How do you make toffee at home?!

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ENGLISH TOFFEE
1 c. butter
1 c. white, granulated sugar
3 tbsp. water
1 tbsp. white corn syrup
Candy thermometer helpful
Lg. Hershey bar without nuts
Walnuts chopped fine
Bring mixture to boil. Cook, stirring constantly to hard crack stage, 300 degrees on candy thermometer. Takes about 20 to 25 minutes. Pour out on marble slab or large greased cookie sheet. Put pieces of broken up Hershey bar over all and spread with spatula. Sprinkle chopped nuts over this.

Toffee

Makes about 70 pieces

1 pound (4 sticks) unsalted butter, each stick cut into 8 pieces
1/4 cup light corn syrup
2 1/2 cups sugar
1 pound bittersweet chocolate, chopped into small pieces
3 cups pecans, chopped very fine and sieved to remove fine powder
Vegetable-oil cooking spray
Directions
1.Spray a 15-by-10-inch baking pan, a 16 1/2-by-11 1/2-inch baking pan, and an 8-inch square baking pan with vegetable-oil spray. In a heavy 3-quart saucepan, combine butter, 1/2 cup water, corn syrup, and sugar. Clip on a candy thermometer. Bring to a boil over high heat, stirring with a wooden spoon. Continue stirring until mixture thickens, about 2 minutes. Wash down sides of pan with a pastry brush dipped in water to remove sugar crystals. Reduce heat to low; stop stirring. Let mixture come to a boil.
2.Let boil, without stirring, until temperature reaches 280 degrees.(soft-crack stage). This will take from 35 minutes to just over an hour; it is essential that the mixture continues to boil. Remove from heat. Without scraping pot, pour into prepared pans as evenly as possible. If needed, use a spatula to smooth. Let cool at room temperature for 1 hour.
3.After 45 minutes of cooling, melt chocolate in a double boiler over medium-low heat, stirring with a rubber spatula. Pour over toffee; spread with a spatula if necessary. Let cool about 15 minutes. Sprinkle with nuts; press them into the chocolate.
4.Let stand at room temperature for 24 hours. Using a large knife, lightly score 1 3/4-by-2 3/4-inch rectangles over chocolate. Cut toffee along scored lines; lift pieces out with a spatula. Alternatively, toffee may be broken into shards. Store in an airtight container for 3 to 4 weeks.
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Traditional Toffee
For Traditional Toffee, you will need:
6 Tablespoons of white sugar
170g NZ butter
3 dessertspoons of Blue Top milk
3 dessertspoons of golden syrup (or treacle for a truly traditional toffee)
Dash of white vinegar

Traditional Toffee:

Simmer all the ingredients gently for 20 minutes until a little dropped into cold water forms a ball.


It truly is as simple as that.

You do however have to be very careful with the simmering. The whole mixture is fragile and you need to keep the temperature low to stop it boiling.

Re the dropping into water - simply scoop a little of your toffee mixture out using a small spoon and let it drip into a mug of cold water. If it solidifies into a little ball of toffee and sinks to the bottom you know it’s ready.


After the 20 minutes simmering and wee ball test, pour the toffee mix into a slice tray and chill in the fridge.

This toffee recipe makes 28 twists of toffee neatly wrapped up in greaseproof paper. Cute, wee treats.

http://www.freshinthekitchen.co.nz/recip…