Well this is the second time I have attempted this and I feel I still have a lot of adjusting to go until it is just as it should be.
Old English Toffee.
Hard crunchy buttery toffee inside with a layer of chocolate both sides and roasted almonds on top. Traditionally crushed almond are mixed into the toffee as well but I personally think that’s just way too much. Oops! I accidentally cracked it turning it over.I momentarily forgot how fragile toffee can be, cover it in chocolate the family will never know!
Basically this toffee is butter, sugar, corn syrup, and Tahitian Vanilla boiled to 298 degrees F. Yes sorry folks I have temporarily changed from celsius! Once it has hardened then the chocolate fun begins.
This is the precious gift I previously mentioned. My Revolation 1 tempering machine. You can see the chocolate pellets or wafers go in the back and slowly melt as the bowl continuously spins. Finally I topped the the toffee off with roasted almonds and a hint of sea salt.
Now just to break it up and get it packaged before the family eats it all. While saying that my daughter kneels on the floor with her hands in a prayer formation begging so gently…..”please mommy….please dearest mommy may I have more toffee….Please, pretty please?”.
And… well who can resist that?….