Chocolate
Toffee
Yield: 64 Servings
1 c Sugar 2/3 c Light corn syrup
1 1/2 c Half-and-half 1 1/2 Squares (1 oz each) -unsweetened
chocolate -melted
1 1/2 tb Vanilla 1 pn -Salt
YOU SHOULD NEVER TRY TO MAKE TOFFEE (OR ANY OTHER COOKED CANDY
FOR THAT MATTER) IN DAMP WEATHER BECAUSE THE CANDY WILL NOT
HARDEN PROPERLY. Combine the sugar corn syrup and 1/2 cup of
cream in a large saucepan set over moderate heat. Stir the mixture
until the sugar dissolves completely. Insert a candy thermometer
reduce the heat to low and cook the syrup stirring frequently
until the thermometer registers 238F. Blend in another 1/2 cup
of the cream which will cause the temperature to drop and continue
to cook and stir until the thermometer reaches 236 F or until
a bit of the hot toffee dropped into a little cold water forms
a soft pliable ball. Mix in the remaining 1/2 cup cream and
the melted chocolate. Cook the toffee stirring constantly lest
it scorch. Cook toffee until the mixture becomes quite thick:
A drop of it should firm up quickly in cold water. (NOTE: Even
though the temperature of the toffee may not exceed 230F if
it firms in cold water remove the pan from the heat at once.)
Quickly mix in the vanilla and salt then pour the toffee into
a well-buttered 8-by-8-by-2-inch pan. Cool the toffee completely
then cut it into 1-inch squares. Wrap each one in waxed paper
or plastic wrap. Makes 64 candies.
Return
To Scottish Cooking
