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Toffee Break Basic English Toffee Recipe
1 lb. butter
2 2/3 cups granulated sugar
1/3 cup of water
1/4 cup light corn syrup
1 cup semi-sweet chocolate chips
M & M's, pecan pieces or other favorite nuts, mini marshmallows etc.
You will also need a large baking sheet, preferably covered with a silicone baking matt. Otherwise cover the pan with parchment paper. Assemble the above ingredients so everything is ready from the start.
Combine all ingredients in a 3 quart saucepan, except chocolate chips and your desired topping. On a gentle heat melt the butter and sugar together.
Once everything is liquid raise the heat to medium-high. The butter and sugar will foam as the water boils off. This can take several minutes because butter contains a decent amount of water. The volume of the mixture will increase dramatically at this point.
Once the water has boiled off, the mixture will collapse and thicken. As the toffee is thickening watch for the color to become a very deep caramel color. If you feel more comfortable you can purchase a clip-on thermometer and when the toffee reaches 300 degrees, remove it from the heat.
Carefully 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. However, if you're using parchment paper, a good way to keep the paper in place is to dab the corners of the parchment paper with butter.
Right after pouring, use a spatula (again silicone works best) to spread the toffee into a rough rectangular shape. Allow the toffee to cool completely at room temperature.
Melt chocolate chips slowly in the microwave and spread melted chocolate on top of toffee. Have your chosen topping ready to sprinkle on warm chocolate and gently press the topping into the chocolate.
Let the toffee set for approximately 1 hour and break the toffee in chunks of the desired size and place into an airtight container.
The Best Basic Brownie
4 (1 ounce) squares unsweetened chocolate
1 cup butter
2 cups sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
In a microwave, melt unsweetened chocolate and butter; stir until smooth and do not overheat. In a mixing bowl, beat eggs, sugar and vanilla until light and lemon colored. Now blend the chocolate mixture into the mixing bowl. Add flour and beat just until combined. Pour into a greased 13-in. x 9 in. x 2 in. baking pan. Bake at 350 degrees F for 25 - 30 minutes.
December 4 - Robin Fields
Toffee Break Desserts
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