Candy-making can be intimidating for the uninitiated. I’ve found that the most important tool to have is a candy thermometer. The consistency of the final product is a direct result of achieving an exact temperature of the sugar mixture being cooked.
1/2 pound butter
1/2 cup light brown sugar
1 cup sugar
1/2 teaspoon lecithin
1 tablespoon white corn syrup
Milk-chocolate chips for melting
1 cup slivered almonds, toasted and finely ground
- Melt butter over medium-low heat in a two-quart saucepan.
- Mix in sugars, lecithin, corn syrup and 3 tablespoons of water.
- Cook, stirring constantly, until candy reaches about 300 to 310 degrees (hard-crack stage). Watch carefully as temperature approaches 300, as mixture can easily burn if allowed to cook too long.
- Pour the bubbling mixture onto a buttered cookie sheet. Allow to cool completely, then break into bite-sized pieces.
- Melt chocolate according to package directions. Dip each toffee piece into chocolate and sprinkle with ground almonds.
- Allow to cool completely before packaging.
Servings: 32. Serving size: 1/2 ounce. Per serving: 137 calories, 1.2 g protein, 9.1 g fat, 13.3 g carbohydrates, 0.8 g dietary fiber, 2 mg sodium, 11.7 g sugars, 15 mg cholesterol
Heather Williams, CoServ Electric
Cook’s Tip: Lecithin is a product often sold as a nutritional supplement that acts as an emulsifier in candy, keeping the butter and sugar from separating.