Macintosh Toffee
This is hands down Marco’s favourite thing I make at Christmas. Last year I had to make two batches to get us through the holidays! It’s that yummy! It actually tastes exactly like Macintosh Toffee! It’s amazing.
I have to give credit again to my Mom…she found the recipe and added it to her family cookbook! I tried it last year and it was on the mandatory baking for this Christmas! The best part is once you have poured the toffee sticking the spoon in the fridge for a couple minutes to cool down and then eating the toffee off the spoon while it’s still warm. It’s heaven on a spoon….literally. No wonder I have to work out so hard to not gain weight during the holidays….
Macintosh Toffee
1 can Eagle brand condensed milk
2 cups brown sugar
1 cup butter
4 tbsp golden corn syrup
1tbsp vanilla
Use a heavy saucepan and mix the first 4 ingredients together. Place on stove and bring to a boil. Boil fast, stirring constantly until reaches 250 on the candy thermometer. Add vanilla. Keep stirring and leave boiling until candy thermometer reads 280-285. Remove from heat and stir 4-5 times. Pour onto cookie sheet and let harden. Once hardened break off into pieces!
Enjoy! :)
ps. New website launch is in ONE MORE DAY! Wednesday afternoon!!
I HAVE to make this it sounds soooo yummy! One thing, what is a candy thermometer?! Justine keep the recipe’s coming :)
Merry Christmas!
Tiffany xx
Thanks Tiffany! A candy theremometer is one that can go in candy when you are making it. The temperature of the candy tells you how it’s going to cool down. The hotter the candy gets the harder it will harden. Around the 275-280 mark is soft crack, so it’s hard but one you start chewing on it, it’s gets chewier…like the real Macintosh Toffee. Then 300 is hard crack, which is hard candy…like Candy canes, which I so want to try!!! Then anything less than 275 is a really soft caramel….and there are a few other options too! It’s insanely hard to make candy without one! They don’t cost much! A few dollars I think! Otherwise you don’t know the temperature it’s at and it won’t cool properly!
I need some help clarifying something…
“Golden Corn Syrup”
I suspect this is supposed to be either dark corn syrup or golden syrup. Golden syrup is not widely available here in the US, and is not a corn-based product (at least not in its genuine incarnation). Dark corn syrup would lend a heavy flavor to the finished product.
Can you please clarify this ingredient?
Thanks in advance.
Hey Louis!
I am sure it’s just dark corn syrup, or golden syrup as long as it’s not the same syrup you would put on pancakes! That definitely wouldn’t work!
Thanks for the note though, I didn’t know that there was a difference in corn syrup from Canada and the US!
Hope that helps!