| ENGLISH TOFFEE Set out a clean un-greased cookie sheet 12x18 inches. Topping: 6 oz. milk chocolate bar or chocolate used for dipping (Optional) ½ cup walnuts, coarsely chopped The topping of grated chocolate and chopped nuts must be prepared in advance as you won’t have time once the candy is ready to pour. Use a metal cookie sheet and never a glass serving dish to pour the candy. You will need something that is slightly pliable in order to loosen the brittle candy once it has cooled. 1 cup white sugar 1 cup butter 5 tablespoons water Measure sugar, butter and water into a flat level frying pan and bring to a boil. Cook slowly over medium heat by constantly dragging a metal pancake turner through the syrup as it boils. Lift the turner up and pass over each area of the bottom of the pan so it cooks evenly. Keep your passes always pulling towards you. If you attempt to stir the liquid it will scorch or become sugary and the butter will separate out. You can tell when the candy has reached the hard crack stage by dripping a couple of drops of syrup off the pancake turner onto a cool smooth surface. If the drops harden quickly and become brittle it is ready. Also it will turn golden brown. Pour without scraping onto a cookie sheet. Do not disturb candy once it has been poured. Sprinkle immediately with grated chocolate and chopped nuts or, when cool, you can break the toffee into small pieces to dip in melted chocolate and roll in chopped walnuts nuts. This toffee keeps better if stored in an air tight container or cool, dry area. |
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