Toffee

toffee

The secret of getting ahead is getting started. — Mark Twain

Tip:  When boiling sugar for candy, you don’t need to stir it constantly.  If you stir constantly, it cools the sugar down and doesn’t allow it to get hot and cook.  Use a wooden spoon as metal spoons change the temperature.  Also, do NOT scrape the sides of the pot above the boiling line because that is where the sugar crystallizes and if you scrape that back into the pot your candy will become gritty.

This makes 2 lbs of candy

  • 2 cups of butter
  • 2 cups of white sugar
  • ¼ teaspoon salt
  • 2 cups semisweet chocolate chips (I prefer milk chocolate myself)
  • 1 cup finely chopped almonds

Directions: Before making the toffee, cover a large baking sheet with aluminum foil or parchment paper.

In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C).   Remember, stir occasionally, not constantly.    

As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.  Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.

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