Anyone make English Toffee candy? I made it 2 years ago and it was perfect...this

I took date truffles to bookclub this year and everyone asked where I get my recipes---I tell them I

go here first----always! I hope some of them decide to join us.

 
Mar, can I confess that I often eat off the chocolate and then eat the toffee? am happy when the

chocolate shears off!

 
whoops, I meant what size saucepan do you use to make the syrup

and these look good enough to eat!!

 
I tend to do small batches, but several of them...

So, I typically do the 400g sugar (2c) and 454g butter (4 sticks, 2 cups) batch size and use this pot and the 10" x 15" x 1" baking pan

 
I think cooking too slow. And not high enough. They may be making a "different"

toffee than we are for the more brittle, which I prefer personally. I have always just made it with top layer with chocolate also.

 
In reference to some other questions above about using a wide pan, I think that does help

reach temp quicker. I used to use an electric skillet to make peanut brittle and use a cast iron chicken fryer (higher sides but not like a stockpot) for making toffee. I only made single batches (yours would be a double, I think) but I probably could have done a double in that pan I use (4"sides).
Just an FYI for folks looking for things that work.

 
Lana, the cable is 45 inches long. We have a GE double oven and it was a little tight

for the spatchcocked turkey in the bottom oven on Thanksgiving but it worked just fine. The unit had to sit close to the stove.

 
I made my very first batch of toffee today - I hope it is good! It sure takes

a long time to get to temp, though, It was hard to resist the urge to turn up the heat to hurry it along. smileys/smile.gif

It separated a little when I poured it into the pan, but I hope it will be good anyway. We shall see!

 
Some of mine used to do that. Never knew why. I think you can cook it faster--just

not so it will burn.

 
Hmmm, thank you. That is the first time anyone ever offered that explanation in

many times of asking. ;o) If it happened I just wiped the butter off and continued--it didn't really affect the flavor or people loving it. LOL

 
It turned out well in taste and texture was exactly what I was looking for, but after I cut it apart

I discovered large clumps of fat throughout the toffee. My family doesn't care and eats it anyway, but I didn't give any away like I had planned.

I'm going to keep working on this one!

 
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