Reese and I could hardly contain ourselves when we met this week to make our first batch of Christmas toffee.
Christmas toffee you ask,
we haven't even had Thanksgiving!
Yes, that is correct, but due to the fact that I
spent last year living in a hotel, through the Christmas season I might add, and I have not seen my stockings, ornaments and other decorations in over two years,
this year Christmas cannot come soon enough!
We decided that this would be a great recipe
to share not just because it is easy to make but because everyone we gift with toffee wants more!
Dan's English Toffee
- 1/2 pound of butter
- 1 1/2 cups sugar
- 1/4 cup of water
- 1 tablespoon vanilla
- 4 - 5 full size Hershey bars
- Chopped walnuts
Tear off 2 sheets of foil about the size of a cookie sheet
(16-18") and turn up the edges on each side.
In a large skillet (preferably Teflon coated) mix butter, sugar, water and vanilla over high heat, stirring continuously.
When steam starts to escape in poofs like little volcanoes (5-12 minutes) remove from heat (color will be medium to dark tan, the hard ball stage for you candy making experts!)
the volcano description is actually in my recipe and is different than bubbling, it will "poof" but be sure not to overcook!
Pour onto sheet of aluminum foil and allow to spread:
Press broken Hershey bars, writing side up (we do not know why!) on top of the toffee.
Oops, looks like Reese can't follow directions! Anyway, after about a minute, spread the chocolate:
Add the walnuts:
And wait for chocolate to set. Once set, break apart and place in tins for gift giving, or you could just set out on a pretty server and keep it all to yourself!
ENJOY!
~ Maggie and Reese
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