Im looking for a toffee that I can add to a chocolate chip cookie recipe. one that is not hard as a rock but not too soft either. thanks

By momoreg on Friday, May 26, 2000 - 06:37 am: Edit

I have a box from the supermarket, distributed by a company called Reese in Bloomfield, NJ. Maybe try calling them...

By momoreg on Friday, May 26, 2000 - 06:39 am: Edit

Oops, sorry. I meant to post this answer to the tapioca question, but it's still early in the morning for me. Any way, how about Heath bars?

By W.DeBord on Friday, May 26, 2000 - 07:51 am: Edit

Toffee recipe or to purchase? I buy toffee bits retail (I don't know of anyone selling it wholesale, but I hope someone here has a source?). It's called "butter brickle bits" find them in some/not all grocery store by the chocolate chips. Heath Company sells bits too but their brand has chocolate in it like chopped heath bars, where as the brickle bits are just toffee.

I use them on top of my blond brownies (fun touch), in scones and cookies etc... for me it's not worth the effort to make and store my own.

By Seawitch (Seawitch) on Sunday, May 28, 2000 - 10:37 pm: Edit

Following is a recipe I've used both as a chocolate covered candy and
uncoated in cookies : 2 cups butter, 2-2/3 cups sugar, 2 tbs. light corn syrup, 6
tbsp water. Melt butter, add sugar, syrup and water. cook stirring occasionally
to hard crack (300 degrees). Pour into sheet pan. Chill and crack. I've also
added coarsely chopped almonds before pouring, which made an interesting
cookie. Have tried doubling recipe, but became a little unmanageable. It
makes a very nice, buttery, medium-crunch toffee.

By Seawitch (Seawitch) on Sunday, May 28, 2000 - 10:37 pm: Edit

Following is a recipe I've used both as a chocolate covered candy and
uncoated in cookies : 2 cups butter, 2-2/3 cups sugar, 2 tbs. light corn syrup, 6
tbsp water. Melt butter, add sugar, syrup and water. cook stirring occasionally
to hard crack (300 degrees). Pour into sheet pan. Chill and crack. I've also
added coarsely chopped almonds before pouring, which made an interesting
cookie. Have tried doubling recipe, but became a little unmanageable. It
makes a very nice, buttery, medium-crunch toffee.