Toffee

  I love toffee.
  And chocolate.
  And candy.
  I have tried to make candy before, using the mixture-in-cold-water. Unfortunately, it isn't as nearly as accurate as a candy thermometer. So, I finally invested in one, and immediately got to work.


 INGREDIENTS
-2 cups slivered almonds
-1 1/2 cups butter
-1 2/3 cups white sugar
-1/4 cup water
-3 tablespoons corn syrup
-1 teaspoon pure vanilla extract
-8 ounces milk, semisweet, or dark chocolate (I used chocolate chips)

1. Preheat the oven to 350 degrees Fahrenheit. Spread the almonds on a baking sheet and bake for 8 to 10 minutes. While the almonds are cooling, butter a 9 x 13 inch pan.

2. Melt the butter over medium heat. Add sugar, water, and corn syrup, stirring until the sugar has completely dissolved. Once the mixture begins to boil, stop stirring and clamp on the candy thermometer. The mixture will look a little something like this:

3. It takes about 15 minutes for it to reach hard crack stage (about 300 degrees Fahrenheit). While this boils, take one cup of almonds and chop them roughly. Set aside. Resist the urge to stir it.

While I was waiting for the candy to boil, I tried to take pictures of my dog. She either refused to look at the camera, or wouldn't stay still.

4. When the candy has reached hard crack stage it will look like this: 

Remove from heat immediately. Stir in the chopped almonds and the vanilla. Pour evenly into the buttered pan.

5. Gently sprinkle the chocolate of your choice (I used dark and semisweet) over the toffee. After a few minutes, it will be soft enough to spread. Sprinkle on the remaining almonds.

 You can put the toffee in the refrigerator, or let it harden at room temperature. Once it's hard, attack with a mallet and eat.

 Or, you can break it into uneven pieces and store in an airtight container. It will last about a week at room temperature, or can be frozen for approximately a month.

Me gusta! Enjoy :)