Selecting the candy theme was to help me overcome my fear of candies. I love to work with sugar but when it comes to syrup consistency, I am always at loss. Though I have been successful with some recipes, I still have the fear of the correct consistency. That is why I always use a candy thermometer while making sugar syrup based recipes. But I have never used them in Indian sweets because I know the string consistency in syrups. So this week I wanted to make a proper candy / toffee which needed the sugar syrup as the base. That is when I saw the recipe for English Toffee / Butter crunch. The recipe is quite interesting. It has a hard candy layer, topped with a chocolate layer and followed by almonds. And the toffee can’t be sliced. They need to be broken into pieces which are later stored in air tight containers.
Most of the recipes I read used equal amounts of sugar and butter. So even I used the same ratio, but there was too much butter in the toffee and I had to drain it off before adding the chocolate layer. So I have reduced the butter in the recipe. As I mentioned earlier, I made all the three candies on a single day and this was the last one I attempted. So it didn’t set before sun set. And I couldn’t do anything because there was no light. I just wrapped the whole tray in cling film and set it inside the fridge. The next day, I brought it back to room temperature and proceeded as per the recipe. I also saw another recipe as Almond butter crunch, where roasted sliced almonds are added in the toffee layer also. They were so good, but aas I was set for this recipe, I couldn’t make changes. I will reserve that recipe for later. For now enjoy these English Toffees.
Butter – 100 gm
Sugar – 250 gm
Water =- 2 tbs
Vanilla Essence – 1 tsp
Dark Chocolate – 100 gm
Roasted Almonds – 1/4 cup
In a sauce pan combine sugar, water and butter and bring it to boil.
Place a candy thermometer at the side.
Line a tray with aluminium foil and grease it with butter.
When the temperature reaches 300°F, remove the pan from the flame and pour the sugar butter mixture into the prepared tray.
Allow it to cool completely.
Melt chocolate in a double boiler or MW and pour it on the toffee.
Spread it uniformly with the help of a spatula.
Blitz roasted almonds to small crumbs and sprinkle it all over the chocolate.
Once set, break it into pieces and store in airtight jar.