Chocolate English Toffee

2 Jan

… melts in your mouth. Only a few ingredients, but it takes some careful attention to reach perfection.

Preparation:

Unwrap 12 – 1 oz. milk chocolate bars
Chop 2 cups pecans
Grease large cookie sheet*

Combine in heavy saucepan:

2 cups sugar
6 tablespoons water
1 lb. real butter
1 tablespoon vanilla

Cook over medium-low heat, stirring constantly until it reaches 300 degrees – it should look like peanut butter when it’s ready. Make yourself comfortable as it usually takes at least 30 – 40 minutes.**

the toffee at about 245 degrees

Pour immediately onto greased pan(s), can push gently with spatula for a few seconds.*** Lay on chocolate bars and spread evenly with a spatula as they melt. Sprinkle with nuts. Cool completely and break into chunks.

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Notes

*In my opinion, thinner is better – it’s easier to break and to eat – so the larger the cookie sheet, the better.  I use a single 22 x 34 pan, but two 11 x 17 cookie sheets are fine.

**Be patient! The key to perfection is to stop as close to 300 as possible. Stop too soon, the toffee will be chewy; stop too late, the toffee will burn.

***The toffee sets up very quickly, so you’ll need to move quickly with it. Pour/spread as quickly as possible and get the chocolate bars on so they can melt.

 

 

 

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