English Toffee
English Toffee
1+3/4 cups (450 ml) sugar
1/8 tsp (0.5 ml) cream of tartar
1 cup (250 ml) heavy cream
1/2 cup (125 ml) butter
1 tsp (5 ml) vanilla extract
Combine the sugar, cream of tartar, and the cream in a heavy saucepan
and bring to a boil over high heat. Boil for 3 minutes, stirring
constantly. Add the butter and cook, stirring occasionally, until it
reaches the soft-crack stage (270F, 130C). The syrup should be thick
and light golden brown. Remove from the heat and add the vanilla.
Spread on a buttered baking sheet and allow to cool. Cut into squares
when cool. Makes about 1 1/2 lbs (700 g).
Bon appetit from the Chef and staff at World Wide Recipes
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