I love chocolate toffee like this and I did my best to follow the recipe along with keeping the many reviews in mind.
I used a heavy bottomed enameled cast iron pot, and cooked on very low and slow heat at first. My butter and sugar separated after about fifteen minutes, so I turned off the heat and added a bit of water like other reviewers suggested and that salvaged the situation. However, in the end my toffee was good but tasted a bit burned, and grainy. Like I said, I did my best following and I know I am inexperienced at this, so a lot of it is likely my fault, but in my opinion if a recipe doesn't make it so that someone who has never made it can do a pretty good job, it is partly the recipe to blame.
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I love chocolate toffee like this and I did my best to follow the recipe along with keeping...