English Toffee

great recipe, theres actually another on zaar thats virtually the same as this. i quartered this recipe just to make enough for an 8x8 pan of toffee blondies! i omitted the chocolate and walnuts of course. yumm! easy and simple, melt your butter and stir in the sugar and water and corn syrup, when it turns into a shade a bit darker than brown sugar it is ready! it will be pretty clear, since youll see the color change from a pale yellow to a lovely tan golden, i dont have a thermometer so thats what i did.

This is excellent, and really quick and easy! It's my first time making toffee and it was delicate and buttery just like I'd hoped. I skipped the chocolate and instead put walnut and almond chunks on the baking sheet, then poured the bubbly toffee over it. I put the butter in the pan first and then while it was melting I added the sugar, water, and corn syrup. I did stir the mixture occasionally while it was boiling, using a whisk or spatula. What makes hard candy difficult to burn is when you turn down the heat as it approaches the target temperature, bringing it to a slow and gradual peak. That's what I did and it turned out perfect. Just the crunchy, delicate, flaky toffee I was looking for.

Holy cow! This is delicious!! This was my first attempt at making anything with a candy thermometer and I burned the first batch, but it is such a simple recipe and I thought I was so close that I just couldn't give up. So, I made another batch the same day and am I ever glad I did! I only used about half the amount of chocolate called for, but feel it is plenty. Yum!! PAC Spring 2008 selection.