I had lost my old recipe and this seemed to be the closest, so I gave it a try. I've made three batches and they all turned out perfect. I didn't rush and cooking and used a candy thermometer to 290 degrees. I learned one thing in the past with toffee that I would like to pass on to those having trouble with the oil and cream separating toward the end. I struggled one year with several failed batches using a recipe that I had always made successfully. It was the BUTTER. I had bought a bargain brand that was on sale. I went back to the store and bought the good stuff and no problem. Since then, I've always used the best butter I could find for toffee, and it's turned out great.
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I had lost my old recipe and this seemed to be the closest, so I gave it a try. I've made...