Imagine our horror and surprise when we realized how simple English toffee is to make. Egads! It's just been added to our holiday baking rotation because it's so incredibly easy and also meltingly rich and delicious. We are SCREWED! But also, yum.
Rating: 1/4 assed
Here's what you need and how you do it
2 cups granulated sugar
2 cups butter or Earth Balance margarine (preferably soy-free as we've heard soy can give the toffee a bit of an aftertaste, but regular will work, too).
6 squares of semi-sweet baking chocolate, or the equivalent in semi-sweet chocolate chips
Chopped nuts such as almonds, macadamia, pecans, or walnuts (optional)
Special equipment: candy thermometer
In a medium saucepan on medium heat, melt butter and add sugar. Stir. Stir and stir and stir. This could go on for twenty minutes, so have your phone or a book handy. When the mixture gets thick and foamy, clip your candy thermometer to the pan. Make sure your butter/sugar is up to 300 degrees, or the "hard crack" stage.
Then pour onto a buttered cookie sheet or into a shallow baking dish (the cookie sheet will make removal easier).
While the toffee is cooling, heat chocolate in the microwave at 1/2 heat for about thirty seconds. Stir, then repeat if necessary to melt the chocolate. You don't want to heat it too high or too much or it will turn lumpy and grainy.
When toffee has cooled some but isn't rock hard, top with chocolate. If you let the toffee turn too hard, the chocolate will slide right off at room temp. Still delicious, but not the effect we're going for.
Top with chopped nuts and let cool.
When it has cooled, break into pieces. Store in an airtight container (if any makes it that far).