[vc_row][vc_column][vc_column_text]This recipes comes together easily as long as you don’t overheat the mixture. To ensure success, you’ll need a candy thermometer. You can also add in your favourite nut, if you wish.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_column_text]YIELD: 32 servings
TIME: 1 hour[/vc_column_text][/vc_column][vc_column width=”3/4″ css=”.vc_custom_1583889745287{padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column_text css=”.vc_custom_1583889848445{padding-top: 0px !important;padding-bottom: 0px !important;}”]
[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black”][/vc_column][/vc_row][vc_row][vc_column width=”1/3″ css=”.vc_custom_1584215381739{margin-right: 20px !important;padding-top: 20px !important;padding-right: 25px !important;background-color: #f6f4f5 !important;border-radius: 5px !important;}”][vc_column_text]INGREDIENTS
- 2 cups unsalted butter
- 2 2/3 cups granulated sugar
- 1/3 cup water
- 1/4 cup light corn syrup
- 1/2 teaspoon salt
[/vc_column_text][/vc_column][vc_column width=”2/3″ css=”.vc_custom_1583889959623{margin-top: 10px !important;padding-left: 50px !important;}”][vc_column_text]METHOD[/vc_column_text][vc_column_text]
Line a 12”x16” cookie sheet with aluminium foil and spray it with non- stick cooking spray.
Combine butter, sugar, water, corn syrup, and salt in a large heavy saucepan over medium heat. Stir constantly to dissolve the sugar and melt the butter. Insert a candy thermometer and bring the candy to a boil, periodically brushing down the sides with a wet pastry brush to prevent crystallization.
Cook the candy, stirring frequently, until it reaches 300°F. If the candy appears to separate (with a layer of melted butter on top) stir vigorously to make it come back together again. Watch the candy as it approaches 300°F since it cooks quickly and can scorch at high temperatures.
Once the candy reaches 300°F, remove from heat and pour it onto the prepared baking sheet. Use a spatula or spoon to spread the candy to an even thickness. Allow the toffee to begin to set, then spray a knife with non- stick cooking spray and score the toffee into small squares or rectangles. Allow to cool completely.
Once the toffee is cool, break it apart on the scored lines into small squares.
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