Short
Arnold
Lara MEnglish Toffee With Chocolate Tops
May 26th 2006 11:32
Make some toffee to control those sugar cravings! And rot your teeth while you're at it! This is more than one person should eat, so share it with your family and friends.
Ingredients:
170 g chocolate chips
1 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
225 g unsalted butter.
Method:
Melt the butter in a decent sized saucepan with the sugar and salt plus 2 teaspoons of water. Stir the mixture constantly while heating over medium-high heat. The butter and sugar will bubble and foam as the water boils off. This can take several minutes. As the volume of the mixture increases dramatically, keep the temperature relatively constant at a few degrees above the boiling point of water. Once the water has boiled off, the mixture will collapse and thicken. The temperature will also start to rise again. Remove the pan from the heat once the mixture passes 150°C. You can use an instant read thermometer to keep track of the temperature as you heat and stir because the temperature can change pretty rapidly once the water boils off.
When the mixture reaches 150°C, remove it from the heat and stir in the vanilla extract. Pour the mixture onto either a silicone baking mat or a large sheet of parchment paper set on top of a sheet pan. The silicone baking mat is probably easiest to work with since it won't slide around on the sheet pan. If you're using parchment paper, one way to keep it in place is to dab the underside of the four corners with a little bit of butter. That will help the paper stay put while the toffee is poured on. Right after pouring use a spatula to spread the toffee into a rough rectangular shape.
While the toffee is still hot, sprinkle the surface with the chocolate chips. Wait until the bottoms of the chips start to turn shiny and dark brown as they melt from the heat of the toffee after about two minutes. Use your spatula to spread the chocolate. If the chocolate is still mostly solid, wait another minute before attempting to spread again. Spread the chocolate so that it covers the toffee.
Let the toffee cool for about twenty minutes until the sheet pan returns to room temperature. Slip the pan into the refrigerator to cool down and set for at least thirty minutes. Remove from the refrigerator and peel the toffee from the baking mat or parchment paper. Working quickly so the chocolate doesn't melt too much, break the toffee into chunks of the desired size and place into an airtight container.
This is a derivation of the recipe on Cooking For Engineers. Check there for some great photos of what it should look like along the way.
Ingredients:
170 g chocolate chips
1 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
225 g unsalted butter.
Method:
Melt the butter in a decent sized saucepan with the sugar and salt plus 2 teaspoons of water. Stir the mixture constantly while heating over medium-high heat. The butter and sugar will bubble and foam as the water boils off. This can take several minutes. As the volume of the mixture increases dramatically, keep the temperature relatively constant at a few degrees above the boiling point of water. Once the water has boiled off, the mixture will collapse and thicken. The temperature will also start to rise again. Remove the pan from the heat once the mixture passes 150°C. You can use an instant read thermometer to keep track of the temperature as you heat and stir because the temperature can change pretty rapidly once the water boils off.
Surprisingly, these didn't last that long....
When the mixture reaches 150°C, remove it from the heat and stir in the vanilla extract. Pour the mixture onto either a silicone baking mat or a large sheet of parchment paper set on top of a sheet pan. The silicone baking mat is probably easiest to work with since it won't slide around on the sheet pan. If you're using parchment paper, one way to keep it in place is to dab the underside of the four corners with a little bit of butter. That will help the paper stay put while the toffee is poured on. Right after pouring use a spatula to spread the toffee into a rough rectangular shape.
While the toffee is still hot, sprinkle the surface with the chocolate chips. Wait until the bottoms of the chips start to turn shiny and dark brown as they melt from the heat of the toffee after about two minutes. Use your spatula to spread the chocolate. If the chocolate is still mostly solid, wait another minute before attempting to spread again. Spread the chocolate so that it covers the toffee.
Let the toffee cool for about twenty minutes until the sheet pan returns to room temperature. Slip the pan into the refrigerator to cool down and set for at least thirty minutes. Remove from the refrigerator and peel the toffee from the baking mat or parchment paper. Working quickly so the chocolate doesn't melt too much, break the toffee into chunks of the desired size and place into an airtight container.
This is a derivation of the recipe on Cooking For Engineers. Check there for some great photos of what it should look like along the way.
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Comment by Cibbuano
Hunt Famous
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Fat Cult
Techbreak
That's not really controlling your sugar cravings... it's more like giving into temptation..