Calling all candy makers. I'm planning on making toffee for the first time. I've been researching recipes and it seems that the basic recipe is 1 part sugar to 1 part butter (with a few nuances here & there). There also seems to be two schools of thought on the sugar part of the toffee recipes. The first is to use only pure cane sugar. But some recipes call for pure cane sugar PLUS the addition of corn syrup. I'm going to be using my toffee for "chips" in cookies. I'd rather skip the corn syrup and just use cane sugar and butter. Does anyone know which recipe would be better for toffee that will be baked in a cookie recipe -- in other words, should I use a recipe w/ the addition of corn syrup or can I just go with the butter & sugar?
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)