Please tell me you all follow Sally's Baking Addiction Blog??? This blog is one of the best. Sally's writing draws you right in, her knowledge about baking and candy making is spot on and her photographs are gorgeous, vibrant and eye-catching.
Her second cookbook, Sally's Candy Addiction, was recently released and I was lucky enough to receive a preview copy! There is some serious goodness going on inside this book.
Chocolate, Truffles, Caramel, Brittle, Toffee, Taffy, Fudge, Cakes, Cheesecake, Cookies and so much more. Everything you could imagine is in this book. Every recipe includes a large mouthwatering photo of these divine treats.
There is something for everyone's sweet tooth in this book. There are simple recipes that require no candy-thermometer and there are more intermediate recipes that do require a candy-thermometer. Even if you have never used a candy thermometer, Sally's instructions will help you learn and master the art of candy making. She gives you tips on what will work and what won't work. This girl knows her stuff.
I opted for this Easy Pretzel Toffee simply because I had all the ingredients on hand. This toffee was incredibly easy to make and the flavor is outstanding. No candy-thermometer is needed and it comes together really quick. It makes a giant pan and there is plenty to share with neighbors, friends and family. My whole family loved it and they had no idea how easy it really was to make.
Toffee bits on top of chocolate on top of toffee and pretzels.
Some of the other recipes I can't wait to try are:
Easy Vanilla Buttercreams
White Chocolate Macadamia Nut Toffee
Fluffernutter Swirl Fudge
Maple Walnut Fudge
Toffee Lover's CupcakesEasy Pretzel Toffee
from: Sally's Candy Addiction
(Printable Recipe) or (Printable with Picture)
8 oz. mini pretzel twists
1 c. (2 sticks) unsalted butter, plus more for greasing pan
1 c. dark brown sugar, packed
3 c. mini chocolate chips
2/3 c. Heath Milk Chocolate & Toffee Bits, optional
Grease a 12x17-inch pan very well with butter or line with a silicone baking mat. Do not line with parchment paper or aluminum foil. Break up the pretzels into small pieces and spread them onto the prepared pan in a single layer. The key is to use broken pretzels. Set aside.
Preheat oven to 375 degrees. Combine the butter and brown sugar in a medium-size saucepan over medium heat. Stir constantly with a heatproof rubber spatula or wooden spoon until the butter has completely melted and the mixture is combined. Without stirring, bring the mixture to a boil and allow to boil for 4 minutes. Remove pan from the heat and pour toffee evenly over the pretzels. Bake for 5 minutes. Do not be alarmed by its appearance when it bakes; the caramel toffee mixture will bubble up and spread over the pan.
Remove from the oven and allow to cool for 3 minutes, then sprinkle with mini chocolate chips. The heat from the toffee will begin melting the chips. Using a rubber spatula or the back of a spoon, spread the melting chocolate chips into a layer over the toffee. Immediately sprinkle with toffee bits, if using. Refrigerate for 45 minutes to allow the chocolate and toffee to set.
Once set, remove from the refrigerator. Cut, using a sharp knife, or break into pieces as large or small as you want. Makes 1 pound.
Jenn's Notes: I used light brown sugar and one 12 oz. bag of mini chocolate chips. The Milk Chocolate & Toffee Bits can be found down the baking aisle by the chocolate chips.
I received a copy of this cookbook from the Publisher for the purpose of this review, but all opinions expressed herein are my own.
Linked up at Weekend Potluck!
Linked up at Weekend Potluck!