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English Toffee
December 10, 2007

Great toffee. (TIP - Before you make this, make sure it's not raining or too humid outside. Make this on a dry day or else the toffee will be sticky hard and not turn out). I would disregard the review about using only half of the butter. You will need two sticks of butter to make it right. Directions: melt sugar, butter & water to a boil for about 5 min, or until the sugar has completely dissolved. This will help you avoid getting that awful grainy texture after it cools. Stir constantly w/ a wooden spoon during this 5 minutes or until sugar has dissolved. Then remove spoon, reduce heat to medium low and keep at a steady low boil/bubble. Insert candy thermometer and don't stir anymore. If you use a heavy gauge stainless pot and keep it bubbling low it should not burn at all or need stirring. Toffee will need to reach AT LEAST 300 degrees and no more than 310. Take off the heat, add dash of salt and 1 teaspoon vanilla and quickly pour onto a jelly roll pan lined with greased foil or regular parchment paper. Then follow with the rest of the directions. For those who are getting burnt toffee before it reaches 300, your heat is still too high. To make the toffee a little less 'stick-to-your-teeth' - add 3 tablespoons light corn syrup and 3 tablespoons water to the sugar/butter mixture before cooking. Add 1 teaspoon of vanilla extract immediately after you take it off the heat. This will make the toffee more 'melt-in-your-mouth' texture and fail-safe.

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