Old English Toffee Recipe

Old English Toffee Recipe

Ingredients:

4 Tbsps of butter
1/3 c of granulated sugar
1 Tbsp of water
1 c sugar
1 & 1/2 c of half-and-half
1 pint of whipped cream
2 large eggs
1 can of sweetened condensed milk (Eagle brand)
1/3 c of brown sugar
2 & 1/2 Tbsps of vanilla
1/4 tsp of salt

Instructions:

For the Toffee-crunch: You grease one wide flat baking sheet. Have butter melted in saucepan. You add water and sugar (granulated). Let it boil. Stir constantly while cooking ’til mixture registers 300 degrees F in candy thermometer.

Remove the pan from the heat then quickly spread all over prepared sheet, creating the thinnest possible layer. Allow to cool and then break into small crunchy pieces.

Cook 1 c sugar in saucepan ’til it turns into nice golden-brown color. You then add your half-and-half & whipped cream. Continue heating ’til cream is about to boil. You will notice that your toffee would also be dissolved.

You remove the pan from the heat then completely cool. In separate bowl, whisk the eggs lightly then add sweetened milk, salt, extract & toffee-cream mixture. Mix very well.

Let mixture age inside your fridge for 4 hrs. Once done, scoop mixture into ice-cream maker’s canister at least 3/4 filled then freeze following the manufacturer’s instructions.

Once your ice-cream is nearly frozen, you then add prepared crunchies

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