Cooking with Doyle

I made the mistake of making these in a 9" square pan instead of 12", meaning that they turned out too thick and broke into irregular shapes.  But if you use a 12" pan then they'll turn out much better.  I've already corrected the recipe below to take that into account.

While still a difficult baking task, toffee is one of the easier candies to make.

Yield: 81 Pieces

Ingredients

• 675g Sugar
• 169g Brown Sugar
• 169g Light corn syrup
• 169g Sweetened condensed milk
• 281g butter
• 17g salt
• 17g vanilla
• Brazil nuts, toasted and cut into halves or thirds
• Light chocolate, melted (for dipping)

Directions

1. Combine the sguar, brown sugar, corn syrup, sweetened condensed milk, butter, and salt in a 4 qt. pot.  Heat to 150°C/302°F while stirring constantly.
2. Remove from heat and add the vanilla extract.  It will boil/steam a bit.  Stir it in vigorously.
3. Pour mixture into a 12" square silicone pan.  Place brazil nut pieces into the toffee.
4. When the mixture has cooled a bit, use a straight edge to score marks in straight lines.
5. When completely cooled, break into pieces.  Dip in light chocolate and place on wax paper to set.

Part of a balanced candy box.