{"id":623,"date":"2008-12-15T17:08:10","date_gmt":"2008-12-15T17:08:10","guid":{"rendered":"http:\/\/www.marga.org\/foodblog\/?p=623"},"modified":"2008-12-15T17:08:10","modified_gmt":"2008-12-15T17:08:10","slug":"toffee","status":"publish","type":"post","link":"https:\/\/www.marga.org\/foodblog\/2008\/12\/toffee\/","title":{"rendered":"Toffee"},"content":{"rendered":"<p>Last Sunday I made toffee for the first time.  I think it was my first time making candy period, and I was surprised at how easy it was.  The results were absolutely delicious &#8211; better than any toffee I&#8217;ve eaten (the caramel was softer and less sticky). Later that day we tasted some toffee at Costco and Mika was quick to assert that mine was better.<br \/>\nThe <a href=\"http:\/\/allrecipes.com\/Recipe\/Best-Toffee-Ever---Super-Easy\/Detail.aspx\">recipe<\/a> is from <b>allrecipes.com<\/b> &#8211; I followed it faithfully until the end.  I had no problems whatsoever with separation, I stirred it quite often before it boiled, and then every 2-3 minutes afterwards.<br \/>\n<b>Toffee<\/b><\/p>\n<ul>\n<li>2 cups salted butter\n<li>1 cups white sugar\n<li>1 cup semisweet chocolate chips (I used Ghirardelli)\n<li>1 cup milk chocolate chips\n<li>1 cupped finely chopped almonds\n<\/ul>\n<p>Cover a large baking sheet with aluminum foil<br \/>\nCombine butter and sugar in a heavy pot.  Cook over medium heat, stirring often until the butter is melted.  Let come to a boil and then cook until the mixture becomes dark and the temperature has reached 300F<br \/>\nAs soon as the toffee is ready, pour it onto the baking sheet.  Sprinkle it with the chocolate chips and wait a couple of minutes for them to soften.  Sprinkle with the chopped almonds and spread the melted chocolate throughout the toffee, pressing lightly (I used the back of the wooden spoon I used to stir the toffee).<br \/>\nLet cool, and then place in the refrigerator. Break into pieces and store in an air tight container.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Last Sunday I made toffee for the first time. I think it was my first time making candy period, and I was surprised at how easy it was. The results were absolutely delicious &#8211; better than any toffee I&#8217;ve eaten (the caramel was softer and less sticky). Later that day we tasted some toffee at [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-623","post","type-post","status-publish","format-standard","hentry","category-recipes","post-preview"],"_links":{"self":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/623","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/comments?post=623"}],"version-history":[{"count":0,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/623\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/media?parent=623"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/categories?post=623"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/tags?post=623"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}