This is a great recipe, however, I prefer nuts and chocolate on the top!! A hint for those of you who had this turn out like grainy sugar--you have to pay attention to the weather. In the midwest it has been very humid and warm this year. Even though I am a very experienced candy maker, I tried to make toffee 4 times this month and it 'broke'--the mixture reached 275 and the butter began to foam and separated from the sugar. I was convinced that the butter and sugar companies had changed their products. I was very frustrated at the loss of time (and $$$). I don't know any way to save it once this happens. Like any cooked candy, humidity can ruin it (like divinity). Don't make any cooked candy if it is humid, rainy, etc.!!
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This is a great recipe, however, I prefer nuts and chocolate on the top!! A hint for those of...