How can I be sure the toffee is cooked to the proper temperature.
I find it’s the easiest way to make toffee is to make it with a thermometer. You can guess at the temperature, but that can be problematic, if you’re into guessing the color of the toffee should look like a brown paper bag, you can smell when it’s caramelizing as well, you do not want to burn it, you do not want it undercooked, it’ll stick to your teeth.
How do you make toffee?
- 1 lb butter (I use salted butter)
- 2 ¼ cups sugar
- 2 cups chocolate chips (I use semi-sweet or dark chocolate)
- 1 cup chopped nuts (almonds, walnuts or your favorite nuts)
- In a heavy bottom saucepan over high heat melt the butter
- then add the sugar and bring it to a boil
- stirring constantly for the next 10 minutes or until it reaches a light caramel color. (285 degrees)
- test by dropping a spoonful into cold water until it reaches hard crack candy stage (forms a ball easily and hardens) sounds more difficult than it really is and it’s a perfect time to see the real color. Undercooked and the toffee will stick to your teeth for days, overcooked will taste burnt.
- Pour directly onto a baking sheet with edges wait until it firms up but is still hot (3-4 minutes or so) then pour on an entire package of chocolate chips give them a few minutes to start to melt then spread the chocolate to the edges like you are icing a cake.
- sprinkle on chopped nuts and allow to harden I let it cool on the counter for a ½ hour then put it in the fridge for 20-30 minutes and then bread into pieces.