English toffee for (non) engineers
I just put up a quick story on Sugar Savvy about making English toffee...check it out. Here's a minimalist photographic overview of the process:
Heating butter and sugar to 300 degrees.
Spreading the toffee out on parchment to cool.
Sprinkling on toasted hazelnuts.
The finished product.
Not pictured: my subsequent gut-ache.
Heating butter and sugar to 300 degrees.
Spreading the toffee out on parchment to cool.
Sprinkling on toasted hazelnuts.
The finished product.
Not pictured: my subsequent gut-ache.
posted by cindym at 6:10 PM
3 Comments:
Hahaha! So...you were over served, huh? Seems like there are a few things you just can't get enough of.
It's true, I have very little ability to resist English toffee.
aaaaghh! it looks PERFECT! I made so many friggin batches that got all f-ed up last christmastime -- it didn't seem like it should be so hard. Maybe i need to suck it up and get a candy thermometer already, eh? Dang.
I like the hazelnuts, too - nice touch. Yum. (Half my family is English/Scottish, so we have a tradition of homemade toffee w/ chocolate & nuts, which i ADORE. Especially if you use salty nuts.)
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