About a hundred years ago, my boys all took gymnastics for a few years from a wonderful woman called Miss Diane. Every Christmas, Miss Diane gave the gift of homemade toffee to the families of all her gymnastics students. I badgered that poor lady for years for her recipe. She told me quite bluntly that she didn’t want everyone else in our small town making this toffee, forcing her to find another annual Christmas treat.
We now live thousands of miles away from Miss Diane, so I think that it’s safe to share her recipe.
Miss Diane’s Christmas Toffee
Cook together in a heavy saucepan to “hard crack stage” or 300°-310° (this temperature is if you’re at sea level; if you’re not, for every 500 feet of elevation above sea level, subtract 1°) It’s important to stir constantly.
2 c. sugar
2 c. butter
Remove sugar mixture from heat and stir in 1 t. vanilla and 1 cup chopped or sliced almonds.
Pour out onto a greased cookie sheet.
Spread 1 c. melted chocolate chips on top of the toffee once it’s cooled and sprinkle with finely chopped almonds. When that’s cooled down, turn the candy over and repeat the chocolate and almonds.
This candy makes a wonderful gift.
I’ve learned the hard way that there are a few things that can cause this candy to fail. For reasons completely beyond my understanding, it’s important to make this toffee on a clear, sunny day. If the day is overcast, there’s a very good chance that the sugar and butter won’t melt together right. I also have learned to use a brand new bag of sugar when I make this recipe. It’s very important that there is no extra moisture in the sugar from the air–so a newly-opened bag of sugar is the best bet. Make sure that the saucepan is totally clean and completely dry when you put the butter and sugar into it.
I’m hoping that some of the more knowledgeable culinary people out there can help explain why the weather makes a difference when making candy! Kate? Alanna? My science-minded 16 year-old son speculates that it’s the barometric pressure….but that’s just his GUESS.
Barb
3 Comments
December 9, 2006 at 3:46 am
THis reminds me of a toffee my mom makes except it uses pecans. It’s called Nueces toffee.
June 14, 2007 at 7:08 am
Hi Barb,
You’ve already hit the nail on the head… Sugar, in particular, absorbs moisture from the air. I’m guessing where you live, clear sunny days aren’t that humid, but overcast days are. It could even be the reverse is true (Higher humidity when the sky is clear).
So, without extensive testing and tomfoolery, I’d guess that the “right” air humidity for you is when the sky is blue. You could possibly fake this if you had an airconditioned house (For high humidity) or you boiled water in the same room at the same time (low humidity), but I don’t like your chances with the latter technique.
Mmm, Delicious Toffee… I might need to go get my lolly thermometer out of its box.
Dylan –> Australia.
(Disclaimer: Dylan’s just a geek, not a scientist, so his science might not be 100% correct. But he’s willing to bet it’s close to 98.5% :P)
June 14, 2007 at 11:40 am
Hey, thanks, Dylan. We now live in a VERY humid climate, so I don’t even try to make this stuff unless it’s very cold and clear outside. This is one of the BEST candy recipes I’ve ever come across. Thanks for visiting.
Barb
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