Sunday, December 20, 2009
This weekend was all about butter, I've gone through three pounds of it so far! Yes, the holiday baking has kicked off. First on the list was salted toffee. Tasty tasty toffee. And who knew it was so easy to make? Original recipe here.
1 pound (4 sticks) unsalted butter
2 2/3 cups sugar
1/3 cup water
1/4 cup light corn syrup
Coarse sea salt, for sprinkling. The original recipe recommended Fleur de Sel, if you can get it, go for it!
Coat a rimmed baking sheet with cooking spray. Bring butter, sugar, water, and corn syrup to a boil in a large saucepan, whisking frequently until sugar dissolves and butter melts. Cook, undisturbed, until mixture registers 300 degrees on a candy thermometer, about 12 minutes.
Whisk toffee mixture, then immediately pour onto prepared sheet, tilting pan to spread over entire surface. Let stand for about 30 seconds, then sprinkle with the salt. Let cool. Be sure not move the pan! Once it has hardend, break toffee into pieces and enjoy.
Toffee will keep, covered, for up to 1 week. If by some chance it actually doesn't get eaten before then.