Buttercrunch Toffee

UPDATE 1/6/21 : Over the years, Rose has revised her recipe for this toffee. In The Baking Bible pg. 400 to minimize the possibility of a crumbly texture, corn syrup has been added. Make the recipe in the same manner as stated in the article with:
1. the addition of: corn syrup 82 grams / 1/4 cup (59 ml) stirred together with the sugar, water, and butter.
2. once the mixture comes to a boil, continue to stir gently until the mixture reaches 285˚F/140˚C.

photo credit: Sheila Phalon My dearest friend Nancy Weber has written a most entertaining and educational article on her visit to me several months ago when I was testing buttercrunch toffee for the new book. When I learned that Betty Fussell, who also lives in the neighborhood, and is a highly esteemed author and friend, is also a friend of Nancy's, I invited her over to watch the process and taste the results. Several of you have posted questions about toffee so this is a first rate opportunity to review the key steps. Enjoy! NYCityWoman.com RECIPE INGREDIENTS at the end of the article.