member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Debbie Foley      

Recipe Categories:

    English Toffee III


    Source of Recipe


    unknown

    List of Ingredients




    2 C butter or regular margarine
    2 C sugar
    2 Tbs light Karo corn syrup
    6 Tbs water
    1 C almonds; blanched, slivered
    6 oz semi-sweet chocolate chips
    2 Tbs vegetable shortening
    3/4 C almonds; toasted, sliced

    Recipe



    Melt the butter in a heavy 10" skillet. Add the sugar, corn syrup, water and 1 cup of almonds. Cook over medium heat, stirring constantly, until the mixture boils. Continue to cook, stirring occasionally, until the mixture reaches the soft crack stage (290 degrees F on a candy thermometer). Pour the mixture into a greased 17x14" baking sheet (jelly roll pan). Melt the chocolate chips with the shortening, over hot water, stirring until smooth. Spread on the toffee, which has been scored with a sharp knife into bars. Sprinkle with 3/4 C toasted almonds. When the chocolate has set, break apart at the scores and store in a cool place in tins.

 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |