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Thursday, November 18

Handmade toffee

Butter, salted
2 cups
2 cups
Stock pan with a heavy bottom
Wooden spoon, or heat-proof plastic spatula
Candy thermometer
Cookie sheet, or jelly roll pan, with lip around the edge, well greased
Clean dish towel
  1. In the pot over medium-low heat, melt together butter and sugar, stirring constantly.
  2. Clip the thermometer onto the pot. Do not touch the bottom of the pan, which provides false temperatures.
  3. Stir the toffee over medium or medium-low heat. As the toffee heats up, it will bubble, foam, and eventually turn brown.
  4. Achieve the ‘hard crack” stage, which means heating the toffee to just under 300°F, and remove from heat.
  5. Pour the toffee into a well-greased cookie sheet.
  6. Stretch a clean dish towel tightly over the cookie sheet.
  7. Flip the toffee from the pan into the towel; if the toffee is still attached to the pan, tap the pan on the counter until the toffee releases.
  8. Break the toffee into pieces, starting from the center and working outwards.

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