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I followed the recipe, cooked it to hard crack stage etc.using my trust candy thermometer, but it's halfway between hard toffee and fudge. It's very good, not complaining. It's just not brittle.
The mixture didn't go the dark amber it's supposed to. It's possible it's a function of the fat content of the butter. I don't know. If any reader does, please enlighten me.
I spread the chocolate chips around the hot toffee after I'd poured it into the foil, and they melted pretty well. I walnutted half the candy because sometimes you feel like a nut, sometimes you don't.
And it belatedly occurs to me that since we were visited by Tropical Storm Faye today and the humidity is almost unbreathable, that definitely may have played a part in the process. I hadn't thought about it before.
But you can't go far wrong with butter, sugar, chocolate and walnuts. And a pinch of salt.
Anyway Handsome Son is visiting tomorrow and will be glad to sample, I expect.
Haven't had candy since I made chocolate bark for Valentine's day.
