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English Toffee
November 28, 2002

After experimenting, here is what I figured out. The toffee turns out amazing if you do two things diffent. First, I used half the amount of butter that was called for. Second, when cooking with sugar, you have to wait for it to caramelize... that means that you should not stop cooking it until it turns into a light chocolate (toffee apple!) color that is thick and creamy. Then let it cool... it will start to harden right away. Be sure to take it off as soon as it turns the light brown color so that it doesn't begin to burn. Happy cooking!

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