Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Sugar
2/3 c Light corn syrup
1 1/2 c Half-and-half
1 1/2 oz Unsweetened chocolate
- melted
1 1/2 ts Vanilla
1 pn Salt

COMBINE THE SUGAR, CORN SYRUP, and 1/2 cup of cream in a large
saucepan set over moderate heat. Stir the mixture until the sugar
dissolves completely. Insert a candy thermometer, reduce the heat to
low, and cook the syrup, stirring frequently, until the thermometer
registers 238F. Blend in another 1/2 cup of the cream, which will
cause the temperature to drop, and continue to cook and stir until
the thermometer reaches 236F or until a bit of the hot toffee dropped
into a little cold water forms a soft, pliable ball. Mix in the
remaining 1/2 cup cream and the melted chocolate. Cook the toffee,
stirring constantly, lest it scorch. Cook toffee until the mixture
becomes quite thick: A drop of it should firm up quickly in cold
water. (NOTE: Even though the temperature of the toffee may not
exceed 230F, if it firms in cold water, remove the pan from the heat
at once.) Quickly mix in the vanilla and salt, then pour the toffee
into a well-buttered 8-by-8-by-2-inch pan. Cool the toffee
completely, then cut it into 1-inch squares. Wrap each one in waxed
paper or plastic wrap.

Browse by categories