How to Make English Toffee
First heat the sugar water., Stirring constantly, add the butter a little at a time., Continue to heat and stir the mixture until it reaches 290 Fahrenheit (143 Celsius)., Allow the toffee to cool., When the toffee is set, break it into pieces.
Step-by-Step Guide
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Step 1: First heat the sugar water.
Pour the sugar, vanilla essence and the water into a large pot and heat to 235 Fahrenheit (113 Celsius), stirring constantly.
The sugar water should be slightly stiff, if you put a spoon in the mixture and pull it out again, the mixture should draw into strands rather than dripping. -
Step 2: Stirring constantly
If adding almonds, stir half of these in now. , Immediately pour the mixture carefully onto the cookie tray, trying to achieve an even surface.
Do not try to spread the molten toffee out with a tool, as the moving surface will cause sugar crystals to form and spoil the texture.
If using almonds, sprinkle the rest of the chopped almonds onto the surface of the toffee. , Once the tray is cool enough to touch put it in a freezer to cool it faster, as this helps stop crystals forming. , You can now enjoy the toffee as it is, or coat it with chocolate for an even more decadent treat. -
Step 3: add the butter a little at a time.
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Step 4: Continue to heat and stir the mixture until it reaches 290 Fahrenheit (143 Celsius).
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Step 5: Allow the toffee to cool.
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Step 6: When the toffee is set
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Step 7: break it into pieces.
Detailed Guide
Pour the sugar, vanilla essence and the water into a large pot and heat to 235 Fahrenheit (113 Celsius), stirring constantly.
The sugar water should be slightly stiff, if you put a spoon in the mixture and pull it out again, the mixture should draw into strands rather than dripping.
If adding almonds, stir half of these in now. , Immediately pour the mixture carefully onto the cookie tray, trying to achieve an even surface.
Do not try to spread the molten toffee out with a tool, as the moving surface will cause sugar crystals to form and spoil the texture.
If using almonds, sprinkle the rest of the chopped almonds onto the surface of the toffee. , Once the tray is cool enough to touch put it in a freezer to cool it faster, as this helps stop crystals forming. , You can now enjoy the toffee as it is, or coat it with chocolate for an even more decadent treat.
About the Author
Joan Sanchez
Creates helpful guides on organization to inspire and educate readers.
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