This candy recipe is adapted from Joy of Cooking, but is based on a recipe on a chocolate chip package from years ago. You cook the toffee, then sprinkle it with chocolate chips, which are melted by the hot candy and then spread over the toffee. Let cool completely, then cut or break it into pieces. You can add chopped nuts per the JOC recipe (pictured below), but we make it nut-free.
Warning: Cooking candy (like preserves, jelly or cranberry sauce) involves a lot of sugar, which makes the candy mixture really really hold the heat from cooking. Don't try to taste any of these things while they are cooking.
Ingredients:
1/2 teaspoon butter to grease the pan (this pan is 8 by 12, I think)
2 sticks (1 cup) butter
1 cup white sugar
1 Tablespoon water
1/2 bag or more semi-sweet chocolate chips
Grease the pan. Place the 2 sticks of butter, the sugar and the water in a deep saucepan. Stirring constantly, cook the mixture for 10 minutes, until it turns golden brown like the second picture below. (If it has not turned golden brown, it is not done, so cook it a few more minutes even though you would like to stop stirring.) Carefully pour the mixture into the prepared pan, sprinkle as evenly as you can with the chocolate chips. After a few minutes, use the back of a spoon or a spatula to spread the chips into a layer of chocolate on top of the toffee. Let cool completely, then cut or break into pieces. Broken chips can be used for ice cream topping, BTW.
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