Hi, everyone! Hope you're having a great week and that you have tried one of the recipes from this week's National Food Holidays. I promised you a surprise post during the week. And here it is!
I revealed in my dialog about English Toffee that I do not make cooked candy other than fudge. So I decided that I would try making English Toffee this week. And I did learn a few things during my experience. First -- Patience! Patience! Patience! It took me almost an hour to cook the toffee. One of the reasons is my second "aha!" moment. Make sure you use a big enough saucepan. Half way through the cooking stage I had to transfer my mixture to a bigger saucepan because I was afraid it was going to boil over. And that would have been a catastrophe -- hot candy syrup all over my stove top!
However, I was successful and the toffee does taste good. Here are some pictures of the process:
1. The ingredients -- notice that I used half & half & heavy cream. I couldn't find thin cream at my store. Because I only had skim milk at home, I thought that half & half plus the heavy cream would give the consistency and fat content of thin cream.
2. The ingredients in the saucepan and thermometer reading at 250 degrees.
3. The poured toffee on a sheet pan. The directions say to pour onto a buttered sheet pan. I sprayed the sheet pan with non-stick spray. It was a little greasy. I think that pouring it onto a silicone lined pan would also work. I used two sheet pans. I think I probably could have used just one pan. It might take longer for it to harden though. I also put the pan in the refrigerator to get the toffee hard enough to break into pieces.
I hope you enjoyed these exploits. I'm still not real keen on cooked candy making, but it did work out & it is delicious.
Make sure you check back in on Sunday for the next week's National Food Holiday recipes and also later next week for a new, special mid-month post.
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