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Homemade English Toffee
Storage is tricky here - definitely in a tightly-covered container and between wax paper layers if possible.
Serves: approx 3lbs
Ingredients
1/2 pound milk chocolate
2 cups salted almonds
2 cups butter or margarine
2 cups granulated sugar
2 Tablespoons white corn syrup
6 Tablespoons water
1 teaspoon vanilla extract
Method
- Cut chocolate fine; melt in double boiler over lukewarm water (115F). Stir occasionally.
- Slice 1 cup of the almonds in halves lengthwise; coarsely chop remaining nuts. Melt butter or margarine in heavy frying pan; add sugar, the almond halves, corn syrup and water; stir until sugar is blended and no undissolved sugar adheres to sides of pan.
- Cook very slowly until small amount in cold water separates into hard but not brittle threads (290 degrees F). Stir occasionally to prevent burning. Add vanilla extract.
- Pour to 1/4-inch thickness into a 10 x 15-inch buttered pan or individual molds.
- When cool, spread melted chocolate evenly over the top. Sprinkle with remaining chopped almonds. When hard, break into pieces.
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