Toffee
1 ¾ cups granulated sugar ½ cup whipping cream ¼ teaspoon cream of tartar pinch of salt 12 tablespoons unsalted butter, cut into small pieces 1 teaspoon vanilla extract Butter for the pan and knife blade Line an 8x8 pan with aluminum foil, extending it over the sides. Butter the foil (VERY thoroughly, unless you like peeling off tiny shreds of foil) and the blade of a small chef’s knife. Combine the sugar, cream, cream of tartar, and salt in a 3-quart heavy saucepan. Cook over medium heat, stirring constantly with a long-handled wooden spoon to dissolve the sugar, about 3 minutes. Using a damp pastry brush, wash down the sides of the pan twice to prevent sugar crystallization. Add the butter and stir constantly until it melts, about 3 minutes. Raise the heat to high, attach a candy thermometer, and cook, stirring often, until the mixture reaches 290 F, about 10 minutes. When it gets near 290, don’t take your eyes off it for a freaking second or it will burn on you. Take the saucepan off the heat, quickly stir in the vanilla, and pour into the lined pan. Let stand 5-10 minutes. Using the buttered knife, score into 8 rows each way. Cool completely on a rack. Break or cut into pieces along to scored lines and store airtight between sheets of waxed paper.
