 | English Toffee - 2 c. butter
- 2 c. sugar
- 4 Tbsp. water
- 2 Tbsp. light corn syrup
- 1/2 tsp. salt
- 1 cup slivered almonds (or ground, if you like)
- 1 tsp. vanilla
- 12 oz. milk or semisweet chocolate, melted
In a heavy saucepan, melt butter and then add sugar until dissolved. Add water, corn syrup and salt. Mix well and stir over medium heat to 290 degrees on your candy thermometer. Do not turn up the heat to speed this up. |
Remove from heat and stir in vanilla. Pour onto a lightly buttered large cookie sheet and with mitted hands, tilt to disperse evenly. When cool ( I put mine on the porch until it is hard), pour chocolate over and spread with spatula. Sprinkle almonds over the top. Break with a knife and store in a tin that is not airtight, in the freezer. This can be halved to make 1 1/4 lbs. This recipe makes 2.5 lbs. of candy and is great for gift giving.
2 comments:
mmm- one of my favorite candies- i've never made it myself, though.
the toffee looks amazing. i want to try that.
remind me what that elastic stuff is called that you gave me. i want to order some online. thanks!
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