UC Davis Connecting Through Food Project aims to collect and distribute beloved recipes from our community so that everyone can learn and enjoy.

Food is culture. Food is memory. We all have recipes that we cook at home or eat with people whom we love. Sharing a meal together can be a practice self-care and celebration of community. Showcase your culture, whether local or global and special memories by submitting your favorite recipe and/or backstory.

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Melissa’s Story on Toffee

My grandma's house was always magical to me, more so over the holidays. She had the most amazing ornaments, many of them handmade by her, along with a handmade Christmas tree made up of costume jewelry. Holiday meals were very traditional midwestern fare...barbecued cocktail sausages, shrimp log and crackers, green bean casserole, roast beef, and a dump cake. But, her masterpiece was her toffee. It was out all day and night, and she never said anything about the kids (or adults) eating it before dinner. It is a simple recipe, and yet so very tasty. Before she passed, she made a cookbook with all of her recipes and gave it to her grandkids. I was also lucky enough to get the costume jewelry tree that stays on my mantle year-round.

Ingredients:

1 pound butter

1 pound sugar

6 ounces almond slivers or slices

1 large milk chocolate candy bar, 7 or 16 ounces, depending on how much you like chocolate!

Additional chopped almonds or pecans

 

Recipe Procedure:

1. In a heavy-bottomed saucepot, melt the butter. Add sugar. Stirring constantly.
2. Cook on medium heat for approximately 5 minutes. Add almonds.
3. Continue cooking and stirring for approximately 10-12 minutes, or until light brown. Put the pork into the bowl with the sauce and mix well.
4. Pour into ungreased large cookie sheet. Use a sheet that has sides to it so it doesn't spill over.
5. Break up the chocolate bar and place onto the hot candy. When melted, spread chocolate over the toffee. If you want to add additional chopped nuts, this would be the time to sprinkle them on.
6.  Wait... this is the hard part. When cooled and solid, break into squares.

Tips:

To get an accurate reading from your candy thermometer, do not let it rest on the bottom of the saucepot. Set it at least 1/2" off from the bottom of the pot.

Cooking on medium heat, as the temperature slowly rises will keep the butter in the mixture as it cooks. This process could take approximately 20 minutes to reach 285 degrees for a "soft crack" (a pliable texture when cooled), or cook on medium heat for additional minutes to 300 - 310 degrees for a "hard crack" (a brittle texture when cooled).

Do not be tempted to stir the toffee once you have poured it into the pan to set. This will ruin the crystallization structures and make your toffee gritty.

Lining the pan with parchment paper will make for easier removal (and clean-up).

Adding a 1/4 teaspoon of salt and 1 teaspoon of vanilla extract could elevate the flavor profile.

 

Other Information: 

Category: Snack 

Time typically served: Dessert

Servings: About 12-20 pieces