Thursday, December 22, 2011

English Toffee

It's that time of the year again for cookies and English Toffee. Last week we had the cookie bake off, this week it has been English Toffee. I made two different varieties, we had almonds with the milk chocolate and dark chocolate. It is a very easy recipe.
Two cups of real butter
Two cups of sugar-I like using the bakers sugar as it's a finer sugar and melts better.
a tad of real vanilla (maybe 1/4 teaspoon) too much and your toffee will be too soft
Do not add salt if you do not want to, I add about 1/4 teaspoon of smoked sea salt.
Cook to a rapid boil constantly stirring. The candy thermometer should read 325. Carefully watch the colour of your toffee. You are looking for a light brown. Pour over sliced almonds and your chocolate drops, add sliced almonds and chocolate drops to top. Put it in the refrigerator to cool and use an ice pick to break it. Use parchment paper in your pan and it will come right out.
Have a great Holiday and Happy New Year!

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