Prep 0 mins
Cook 0 mins
This is my adopted recipe, I haven't made it yet.
- Combine all ingredients in large saucepan.
- Bring to a boil, stirring until all dissolved, then boil without stirring until the mixture is dark golden.
- Test by spooning a few drops into a cup of cold water.
- The toffee is done when it hardens at once into a crisp ball.
- Take off heat and pour into a flat oiled pan to make a layer about 1/2 inch thick.
- When toffee is tepid, score into squares, and when cool break with a hammer and store in an airtight container.
I was surprised. This is the first toffee recipe I've made which actually turned out perfect for me. The difference in the this recipe from the others I've tried is vinegar and admittedly I was hesitant to try the recipe because of it. But you don't taste it in the end product at all. Wonderful recipe. Thanks.
This recipe works great. I covered the pan with chopped toasted almonds before pouring the toffee about 1/4 inch thick. It was just like almond roca.
These turned out great! Next time I will put wax paper in the pan before I pour it in - should make it easier to get out. Also, when storing the pieces, sprinkle it with some flour and give it a good shake before closing the tin, it will prevent them from sticking together. Every night we read "The Faraway Tree Stories" by Enid Blyton to our kids. Moonface loves toffee and will do almost anything for it. So I made this recipe to let my kids taste what homemade toffee is like - my 4-year old said it tastes "better than love.."!