Making toffee turned out to be quite an adventure. The first time we made it, we included butter among our ingredients and cooked it on too high a flame. The whole thing got caramelised, and on top of that we were moving too slowly and when we attempted to cut it, it had already hardened. Also it tasted more like a caramel candy than toffee.
The second time worked out a bit better; we had ditched the butter and cooked it on a much lower level of heat. It was easy to cut into and tasted really great but we cooked it just a tad bit too long and the texture turned out quite crumbly.
So, the moral of the story is that you have to move fast and keep a really good eye on the pot. A couple of more things; use a large metal tray to set the toffee and for the cooking part, use a really deep pot because the milk really rises when it bubbles. Also, people do add milo and cocoa powder to their toffees and you can add some if you want to.
Before we dive into the recipe we should also mention that this involves a lot of stirring. The last time we made it we used a timer and the total (almost continuous) stirring time was one hour and forty-five minutes.
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