English Toffee

English Toffee

Miscellaneous

English Toffee

English Toffee is a vegetarian dessert adapted and contributed by Pomona’s user Kathleen Johnson. Pomona’s Universal Pectin contains no sugar or preservatives and is used in place of the gelatin in the original recipe. Calcium water is not needed in this recipe because the powdered milk in the recipe has calcium in it naturally.

Kathleen says: “I adapted this from a recipe that originally made 300 servings and used gelatin. My friends LOVED it. I think it’s a nice change from usual desserts; it’s chocolaty with a mousse-like consistency. If you prefer less sweet, you can reduce the amount of the sugar.”

 

Yield: one 8″ x 8″ x 2″ glass baking dish

Ingredients

Liquid Pectin Ingredients

½ cup boiling water
1 teaspoon Pomona’s Pectin powder

 

Crust Ingredients

10 full-size graham crackers
2 Tablespoons all-purpose flour
6 Tablespoons powdered sugar
6 Tablespoons melted butter

 

Filling Ingredients

1 cup butter, softened to room temperature
1¼ cups sugar
1½ teaspoons pure vanilla extract
2 1-oz. squares Baker’s unsweetened chocolate, melted
4 pasteurized eggs (see Note below)
Cooled liquid Pomona’s Pectin (see above)
½ cup powdered milk (Sanalac or equivalent)

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Directions

Make Pomona's Liquid Pectin

1) Bring ½ cup water to a boil.

2) Put boiling water in a cup for immersion blender, or in food processor, or in blender.

3) Add pectin. It is very important to vent the lid (if there is one) to let steam out. Don’t use an enclosed blender that can’t be vented. Blend for 10 seconds, then stop and scrape down the sides so all pectin clumps are in or on the liquid. Blend for a full minute or more until all powder is totally dissolved.

4) Remove from blender or food processor into a small bowl and set aside to cool by putting the bowl in the refrigerator for about 30 minutes, then on the counter once you start preparing the rest of the recipe. (Cooling will prevent the eggs from curdling when you add the pectin later in the recipe.)

 

Make the Crust

1) Finely crush graham crackers and mix well with flour and powdered sugar.

2) Add melted butter and mix thoroughly.

3) Spread ¾ of the mixture in the bottom of the dish and press down with the bottom of a spoon to even out; set aside ¼ of the crust mixture to sprinkle on top.

 

Make the Filling

1) In a medium bowl, cream softened butter and sugar until fluffy (either by hand or with an electric mixer.)

2) Add vanilla, melted chocolate, and 2 of the eggs (beating the eggs beforehand isn’t necessary.) Mix well either by hand or with an electric mixer.

3) Add the cooled liquid pectin and beat (either by hand or with an electric mixer) for 3 minutes.

4) Add the additional 2 eggs and the powdered milk; beat for 2 more minutes.

5) Pour filling into crust. Sprinkle top with remaining crust mixture.

6) Chill 24 hours before serving. Remove from the refrigerator just before serving.

7) Use a damp, warm knife to slice and serve.

Note: Pasteurized eggs are specified in this recipe because the eggs will not be cooked. The USDA says: “Use pasteurized eggs or egg products when preparing recipes that call for using eggs raw or undercooked.”

 

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