So, last weekend (not this past weekend, but the one before it), I attempted toffee once again. This time was a success. I used this toffee recipe from Cooking For Engineers.
Here we have all the ingredients. I’ve already added the butter.
Here I’m melting the butter with the sugar and a bit of water over very low heat. I think it’s set to Lo or 1 or 2 at most.
Really get everything liquid. This time I’m using my new spatula which can withstand temperatures to 800 degrees so no worries of melting this time!
At this point we turn the temperature up. I went very slowly this time. First to 3, nothing happening, then to 4, nothing happening and then to 5 when things started going. I spent a minute or two at each to give things time to happen, but when nothing did, I bumped it up. So I guess “medium-high” actually means medium on the Lo to High scale.
Get the butter/sugar mixture bubbling to burn off the water.
As it starts to bubble and foam more, we add the thermometer. Once the water has burned off, it will start increasing in temperature very quickly so we need to be ready.
You can see in this picture and the last two pictures that it’s starting to get browner. This is a nice color unlike the gross dark color it was before when I burnt it.
Once it hits 300 degrees we take it off the burner and pour it onto the silicone mat. You want to get it before it hits 320 because at that point, you’re shot and it turns into something else (though I don’t know what).
Ta da! I don’t have a picture of the molten chocolate, but basically, give the toffee a bit of time (not too much) to start to harden, toss some chocolate chips on it, give those time to melt (about a minute or two) and then smear them around. After they set for about 30 minutes, toss it in the fridge to harden for about an hour. Then break it up. And you’re done! When done correctly, it’s pretty easy actually.
