Title: English Toffee
Yield: 1 servings
2 c Butter Or Regular Margarine
2 c Sugar
2 tb Light Corn Syrup; Karo
6 tb Water
1 c Almonds; Blanched; Slivered
6 oz Chocolate Chips; Semi-sweet
2 tb Vegetable Shortening
3/4 c Almonds; Toasted; Sliced
Melt the butter in a heavy 10-inch skillet. Add the sugar, corn syrup,
water and 1 cup of almonds. Cook over medium heat, stirring constantly,
until the mixture boils. Continue to coo, stirring occasionally, until the
mixture reaches the soft crack stage, (290 degrees F on a candy
thermometer). Pour the mixture into a greased 17 X 14-inch 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 in to bars. Sprinkle with 3/4 cup of toasted almonds.
When the chocolate has set, break apart at the scores and store in a cool
place in tins. Makes 3 lbs of candy. There were alot fewer recipes left to
go than I thought. This is the last of what you sent to me. And, yeah, I’m
still crazy enough to be willing to do more.
Recipe by: Ruth Donenfeld
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.