Ingredients
1 cup sugar
2/3 cup light corn syrup
1 1/2 cup half-and-half
1 1/2 squares (1 oz each) unsweetened cho, colate, me
1 1/2 tbsp vanilla salt
Directions
YOU SHOULD NEVER TRY TO MAKE TOFFEE (OR ANY OTHER COOKED CANDY, FOR
THAT MATTER) IN DAMP WEATHER, BECAUSE THE CANDY WILL NOT HARDEN
PROPERLY. 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 236 F 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. Makes 64 candies.
Servings: 64 servings
Chocolate Toffee (Scotland) Recipe brought to you by Recipe Ideas
Categories: Candy; Chocolate; Dessert
The History of Recipes
We are able to follow the history of meal recipes back into the distant past, in fact as far back into recorded history as the Egyptians, and possibly even further than that. Interesting though that is, in the main part, these old cook books were just basic pictorial instructions for food preparation.
The truth of the matter is, the most ancient recipe discovered, according to historians are some ancient tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. Later on, in The time of the roman empire around 25BC a man called Apicius assembled a number of scripts showing how to cook the recipes prepared by his fellow Romans. In his works, he describes how the meals were separated into starters, entrees and dessert, a very modern way of dining. He also describes how the Roman chefs made use of many aromatic flavours, including some that we all recognise such as thyme, rue and parsley. During the following few hundred years, the powerful families of Wesstern Europe strove to serve the best banquets, and consequentially cooks and their recipes were much in demand. However, it was during the 1800s that haute cuisine and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, trying out, and recording popular recipes of the day. The arrival of television brought us celebrity TV chefs and the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, allowing us all to search through massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Chocolate Toffee (Scotland) recipe.
