Divine Butter Toffee
From dariana 16 years ago
- 25 minutes to make
- Serves 60
This is the best recipe for buttered toffee I have ever found. Please allow 3 hours to cool candies.
Ingredients
- 2 1/3 cups sugar shopping list
- 2 cups butter shopping list
- 1/4 cup plus 2 tablespoons water shopping list
- 2 tablespoons light corn syrup shopping list
- 1 1/2 cups chopped walnuts or pecans, toasted shopping list
- 1 cup (6-ounces) semi-sweet or milk real chocolate chips shopping list
How to make it
- Butter 15x10x1-inch jelly-roll pan. Combine all ingredients except nuts and chocolate chips in heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until butter is melted.
- Reduce heat to medium-low. Continue cooking, stirring occasionally, until candy thermometer reaches 300°F or small amount of mixture dropped into cold water forms hard brittle strands (25 to 40 minutes). Stir in 1 cup nuts.
- Pour mixture into prepared pan; spread to desired thickness. Sprinkle chocolate chips over hot candy; let stand 5 minutes. Spread melted chocolate evenly over candy. Sprinkle with nuts. Cool completely (at least 3 hours). Break into pieces. Store in airtight container in a cool dry place up to three weeks.
- TIPS: Test your thermometer in boiling water. If the water boils at a temperature other than 212°F, adjust the temperature accordingly.
- If your toffee separates during cooking, carefully and slowly add about 1/2 cup hot water, 1 tablespoon at a time, and stir constantly.
- If you prefer a thinner toffee, use two buttered (15x10x1-inch) pans or cookie sheets and pour half of toffee mixture on each; spread to desired thickness.
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" It was excellent "