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dsi1[_15_]

On 10/15/2013 2:04 PM, wrote:
> On Tue, 15 Oct 2013 19:33:22 -0400, wrote:
>
>> I found a recipe for toffee which I'd like to try and make. I've never done it
>> before. It's simple enough, but the ingredients says 2 cups white sugar. Are
>> they talking granualted sugar or confectioners sugar?
>
> Definitely granulated
>>
>> It also says:
>>
>> "In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook
>> over medium heat, stirring until the butter is melted. Allow to come to a boil,
>> and cook until the mixture becomes a dark amber color, and the temperature has
>> reached 285 degrees F (137 degrees C). Stir occasionally."
>>
>> Should I buy myself a candy thermometer before I attempt this or will eyeballing
>> the mix until it reaches the dark amber color be sufficient. Thanks.
>
> I will make fudge without using the candy thermometer but for toffee,
> saves yourself a lot of trouble and overcooking, it doesn't taste good
> either if you overcook it. Candy thermometers are not expensive and
> well worth it for some things like toffee. Make it a few times with
> the thermometer, then you might feel empowered to try without
>

The great fun in caramelizing sugar is that the timing is so critical.
Just a few seconds too long and you get awful burnt sugar. I wouldn't
use a thermometer and would rely on my eyes instead. My guess is that if
you cook this to a dark amber color, the toffee would be ruined, in
which case, the OP should use a thermometer.