My Toffee did not turn out at all well. Really soft in the places where it
looked like the butter was coming out, but not hard enough in the other
places either. A former boss' wife made toffee as brittle as Heath Bars but
tasted even better. I was going to give this to a neighbor but will send it
with my wife as the crew of nurses she works with will eat anything :-).
What does it take to get toffee the consistency of a Heath Bar?

TIA,
Raj

"Raj V" > wrote in message
...
> Tried making English toffee for the first time this afternoon. Don't have
a
> thermometer and have never been able to determine the "cracking" stage.
> Never the less, I soldiered on and it was looking pretty good. I was about
> to pour it in the cookie pan when I noticed that it looked like the butter
> was starting to separate from the mix. I poured it and spread it out, but
> when I scored it after cooling a bit the scores had a very oily look. I
> spread the chocolate and added the nuts anyway. I have it outside cooling
> (supposed to get into the 20's tonight in Houston) so I haven't tried it
> yet. It this a problem if overcooked?
>
> I know, I know, I'm getting one of those digital cooking thermometers on a
> long wire for baking. I can't see why it wouldn't work for candy too??
>
> Raj
>
>