UPDATE (9/08/11)--The first time i made this recipe, I used margarine--and what a difference real butter makes. I recommend doing the water test instead of relying solely on a thermometer; drop a little in cold water and if it's hard and cracks, it's done; if it is chewy, it's not done yet. You also really do need a cast iron to cook this properly. Stir this minimally, although you do have to stir to prevent scorching towards the end. I made half a batch and just poured it out on a 9x13 foil lined sheet, and it spread to a great thickness. When you drop the chips straight onto it, it can sometimes make divets into the toffee, so if you are all about presentation, you may want to melt your chocolate in the microwave before spreading.
Love toffee and this a great recipe! I did cook it to 300 degrees like one of the reviews suggested because i like a harder toffee. Will definately make again because the first two batches dissappeared!
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UPDATE (9/08/11)--The first time i made this recipe, I used margarine--and what a difference...