Friday, December 12, 2008


2 cubes of butter
½-cup brown sugar
½ cup of white sugar

Prep: On the bottom of a 9x13-glass pan, spread a light coat of butter and ¼ cup
your favorite nuts. Also, have a small bowl of ice water ready to test your toffee.

The toffee recipe needs constant attention and stirring for about 10 minutes. In a
heavy saucepan, add butter and sugars and melt on high heat. Once the butter and
sugars have melted and started to boil, the toffee will go through 4 stages.

Stage 1: butter and sugars are melted, but not mixed. Keep stirring.
Stage 2: Butter and sugars are mixed and start to cook. Keep stirring.
Stage 3: Butter and sugars are bubbling. Keep stirring.
Stage 4: Butter and sugars change color, slightly (from light tan to dark tan) toffee
looks almost like taffy, it becomes smooth not bubbly. Keep stirring and start to
test for hard crack.

Hard Crack: Hard crack is when you take a small piece of toffee and when it hits
ice-cold water, it sizzles. This is when the toffee is done!

Pour toffee evenly into buttered 9x13 pan, do not spread or stir, just pour
directly from saucepan. Sprinkle with your favorite chocolate chips on top,
the hot toffee will melt the chips in a few minutes. With a spatula, spread the
melted chips over the toffee and sprinkle with your favorite nuts.

Allow toffee to completely cool, break apart with a knife and enjoy!
Posted by Pamela Cardwell at 10:12 AM

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