toffee is a hard candy made mainly with sugar and butter. In
    America, the term "English toffee" is generally used for
    toffee prepared with a coating of chocolate and almonds.

    This recipe is easy to prepare and yields a full flavored,
    crunchy toffee that has just a little "stickiness" when

    To create toffee, we will basically heat sugar and butter
    until the sugar reaches the hard crack stage (300ºF/150ºC).

    If you don't allow the sugar to reach this temperature
    before cooling, the texture will be different. For example,
    if heated to the soft crack stage (the temperature range
    just below hard crack), the candy would be more like a
    butterscotch than a brittle, crunchy toffee. (In some parts
    of the world, this is also considered a toffee, but it's not
    what comes to mind when I hear the word.) If the sugar is
    heated beyond 320ºF/160ºC, then it might not retain its
    solid form and turn into liquid caramel over time.

    Select a small saucepan. Make sure the saucepan is large
    enough to contain about double the volume of the butter and
    sugar. As the mixture cooks, it will bubble and increase in
    volume - using too small of a pan may result in overflows.

    Melt the butter in the saucepan with the sugar and salt plus
    a little (about 2 teaspoons, 10 mL) water over gentle heat.
    (Low heat is important to prevent separation later. Just be
    patient and let it melt together.) The extra water will make
    it easier for the sugar to heat evenly and melt together.

    Stir the mixture constantly while heating over medium-high
    heat. The butter and sugar will bubble and foam as the water
    boils off. This can take several minutes because butter
    contains a decent amount of water. The volume of the mixture
    will increase dramatically at this point. At this point the
    temperature should be relatively constant at a few degrees
    above the boiling point of water.

    Once the water has boiled off, the mixture will collapse and
    thicken. The temperature will also start to rise again. The
    goal is to remove the pan from the heat once the mixture
    passes 300ºF/150ºC and before it reaches 320ºF/160ºC.

    Use an instant read thermometer or candy thermometer to keep
    track of the temperature as you heat2and stir because the
    temperature can change pretty rapidly once the


    From: http://www.cookingforengineers.com

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