Making & Using Caramel by Bill Collins

Author:Bill Collins
Language: eng
Format: epub
Tags: cooking;recipes;caramel;sweets;goodies;recipes;candy;candies;pudding;techniques;cakes;brownies;sugar;butter;homemade;caramel apples;brittle;toffee;sweet sauces;savory sauces;pies
Publisher: Storey Publishing, LLC
Published: 2015-12-08T11:25:00+00:00

Toffee with Chocolate and Almonds

Yield: about 2 pounds

Toffee, also known as butter crunch, is an unusual member of the caramel family because it doesn’t contain any cream or evaporated milk. It’s simply butter, sugar, and more sugar. The end result is a very crunchy, almost tooth-breaking confection.

Ingredients

2 cups sugar

11⁄2 cups (3 sticks) unsalted butter

1⁄4 cup water

3 tablespoons light corn syrup

1 teaspoon baking soda

1 teaspoon sea salt

1 teaspoon vanilla extract

12 ounces dark or milk chocolate, coarsely chopped

2 cups almonds, toasted and finely chopped

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