Almond Toffee

Discussion in 'Pastries & Baking' started by shroomgirl, Feb 17, 2010.

  1. shroomgirl

    shroomgirl

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    One of my clients recieved the best English toffee from Enstroms in CO.  Outstanding, the texture is "softer" than the English toffee I've made for many years.  Does anyone know how they get that texture?
    Possibly more butter to sugar ratio, maybe less of a crack *......?????  Euro butter with less water content?
    Thanks.