crunchy toffee

12.19.2012


Why did it take me 32 years to finally make toffee for the first time? Beats me. But I'm for sure going to make it every Christmas at the very least. It is one of the easier things I've made lately, even easier than making baby food. In the past, I've made breads and cookies that take hours and hours of labor in the kitchen. Toffee doesn't even require to be turned on. I had so much free time that i even designed some custom labels for these Christmas goodies.


If you like them, you can print off your own here (I changed the last line to read "made with love"). You can use 3M 4200-M or Avery 8293.

crunchy toffee

ingredients:
  • 1 cup (2 sticks or 8 ounces) butter
  • 1/2 cup light brown sugar
  • 1/2 cup white sugar
  • 1 1/2 teaspoons corn syrup
  • 1/4 teaspoon sea salt
  • 1 cup semisweet chocolate chips
  • 1/2 cup chopped pecans, toasted
directions:
  1. line a small baking sheet with parchment paper and set aside.
  2. in medium heavy saucepan with a candy thermometer attached, melt butter, brown sugar, white sugar, corn syrup, and salt together. cook over medium heat, stirring occasionally with a silicon spatula until the temperature approaches 250¯F, at which point you should stir constantly until it reaches 300¯F.
  3. pour immediately into the prepared baking sheet. 
  4. then sprinkle the chocolate chips over the toffee and let them sit for a minute until soft, then spread the chocolate evenly over the candy base. 
  5. sprinkle the chocolate with chopped pecans. allow the toffee to cool a bit and then place in the refrigerator to cool completely. 
  6. break into pieces and store in an airtight container. 

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