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Brandini Toffee

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This fantastic recipe is courtesy of Leah Post and Brandon Weimer of Brandini Toffee.

Source: The Martha Stewart Show, February Winter 2008
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Ingredients

Directions

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Reviews

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How would you rate this recipe?
113
  • sallyran
    8 DEC, 2015
    I made this for a whole yr. & it always separated...sometimes 1 cup of butter separated. Now I stir it only maybe 4 times while it is cooking & NO scraping the sides of the [pan--has come out perfect every time & no separating. Had to find this out by myself, tho, nobody told me what my problem was. It's fabulous candy & my favorite. SallyRan
    Reply
  • MS10104246
    10 DEC, 2011
    Great recipe, so easy and so good! The only time I've ever had problems with having it separate and curdle was when I tried making it on an electric glass cook-top. When I make it on my gas cook-top, it turns out perfect every time.
    Reply
  • Juliacr
    19 OCT, 2011
    I just made this recipe and it turned out wonderfully. There were no problems with the toffee misbehaving. I agree with some of the other reviews in that the key to success is in the details: using premium quality ingredients and stirring gently but constantly, and I do mean constantly, until the toffee reaches temp. I used turbinado sugar, unsalted organic butter and a 1/4 tsp of sea salt.
    Reply
  • deeniesm
    5 MAY, 2011
    I have made this 4 times now. Each time the butter separates at last minute from the sugar and I have to throw it out. Any tips?
    Reply
  • dianneincali
    10 FEB, 2009
    Mine didn't work. The toffee never got brown or hard. I cooked it for almost 40 minutes. I will try it again, but was disappointed in the results. dianneincali
    Reply
  • sallyran
    15 JUL, 2008
    how about ussing that new hand blender that is total metal for about 8" so there wouldn't be any part of the plastic handle touching the hot candy????anybody know where to buy it? I think Martha had a guest who used one of these on one of her shows? anybody know???ss
    Reply
  • stoney17
    10 JUL, 2008
    My great aunt used to make toffee with equal parts of butter and sugar. She spread the nuts on a cookie sheet (I used a piece of aluminum foil), poured the toffee over the nut, put Hershey milk chocolate bars (I used dark chocolate bars) over the hot toffee and spread it with a spatula. The toffee is probably thinner than Martha's recipe but you can eat it pretty quickly especially if you put the pan in the freezer for 5 minutes.
    Reply
  • MS10051410
    15 MAY, 2008
    I made half the recipe, allowing the toffe to spread out on its own, which made it thinner and easy to eat. I used a different chocolate, but it was absolutely delicious and addictive!
    Reply
  • Mark_Blake
    4 MAY, 2008
    In response to Bambie333.... Hey I just had the same result as you....i.e. my butter started to separate from the sugar... I was getting frustrated, but kept stirring. Mine did go back together...and the color is beautiful. Its quite hard but tasty on the spoon though. Clean up is going to be tough.. Keep stirring it took about 45 min
    Reply
  • Mark_Blake
    4 MAY, 2008
    In response to Bambie333.... Hey I just had the same result as you....i.e. my butter started to separate from the sugar... I was getting frustrated, but kept stirring. Mine did go back together...and the color is beautiful. Its quite hard but tasty on the spoon though. Clean up is going to be tough.. Keep stirring it took about 45 min
    Reply

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