Success with English Toffee
Today I made english toffee. It worked out. I am on a roll with several successes now in my candy making career. The key is the thermometer, you must treat it like a friend and not an enemy.
English toffee starts out as 2 sticks of butter, slowly melted in a heavy pot.
- 1 cup of sugar is added and slowly heated( i've learned slow heating is totally important).
- Next add a little water and corn syrup - not sure why.
- Then heat the mixture slowly over medium low heat until the thermometer reads 300 ˚F. This is called the hard crack stage of candy.
- During the heating process, all the components are chemically reacting and it's cool to watch the sugary butter mixture change consistencies with the rising temperature. It's kind of like a lava lamp, you can watch the blobs of mixture turn into eachother while it cooks.
-After 300˚F, you remove the pot from the heat and add 3/4 c toasted almonds and let it cool to RT (room temp) on a cookie sheet. Then pour melted milk chocolate over the top.
Oh, snap it's good.
English toffee starts out as 2 sticks of butter, slowly melted in a heavy pot.
- 1 cup of sugar is added and slowly heated( i've learned slow heating is totally important).
- Next add a little water and corn syrup - not sure why.
- Then heat the mixture slowly over medium low heat until the thermometer reads 300 ˚F. This is called the hard crack stage of candy.
- During the heating process, all the components are chemically reacting and it's cool to watch the sugary butter mixture change consistencies with the rising temperature. It's kind of like a lava lamp, you can watch the blobs of mixture turn into eachother while it cooks.
-After 300˚F, you remove the pot from the heat and add 3/4 c toasted almonds and let it cool to RT (room temp) on a cookie sheet. Then pour melted milk chocolate over the top.
Oh, snap it's good.
posted by rrose @ 5:37 PM
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