The 20 Days of Holiday Treats: Day 16 Mildred’s Toffee

The 20 Days of Holiday Treats: Day 16 Mildred’s Toffee

Today’s recipe comes from a very worn page torn out from Southern Living magazine. There are notes around the edge and one toffee recipe in particular is circled: Mildred’s Toffee from Mildred Hayward in Kenosha, Wisconsin. My mom has made this particular toffee recipe every year for about 7 years after trying out several other recipes.

Her tips: follow the instructions exactly and it will turn out perfectly every single time and use a battery-driven candy thermometer (her’s is from William Sonoma).

ok Let’s get to it! Spread 1 cup pecans into a 9 inch circle on a lightly greased baking sheet (the toffee will be poured over this).

Pecan Circle for Toffee

Bring sugar, butter, corn syrup, and water to a boil in a heavy saucepan over medium heat, stirring constantly. Cook until the mixture is golden brown and a candy thermometer registers between 290 and 310 degrees.

The temperature will rise very quickly from 290 to 310, so watch it closely! If you want a darker caramel, shoot for 310 degrees.

Toffee

Once to the right temperature, remove the candy thermometer, and pour over the pecans.

Toffee

Sprinkle chocolate chips, wait 30 seconds or so for them to melt and then spread to an even layer.

Toffee

Then sprinkle pecans on top! Let cool until chocolate is set, about an hour. Break into pieces and enjoy!

Toffee Pieces

Mildred’s Toffee

From Southern Living magazine by Mildred Hayward.

1 1/2 cups chopped toasted pecans, divided

1 cup sugar

1 cup butter

1 tablespoon light corn syrup

1/4 cup water

1 cup semisweet chocolate chips

Spread 1 cup pecans into a 9 inch circle on a lightly greased baking sheet (the toffee will be poured over this).

Bring sugar, butter, corn syrup, and water to a boil in a heavy saucepan over medium heat, stirring constantly. Cook until the mixture is golden brown and a candy thermometer registers between 290 and 310 degrees.

*The temperature will move very quickly between 290 and 310 degrees so keep a close eye on it. For a richer caramel, let the temperature rise to 310.

Pour sugar mixture over the pecans on the baking sheet.

Sprinkle chocolate chips over the top and let stand 30 seconds. The chocolate chips will melt very quickly. Spread evenly over the top and sprinkle the remaining 1/2 pecans over the chocolate. Chill 1 hour then break into bite-sized pieces. Store in an airtight container.

Happy Holidays!



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