Tuesday, December 15, 2009
Small batch of English toffee coming out of the Humble kitchen today. It was a perfect batch and enjoyed by everyone.
Though, some folks did moan about the prolific, tempting and somewhat 'less than healthy' stream of treats that has been coming out of my kitchen lately. I got a request for "Broccoli Toffee". Yeah, too bad I'm out of broccoli right now. I do have 2 boxes of tofu sitting in my fridge though, maybe I can 'toffee' it. That will show them.
This stuff is so light, crisp and buttery. Yum! Fudge I can handle myself around, but I admit to having overindulged on the scraps from my toffee cutting today. I cannot resist the delicate snap of freshly made toffee, nothing out of a can ever comes close.
Not so Humble's English Toffee:
yields roughly 50 pieces
1 1/4 cups unsalted butter
1 tablespoon light corn syrup
1 cup granulated sugar
1/2 teaspoon kosher salt
3 cups finely chopped toasted almonds
10 ounces bitter sweet chocolate, chopped
vegetable oil (soybean or safflower)
Over low heat, melt the butter in a sauce pan. While waiting on your butter, rub a marble slab with a little vegetable oil. If you don't have a marble slab you can use something else that is at minimum 2 feet square, secure, flat, nonporous and heat resistant. Yes, ALL those things. Think safety here because you're going to be pouring your molten sugar out onto it later. Then grease a rolling pin and a pizza cutter with a little more vegetable oil.
When your butter has melted, add the sugar, corn syrup, salt and 1/4 cup of water. Bring this mixture to a boil over medium heat, stirring gently with a wooden spoon or heat safe spatula. Attach your candy thermometer and continue stirring. After about 8-10 minutes your mixture should hit 260°F, then add 1/2 cup of the chopped toasted almonds. Continue stirring gently for another 8-10 minutes and bring the mixture to 305°F, then immediately pour the toffee onto your oiled slab. Being careful, because you're dealing with 300 degree molten sugar, roll the mixture out until thin. You're aiming for roughly 1/4 inch thick. Work quickly because you have to cut it before it hardens. Then using the pizza cutter, slice the toffee into squares or bars. After a few minutes the toffee will be cool enough to gather up and set aside. It will also be cool enough for nibbling... om nom.
Melt your chocolate (temper it too, ideally) and pour it into bowl and then dip the toffee, shaking off the excess. Place the toffee into a bowl with the remaining almonds and coat thoroughly. Place the finished toffee on a baking sheet to dry. Repeat with the rest of the toffee.
You don't have to chocolate coat all the toffee if you like it plain (it is good!). However if you do, store it in an air tight container as toffee absorbs moisture from the air and it will lose that light and crisp texture if left out.
There are additional tips for candy making in the comments section of this post, so check them out.
Just a general blog note:
I'm going to be turning comment moderation on at night now. The spammers have been running amok and it is annoying to wake up and then have to purge all the ads for 'discount' designer clothing, performance enhancing drugs and links to girly sites. Comments will be approved first thing in the morning.