Ingredients
1 cup sugar
2/3 cup light corn syrup
1 1/2 cup half-and-half
1 1/2 oz unsweetened chocolate melted
1 1/2 tsp vanilla
1 pinch salt
Directions
COMBINE THE SUGAR, CORN SYRUP, and 1/2 cup of cream in a large
saucepan set over moderate heat. Stir the mixture until the sugar
dissolves completely. Insert a candy thermometer, reduce the heat to
low, and cook the syrup, stirring frequently, until the thermometer
registers 238F. Blend in another 1/2 cup of the cream, which will
cause the temperature to drop, and continue to cook and stir until
the thermometer reaches 236F or until a bit of the hot toffee dropped
into a little cold water forms a soft, pliable ball. Mix in the
remaining 1/2 cup cream and the melted chocolate. Cook the toffee,
stirring constantly, lest it scorch. Cook toffee until the mixture
becomes quite thick: A drop of it should firm up quickly in cold
water. (NOTE: Even though the temperature of the toffee may not
exceed 230F, if it firms in cold water, remove the pan from the heat
at once.) Quickly mix in the vanilla and salt, then pour the toffee
into a well-buttered 8-by-8-by-2-inch pan. Cool the toffee
completely, then cut it into 1-inch squares. Wrap each one in waxed
paper or plastic wrap.
Servings: 64 servings
Chocolate Toffee Recipe brought to you by Recipe Ideas
Categories: Candy; Chocolate; Dessert
The History of Recipes
Transcribed cooking instructions as an idea can be tracked back into the distant past, at least as far back as early Egypt, and possibly even further than that. In practice though, mostly, these early records were just primitive hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the oldest recipe discovered, according to historians are some tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `wonderful`. Continuing our culinary historical journey, we find a couple of interesting recipe books which were published in the fourteenth century - one book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, these books are nothing to do with the spicy food that is served today, but instead recipes for the types of meals prepared for the rich and powerful of those days. Over the succeeding few hundred years, the powerful and rich competed with each other to lay on the most extravagent meals, and consequentially the best chefs and their recipes were much in demand. Notwithstanding that, it wasn`t until the 1800s the formal cooking and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collating, trying out, and recording recipes to help cooks of their time. The TV revolution gave us cooking programs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Chocolate Toffee recipe.
