• 1/8 Nat'l Toffee Day - 1b

    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 2
    Categories: Candies, Desserts, Nuts, Chocolate
    Yield: 1 1/2 lb/700


    When the mixture reaches 300ºF/150ºC, remove it from the
    heat and stir in the vanilla extract. Pour the mixture onto
    either a silicone baking mat or a large sheet of parchment
    paper set on top of a sheet pan. The silicone baking mat is
    probably easiest to work with since it won't slide around on
    the sheet pan. If you're using parchment paper, one way to
    keep it in place is to dab the underside of the four corners
    with a little bit of butter. That will help the paper stay
    put while the toffee is poured on.

    Right after pouring, use a spatula (again silicone works
    best for working with toffee) to spread the toffee into a
    rough rectangular shape.

    While the toffee is still hot, sprinkle the surface with the
    chocolate chips. Wait until the bottoms of the chips start
    to turn shiny and dark brown as they melt from the heat of
    the toffee, about two minutes. Use your spatula to spread
    the chocolate. If the chocolate is still mostly solid, wait
    another minute before attempting to spread again.

    Spread the chocolate so that it covers the toffee.

    Sprinkle the chocolate surface with chopped almonds. If not
    using finely chopped almonds, such as the slivered almonds
    shown in the photos, visually inspect the the surface of the
    toffee to make sure the almonds are making good contact with
    the chocolate. Lightly press down on those pieces that are
    barely touching the surface of the chocolate.

    Let the toffee cool for about twenty minutes until the sheet
    pan returns to room temperature. Slip the pan into the
    refrigerator to cool down and set for at least thirty

    Remove from the refrigerator and peel the toffee from the
    baking mat or parchment paper. Working quickly so the
    chocolate doesn't melt too much, break the toffee into
    chunks of the desired size and place into an airtight
    container. During the breaking of the toffee, you'll lose
    quite a few almond pieces, but don't worry, this is normal.

    Because the chocolate isn't tempered, this English toffee
    should be stored in the refrigerator to keep the chocolate
    from melting if the room gets warm.

    Recipe by Michael Chu

    From: http://www.cookingforengineers.com

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