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Health & Fitness

The Best Toffee Ever? Really, I Need to Test This

The best toffee ever–hmmmmm–this internet bragging must be tested.

Hello, it's Sharon.

I'm always skeptical when I see this kind of internet bragging? Really? The best ever? Have you ever had a Heath bar? In my opinion, Heath has pretty much perfected english toffee wrapped in milk chocolate. Does anyone disagree? Or do some of you love The Skor bar (the spelling of that just grates on me–is it Sweedish? Must google.) Anyhow, I decided to try this Best Toffee Ever recipe off the web, and here's what happened. (Recipe below.)

Hi, it's Kris.

Spending the entire day shopping for for Mackenzie, I was ready to get home. But the condition of my house was...oh...good...God...let's just say if we didn't own it, we'd be evicted. My seven-year-old son and my 50-year-old husband are like germs. They and their stuff are everywhere.

I navigated through three loads of laundry before realizing that I hadn't fed them dinner and begrudgingly threw some chicken on the grill at 7:45 p.m.  (I told you I forgot.) At 8:30 p.m. dinner was done. I had Mack clean up, gave Tom a haircut, threw in a load of whites and sent Tom upstairs to put Jack in the bath.

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By now, the kitchen is clean and I'm tired. The only thing that keeps me from egging Sharon's house is because we're making toffee. My blood type is toffee.

She promised it would take about 20 minutes, which is quicker than running to CVS and back for a Skor bar, and it only cost a buck and a quarter for the bag of chocolate chips, which is not much more than a candy bar and since I am on a budget, I passed on the almonds as a topper. My only condition was that she make it without her $20 candy thermometer which I didn't have. I was hoping it would annoy her but she was all like, "Ooooooooh! A Challenge!" (She's icky.)

The trick is watching for the copper penny color. The toffee mixture turned copper, I carefully poured it onto the parchment covered cookie sheet, sprinkled the chips, spread it out and put the whole thing in the freezer. Once it hardened, I took it out of the freezer, broke it into pieces and tried it. I'll be damned if it isn't the BEST TOFFEE EVER!

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Just like the coffee houses that claim they make the best cup of coffee...I made the best batch of toffee for $1.25, in 20 minutes, in my kitchen, with no candy thermometer or heavy-bottomed saucepan. I can't wait till Christmas, everyone's getting toffee. It's toffee time. 

Ingredients: 1 cup butter, 1 cup sugar, 1/8 t. salt, 1/2 cup semisweet chocolate chips, 1 cup sliced almonds

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 the color of a penny. (OK, if you have a candy thermometer your job is made easier because you can just wait until the mixture hits 285 degrees.) While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper. As soon as the toffee reaches the proper temperature or COLOR, pour it out onto the prepared baking sheet. Sprinkle the chips over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Place the toffee in the freezer to chill until set. Break into pieces, and store in an airtight container.

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