English Toffee, ready to serve
Okay, I'd like a show of hands here: How many of you have been keeping this a secret from me these oh-so-many years?? If I'd known then what I know now, I would never have bought a Heath Bar, a Skor bar, or a piece of English Toffee. Ever. This is SIMPLE.
And how do I know this? Because I Googled (of course) English Toffee Recipe after eating a delicious piece of toffee Kevin bought in Evergreen, CO. It was SO good, and I thought that perhaps I could attempt making toffee myself. After all, I'm sure I need another 2,000 calories a day and something else to keep my blood sugar high! (sarcasm here, folks)
When I did the Google Search, the entry that caught my eye was 'Cooking for Engineers.' What??! So of course I clicked on that one. What I found next, as I scrolled down past all the usual wordy, imagey stuff, was this CHART which showed at a glance exactly what I needed, what I needed to do, and when I needed to do it. LOVE THIS. Just the facts, Ma'am. Just the facts.
(You'll need to click on the link above for the easy recipe.)
(You'll need to click on the link above for the easy recipe.)
Toffee, after chocolate chips and crushed almonds are applied
This rectangular Tupperware box was almost half full.
Just look what 2 sticks of butter and a cup of sugar can make!
A few things you will want to know:
1. I set my burner between LOW and MED and toward the end, only lowered it. Be patient.
2. It does take about 15 minutes of steady, seriously fast stirring as you're waiting for the toffee to reach 300 degrees. (It helps a lot to have a candy thermometer!)
3. Do not make a commitment to lose 10 pounds until this stuff is out of the house! Don't say you weren't warned.