Page 46 - Valley Table - Winter 2023/2024

z Toffee
Makes one 10-by-15-inch sheet
INGREDIENTS
1⁄2 cup water
2 cups sugar
1⁄4 cup light brown sugar, packed 1⁄2 cup sweetened condensed milk 1⁄2 cup light corn syrup
8 Tbsp (1 stick) unsalted butter,
softened
1⁄2 tsp kosher salt
2 tsp vanilla extract
2 2⁄3 cups milk compound coating
chocolate, melted
3 cups crushed or chopped
salted toasted almonds
PREPARATION
1. Lightly butter a 10-by-15-inch baking sheet, or line it with parchment paper.
2. Combine the water, sugar, brown sugar, sweetened condensed milk, corn syrup, and butter in a 4-quart saucepan. Bring to a boil, stirring constantly with a heat-resistant rubber spatula.
3. Insert a thermometer, turn
the heat to medium, and stir constantly while cooking to 290°F. 4. Remove from the heat. Add the salt and vanilla extract.
5. Pour onto the prepared pan and spread quickly to the edges of the pan with an offset palette knife. Allow to cool completely to room temperature, 1 hour or longer.
6. Spread half the chocolate onto the toffee. Sprinkle half of the almonds on the chocolate before it sets. Allow the chocolate to set.
7. Carefully turn the toffee out of the pan onto the back of another sheet pan. Spread with the remaining chocolate. Sprinkle
the remaining almonds on the chocolate before it has set.
8. When the chocolate has set, break the toffee into the desired size pieces for serving. The candy can be stored at room temperature in an airtight container.
Love cooking classes? The CIA offers single- and multi-day courses (which also make great gifts for the foodies in your life). A few coming up include “Mediterranean Cooking,” “Pies and Tarts,” and “Artisan Breads at Home.” Visit ciafoodies.com for the complete schedule.
44 TheValleyTable | December2023-February2024