Melt In Your Mouth Toffee

"This recipe can come out wonderful. For those having issues with seperation or a burnt sugar taste, you're cooking it on too high of heat. Dont be afraid to turn it lower than medium heat. I've had it..." See more burn on me using a family member's range that ran hotter than my own. A way too tell if it's burning in the beginning is once you've stopped stirring it watch it for about minutes or so, if very dark bubbles start to pop up in the center, it's too high. The center bubbles should have more of light amber color than a darker brown color. I hope this helps some of those having issues."

"Holy cow!! ADDICTING!! No matter how much you think that the sugar is going to burn DO NOT STIR after it boils. I had to hold Elizabeth back, so she wouldn't stir. After we poured the toffee into the ..." See morepan we sprinkled the nuts on top, and then waited a few minutes for the toffee to harden. After that we spread on the melted chocolate. YUMMY!!"

"To make it TRULY Melt-in-your-mouth, add 3 tablespoon corn syrup and 3 tablespoon water to the butter before cooking. The corn syrup will stabilize the sugar and prevent graininess. The addition of ..." See morewater also helps the butter melt to produce a smooth, melt in your mouth toffee instead of the undesirable 'stick-to-your-teeth' feel. I received this toffee trick from a caterer and it truly works. Try it. (I also make just half the recipe: 2 sticks butter, 1.25 cups white sugar, 3 tablespoons each of water & corn syrup. Add 1 tsp. vanilla after mixture is done and off the heat.)"