White chocolate toffee from Modern Comfort Food (page 215) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on January 28, 2021

    I made 1/2 recipe in an 8"x8" pan which was still a lot (for us anyway). Ina did not say if the toffee mixture should get completely mixed; mine did not - some butter remained separate no matter how much I stirred. I poured it all in the pan anyway and that issue wasn't noticeable in the final candy. My first batch of white chocolate seized :-( Not Ina's fault, but white chocolate is more sensitive than regular, so be careful. The toffee was initially hard to remove from the pan, but just be willing to break a piece and then it's not bad - she says to break along the score lines, but of course you can't see them, so just break it anywhere. The combination of flavors was quite good, even the ginger, which I don't always like.

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