Soundtrack: Candy Iggy Pop and Kate Pierson
baking sheet covered in parchment paper
heatproof silicone spatuala
1 Tbs water
2 sticks butter cut into cubes
1/4 c cream
1 c sugar
1/2 tsp salt
1/2 tsp vanilla
5 oz dark chocolate chopped (Scharffen Berger, bittersweet 70%)
1 c chopped nuts (roasted peanuts)
flakey sea salt (Maldon)
cut up butter (i put it in a bowl but could have kept it on the cutting board which would have saved me from having to wash the bowl later)
measure out sugar, cream, water and salt
place in saucepot fitted with candy thermometer (i had to keep fussing with the thermometer because it didn’t seem secure and i’m pretty sure that i read somewhere that the bottom part of the thermometer isn’t supposed to touch the bottom of the pan since that messes with the temp accuracy…but i’m not sure if this is true. also it wasn’t a ton of ingredients so it was hard to avoid this in the shallow liquid)
stir slowly and constantly until syrup reaches 300degreesF (it seemed to hover around 220 forever – i should have timed it – but then it darkened all of the sudden and changed from smelling like delicious sugary butter to more of a rich caramel scent)
as the toffee was in the 220 holding temperature i prepared the topping ingredients. (i used roasted peanuts because i had them on hand since peanut brittle is my next candy making attempt – i think – so i just bought in bulk)
at this point stir in the vanilla (i forgot this step even though i had my measuring spoon and vanilla sitting right next to the pot. a vat of temperature sensitive, bubbling volcanic sugar mixture was enough to fluster me to the point where i couldn’t think about anything except getting it off the stove and as far away from me – ie onto the baking sheet – as possible).
spread the toffee out (with spatula and some baking sheet shaking) and cool for 1 minute
sprinkle chopped chocolate on the toffee and let it start to melt then spread with offset spatula and top with nuts and sea salt flakes
place in fridge for about an hour to cool then use parchment paper to help break up toffee
totally manageable – all could fit in the dishwasher except giant cutting board that i had to hand wash.
- i need to remember to time things if i’m going to post about them
- figure out a consistent means of photographing – camera or iPhone…?
- buy something to rest sugar/toffee coated spatula on while cooking
- make sure there’s room in fridge for baking sheet
- remember to put all ingredients in said confection
- chew gum. drinking tea does not prevent one from sampling chopped toppings
Review: extremely rich and buttery tasting. melts in your mouth. next time maybe a thicker layer of chocolate and more nuts – since it is so rich smaller pieces are prolly best so they should be heavily coated in deliciousness as far as i’m concerned.