Swiss Milk Toffee Recipes

SWISS MILK TOFFEE

Steps:

• Grease one 7x11 inch baking pan and another of half the capacity.
• Put the sugar, condensed milk, milk and water into a large, deep saucepan (I use a pressure cooker pan). Add a walnut sized piece of butter.
• Heat the mix gently until all the sugar has dissolved, then bring to the boil.
• Reduce the heat and simmer gently, stirring occasionally. It needs to cook for up to an hour, but the colour will change from an unappealing beige to a golden caramel as it cooks, showing it's nearly ready.
• The toffee is ready when it reaches the soft ball stage. Use a candy thermometer, or drop a teaspoonful into some cold water.
• Half fill the sink with cold water and place the saucepan in it. Beat the toffee with a wooden spoon until smooth and thick. Stir in the vanilla, if using.
• Pour the toffee into the baking pans, getting all the really liquid part of it out of the saucepan. (As it sets, white "blooms" may appear. These are just milk solids (probably from the butter).
• Scrape the toffee that has stuck to the sides of the pan out with a metal spoon. This should give nuggets and flakes of toffee.
• When the toffee in the baking pans has set, score and cut into squares.

BEST TOFFEE EVER - SUPER EASY

Steps:

• In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
• While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
• As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
• Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.