Have yourself a Merry Christmas!
Edited on iPad with Snapseed and one of Kim's textures applied in Image Blender. Graphics by Rhonnadesigns.
Linking up with Kim for Texture Tuesday.And for those of you that have asked for the recipe……
I got it from Ree, the Pioneer Woman who had Lia the candy maker at the ranch several years ago.
Best English toffee ever!!!!! Thank you Ree! (I don't add chocolate to the bottom and beware, be sure to get the butter wiped off the top or the chocolate won't stick)
Lia’s Butter Toffee
- 16 ounces, weight Butter, Melted
- 16 ounces, weight Granulated Sugar
- 3 ounces, fluid Water
- 1 teaspoon Salt
- 1 teaspoon Vanilla Extract
- 16 ounces, weight Chopped Topping: Toasted Nuts, Candy Canes, Sea Salt, Etc.
- 24 ounces, weight Tempered Dark Chocolate For Coating, Melted
*Necessary Equipment: Candy Thermometer*
Combine butter, sugar, water, and salt in a saucepan. Bring to a boil, stirring constantly.
Cook over moderate heat, stirring gently, until candy thermometer registers 298 degrees.
Remove from heat and stir in vanilla until well combined.
Pour the mixture onto a silicone baking mat or good parchment paper. Use a heatproof rubber spatula or offset spatula to spread quickly before the toffee sets. Spread thin.
Allow toffee to cool completely. Blot to remove excess oil from the surface. Coat surface with half of the melted chocolate and immediately sprinkle with topping.
When chocolate has totally set, carefully flip over (it’s okay if it falls apart a bit) and coat other side with the rest of the chocolate. Sprinkle on topping.
Allow to set, then break into bite-size pieces.
Store in an airtight container.