I have made toffee 4 times. The first time it was a slimy mess, the second time a gritty horror, 3 and 4 it looked good but was more like taffy than toffee.
What a waste of ingredients. Please give me advice.
HI; I'VE MADE CHOCOLATE COVERED ENGLISH TOFFEE EVERY YEAR FOR XMAS, THE TRICK IS TO HAVE A GOOD CANDY THERMOMETER AND GET IT TO THE EXACT TEMP WITHOUT BURNING IT.
I HAVE AN AWESOME RECIPE IF YOU'RE INTERESTED.
YOU CANADIAN CHOCOLATE LOVER..
Hand Over The Toffee Recipe! :) by: Angie
Penny,
We'd love to have your toffee recipe here. Please do add it. Even if Judy doesn't use it, I sure will and probably a bunch of other toffee lovers.
Thanks so much!
Angie
Here are my hints for toffee by: Marilee516
I have been making toffee for 10 years now and it always turns out great. For my first batches I used a candy thermometer and it was a pain. I now just cook it by sight. Here are my hints:
I use a heavy sauce pan on medium heat. I stir constantly the butter, sugar, water, salt mixture until the butter is melted and it starts to boil. Then I STOP stiring and let the candy softly boil, on medium heat, until I see the mixture showing a little brown. (with my gas stove this takes about 10 minutes.) Then I add the Almonds and constantly stir and cook until the candy is golden brown. (about another 3-5 minutes). When it is the color I like I remove from the heat and stir in the baking soda. I have a buttered cookie sheet ready and I pour the chot andy on the sheet and spread out. Immediately I sprinkle on milk chocolate chips. After they melt for a few minutes I spread them out on the candy. Lastly, I sprinkle the top with finely chopped pecans. Cool for 30-40 minutes and break into pieces. I store the candy in a cool place. I hope these hints help!
