> wrote in message
...
>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?

Granulated. Confections is really granulated that has been whizzed in a
blender but usually has cornstarch added to keep it from clumping. You can
make your own confectioners from granulated but you can't sub confectioners
for granulated. The texture just isn't the same.
>
> 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.

You can't eyeball this. You could use a cold water test but off the top of
my head I am not sure what stage that would be. Lemme see. That would be
soft crack. You'll have to forgive me. I used to make a lot of candy but
haven't in years. I find that for me the water test works best. I always
do use a thermometer but they aren't always accurate and sometimes I have
overcooked the candy. I learned to do the cold water test as a backup. And
as a child that is all I had. We had no thermometer in the house. Remember
to remove your pain from the heat no matter which test you use because the
candy will continue to cook if you don't.