English toffee - christmas - england
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Butter Or Regular Margarine |
| 2 | cups | Sugar |
| 2 | tablespoons | Light Corn Syrup; Karo |
| 6 | tablespoons | Water |
| 1 | cup | Almonds; Blanched, Slivered |
| 6 | ounces | Chocolate Chips; Semi-sweet |
| 2 | tablespoons | Vegetable Shortening |
| ¾ | cup | 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 ¾ 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini