December 6, 2012

Christmas Candy Idea's: English Toffee

On the Menu Today~
English Toffee

Christmas Candy Countdown 
* 24 Days of Christmas Candy * 
English Toffee 

English Toffee

  • 1 cup (2 sticks) butter
  • 1 1/3 cup sugar
  • 1 tablespoon light corn syrup
  • 3 tablespoons water
  • 1 cup slivered almonds, coarsely chopped
  • 8 ounces milk chocolate (good quality dipping chocolate)
  • 1 cup finely chopped almonds
Cooking Directions
  1. Line a 10 x 15-inch jelly roll pan with foil, lightly grease foil with butter.
  2. Melt butter in large heavy-duty saucepan, stir in sugar, corn syrup and water. Stir constantly until mixture comes to a boil; do not stir. Heat to 300 to 310 degrees, hard crack stage or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and quickly stir in 1 cup slivered almonds. Pour immediately onto prepared jelly-roll pan. Cool.
  3. Melt half the chocolate and spread over cooled toffee. Sprinkle with half of the finely chopped almonds, pressing in slightly. When chocolate is hard, lift foil from pan and peel away from candy. Turn over and repeat procedure with melted chocolate and nuts. When chocolate is completely hardened, break into pieces.
  4. Store between sheets of wax paper in tightly covered containers.
Toffee is my all time favorite Candy~


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