Never Fail Toffee
November 21, 2012
Toffee is defined as a confection made by means of caramelizing sugar or molasses together with butter, and sometimes flour. You heat such mixture until the temperature reaches the hard crack stage of 300 to 310 °F (149 to 154 °C). While being prepared (soft crack stage), toffee is sometimes mixed with nuts or raisins, and in this case, almonds.
The origins of the term “toffee” are not known. However, food writer Harold McGee claims that it was "from the Creole for a mixture of sugar and molasses", but which creole word isn't specified. Quick fun fact, a restaurant in the Cayman Islands is so famous for its sticky toffee pudding they named the street after it.
Here's the recipe! Make it and have it! Share it with friends and loved ones, or be selfish today and have it all to yourself. Haha! It's always your call.
| Never Fail Toffee • 2 cups sugar • 1 1/2 cups butter or margarine • 2 tablespoons water • 1/2 cup slivered almonds • 1 large milk chocolate bar broken into small pieces Combine sugar, butter and water in a heavy saucepan. Cook, stirring constantly to the soft-crack stage. Add the almonds; cook, stirring to the hard-crack stage. Pour immediately on unbuttered cookie sheets, spreading as thin as possible. Place chocolate on hot toffee, spread melting chocolate to cover the toffee. |
Enjoy!
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