> Camp Idiot cooking. English toffee with chocolate. This is good.

Basic recipe:

10 oz good unsalted butter (go buy the expensive stuff for this). I've never used my own homemade butter for it, but I bet that would be killer.

10 oz white sugar (DO NOT use brown or raw or anything, because it changes the texture, you moron).

2T vanilla. I brought it from Mexico.

1/2 T salt. You might want to use less if your butter is salted. Frankly, I like salt and it makes the candy taste a lot better.

Bittersweet chocolate chips. Yes, you can eat a few while you get ready, but don't overdo it fattie.


Melt butter, dissolve sugar, salt, and slowly heat and cook mixture until it reaches 285 - 290 degrees.
If you don't have a thermometer for this, why the hell not? Go out and buy it. Even a cheap one is just fine for this.

Oh, and stir it so the heating is even. Yeah its boring but you can read CI while you do it, or maybe listen to music.

HINT: I use my pressure cooker pan for this. It is exactly the right size and because of its shape despite your best efforts you probably won't burn yourself.
Actually, burns from this mixture are the one thing in this entire post that aren't funny. Do be safe so you can post here and we can make fun of you.

While cooking the mixture, get a small metal cookie sheet, and line it with parchment paper. Spray it with a light oil, quickly. Put it on a surface that
can get hot, not your coffee table you insufferable bore. I put mine on a wire rack because I am special.


Okay, now that your mixture is hot enough, pour it quickly and evenly into the cookie sheet. You can use a metal spatula to spread it out. Try to make it
even thickness.

Now let it cool 5 - 8 minutes, just so it is no longer liquid.

Remember those chocolate chips? Hopefully you did not eat them all. Sprinkle them evenly over the cooling candy mixture.

Wait another 10 min.

NOW THIS PART REQUIRES DEXTERITY. LAY OFF THE COCAINE.

Using a metal implement, wipe lightly across the surface. You'll find the chocolate has melted and evenly spreads.

Then, let it cool to room temp, maybe a little below (you can put it in the fridge when it gets cool enough). Don't keep it in the fridge for long,
or you will have a soggy toffee and I'll make fun of you.

Using the parchment paper as a handle (remember that??!?) lift your now hardened candy and place it on another surface.

Now you can use a sharp knife to cut it into pieces, or you can hit it gently with your palm.


YUO? Now have yummy candy.




Cleanup: Candy pans are easy to clean because sugar is water soluble. Fill it with some warm water and gently scrub it. The fat from the butter will
then manifest itself, but a little dish soap will take care of it.