English Toffee

This is a classic favorite we have been making for years. The most important thing is to use an accurate candy thermometer or have a solid grip on the cold water test. If it's not brought all the way to 320 degrees, it will be more taffy than toffee and a filling breaker at that!
1# butter - melted
1# sugar (about 2 cups) - granulated
4 oz water
stir together in a medium heavy bottomed saucepan over medium heat until sugar is dissolved. attach a candy thermometer on the side and cook over med heat until mixture registers 310 degrees (the top side of Hard Crack Stage) immediately pour onto a sheetpan fitted with a parchment paper liner... tilt pan slightly to distibute, or smooth carefully with a spatula, work quickly! Let cool about 10 minutes until sugar is hard, but still hot. sprinkle on chocolate chips (we use semi sweet, though Dark or milk would work here, too) It takes about 2 cups. Let sit until chocolate is shiny, about 15 minutes. spread melted chips smooth (an offset spatula works great for this) and sprinkle on finely chopped nuts (we use pecans, but again, you could use walnuts or even slivered almonds) let cool completely. A quick trip to the fridge once it's room temp will help set the chocolate and firm things up. Break into pieces and package as desired. Will keep in an airtight container for 2 months...unless it's at my house!

Chocolate and Bacon Truffles

These were the topic of conversation all week and beyond as we watched the varied responses that these little delicasies provoke...

1/2 # Applewood smoked bacon - cut into 1/2 " pcs.
Brown in a large nonreactive skillet until quite crisp
Strain off fat and set aside for use in coating
return bacon bits, (saving out 1/4 cup for the brickle topping!)
to pan and deglaze over low heat with 1/2 cup brandy, careful now!
When most of the liquid has evaporated,
Add 1 1/2 cups heavy whipping cream.
Heat Cream over med-low heat until it boils stirring up
the brown bits off the bottom of the pan with a wooden spoon.
Turn off the heat and let sit 20 minutes.
Before straining, turn heat back on and bring just to slight simmer

Strain this mixture into a large stainless bowl
filled with 1 1/2 # (4cups) chopped semisweet chocolate.
Whisk until well combined. Cover and chill over night.

roll chilled chocolate into balls. (the size of your balls
is purely up to you, I like to keep mine kinda smallish)
lay out on parchment covered sheetpan and freeze while
you are melting the coating.

For Coating: melt 3 cups chopped semisweet choclate
and 1/2 cup of the bacon fat over simmering water until smooth.

For brickle topping: heat together reserved bacon bits with
1/4 cup turbinado sugar and 2 tablespoons water in a small heavy bottom saucepan
boil gently until mixture is carmel colored and thick
pour onto sheetpan lined with parchment paper and spread out to cool.
When completely cool, cover with another piece of parchment and bash with a rolling pin to pulverize.
Sprinkle liberally onto truffles while chocolate is still wet for maximum adhesion and crunch factor.

To Finish: drop chilled truffles one at a time into chocolate coating mixture. ..fish out with a large fork, tapping the sides of the bowl with the handle of the fork to remove as much excess chocolate as possilble. immediatley dress the top with a little of the bacon brickle. chill flat on parchment and move to paper cups once they harden. Best ejoyed at room temp. but keep refridgerated otherwise...have fun with the possibilities! and let me know how they work for you!

Chocolate Fudge

After 20 years of trying to make fudge I finally did it! The answer I'm sure is wrapped in science but it's manifested in the addition of treacle instead of corn syrup...allow me to introduce the magic ingredient: Lyles Golden Syrup!
Here is my formula:
2 cups granulated sugar
1/3 cup milk
1/3 cup heavy cream
1/3 cup treacle
2 oz. unsweetened chocolate- chopped
2 tablespoons butter

Now here is the method:
in a heavy bottomed 3 quart saucepan melt together the milk, cream, sugar and treacle
over medium heat, cook until sugar is dissolved. Add chocolate and stir until smooth.
Raise heat to med-high and attach a candy thermometer. boil until temp reaches 238 degrees
(firm ball stage) turn off heat and leaving thermometer in place put pats of butter on top and
let rest until mixture reaches 120 degrees. Do not disturb or jostle in any way...this is very important! Remove thermometer and using a wooden spoon
beat mixture vigorously (maybe 5 minutes?) until it just begins to loose it's sheen.
Quickly turn out into a buttered 8x8 pan lined with parchment paper. Let cool. Wrap tightly
Hide from the kids...Enjoy!