Day 4 - English Toffee

This is hard butter toffee, not the gooey kind (which is more like hard caramel) This is also deadly, anyone left alone with a bag will devour it all. It is probably my husband's favorite Christmas sweet. This is another candy, so a good candy thermometer is essential. Also this is not something children should be involved in making.

English Toffee

2 cups butter
2 cups sugar
1/4 cup water
1/2 teaspoon salt

1 teaspoon vanilla extract
16 oz semi-sweet chocolate chips
Sliced almonds

Stir together butter, sugar, water, and salt in large heavy saucepan over high heat until sugar dissolves and mixture begins to boil. Remember to use a wooden spoon. Stop stirring and watch the temperature until it reaches 300° F. Be careful! The heat will rise very rapidly after the 260° F point. Immediately remove from the heat and stir in the vanilla. Warning: the vanilla will boil instantly and the steam can burn so be careful. Pour the mixture into a buttered jelly roll pan and spread to the edges. Allow to cool slightly, until the mixture is no longer liquid but still quite warm. Pour the chocolate chips over the mixture and allow to sit until the heat from the toffee mixture melts them. Use a head resistant spreader to smooth the chocolate chips into a thin layer of chocolate. If you waited too long and the chocolate chips don't melt fully, place the pan in the oven on low (200° F) until the chips are melted enough to spread. Top with sliced almonds. Allow the mixture to fully harden and then drop the pan on the floor to break into pieces. Store in the freezer.

I hope you enjoy the toffee as much as my family does! Be sure to hide some for yourself!


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