Toffee or Not Toffee

I made toffee and i'm so excited because it's the easiest thing ever. I have uncovered a new desire to make candy. I even bought a candy thermometer for the purpose. Toffee i am pretty good at now, but it's not that easy to mess up.

now truffles on the other hand, i messed up. Don't use vegetable oil based shortening. It actually doesn't work at all.

Betty Crocker's Toffee Recipe

1 cup sugar

1 cup butter or stick margarine (no veggie oil spreads)

1/4 cup water

1/2 cup semisweet chocolate chips (if you're a chocolate person, feel free to use the whole bag....or probably just half)

1/2 cup finely chopped pecans

box of toothpicks

Heat sugar, butter and water in saucepan stirring constantly till boiling. Reduce heat to medium.

Cook, stirring constantly for approximately 13 minutes, to 300 degrees F on candy thermometer (I went out and bought one just for this reason) or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads (I just suggest buying a candy thermometer, pretty sure that if you're attempting to make candy it's a good thing to have in the kitchen anyway). 

NOTE: there is a point of no return! As the mixture approaches the right temperature you need to watch it VERY carefully because it will burn very fast if you let it go even a minute too long (although I did manage to burn it the second time I made it and it was still pretty delicious).

Immediately, pour the toffee onto ungreased cookie sheet. If necessary, spread mixture to 1/4 in thickness.

Sprinkle chocolate chips on top and drool while watching them melt.

When the chocolate chips look shiny, use a spoon to spread them out over the top of the toffee.

The recipe says to let it stand for about an hour at room temperature or you can refrigerate until firm (which is what I did cause I was too impatient to wait an hour). 

Store in airtight container.

Use toothpicks to scrape off the stuff that adheres to your teeth.