Since St. Patrick’s Day is among us, I thought I’d whip together some Irish treats! Every year, I like trying my hand at a different Irish recipe. This year, I made Irish Toffee, a brittle toffee that’s crunchy, sweet, and is actually not that hard to make.
*Truth be told, I had a minor heart attack after I took a look at my pan –– I thought it was ruined! But here’s an easy tip when making syrupy candy: let water simmer in the pan while you’re finishing up! It comes right off!*
Ingredients: (Makes 1 pound)
2 tbsp. (plus 1 tsp. butter) (I used Kerrygold)
1 (16-oz.) bottle of light corn syrup
1 1⁄4 cups light brown sugar (I used Splenda Brown Sugar)
2 tsp. white vinegar
2 tsp. baking soda
- Butter an 8 1⁄2″ x 12″ baking pan with 1 tsp. of the butter and set aside.
- Melt the remaining 2 tbsp. butter in a medium, deep saucepan over medium-high heat.
- Add corn syrup, sugar, vinegar, and 2 tbsp. water and stir until sugar dissolves, about 5 minutes. Continue cooking the sugar mixture, without stirring, until the temperature reaches 300º on a candy thermometer, 10–15 minutes. (You can also do the cold water test if you don’t have a candy thermometer)
- Working quickly, remove the saucepan from heat, carefully sift in baking soda, and vigorously whisk (hot syrup will bubble up in the pan) until baking soda is completely incorporated about 5 seconds. Immediately pour into prepared pan.
- Set aside until the candy is hard and completely cool, about 30 minutes, then break into pieces with a hammer. Store in an airtight container for up to 4 weeks.
I hope you enjoyed this little recipe!