Like pralines...too soft, too bland.
Toffee has to be cooked to 300 degrees or to the hard crack, or 12 minutes boil to where it is truly brownish. I made it years ago from a recipe and it was perfect but here I couldn't remember the recipe. I used this recipe but it was all wrong. If you want a soft praline-like taste then this is it. If you want genuine toffee, cook it to the hard crack. I found the real recipe from Betty Crocker, and that is 1 cup butter, 1 cup sugar, not double. 1/8 tsp salt. However, instead of spreading it on a cookie sheet (unless you just like it paper thin), I recommend pouring it in a lined rectangular cake pan in order to achieve the thickness of a real Heath bar. Still spread a cup or cup and a half of chips with the back of a spoon, then add any chopped nuts of your choice. Set naturally or refrigerate for a short while, then break into bite sized pieces. This is genuine toffee with the genuine flavor, not some spruced-up praline. Do NOT use a plastic spoon in this recipe. Use a wooden spoon. The plastic one will melt into the candy. I don't recommend this recipe because it is tasteless and not at all toffee-flavored. It is sugary and like a praline.
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