Subj : 1/8 Nat'l Toffee Day - 1b
To   : All
From : Dave Drum
Date : Sun Jan 07 2024 15:07:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: English Toffee -- Part 2
 Categories: Candies, Desserts, Nuts, Chocolate
      Yield: 1 1/2 lb/700
 
           CONTINUED FROM PART ONE
 
  When the mixture reaches 300ºF/150ºC, remove it from the
  heat and stir in the vanilla extract. Pour the mixture onto
  either a silicone baking mat or a large sheet of parchment
  paper set on top of a sheet pan. The silicone baking mat is
  probably easiest to work with since it won't slide around on
  the sheet pan. If you're using parchment paper, one way to
  keep it in place is to dab the underside of the four corners
  with a little bit of butter. That will help the paper stay
  put while the toffee is poured on.
  
  Right after pouring, use a spatula (again silicone works
  best for working with toffee) to spread the toffee into a
  rough rectangular shape.
  
  While the toffee is still hot, sprinkle the surface with the
  chocolate chips. Wait until the bottoms of the chips start
  to turn shiny and dark brown as they melt from the heat of
  the toffee, about two minutes. Use your spatula to spread
  the chocolate. If the chocolate is still mostly solid, wait
  another minute before attempting to spread again.
  
  Spread the chocolate so that it covers the toffee.
  
  Sprinkle the chocolate surface with chopped almonds. If not
  using finely chopped almonds, such as the slivered almonds
  shown in the photos, visually inspect the the surface of the
  toffee to make sure the almonds are making good contact with
  the chocolate. Lightly press down on those pieces that are
  barely touching the surface of the chocolate.
  
  Let the toffee cool for about twenty minutes until the sheet
  pan returns to room temperature. Slip the pan into the
  refrigerator to cool down and set for at least thirty
  minutes.
  
  Remove from the refrigerator and peel the toffee from the
  baking mat or parchment paper. Working quickly so the
  chocolate doesn't melt too much, break the toffee into
  chunks of the desired size and place into an airtight
  container. During the breaking of the toffee, you'll lose
  quite a few almond pieces, but don't worry, this is normal.
  
  Because the chocolate isn't tempered, this English toffee
  should be stored in the refrigerator to keep the chocolate
  from melting if the room gets warm.
  
  Recipe by Michael Chu
  
  From: http://www.cookingforengineers.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I finally got eight hours of sleep. It took me three days, but whatever.
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