Another candy debate cometh!/toffee

[Trina]

No: HPFGUIDX 12996

--- In HPforGrownups at y..., "Dinah" <betty_belladonna at f...> wrote:
> But has anyone ever tried to make toffee at home? You get a kind of 
sticky syrup first, then put it in a form and when it gets colder 
it "dries" and you get very sticky toffees, and there's really no way 
to control it. it just *sticks*. So maybe it works because they were 
self made?
> 



My one claim to cooking fame is my homemade toffee, which I usually 
only make at the holidays.  It is simply 1 cup of sugar and 2 sticks 
of butter (not margarine, oleo, or any other fake stuff) and 2 
tablespoons of water.  I boil it in a teflon skillet until it turns a 
deep amber brown and then pour it onto a greased cookie sheet, 
sprinkle chocolate chips on it and spread the chocolate when it 
melts. After the chocolate dries, I break it into peices.

If I under-cook it, it's very soft and sticky (like a caramel, which 
makes sense since the butter & sugar "caramelize", but still 
delicious) and will stick to you teeth.  If I cook it just right, it 
will be hard and brittle, and it will still stick to the teeth, but 
not as much.  

Hoping I haven't gone completely OT!

Trina