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“This is a great recipe if you enjoy toffee. We make it every year around the holidays and give it as small gifts.”
24hrs 45mins
1 9x13 pan

Ingredients Nutrition


  1. Coat a 9-by-13-by-1 1/2 inch baking pan with cooking spray; set aside.
  2. In a 2-quart saucepan, combine the cream and condensed milk; set aside.
  3. In a heavy 3-to 4-quart saucepan, combine corn syrup, water, sugar, and salt.
  4. Cook, over high heat, stirring with a wooden spoon, until sugar is dissolved, about 5 minutes.
  5. Reduce heat to medium, cook without stirring until the temperature reaches the hard-ball stage on a candy thermometer (260 degrees), about 20 minutes.
  6. Meanwhile, heat the cream mixture over low heat until it is warm- Do not boil.
  7. When the sugar mixture reaches 260 degrees, slowly stir in the butter and warmed cream mixture, keeping the mixture boiling at all times.
  8. Stirring constantly, cook over medium heat until the mixture reaches the firm-ball stage (248 degrees), about 15 minutes.
  9. Stir in the bourbon or vanilla and the nuts.
  10. Immediately pour into the prepared pan and let sit uncovered at room temperature for 24 hours.
  11. Spray a large cutting board generously with vegetable-oil spray and unmold the toffee from the pan onto sprayed surface.
  12. Cut into pieces, and wrap each in cellophane or waxed paper.
  13. Store in an airtight container at room temperature for up to 1 month.
  14. The number of servings depend on how small toffee is cut.

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