Pretty sure that’s not right.
Last night I tried to make English toffee.
OK. Seriously? Candy recipes are lies. They look so straightforward. They have very clear steps. They only have like 3 ingredients. I know you need to be precise and use a candy thermometer and I do. But every time I have ever tried to make anything that involves boiling sugar, cream, and butter, it comes out the same. No matter what consistency I am trying to achieve, my results are like if you buttered an Airhead.
Help me, please. What am I doing wrong? Do you have any helpful tips for my next toffee attempt?
I used the recipe from The Joy of Cooking
When you start by greasing the protective foil, you know good times are ahead.
I got this far (1 3/4 c. sugar and 1 stick of butter in the pan) before I remembered I was supposed to toast some almonds first.
I just took the sliced ones I had in the pantry and chopped them smaller. Also I did not measure.
It will come as no surprise that I nearly burned the almonds while trying to take this picture.
OK–back to business. Added 1 c. heavy cream and 1/8 tsp. cream of tartar to the sauce pan. Well, OK, you got me. That’s a lie. I used half & half because Walgreen’s didn’t have heavy cream. Could this have been my downfall?
Is it supposed to look like this?
When the crud on the burner that you meant to clean up on Tuesday but didn’t get to suddenly bursts into flames, simply move your saucepan to a different burner and use a pot lid to smother the fire.
Boiling, stirring, and watching the temperature rise. JoC said 280° for soft crack, but afterward when I checked the thermometer case, it said 285°. I tried to watch this really carefully, but I suspect that I must not have quite gotten there.
Reflective pool of toffee. I think even at this moment I knew it wasn’t going to set properly.
Threw the chocolate chips on top. I really did not think this part was going to work but, lo and behold…
It totally did!
And then threw my toasty almonds on top, and put the whole thing in the fridge to let the chocolate set. Which took an hour, not the 20 minutes advised by JoC.
And then this.
I seriously don’t know what to do with this stuff. I can’t even really break or cut it into pieces. It just bends and stretches, and when you try to grab onto it, it slips through your fingers. Plus the chocolate layer just shatters, and almonds fly everywhere. What do you recommend?