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English Toffee

Source of Recipe

Western Beet Sugar Producers, Inc....Salt Lake City ..UT


Recipe Introduction

English Toffee makes an ideal candy for gifts because it looks so professional, keeps so well and is so easy to pack. You'll treasure this recipe for special-occasion treats.

List of Ingredients

1/2 pound milk chocolate
2 cups salted almonds
2 cups butter or margarine
2 cups Beet Sugar
2 tablespoons white corn syrup
6 tablespoon water
1 teaspoon vanilla extract



Recipe


Cut chocolate fine melt in double boiler over lukewarm water (115 degrees F.) (higher heat causes chocolate to gray
and streak); stir occasionally. Slice 1 cup of the almonds in halves lengthwise; coarsely chop remainder of nuts. Melt butter or margarine in heavy frying pan; add sugar, the almond halves, corn syrup and water; stir until sugar is blended and no undissolved sugar adheres to sides of pan. Cook very slowly until small amount in cold water separates into hard but not brittle threads (290 degrees F.); stir occasionally to prevent burning. Add vanilla. Pour to 1/4-inch thickness into 10 x 15 x 1 inch buttered pan or individual molds. When cool spread melted chocolate evenly over top, sprinkle with remaining chopped almonds. When hard, break into pieces; store in tightly covered container between wax paper layers. Makes about 3 pounds candy.