Monday, June 14, 2010
Make your own English Toffee Bits (like Heath or Skor bars) for a fraction of the cost! Plus, it's fun to take out a little of your energy by pounding the toffee to little pieces in a heavy duty zipper-lock bag. Don't let the words "candy thermometer" scare you like they used to scare me. Just be watchful that it doesn't burn and take it off the heat when it gets near the right color as the candy will keep cooking from the residual heat.
I don't have a picture of the toffee crushed up into bits. I kinda forgot to do that, but you get the idea. You can either put the chocolate on or leave ir off. I like the chocolate on for snacking but if I'm just using the toffee in baking then I leave it off.
Homemade Toffee Bits
Makes 1 tray
1 cup sugar
1 cup butter or margarine
1/4 cup water
1/2 cup chocolate chips (optional)
1. Heat sugar, butter and water to boiling in heavy 2-quart saucepan, stirring constantly; reduce heat to medium. Cook about 13 minutes, stirring frequently, to 300 degrees F on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.)
2. Immediately pour toffee onto ungreased large cookie sheet. Quickly spread mixture to 1/4" thick. Immediately sprinkle chocolate chips on top if using. Let stand to soften then spread out evenly over the surface with an offset spatula.
3. Let stand until fully set and firm (overnight is best).
For baking bits: Break into pieces the place in a sturdy plastic bag and pound with rolling pin/meat tenderizing mallot/other heavy object until you have a toffee bits. Store in airtight container or use as you would use storebought ones.