Toffee
I've made a lot of candy over the years, but this was the first recipe I ever tried. I was able to make it without a candy thermometer by looking at the color of the toffee. (But use a thermometer if you have one. Preferably one that can clip to the pan.)
This recipe was shared on a Cook's Illustrated bulletin board many years ago. The board is no longer available, but I saved the recipe because it worked so well for me. It is a fun recipe to make because you get to try making the candy part of the toffee and you also get to use a simple tempering technique with the chocolate. Melting some of the chips and adding the rest after to cool down the chocolate usually allows the chocolate to keep its temper. That means the chocolate won't melt in your hands.
Some people who tried this recipe originally had trouble with the chocolate separating from the chocolate. That has never happened to me. I believe timing the melting of the chocolate towards the end of the candy making process, and making sure you wait the 3 minutes before spreading may help. It is very important to let everything cool and harden completely before you break it apart. I would make it the day before you need it, if possible.
Do not used slivered almonds in this recipe, because they are too thin and will burn. You can skip the almonds and this recipe should still work.
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