Toffee Talk

"Misty, what recipe should I try next for my blog?" I asked my sister a few days ago. Her reply came very quickly, "Toffee!" So, I went looking for toffee recipes online. I decided on this one, and it did sound easy enough. But I've never tried it before so I was a little apprehensive, but I pressed forward anyway...

Ingredients:

2 cups butter

2 cups white sugar

1/4 teaspoon salt

2 cups semisweet chocolate chips

That seems super simple, so let's go! In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted.

Doesn't it look almost good enough to drink? Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.

There was a warning in the review of this recipe saying that if you waited until the mixture reached a dark amber, it was too late and the toffee came out with a burnt taste. So when I reached the goal temp of 285, I stopped... this was what it looked like....

As soon as the toffee reaches the proper temperature, pour it out onto a baking sheet.



I was beginning to doubt that this was going to turn out right. The color wasn't quite right yet and the texture didn't seem right yet either. On a side note, check out my wonderful Pampered Chef pan... look how easily it poured out and left no mess!!!

I thought I was going to have to spread the toffee around once I poured it, but it wasn't necessary. It poured out of the pan in an even, perfect layer... it was impressive! To my surprise, it came together just perfectly. Exactly the way I imagined it should. Though I though it would be much messier and more difficult. This is a few seconds after I poured it out. Doesn't it look delicious?
Sprinkle the chocolate over the top, and let it set for a minute or two to soften.

Spread the chocolate into a thin even layer once it is melted.

This part was a lot of fun! That toffee was really hot, but somehow the perfect temperature to melt the chocolate. It smoothed out with no issues... and smelled like heaven!!!

Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container. So this recipe really was as easy as it sounded! I will never buy another Heath Bar or Skor Bar again after tasting this wonderful, buttery, chocolate-covered toffee goodness! It was so good! The hardest part was waiting for the toffee to cool and the chocolate to set up, so that I could break it up and eat it!





Here is a link to the recipe I used. I omitted the nuts per my sister's request but I will try it with them next time.