Cooking For Engineers

[Shonmarie]

Thanks, Michael. I'm making more tomorrow and will "test" freeze it. Since my family devoured the first batch, they can be the testers when I take it out of the freezer. I'll let you know what happens!

[Guest]

I absolutely adore this website. I'm married to an engineer and I am quite analytical myself. The way the recipes are explained and presented are exactly what I need.

I've made this recipe for toffee many times over. (24 batches just last year around the holidays to give away as gifts. Yes. You read that right. 24 batches.) I have a few hints that some people may find helpful.

I use a wooden spoon with a flat bottom to scrape the bottom of my saucepan as I stir. I like salted butter (Land O Lakes brand) because I like the savory sweet flavor. I also use the best quality vanilla I can find. (Mine is from Mexico) I like semi-sweet chocolate (again, a little less sweet) though some people prefer milk chocolate. On some batches I use almonds and on some batches I use pecans.

The biggest thing that has helped me is the invention of the non-stick foil. I place that on my baking sheet with no need to make a mess with the butter on the back of the parchment paper rolling up on me and making me crazy.

This is the best recipe I have found for toffee anywhere and I have received many many compliments on it! Everyone is crazy for this toffee! Best of luck to you. I've had a few mishaps so no worries if you do! Once you make it a few times, you'll get a 'feel' for it and won't even need the thermometer any more.

Happy cooking!

~Cindy
Midland, TX

[Guest]

I use this recipe for English Toffee every year - because it WORKS! Please don't ever take it down. Thank you for taking the time to post the recipe with all the steps included. My English Toffee always tanked, year after year, until I tried your method.

Many thanks, Mary

[singthepoems]

This is by far the best toffee recipe I've ever found. The detailed instructions and descriptions make it virtually foolproof. I've had failures with other toffee and candy recipes, but this one has been successful every time I've followed it (and that's a lot of times; I've been making this toffee every few months for at least 4 years). I include it in my holiday gift-giving every year, and everyone who gets some says the same thing: "You MADE this? No way!" and then raves about how good it is.

[sandstress]

After reading most of the coments here, I was able to finally get my toffee right.

First, my old recipe only had me bring the temperature up to 285, and pour into a 13x9 pan which left it thicker. Also, 2 out of three times I'd make it, the toffee would have an odd crystallized texture.

So, I took the recipe from here, and from the lovely coments other people, I added one tsp of vinegar, and 1/2 tbsp corn syrup to it. I melted the butter and sugar together with the vinegar, water and corn syrup over a low heat. I made sure all of the crystals were completly disolved before bringing it to a boil. I think pouring it thin over a cookie sheet was a great improvement.

I also believe that humidity does play a big factor in in the texture. So I cranked up the heat and turned on the oven and made sure not to do this on a rainy day.
It is by far the best toffee I have ever made. Thanks so much!