Celia Branch, our one-time across-the-street neighbor, was one of the sweetest humans who ever lived. She was good-natured to a fault, always had a smile on her face and left this earth entirely too soon.
And could she ever cook! Celia did elaborate cakes for weddings and would often share her kitchen concoctions with us. One of her special treats, and one of the best tasting things you can put in your mouth, was her Mock Toffee. Nancy had it in her cookbook, and I gave it another whirl this week. It is beyond yummy.
Here is her recipe.
The recipe calls for 2 sticks of butter and 1 cup of sugar, so you know from the get-go that this is going to be good. It also calls for saltine crackers. Celia preferred the salt-free crackers, but either will work. The final ingredient is a package of milk chocolate chips. That’s it.
For starters, line a cookie sheet with aluminum foil, Reynolds makes a non-stick foil that is excellent. If not, spray your foil with Pam or a cooking spray. Parchment paper works, too. Next put the crackers on the foil, side by side, about 50 crackers in all. Fill up the space on the cookie tray. In a small saucepan, melt the 2 sticks of butter and stir in the sugar. Stir constantly and boil over low heat for about two minutes, until the mixture is frothy.
Then pour the butter/sugar over the crackers and cook in a 350 oven for 13 minutes. Remove and sprinkle the entire bag of chocolate chips over the buttered crackers. They melt on contact. When cooled slightly, transfer to the refrigerator to set. After an hour or so, remove the sheet and break the toffee into pieces, like you would peanut brittle. Serve this to family and friends and dare anybody to try to eat only one piece. It’s never been done. Try it, and you, like Celia, will have a constant smile on your face.
Celia’s Mock Toffee
2 sticks butter
1 c sugar
50 saltine crackers
1 8-oz. bag milk chocolate chips