Old English Toffee
|Butter||1 Cup (16 tbs) (No Substitute)|
|Light cream/Evaporated milk||1⁄4 Cup (4 tbs)|
|Firmly packed light brown sugar||2 Cup (32 tbs)|
Melt butter in a large, heavy saucepan over moderate heat; mix in cream and sugar, insert candy thermometer, and heat uncovered, stirring occasionally, until sugar dissolves.
Continue cooking uncovered, moving a wooden spoon across bottom of pan occasionally (but not actually stirring) until thermometer reaches 280° F. or a little mixture dropped in ice water separates into firm but not brittle strands.
Remove from heat, let bubbling subside, add vanilla, and stir only to blend.
Pour into a well-buttered 8"x8"x2" pan and cool 10 minutes—candy should be hardening but still plastic.
Turn onto a foil-lined board and score in 1" squares.
Cool to room temperature, break into squares, and wrap each in foil, cellophane, or wax paper.
Calories 440 Calories from Fat 221
% Daily Value*
Total Fat 25 g38.7%
Saturated Fat 15.9 g79.5%
Trans Fat 0 g
Cholesterol 68.8 mg22.9%
Sodium 21.5 mg0.9%
Total Carbohydrates 56 g18.6%
Dietary Fiber 0 g
Sugars 54.9 g
Protein 0.47 g0.94%
Vitamin A 15.6% Vitamin C 0.08%
Calcium 5.9% Iron 2.3%
*Based on a 2000 Calorie diet