English Toffee / Butter Crunch Recipe

 Making Butter Crunch

I chose the candy motif to help me get over my aversion to sweets. Although I enjoy working with sugar, I usually struggle with syrup consistency. 

Even though I've had several recipes work out, I constantly worry about the right consistency. Because of this, whenever I prepare dishes that call for sugar syrup, I always use a candy thermometer.

However, because I am aware of the string consistency of syrups, I have never used them in Indian sweets. In order to produce a genuine candy or toffee this week, I needed to use sugar syrup as the basis. I then came upon the English Toffee/Butter Crunch recipe. The recipe is really extremely fascinating. 

It features a hard candy layer on the bottom, a chocolate layer on top, and almonds on top. And you can't slice the toffee. They must be divided into smaller pieces and then kept in airtight containers.

In most of the recipes I read, sugar and butter were used in equal measure. Even though I followed the exact ratio, the toffee had too much butter, so I had to drain it before putting the chocolate layer on. 

As a result, I reduced the recipe's butter content. I created all three candies in one day, as I previously indicated, and this was the final one I tried. The sun did not set before it, therefore. Due to the lack of light, I was unable to act.

I just covered the entire tray with cling film and placed it in the refrigerator. The following day, I reheated it to room temperature and followed the directions. 

Another recipe I came across was for Almond Butter Crunch, which also used roasted, chopped almonds in the toffee layer. They were excellent, but since I was committed to this recipe, I was unable to alter it. That recipe will be saved for later. Enjoy these English Toffees for the moment.

Ingredients:

• 100 grams of butter
• 250 grams of sugar
• 2 tablespoons of water
• 1 teaspoon vanilla essence
• Chocolate, dark, 100 g
• 1/4 cup roasted almonds

Procedure:

Bring sugar, water, and butter to a boil in a saucepan.

A candy thermometer should be placed nearby.

Butter should be used to grease and line a tray.

Put the pan from the heat when it reaches 300°F, then pour the sugar-butter mixture into the prepared tray.

Allow it to totally cool.

Pour chocolate that has been melted in a double boiler or MW over the toffee.

With the aid of a spatula, spread it evenly.

Roasted almonds are ground into fine crumbs and then scattered over the chocolate.

Break it up once it has dried and store the pieces in an airtight container.

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