English Toffee - Christmas - England Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Butter Or Regular Margarine,
2 cup: Sugar,
2 tbsp: Light Corn Syrup, Karo
6 tbsp: Water,
1 cup: Almonds, Blanched, Slivered
6 ounce: Chocolate Chips, Semi-sweet
2 tbsp: Vegetable Shortening,
3/4 cup: Almonds, Toasted, Sliced
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp