English Toffee

Bottom of the Toffee pan

Hot Toffee

Cooled Toffee

To learn the lesson of crystal structures- make candy. In English Toffee patience and precision are essential. In a large saucepan (to prevent boiling over) boil the water, water, and liquid corn syrup. Once boiling is reached, add the butter and continue stirring to prevent burning. Once the butter has melted stop stirring! Stirring can agitate the toffee causing the toffee to immediately crystalize. The butter can separate from the sugar causing a oily layer. With a pastry brush and water, brush the sugar crystals down the pan back into the mixture. Always watch the toffee. It burns quickly! Three signs can indicate the toffee is done. 1. Toffee reached 300 degrees, 2. Toffee begins to smoke, 3. Toffee turns a dark brown like it is burning. At 270 degrees the toffee was done and Vanilla was immediately added and throughly mixed in to give the toffee a vanilla flavor and brown coloring. Any one of these three signs is reason to remove the toffee and carefully pour the toffee onto a buttered cookie sheet. Do not scrape the bottom of the pan because that will be the burning part of the toffee and will make the toffee taste burnt. Pour the toffee on a buttered sheet so it does not stick to the sheet. After about 30 minutes the toffee is cool and can be broken into small pieces and enjoyed.

Ready to Eat!