Adapted from Ideals Family Cookbook · Helen Rogowski
Most Wonderful Toffee
Ingredients
- 1 cup butter, plus a little more to grease the dish
- 1 cup sugar
- 3 Tbsp water
- ½ cup chopped almonds, divided
- 1 package chocolate chips, divided (package size not specified in the original)
Directions
- Butter a 13 × 9 × 2-inch baking dish. Have the chopped almonds and chocolate chips ready before starting.
- In a heavy saucepan, cook the butter, sugar and water together, stirring as needed, until the mixture reaches 300°F on a candy thermometer (hard-crack stage) and develops a caramel color.
- Remove from heat and quickly stir in half the chopped almonds (¼ cup). Pour into the prepared baking dish and spread evenly.
- Sprinkle half the chocolate chips over the hot toffee. Wait a few minutes for them to soften, then spread the chocolate over the surface.
- As the original directs, cover the chocolate side with wax paper and carefully turn the toffee over. Remove the dish and distribute the remaining chocolate chips and almonds on the exposed side. Allow the chips to melt from the residual heat; spread as needed.
- Allow the toffee to cool and harden completely, then break into pieces. Handle hot sugar carefully: it can cause severe burns.
Cookbook source
“Most Wonderful Toffee,” contributed by Helen Rogowski to the Ideals Family Cookbook. The original lists one cup butter, one cup sugar, three tablespoons water, half a cup chopped almonds and one package chocolate chips. Cook the first three ingredients to caramel color or 300°F, add half the nuts, pour into a buttered 13 × 9 × 2-inch dish, melt half the chips on top, turn and add the remaining chocolate and nuts to the opposite side, then cool until hard and break apart.
Package-size note
The original says one package of chocolate chips without identifying its weight. This adaptation preserves the package measurement, with half used on each side. A modern bag size will change the thickness of the coating.
Technique note
The original uses wax paper when turning the candy. Wait until the toffee is firm enough to handle safely before inverting; the candy and pan can be extremely hot. For easier handling, a heat-safe parchment-lined surface may be preferable once the candy has cooled enough to turn. The toffee itself needs no flour or onion substitution.