Posts Tagged toffee
It’s only taken a few years, but I’ve finally done it. I’ve conquered toffee.
I know, I know, it’s all about watching the thermometer, but somewhere between adding the sugar and pouring the hot mixture mine never hardened. So I tweaked my recipe and watched it like a hawk, stirring the whole time and voila! I believe I’ve made the perfect toffee…well, at least my friends and family think so. I hope this works as well for you as it has for me. Enjoy!
- 2 tablespoons light corn syrup
- 2 cups granulated sugar
- 2 cups butter, unsalted (+extra to grease the pan)
- 2 teaspoons salt
- 1/2 cup water
- 2 cups milk chocolate chips
- 2 cups pecans
1. Butter the bottom and sides of a cookie sheet. Set it aside for now.
2. Add corn syrup, sugar, butter, salt and water to pot and bring it to a boil over medium heat, stirring constantly. Once the mixture starts boiling, place a candy thermometer on the side of the pot. Continue to stir about 20 minutes or so until the mixture reaches 310 degrees (should be a nice golden color).
3. Pour this bubbly mixture into the buttered cookie sheet. Spread it to cover the entire sheet. Now, pour the chocolate chips on top of the hot toffee. Spread the chocolate chips out to cover the entire sheet, they will melt as you are doing this. Now, sprinkle the pecans over top.
4. Place the cookie sheet in the refrigerator for an hour to cool. Once it has all hardened, break it apart. The best part is that you’ll have big and small pieces–none of which will be perfectly shaped.
*You’ll likely have lots of slivers and small pieces left, keep these in a Ziploc bag to add to cookie dough later.