Yes, you read that right. English Toffee FUDGE. Except it's not really fudge. Nor is it really English Toffee. Actually, it is an accident.
An amazing accident.
Two days I go I was cruising food blogs and I found out that English Toffee is incredibly easy (sounding) to make. I wanted to make sure if I was going to make some I was going to make the best possible, so I googled recipes for it and compared them. Finding the one that sounded the best, I set out to make some of my own. I already had all of the ingredients on hand except almonds, but I don't like almonds, so I grabbed some walnuts down and was set.
There were tons of suggestions how to make it work correctly, and I read them all -- I promise. I guess I just didn't fully understand them all, because what I wound up with was not English Toffee. It was softer, melty-in-your-mouth, and oh-so-good. So I did another google search for undercooked English Toffee. According to everyone there, it should have been really sticky and get all stuck on your teeth, which mine did not. So then I googled fudge. Wouldn't you know it, fudge and English Toffee are almost the same concept, but one main difference (among the smaller ones): the temperature. I guess my thermometer reading skills need a little improvement. Oh well. This was the best kitchen accident I have ever had. I showed my husband a picture of what I supposed to be making and he told me to keep making this accident again and again, because he has had English toffee, but this is better.
The best part? It tastes like English toffee still. So I have flavor of something delicious with the texture of (slightly grainy) fudge. Score!
I am going to give you the real recipe for English toffee, but note my
(Yields two pounds/ 32 servings)
- 2 cups butter
- 2 cups white sugar
- 1/4 teaspoon salt
- 2 cups semisweet chocolate chips
- 1 cup finely chopped almonds
- In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally. OR cook until it reaches about 110C or 230F.
- While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
- As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
- Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.
SOME VERY IMPORTANT TIPS I found included stir continuously with a whisk (which I did), use a casserole dish instead of a baking sheet (which you should do if you are making it my way), and keep in an airtight container in the fridge. Use Bing or Google to find out more, but good luck! And if you happen to recreate my accident, well, good for you :)
COST: $8.00 COST PER SERVING (32): $0.25
And from our family to yours, we hope you had a wonderfully beautiful Christmas.