Day 17: Toffee – 3 ways

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Sometimes things are worth the fuss. Sometimes things just aren’t.

And other times things are just fussy because you walk away from a boiling pot of molten sugar thinking ‘oh, it’s just for a minute.’

Don’t ever do that, ok? I knew better and I still did it. Had I not done that, my toffee probably would have been a LOT less fussy!

It’s day 17 of my extravaganza and there are only 8 days left until Christmas. Are your Christmas cards mailed? Are all of your gifts bought? Cookies made? Nah, me either. Here. Enjoy some toffee, it’ll make you feel better.

Despite my self-inflicted fuss, this toffee was really good and should have been really simple to whip up. Boil buttery sugar to a certain temperature and pour, spread and wait. Do the same with chocolate and then sprinkle with toppings of your choice.

Two important notes: DO invest in an accurate and reliable candy thermometer. NO a meat thermometer is NOT the same (learned that one the hard way).

DO NOT walk away from your boiling buttery sugar. Just don’t. It takes all of 3 seconds to go from almost there to ‘OMGOMGOMG it’s boiling over everywhere!!’ Not that I know from experience or anything. *stares*

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Butter Toffee
Adapted from Tasty Kitchen for original recipe click here

16 ounces, weight Butter, Melted
16 ounces, weight Granulated Sugar
3 ounces, fluid Water
1 teaspoon Salt
1 teaspoon Vanilla Extract
8 ounces, weight Chopped Topping: Toasted Nuts, Candy Canes, Sea Salt, Etc.
12 ounces, weight Tempered Dark Chocolate For Coating, Melted

*Necessary Equipment: Candy Thermometer*

Prepare a standard cookie sheet with either a silicone mat or good parchment paper, set aside.

Combine butter, sugar, water, and salt in a saucepan. Bring to a boil, stirring constantly.

Cook over moderate heat, stirring gently, until candy thermometer registers 298 degrees.

Remove from heat and stir in vanilla until well combined.

Pour the mixture onto prepared cookie sheet. Use a heatproof rubber spatula or offset spatula to spread quickly before the toffee sets. Spread thin. It doesn’t have to be perfect and it probably won’t go all the way to the edges of your pan. This is FINE, you’ll just break it apart anyhow.

Allow toffee to cool completely. Blot to remove excess oil from the surface. Coat surface with the melted chocolate and immediately sprinkle with topping of your choice.

Allow to set completely, then break into bite-size pieces.
Store in an airtight container. Share. Or don’t. I won’t tell.

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Shipping safe: YES! Place toffee in a tin filled with tissue paper or some other form of padding and you’re ready to go. If it breaks up more… who cares? It’s toffee for crying out loud 😉
Make ahead and Freeze: NOT SURE. I wouldn’t think there would be a problem, but it keeps really well in an airtight container so freezing is pretty much unnecessary.


2 thoughts on “Day 17: Toffee – 3 ways

  1. I had a similar learning experience with candy thermometer v. meat thermometer when I made Swiss meringue buttercream a few weeks ago. Lesson learned the hard way!

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