Good morning! Today, we are going to learn to make toffee...real toffee...with a candy thermometer and everything! Now wait, before you all run and hide - I swear, this will be easy and delicious! It is even more worth it because we are going to be using the best ingredient EVER - Girl Scout cookies...Samoas to be more precise!
It is that time of year...you know the one. The one where girls begin to knock on your doors asking you in that adorable voice if you'd like to buy some Girl Scout cookies. I was one of those girls once and I remember just how great it felt to set goals and meet them; to gain confidence that I could get over my shyness and gather my courage to ask someone I didn't know to support Girl Scouts. It is still one of my favorite times of year but now I am the one behind the girl on the door step watching her grow in confidence and salesmanship. Plus I'm the cookie mom...I get to play with all the cookies! Good thing I love inventorying...
Anyway, back to the Samoas...and the toffee...in celebration of Girl Scout cookie season Girl Scouts of Western Washington is once again holding a Girl Scout Cookie Recipe Contest. You may remember my entry last year, Trefoil Raspberry Streusel Bars. Last year I was selected as a finalist but sadly did not place. Let's hope I can go further this year! Details about the contest can be found here and don't forget to support Girl Scouts by buying cookies once booth sales kick off in our area February 27th through March 15th! You can find locations near you by using the cookie locator, which is also available as an app in case you need to find cookies on the go!
Start by setting up your pan, candy thermometer
and parchment paper lined cookie sheet.
Add your butter, sugar and water to your saucepan
Cook at medium heat,
until the mixture looks like this and
it reaches 300F.
Remove from heat and pour onto the parchment paper. Spread until 1/4" thick or so.
Immediately sprinkle on Samoas crumbs.
Allow to cool at room temperature for about an hour.
Once the toffee is completely cool, insert a knife to break it into bite size pieces.
1 cup butter (2 sticks)
1 cup sugar
1/4 cup water
1 box Samoas, broken into small pieces
Start by placing a 3 qt. saucepan over medium heat and lining a cookie sheet with parchment paper. Clip your candy thermometer to the side of the pan, careful not to let it touch the bottom but placed low enough that the end will be fully submerged in the toffee. There are ways to make candy without a thermometer but honestly they make it much easier and for just a few dollars at any grocery or discount department store it is worth taking the guessing out! Add your butter, sugar and water to the saucepan and heat until 300 F, stirring constantly so that it does not burn. Be careful not to stir too aggressively because you don't want it to splatter on you. Once the mixture reaches 300 F, remove it from heat and pour the toffee on to our prepared parchment paper. Spread if necessary with an offset spatula or by carefully tilting the pan until it is 1/4" thick or so. Top immediately with the crushed up Samoas and allow to cool at room temperature until completely cool - about an hour. Using the tip of a knife, break up the toffee into bite size pieces. Now, try not to eat the whole thing - or at least make sure you have extra Girl Scout cookies on hand to serve more to your friends!