I was in college. It was the first time I sluffed class . . . in my life. I was making toffee for the first time as well. And wouldn’t you know it, I burned it! Karma. Right? Sluffing was a huge disappointment! Toffee is a tradition in my family during the holidays, but it is somewhat tricky to make. Thanks to my friend, Jan, I finally know how to make it. She not only taught me all the tricks but then sent me home with some. Now that was a good day!!
My best tips: use real butter, use a wooden spoon because it won’t melt, use medium heat if your stove tends to cook hot, wash down the sugar crystals with a wet pastry brush (or else the toffee will “sugar”), and the trickiest part of all: work so quickly to pour that toffee out of the pan as soon as you stop stirring it and remove it from the heat. It burns quickly!!
2 c butter (not margarine)
2 c sugar
4 T Karo syrup
10 T water
2 t vanilla
8 1.5-oz. milk chocolate candy bars
2 c chopped walnuts
In heavy saucepan, combine butter, sugar, syrup and water. Using a wooden spoon, stir constantly over medium or medium/high heat* 10-12 minutes (occasionally washing down sides of pan with wet pastry brush to dissolve sugar crystals) until mixture turns the color of brown sugar, pulls away from sides of pan and is slightly smoking. Remove from heat, continuing to stir. Working quickly, stir in vanilla. Immediately pour onto 18 x 18 marble slab**, spreading toffee within 1 inch of the edges. Place candy bars on hot toffee and let sit 3-5 minutes. Spread melted chocolate over entire layer of toffee. Sprinkle with nuts. Cool to room temperature 1 hour or so. Break into bite-size pieces. Store in airtight container.
*stoves vary . . . most people use medium/high heat but I use medium
**can half recipe and use buttered 11 x 17 baking sheet