Even though our first attempt to make toffee ended so terrible, we were not ready to throw in the towel. We received some insider tips from Mrs. Fowler and other tips from our loyal readers. What we walked away with is that our heat was too low and it should take less than 30 minutes to make. Oh, I almost forgot mention that we were able to sample Mrs. Fowler's toffee. You know how it is, you need a sample so you’ll have a benchmark. This toffee is SOOO O good. I actually had to hide it from myself so that I could save it for Anthony to enjoy! Anyway, armed with this information, we tried again. This time our results were MUCH better. We still need some practice. I think that I got scared and took it off the heat a touch too soon. It’s very yummy and has the right texture but Mrs. Fowler's was still a little more brittle than ours. We’ll try again soon but this batch will go into our bellies and not our trash can, so we’ll count it a success
Mrs. Fowler’s English Toffee.
- 1lb Real Butter
- 1 T. Water
- ½ t. Vanilla
- 2 C Granulated Sugar
- ½ lb Slivered
- Dash of Cinnamon
- Melt butter in heavy kettle.
- Add sugar, stirring briskly with a large spoon.
- Add water, cinnamon and almonds, stirring constantly.
- Add Vanilla.
- Mixture will thicken and fall way from the sides of the kettle when nearly done.
- Cook until it turns a toffee tan.
- Pour onto well-buttered tray and spread to a thin layer.
- When cooled, break into pieces