Toffee! Toffee! Toffee!

Toffee! Toffee! Toffee!

This toffee absolutely hands down, was the best I have ever tasted in my entire life! The toffee itself is buttery, rich and almost smokey to the discerning palate. Upon first bite, you notice it's crisp satisfying snap, yet light texture. That sensation shortly dissolves into nothing short of heaven on Earth, as it goes through several different transformations. It starts off with that crisp snap, then gets crunchy, then chewy, then it just disappears entirely beckoning you to indulge once more. The almonds in the toffee add that familiar authenticity, while the different layers of chocolate and walnuts on top add an aire of luxury and velvety goodness to the already decadent moment of bliss. Ahhh, I love toffee!

I know, I know...I don't eat this stuff, why do I keep making it? It is so beautiful! I cannot help myself here folks, I have this obsession with old world confectioneries I simply cannot explain. There is something about watching sugar caramelize that stirs my soul, transporting me into another dimension or even another era completely! I get to escape the realities of life for a mere hour with the promise of something delightful to look forward to, and what's more, I get to share it with all the people I love the most in this world! I can't think of a better way to spend an afternoon...

I know this one was kind of random, but it is what it is. This stuff is just so special to me, a product of many years of dreaming and hundreds if not thousands of dollars worth of fancy confectioner's cook books I have never been brave enough to crack opened for anything more than a mid-summer's dream session. Today, I conquered the candy thermometer, and couldn't be happier! My cake making was NOT the first thing I started with, my friends...it was candy that sparked the flame!

Have a beautiful week, and if you know me and I love ya, come on over for a piece...it's waiting!

Jemoiselle

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English Toffee Recipe 

(My version, adapted from the Taste of Home Cookbook)

1c. Salted butter, cut into 1" cubes
1c. Sugar / 200g
2 Tbsp + 2 tsp water
1 tsp Vanilla
1-2c Semi-sweet chocolate, chopped
1c white chocolate, melted
1c finely chopped Almonds
                                                      1c coarsely chopped Walnuts

1. Line a large cookie sheet with parchment paper, and set aside

2. In a medium heavy bottomed sauce pan, combine the butter sugar water and vanilla. Heat on low flame stirring slowly until all sugar dissolves.

3. Use a wet pastry brush to wipe down sides of pan to ensure all crystals are gone or dissolved. VERY important for texture.

4. Attach candy thermometer once everything is dissolved and smooth, and take out your stirring spoon. This is where I recommend you stop stirring entirely. Ask me how I know =(

** If you keep stirring, you run the risk of it separating around 280 degrees into a nasty looking, stringy oily buttery mess. If it does do this,  it IS savable despite what you may think. Simply add tablespoons of hot water, one at a time, and stir slowly until it comes together again. Then, you resume heating per recipe.

5. Heat on low to 290 degrees, or soft crack stage. Upon hitting 290, pull from stove. GENTLY fold in chopped almonds and pour carefully into pan. Smooth with an offset spatula into an even layer at a thickness pleasing to you.

6. Sprinkle hot toffee with semi-sweet chocolate, and allow to sit until melted. Using a new offset spatula, smooth and swirl chocolate until satisfied with coverage.

7. Sprinkle walnuts onto chocolate, and finish with an artistic drizzle of white chocolate to your hearts content.

8. Don't plan on fitting into ANY outfit in the following week after making these, you just won't. They are that good! Refrigerate until firm, then use a knife and chisel the sheet into pieces.