New Heights In My Tiny Kitchen

Last night I did something for the first time ever.... I made candy! I was really proud of myself because this is something I had to keep an eye on. If the mixture got too hot, I was screwed, if it wasn't hot enough I was screwed. Who knew there was a such thing as thread stage, soft-ball stage, firm-ball stage, hard-ball stage, soft-crack stage, and hard-crack stage. My recipe dealt with the soft-crack stage. Anyway, this was really good, really, really good. I've decided that in the future I'll only make it when I have to bring a dish somewhere because M and I don't need to be eating all that sugar, butter, and chocolate!

Toffee Butter Crunch
Prep: 15 min Cook: 20 min Chill: 20 min Makes: 48 servings …. HA!

1 cup butter
1 cup sugar
3 tablespoon water
1 tablespoon light colored corn syrup
1 cup semisweet chocolate pieces
½ cup finely chopped pecans or almonds, toasted

1.Line a 15x10x1 inch-baking pan with foil extending foil over edges of pan. Set pan aside.

2. Butter the sides of a 2-quart heavy sauce pan. In saucepan melt butter; add sugar, water, and corn syrup. Cook and stir over medium – high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium; continue to boil at a moderate steady rate, stirring frequently until thermometer registers 290 soft crack stage about 15 minutes (adjust heat as necessary to maintain a steady boil) watch carefully after 280 to prevent scorching. Remove saucepan from heat; remove thermometer. Pour candy into the prepared pan, spreading quickly.

3. Let candy stand about 2 minutes or until set; sprinkle with chocolate pieces. Let stand 1 to 2 minutes or until set; sprinkle with chocolate pieces. Let stand 1 or 2 minutes. When chocolate has softened, spread over candy. Sprinkle with nuts. Chill about 20 min or until firm.

Random Thoughts:

*I was frazzled when I started making this and got out the cooking oil rather than the corn syrup. I was thisclose to pouring it in the mixture. Thank goodness I caught myself. I also forgot to toast my almonds.

*I don't see how Ms. Betty Crocker gets 48 servings from this. We maybe got 10! I guess if I want 40 servings I'll have to cut squares rather than break into pieces.

*I just used a 13x9 baking pan.

*The next candy I make will be.... Easy Candy-Bar Treats. Can't Wait!

1 comment:

Leslie said...

Wow! I should call you Scared Stewart... you know all about the stages of candy!