Old English Toffee Recipe
Ingredients
| Butter | 1 Cup (16 tbs) | |
| 1/4 cup light cream or evaporated milk | ||
| Firmly packed light brown sugar | 2 Cup (16 tbs) | |
| Vanilla | 1 Teaspoon | |
Directions
Melt butter in a large, heavy saucepan over moderate heat; mix in cream and sugar, insert candy thermometer, and heat uncovered, stirring occasionally, until sugar dissolves.
Continue cooking uncovered, moving a wooden spoon across bottom of pan occasionally (but not actually stirring) until thermometer reaches 280° F. or a little mixture dropped in ice water separates into firm but not brittle strands.
Remove from heat, let bubbling subside, add vanilla, and stir only to blend.
Pour into a well-buttered 8"x8"x2" pan and cool 10 minutes—candy should be hardening but still plastic.
Turn onto a foil-lined board and score in 1" squares.
Cool to room temperature, break into squares, and wrap each in foil, cellophane, or wax paper.
Store airtight.
Continue cooking uncovered, moving a wooden spoon across bottom of pan occasionally (but not actually stirring) until thermometer reaches 280° F. or a little mixture dropped in ice water separates into firm but not brittle strands.
Remove from heat, let bubbling subside, add vanilla, and stir only to blend.
Pour into a well-buttered 8"x8"x2" pan and cool 10 minutes—candy should be hardening but still plastic.
Turn onto a foil-lined board and score in 1" squares.
Cool to room temperature, break into squares, and wrap each in foil, cellophane, or wax paper.
Store airtight.
Chef
