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- Exported from MasterCook *
CHOCOLATE TOFFEE (SCOTLAND)
Recipe By :
Serving Size : 64 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 c Sugar
2/3 c Light corn syrup
1 1/2 c Half-and-half
1 1/2 Squares (1 oz each)
-unsweetened chocolate,
-melted
1 1/2 tb Vanilla
1 pn -Salt
YOU SHOULD NEVER TRY TO MAKE TOFFEE (OR ANY OTHER
COOKED CANDY, FOR THAT MATTER) IN DAMP WEATHER,
BECAUSE THE CANDY WILL NOT HARDEN PROPERLY. Combine
the sugar, corn syrup, and 1/2 cup of cream in a large
saucepan set over moderate heat. Stir the mixture
until the sugar dissolves completely. Insert a candy
thermometer, reduce the heat to low, and cook the
syrup, stirring frequently, until the thermometer
registers 238F. Blend in another 1/2 cup of the cream,
which will cause the temperature to drop, and continue
to cook and stir until the thermometer reaches 236 F
or until a bit of the hot toffee dropped into a little
cold water forms a soft, pliable ball. Mix in the
remaining 1/2 cup cream and the melted chocolate. Cook
the toffee, stirring constantly lest it scorch. Cook
toffee until the mixture becomes quite thick: A drop
of it should firm up quickly in cold water. (NOTE:
Even though the temperature of the toffee may not
exceed 230F, if it firms in cold water, remove the pan
from the heat at once.) Quickly mix in the vanilla and
salt, then pour the toffee into a well-buttered
8-by-8-by-2-inch pan. Cool the toffee completely, then
cut it into 1-inch squares. Wrap each one in waxed
paper or plastic wrap. Makes 64 candies.
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