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Toffee
| 2 cups butter
2 cups sugar 2 cups salted almonds, coarsely chopped 6 tablespoons water 2 tablespoons light corn syrup 1 teaspoon vanilla 8 ounces milk chocolate Melt butter in a heavy saucepan over low heat. Add sugar, stirring constantly. Blend in 1 cup almonds, water and corn syrup. Cook over medium heat, stirring occasionally, until temperature reaches 300° F. (hard crack stage). Remove from heat and stir in vanilla. Quickly pour into a buttered 15 x 10 inch jelly roll pan or cookie sheet. Spread evenly. Cool slightly, and mark into squares with a sharp knife. Let cool completely. Meanwhile, melt chocolate in the top of
a double boiler. Cool slightly. When hard candy is cool, spread melted
chocolate evenly over top. Sprinkle with remaining almonds. When chocolate
is set, break into pieces. Store in a covered container.
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