I've always been intimidated by "candy-making," but it's really pretty simple (as long as you've got a candy thermometer, which is VITAL). And for the record, I made this yesterday while it was raining and my windows were wide open. So baby, we're talking lots of humidity. And it still worked.
So if you want to put together a batch of extremely delicious toffee, gather a few simple ingredients and bolster your spirits! Because HERE WE GO!
In a saucepan with straight sides, toss 1 cup of sugar, 1 cup of butter, 2 tablespoons of water,
Did I mention that having one is VITAL?
As SOON as it reaches 305 degrees F, turn off the heat...
Ghirardelli English Toffee
Yield: 1.25 pound(s)
- 8 ounce(s) 60% Cacao Bittersweet Chocolate Baking Bar or Chocolate Chips
- 3/4 cup(s) pecans, finely chopped
- 1 cup(s) butter
- 1 cup(s) sugar
- 2 tablespoon(s) water
- 1/8 teaspoon(s) salt (optional)
- 1 teaspoon(s) pure vanilla extract
Directions
Preheat oven to 350F. Toast the chopped pecans on a baking sheet in the oven for 6 to 8 minutes, or until fragrant. With heavy-duty aluminum foil, form a 10-inch square shell with 1-inch high sides. Place the foil shell on a baking sheet, and set aside. In a heavy saucepan, cook the butter, sugar, water, and salt over medium heat until the temperature reaches 305F (hard-crack stage), stirring occasionally (watch closely after it reaches 290F because the temperature will increase rapidly). When the mixture reaches 305F, immediately remove the pan from the heat. Stir in the vanilla extract. Pour the mixture into the foil shell. Spread with a spatula.
Cool at room temperature for 45 minutes, or until hard. Melt the chocolate according to instructions on the side of package. Spread melted chocolate over the cooled toffee, and sprinkle with the pecans, pressing lightly to set pecans into chocolate. Let set at room temperature 1 hour, or until the chocolate is set. Break toffee into pieces. Store covered at room temperature for up to 1 month.
This recipe is copied and pasted straight from Ghirardelli's website!
Preheat oven to 350F. Toast the chopped pecans on a baking sheet in the oven for 6 to 8 minutes, or until fragrant. With heavy-duty aluminum foil, form a 10-inch square shell with 1-inch high sides. Place the foil shell on a baking sheet, and set aside. In a heavy saucepan, cook the butter, sugar, water, and salt over medium heat until the temperature reaches 305F (hard-crack stage), stirring occasionally (watch closely after it reaches 290F because the temperature will increase rapidly). When the mixture reaches 305F, immediately remove the pan from the heat. Stir in the vanilla extract. Pour the mixture into the foil shell. Spread with a spatula.
Cool at room temperature for 45 minutes, or until hard. Melt the chocolate according to instructions on the side of package. Spread melted chocolate over the cooled toffee, and sprinkle with the pecans, pressing lightly to set pecans into chocolate. Let set at room temperature 1 hour, or until the chocolate is set. Break toffee into pieces. Store covered at room temperature for up to 1 month.
This recipe is copied and pasted straight from Ghirardelli's website!
YUM! Are you sending that box to me?! :-)
ReplyDeleteAH ha ha! It was for Brian's coworker. BUT I bet it would make a great science project to do with the kids! Chemistry in action! The useful kind! :)
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