Prep 2 mins
Cook 15 mins
This is the best toffee I have ever tasted. It is a popular item at the Christmas Farmer's Market here,with just 4 ingredients it's easy to make. We prefer to decrease the cooking time slightly for a softer toffee.
- Grease an 8" cake pan.
- In a large heavy saucepan, soften the butter.
- Stir in remaining ingredients.
- Stirring constantly, bring to a boil over medium high heat.
- Candy thermometer should reach 260 degrees or hard ball.
- Stir constantly as it will stick to the pan easily.
- Pour into pan quickly and cool.
- You may make a softer toffee by decreasing cooking time slightly.
I'm going to have to try this, but for those who complain about the hardness, that's one of the things I remember most about MacIntosh Toffee. Half the fun was having to smash and bash it to pieces to be able to eat it. The soft squishy stuff that's marketed today as MacIntosh Toffee has about half the taste as the original.
Good toffee, but the directions could be improved. Recipe states to cook it to the hard ball stage (260 degrees), rather than for a specific amount of time, but then the note says to cook it for less time if you want softer toffee. I would probably only cook it to the soft ball stage next time. If you do like hard toffee, you should score it with a knife as soon as you pour it into the pan. I had a big block of hard toffee - had to put it in a ziploc and whack it with a hammer to break it up, so definitely not the lovely square pieces they show in the photo.
Tastes exactly like the store bought version.<br/>Thanks for sharing!