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Continue to cook to 300 degrees F, on a candy thermometer or hard crack stage, about 10 minutes. Cook's Note: You can use a candy thermometer or a simple trick: take a spoon and drop a tiny drizzle of the mixture into a bowl of water. If it crystallizes, you've reached the hard crack stage.
Remove from the heat, using a wooden spoon, stir in the baking soda quickly. It will become frothy. Pour into an 8 by 8-inch/20 by 20-cm pan, lined with parchment paper and buttered.
Let cool for about 30 minutes and break into pieces.
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Peppermint Frosted Cookie Pops
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By cafeaulait1886
near Yorktown, VA.
on August 07, 2011
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Personally Love this recipe.Dissolves so quickly and leaves a delicious flavour on the Palate.Hard to find and less expensive to prepare a delightfull Candy. Great for "Gifts" when going to Parties in addition or in place of Wine.A terrific Surprise.Noshing ahead will be difficult.Better take 3 bags.Lovely,Thank You,Chuck...
By Chef Zoya
on May 31, 2011
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Chef Chuck has lied again. I am no candy expert, but it does not make sense to cook sugar for 10 minutes just to get to the hard crack stage. I cooked the toffee for 3 minutes and it came out EXTREMELY bitter, almost inedible! The toffee did froth up and could have been delicious. Next time, I will test the caramel the second I see a bubble in the sugar and I'm sure it will be heavenly!
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