You know, it's one thing to crave cheesecake and decide that I'm going to make it as soon as humanly possible. It's another to actually get up and make it, lol! Haven't made it yet, but I will soon.
In the meantime, Jeff took it into his own hands to make a delicious chocolaty treat. This is our absolutely favorite toffee recipe. It's easy, and turns out fabulous every time. You don't even need a candy thermometer. I think we've only had it fail once, and that was because Jeff used the wrong ingredients (though I'm not sure how, they're pretty simple ingredients). It ends up nice and crunchy, with a wonderful caramelized-sugar flavor. Yum!
We originally got this recipe from The Tightwad Gazette.
1 cup chopped walnuts (optional)
3/4 cup packed brown sugar
1/2 cup butter or margarine
1/2 cup semisweet chocolate chips
Butter an 8-inch square pan. Spread the chopped walnuts in the pan.
Heat the butter or margarine and sugar, and boil over medium heat in a 1-quart saucepan, stirring constantly. Do this until the mixture darkens and just begins to smoke, about 7 minutes (you've really got to pay attention. Let it go too long and it starts to burn). Immediately pour the mixture over the walnuts.
Sprinkle the chocolate chips evenly over the hot mixture, and put a cookie sheet over the top to hold in the heat so that it melts the chips. Spread the chocolate with a knife. If desired, sprinkle ground walnuts on the melted chocolate.
Score into 1 1/2-inch squares while still warm (we usually skip this step, and end up with unevenly shaped toffee). Refrigerate. Break into squares when cool.
This time, Jeff found the ground walnuts that I was going to use for the cheesecake's crust and put them on top of the toffee before adding the chocolate chips (grrrrr....). He made up for his folly by immediately buying more walnuts for the cheesecake. Good man.
Showing the lovely caramel color of the toffee, yummy!