Sunday, December 11, 2011

Hard Toffee

I made this toffee by accident the first time!  I was experimenting with different types of caramel and heated the mixture a bit too high (oops).  It all worked out in the end though, because what I got was something that tasted exactly like the centre of  a Skor candy bar.   Perfect for topping my Starbucks theme cupcakes with. 

- 1/2 cup butter
- 1 1/4 cups lightly packed brown sugar
- 1/2 cup corn syrup
- 7-oz sweetened condensed milk
- 1 tsp vanilla extract

Cut butter into evenly sized cubes and melt over low heat in large 3-4 quart saucepan.

Once butter is fully melted, add brown sugar, being careful to avoid the sides of the pan.

Once butter and sugar are fully combined, add corn syrup and condensed milk. Clip on candy thermometer to side of pan.

Cook mixture on low heat (still continually stirring) for about a minute. Increase heat to medium and continue to cook/stir until mixture reaches 225 degrees. Once the mixture is removed from heat, stir in vanilla extract.

Pour candy onto a cookie sheet lined well with wax paper (make sure you do not skip the waxed paper part, or you will never get this mixture off your pan). 

Let harden and break into pieces.


1 comment:

  1. Spread the top with melted chocolate of your choosing and then sprinkle chopped toasted nuts on over the chocolate. Cool. Then, break into pieces. I can eat the whole pan in one sitting! YUMMY!


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