English Toffee
Source of Recipe
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List of Ingredients
1/2 pound milk chocolate
2 cups salted almonds
2 cups butter or margarine
2 cups granulated sugar
2 tablespoons white corn syrup
6 tablespoons water
1 teaspoon vanilla extract
Recipe
Cut chocolate fine; melt in double boiler over
lukewarm water (115 degrees F). Stir
occasionally. Slice 1 cup of the almonds in
halves lengthwise; coarsely chop remaining 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
extract. Pour to 1/4 inch thickness into a 10 x
15 inch buttered pan or individual molds. When
cool, spread melted chocolate evenly over the
top. Sprinkle with remaining chopped almonds.
When hard, break into pieces; store in a tightly
covered container between wax paper layers. Makes
about 3 pounds candy.
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