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
Written recipes as an idea can be observed far back into history, certainly as far back into recorded history as the ancient Egyptians, and maybe even further. However, in the main part, these old records were just simple hieroglyphic instructions for food preparation.
Fascinatingly, the oldest recipe discovered, according to experts in ancient history are some stone tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. As we move into The time of the roman empire 25BC a roman called Apicius created a few scripts detailing recipes prepared by wealthy Romans. In his works, he describes how the meals were split into starters, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the ancient cooks used a wide range of aromatic flavours, including some familiar names such as bay, fennel and parsley. As our culinary historical trip moves to more modern times we find a couple of cookery books which appeared in the fourteenth century : a book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, they are not about the spicy food that is served today, but instead descriptions of the types of meals on the tables of the nobility of the time. In the 15th century, people returning from the crusades brought us a variety of foods and herbs from the holy land, including spices like basil and rosemary. These new herbs and spices led to an increase in manuscripts on cookery, some of which are kept safe in academic collections. By the arrival of the twentieth century, cookbooks were highly popular mostly as a result of better eduction, people having increased leisure time and a general increase in wealth. |
We hope you enjoy this Chocolate Toffee (Scotland) recipe.
