Side Pannel
English Toffee - Christmas - England
English Toffee - Christmas - England
- Recipe Submitted by ADMIN on 09/26/2007
Category: Candy
Ingredients List
- 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
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.
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.
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