Homemade toffee the easy way
|This homemade toffee has just four ingredients. And no candy thermometer required.|
My mom’s favourite sweet is butterscotch, that true caramel flavour that you can only get from dark brown sugar and butter. You can buy good butterscotch toffee but in our house the best was always homemade Fredericton Walnut Toffee. It was a Christmastime treat and didn’t last long.
The recipe was another discovery of mom’s out of The Laura Secord Canadian Cook Book that I wrote about a couple of weeks ago. According to the recipe headnotes, it was traced back to a cookbook printed in London in 1735 so it is assumed that the recipe was brought to New Brunswick by English settlers.
It’s a simple recipe as far as candy goes. Made with butter and old fashioned brown sugar boiled together it has that addictive toffee flavour and just the right crunch. The hot toffee is poured over toasted walnut pieces and then topped with dark chocolate. It’s absolutely delicious.
I make batch upon batch of this toffee to give as gifts. It’s the only candy that I make all year and once you’ve tried it you’ll know why.
Fredericton Walnut ToffeeLine a 9x9 pan with parchment paper and sprinkle over 1/2 cup of walnut pieces.
In a heavy pot combine:
1 cup butter
1 1/3 cups of brown sugar (lightly packed)
Cook over medium heat and bring to a boil, stirring constantly. Boil for 12 minutes until a dollop dropped into a glass of cold water is brittle.
Pour into the prepared pan and spread with the back of a wooden spoon.
Sprinkle over 1/2 cup of dark chocolate (or chocolate chips). It will melt quickly from the heat of the toffee. Spread the melted chocolate evenly over the toffee and sprinkle with more walnut pieces.
Cool and break into pieces.
(The recipe is delicious with slivered almonds too and my sister uses pecans.)