Ingredients:
1 cup unsalted butter
1 cup granulated sugar
1 tablespoon water
½ teaspoon salt
1 teaspoon vanilla
1 cup milk or semi-sweet
chocolate chips
1 cup white chocolate chips
Toppings: chopped nuts,
sprinkles, cinnamon sugar
Directions:
1.
Line a large
baking sheet
pan
with foil and spread
with
butter.
2.
Combine butter,
sugar, water
and
salt in a medium size pot
and
cook over low heat until
utter
is melted.
3.
Stir ingredients
frequently over
medium
heat until mixture comes
to
a boil. (This may take awhile
but
do not turn up the heat or
you
will ruin your toffee.)
4.
Once the mixture
comes to boil
attach
the candy thermometer,
making
sure the tip doesn’t touch
the
bottom of the pan.
5.
Continue to stir
occasionally, the
mixture
will slowly thicken and will
turn
a golden brown as it cooks.
Cook
until hard crack stage 305˚.
Remove
from heat and stir in the
vanilla
extract.
6.
Pour mixture
onto prepared pan and
spread
out until it is 1/8-1/4 inch
thick.
Then sprinkle on the chocolate
chips
of your choice and let sit for
3
to 5 minutes, Use a spatula to gently
spread
the chocolate chips evenly over
toffee.
7.
Immediately
sprinkle the toppings:
chopped
nuts, sprinkles or cinnamon
sugar
if you are making Churro toffee.
8.
Cool completely
before breaking into pieces.
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