This has been a Christmas holiday tradition in our family for many, many years. The sweetened condensed milk is what gives it that rich creamy texture and that old fashioned flavor.
- Portion size 25 servings
- Credits :
Ingredients
Method
Butter the bottom and sides of a 9x13" metal pan.In a 2-quart heavy-bottomed saucepan, combine all ingredients. Cook and stir until the sugar is dissolved, then place the candy thermometer. Cook over medium heat stirring constantly. Be sure to scrape the candy off the bottom of the pot or the milk will burn (I use a wooden spatula with a flat edge). When the mixture reaches the hard ball stage (265 degrees F), pour it into the prepared pan on a cake rack and allow it to cool completely.
Using a toffee hammer or the flat side of a meat mallet wrapped in plastic, break the toffee into bite size pieces. This can be stored for months layered on wax paper in an airtight container preferably on a bottom shelf.
You can adjust this recipe to suit. if you prefer a harder or softer chew. Simply remove it from the heat 5 degrees lower or higher than the hard ball stage. Keep a close eye on the thermometer and you'll have chewy toffee exactly how you like it.
