Friday, December 21, 2007

The eighth post of Christmas

I made 4 batches of Toffee today with Amy. They are yummy. I have tried many toffee recipes . . . this is the easiest and best.

2 sticks cold (not melted) salted butter

1 1/4 cups sugar

1/4 tsp cream of tartar

good chocolate (either chips or a grated bar -- I use about 1/2 a bag of chips)

Nuts (optional -- about a 1/2 cup -- I like them chopped finely in a blender

  1. In a Heavy Saucepan (I use a cast iron one -- I had mixed results with a lighter weight pan) melt the butter and sugar over high heat, stirring constantly with a wire whisk.
  2. When bubble start to form around the edge add the cream of tartar (keep stirring)
  3. Keep stirring.
  4. Keep stirring.
  5. Just when your arm cannot go on any longer from fatigue and also because things are really starting to get hot the mixture will start to darken in color slightly. When it reaches a tan stage (probably about 5 minutes of good stirring) Pour it out onto lightly buttered foil on top of a heat safe surface.
  6. Pour the chocolate on top and let it sit for a few minutes. The chocolate will melt and then spread it.
  7. Put the nuts on next (if you want them) and then let it cool for a couple of hours. Break into pieces and serve.

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