I have an obsession. I like to make candy but not just any candy, good candy. Which is why I only make it during the months of November and December. If I didn't limit myself, I would look like the Goodyear Blimp. Even when I do make it, I share it. It's my way of saying "thank you for all you do for me and my family." And if I'm honest, I like to see people enjoying what I've made. It is my greatest joy when I discover other people are as addicted to my candy as I am.
I started making candy early this year. I came to realize that although they are some of my favorite people, I rarely give candy to my family. Why? I live in Idaho and most of them live in Utah. Plus, I have 5 children. The roads start to become questionable for traveling in November and we don't like to travel for the holidays. Did I mention that I have 5 children? I can't imagine trying to take everything you need for a family of 7 while trying to keep Santa's contributions to the holiday a secret. I can feel my neck muscles start to tense up just thinking about it. So, we stay home!
But this year, we needed to travel down to visit with a cousin before he left to serve a mission for our Church. We wouldn't get to see him for 2 years! Since he's one of our favorite people, we made the trek down to Utah. Remembering my lapse of candy generosity, I made some to share.
My brother had made a request for toffee or (as I refer to it) candied butter. It's quick and easy but can be tempermental. I'd found a recipe somewhere that I liked to use. I thought my toffee was pretty good or I did until I tasted the toffee I made this year. The only way to describe it was light and fluffy with just the right amount of crunch; in other words, it was heaven! It was by far the best toffee I had ever made! But I didn't understand what I had done differently this year. I used the same recipe I had used every other year. The only difference I can think of was I used butter that had been slowly brought up to room temperature and I cooked it on a lower temperature this year. Whatever it was, I hope I can replicate the results! I thought that I'd share the recipe so that you could try it too.
Butter Toffee
1 cup granulated sugar
3 Tbs. cold water
Grease a jellyroll pan with butter and set it aside. In a heavy saucepan combine butter, sugar and water. Cook over medium heat, stirring occasionally*. Do not scrape the sides of the pan! Cook until the mixture has reached 290 degrees or the soft-crack stage**. At this point, pour the mixture onto the greased pan. Spread it out. Chill and break into pieces.
Enjoy! But be careful, it is addicting.
Tips and Tricks
* If you stir too much, the butter will separate itself and the toffee won't turn out right.
** I do not use a thermometer to check the temperature, I use the cold water method. I take a cup of cold water and drop in a small amount (less than 1/8 teaspoon) of the toffee to check for doneness. By dropping the toffee into the cold water, you simulate what the toffee will look like once it's been cooled completely. Take the toffee out of the cold water and eat it to see if it is done. If not, repeat the process until it is perfect. But be quick, toffee can change from good to bad in less than a few minutes.
*** After you have poured the mixture onto the pan, you can drop chocolate chips or cut up chocolate on top of the toffee. Let the chocolate sit a few minutes; it will melt and then you can spread it all over the toffee. You can even add nuts before the chocolate hardens.
**** A word of warning, make sure to have your greased pan prepared before you start making the toffee. The toffee only takes 15-20 minutes to make and requires your full attention. You will not have time to grease the pan after you begin. Or run after small children.
***** Do not taste the toffee unless it has been cooled. It is very hot and will burn you. It is also a good idea to have wear a long sleeve shirt to avoid burning yourself in case of an accident.
****** Do not use margarine in this recipe. It does not produce the desired delicious results. Use only butter!!! It may have more calories but it tastes SO much better. And how can you make candied butter without the butter?
Ella
© Ella's Place
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