Yield: 1 servings
|⅓ cup||Light corn syrup|
|¼ cup||Heavy whipping cream|
|¾ cup||Butter or margarine|
Chocolate glaze (recipe follows) Line 2 cooky sheets with foil; grease foil. In a heavy 2 qt.
saucepan, stir together sugar, corn syrup, and cream until well blended.
Stirring constantly, cook over medium-low heat until mixture boils.
Add butter or margarine. Continue cooking, stirring occasionally, until temp. reaches 285 degrees F. on a candy thermometer or until small amount dropped into very cold water seperates into threads which are hard, but not brittle...about 30 min.. Pour onto greased foil-lined cooky sheets; spread with greased spatula to cover entire surface.
Cool. Spread with chocolate glaze. chill 1 hour. Break into pieces.
Store in a single layer in a tightly covered container in a cool place. Makes about 1¾ lbs.
Chocolate glaze- In a small saucepan, melt 2 squares (2 oz) semi sweet chocolate, 2 squares (2 oz) UN sweetened chocolate, ¼ cup butter or margarine, and 1 T. light corn syrup over low heat. Stir until smooth. Remove from heat; pour over toffee, spreading evenly.
NOTE: I like to sprinkle chopped walnuts or almonds over toffee on top of the chocolate glaze....more like See's Victoria Toffee that way! Submitted By ROBERT MILES On 09-08-95