Toffee Recipe
Rich butter
caramel, all smothered with chocolate and as crunchy as possible ... it must be
the best candy recipe on the planet!
Ingredients
- 1/2 teaspoon salt
- 1/4 cup water 60ml
- 1/2 cup coarsely chopped almonds
- 1 teaspoon vanilla extract
- 1 cup milk chocolate chips
- 1 cup granulated sugar 200g
- 1 cup (2 sticks ) unsalted butter cut into pieces (226g)
- 1-2 Tablespoons finely chopped almonds for topping, optional
- Flaky sea salt for topping, optional
Instructions
First, line
a 9x9 pan with parchment paper and spread the coarsely chopped almonds evenly
over the bottom. Put aside.
Then, combine
butter, sugar, water and salt in a medium saucepan over medium heat. Meanwhile,
measure your vanilla extract and prepare it nearby.
Stir
ingredients frequently over medium heat. During this time (only before
boiling), use a wet pastry brush to brush the sides where the sugar can settle
on the side of the pan to avoid the sugar crystals. Keep stirring frequently
until the mixture comes to a boil (this can take a while, be patient and don't
increase the heat or you will ruin your caramel).
Once the
mixture is boiling, attach your candy thermometer. Make sure the tip of the
candy thermometer does not touch the bottom of your pan.
Keep
stirring from time to time, the mixture will slowly thicken and turn a more
yellow hue as it cooks, and cook until hard cracked (305 ° F / 151 ° C). Happy
Cooking Time.
