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jmcquown[_2_]

On 10/16/2013 12:48 AM, 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?
>>
>> 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.
>
>
> Thanks for the replies. I'll get a candy thermometer. They're only about ten
> bucks. And no corn syrup in the recipe.
>
Good call on the candy thermometer. Just curious, is this recipe for
hard or chewy toffee?

Jill