Recipe By :
Serving Size : 64 Preparation Time :0:00
Categories : Candy Scottish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 tb Vanilla
1 pn Salt
You should never try to make toffee (or any other cooked candy, for
that matter) in damp weather, because the candy will not harden
properly.
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 238°F. 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 236°F 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 230°F, 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 8x8x2" pan. Cool the toffee completely, then cut it
into 1" squares. Wrap each one in waxed paper or plastic wrap.
