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Janet

In article >, says...
>
> > 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.

Of course you can, I always have and even the very first time, it's
not that hard. Cooks were making successful caramel and toffee centuries
before they had cooking thermometers.

Janet UK