Tofee fruit

Fruit full tofees

Real toffee is made by boiling butter, sugar, and other ingredients to
300°F. To make a softer version, this recipe calls for boiling similar
ingredients to a much lower temperature. The result is really fudge,
which then has to be stirred to get that soft, melt-in-your mouth
texture. The butter flavoring gives the candy a more toffee-like flavor.

Ingredients 

• 2 cups dark brown sugar
• 2 cups whole milk
• 1/2 cup heavy cream
• 2 tablespoons light corn syrup
• 1/8 teaspoon salt
• 1/4 teaspoon cream of tartar
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 teaspoons butter flavoring, optional

            Preparation                       method

1. Place the brown sugar, milk, heavy cream, corn syrup, salt, and cream of tartar in a large saucepan (use at least a 4-quart pan to allow the mixture to
expand). Bring to a boil while stirring constantly. The mixture will appear
curdled but will smooth out as it cooks. Wash down the sides of the pan
with a pastry brush dipped in hot water and clip a candy thermometer to the
side of the pan.
2. Cook over medium-high heat, stirring constantly, until the mixture reaches
238°F, about 30 minutes. Remove the pan from the heat immediately.
Continue stirring until the temperature drops to 236°F, then set aside and
cool to 120°F.
3. Add the vanilla and butter flavoring, if using, and stir vigorously with a
wooden spoon until the mixture turns opaque and crumbly. Scrape the
mixture onto a piece of plastic wrap, cover completely, and knead gently for
a few minutes to soften it.
4. Using a small cookie scoop or your fingers, scoop out or pinch off 1 1/2–
inch pieces of the mixture, keeping it covered as you work to prevent it
from drying out. Roll the pieces into small logs to resemble dates and lay
them on a sheet of parchment.
5. Transfer the toffee fruit to an airtight container.

 The candies will keep,
stored properly, for several weeks, though they’ll never last that long.

Makes about 30 fruits