Friday, December 25, 2009
Wednesday, December 23, 2009
Tuesday, December 22, 2009
toffee recipe
This month I made 12 batches of toffee. It was a huge success at Renegade and I think it's only fair to share the recipe. 'Tis the season after all.
The recipe originally came from Paula Dean. I suggest reading through the instructions once or twice before making. It's not hard, but it requires some exactness and forethought.
In a medium heavy bottom pot melt together 3 1/2 sticks unsalted butter (that's 28 tablespoons), 2 cups white sugar and 4 T cold water over medium-high heat. Use a wooden spoon to stir until the butter has melted completely and the mixture begins to boil.
Allow the mixture to boil, without stirring (!!!) until it has turned a deep golden color (300 to 310 on a candy thermometer). For me this takes about 10 minutes. The second it reaches 310 turn off the heat.
Pour in 1 c roughly chopped (and toasted if you like) pecans, 2 t vanilla and a pinch of salt. Stir it all together and pour into a well buttered sheet pan. (My small pan is 10"x15" and is the ideal size.)
Allow the toffee to cool until it has set slightly but is still warm (8 minutes seems to be right) then pour 6 oz semi-sweet chocolate chips over the top. Using a rubber spatula slowly spread them out over the entire pan of toffee, it will take a few minutes for the chocolate to melt. Paula uses significantly more chocolate than I do so feel free to do so.
Now let the whole pan sit for a few hours. Do not place in the fridge to speed things up you'll just have to be patient here.
Use your hands to break the toffee into bite sized pieces. Store in an airtight container or it gets gooey quickly. Happy holidays!
The recipe originally came from Paula Dean. I suggest reading through the instructions once or twice before making. It's not hard, but it requires some exactness and forethought.
In a medium heavy bottom pot melt together 3 1/2 sticks unsalted butter (that's 28 tablespoons), 2 cups white sugar and 4 T cold water over medium-high heat. Use a wooden spoon to stir until the butter has melted completely and the mixture begins to boil.
Allow the mixture to boil, without stirring (!!!) until it has turned a deep golden color (300 to 310 on a candy thermometer). For me this takes about 10 minutes. The second it reaches 310 turn off the heat.
Pour in 1 c roughly chopped (and toasted if you like) pecans, 2 t vanilla and a pinch of salt. Stir it all together and pour into a well buttered sheet pan. (My small pan is 10"x15" and is the ideal size.)
Allow the toffee to cool until it has set slightly but is still warm (8 minutes seems to be right) then pour 6 oz semi-sweet chocolate chips over the top. Using a rubber spatula slowly spread them out over the entire pan of toffee, it will take a few minutes for the chocolate to melt. Paula uses significantly more chocolate than I do so feel free to do so.
Now let the whole pan sit for a few hours. Do not place in the fridge to speed things up you'll just have to be patient here.
Use your hands to break the toffee into bite sized pieces. Store in an airtight container or it gets gooey quickly. Happy holidays!
Monday, December 21, 2009
Monday, December 14, 2009
nice package
We sold some of our goods at Rose and Radish last week as well as a cool craft fair/holiday party at a friend's house. It's been good to have a little practice before Renegade (this weekend!)
Saturday, December 12, 2009
saturday night special
I'm buried deeply in preparations.
How would you like the recipe for English Toffee? Stay tuned- I've been photographing the process.
How would you like the recipe for English Toffee? Stay tuned- I've been photographing the process.
Sunday, December 6, 2009
Thursday, December 3, 2009
Subscribe to:
Posts (Atom)
