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Thursday, December 5, 2013

Throwback Thursday : Decadent Toffee Recipe

I posted this recipe two years in a row. It's that good. I also submitted it to Money Saving Mom, which led to it being one of the most popular posts of all time at Because I'm Me.

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This is the most awesome wonderfully easy stuff to make with just a few simple ingredients.

My mother passed the recipe along in 2004 (I know that because it's written on my list of cookies made for that year) and we've made it every holiday season since then, and usually more than once.

Word of warning though, it might just be a teensy weensy bit unhealthy or fattening or something.  Which is why I only make it at Christmas.

Imitation Heath Bar Toffee


1 lb. butter
2 C. sugar
1/2 C. water
1 t. salt

Combine above ingredients in reasonably large pot.  Don't use your best pot, the pot won't be super easy to clean when you're finished, but do make sure it's a tall enough pot. The one I use is a 3 qt. pot.

Bring to boil, stirring constantly to 300'.  I wear on oven mitt while doing this, it will splatter and it's hot enough to leave little burn marks like I had in 2004.  I also keep a damp cloth near me so I can wipe up the splatters while they're still liquid. You really need a candy thermometer while cooking ... the recipe will heat to about 220' very quickly, then slow down, and then right at the end heat quickly to 300' so don't become discouraged if it's taking a little while.  The mixture will change from light butter yellow to golden yellow and thicker, to dark gold and even thicker and less splattery, to finally medium-dark brown. This is where the candy thermometer really comes in handy, as it's easy to think it's done before it is ... even you pour it too soon it'll still be quite tasty, but chewier.

Immediately pour onto cookie sheet. I use a cookie sheet with sides, but have done it with a regular cookie sheet too.  I also keep stirring while I pour as the bottom of the pan tends to burn a little at this step.

16 oz. chocolate chips

Sprinkle with chips and spread them out as they melt.

Let cool in fridge.

Cut or break into pieces.  A combination of both seems to work perfectly, and leaves lots of little crumbs for the cook to "taste test".

To clean the pan, stirring spoon, and thermometer I add water to the pan and bring it to a boil again, letting all the leftover sugary buttery goodness melt. The pan may still need a good cleaning (I soak it in a little water and dish detergent) but the other utensils should be super easy to clean.

I can't even begin to tell you how good this is ... but perhaps the combination of sugar, butter, and chocolate speaks for itself. This is one of two "cookies" my kids ask for every Christmas.

I also can't begin to tell you how much of this I've already eaten today, at least not without being really embarrassed.

Enjoy!

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1 comment:

  1. Thanks so much for linking up at Treasuring Life's Blessings!! These look amazing!!!

    ReplyDelete

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