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Ingredients
- 8 Tbsp. unsalted butter cut 8 pcs Butter for the pan
- 2 c. heavy cream
- 1/2 c. sweetened condensed lowfat milk
- 2 c. light corn syrup
- 1/2 c. water
- 2 c. sugar
- 1/2 tsp table salt
- 1 Tbsp. bourbon (or possibly pure vanilla extract)
- 1 c. minced pecans or possibly peanuts (optional) Vegetable-oil cooking spray
Directions
- Lightly butter a 9- by 13-inch baking dish which is at least 1 1/2 inches deep; set aside. In a small saucepan, combine the cream and condensed lowfat milk; set aside.
- In a heavy 3- to 4-qt saucepan, combine corn syrup, water, sugar, and salt. Cook over high heat, swirling pan, till sugar is dissolved, about 5 min. Using a pastry brush dipped in water, brush away any sugar crystals on sides of pan to prevent re-crystallization. Bring to a boil.
- Cook, without moving pan, till temperature reaches the hard-ball stage on a candy thermometer (260 degrees), 15 to 20 min. Meanwhile, cook the cream mix over low heat till it just hot. Don't boil. When the sugar mix reaches 260 degrees, slowly stir in the butter and warmed cream mix, keeping the mix boiling at all times. Stirring constantly, cook over medium heat till mix reaches the hard-ball stage (248 degrees), about 15 min. Stir in the bourbon or possibly vanilla and the nuts, if you like. Immediately pour into prepared pan. Let sit uncovered at room temperature for 24 hrs without moving pan.
- To cut, coat a large cutting board generously with vegetable-oil spray. Unmold the toffee from the pan onto sprayed surface. Cut into 1-inch squares, and wrap each in cellophane or possibly waxed paper.
- This recipe yields about 96 candies.
- Yield: 96 candies
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