"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

English Toffee Recipe

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This recipe for English Toffee, by , is from A Taste of Geismar, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Margaret Vigil - Finance
Added: Sunday, February 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c. sugar
lb. butter (2 sticks)
3 T. water
1 tsp. pure vanilla
1 c. finely chopped walnuts or pecans (optional)
1 c. semisweet chocolate chips

Directions:
Directions:
Butter the bottom of a 10"x15" sheet pan. Set aside.

Place sugar, butter, water and vanilla in a 2- to 3-quart heavy bottomed saucepan. Stirring constantly, boil the mixture over medium-high heat until golden brown, approximately 10 minutes. Watch closely to prevent scorching. The mixture will darken and get glossy as it reaches the desired stage. If using a candy thermometer, it should register 305 degrees. Place a drop of the candy in a cup of cold water when the mixture appears done. If it immediately hardens to a crack stage, its ready. Pour the hot candy into the sheet pan and spread it to make a thin layer, about inch of toffee, which may not completely cover the pan. Immediately and evenly pour the chocolate chips over the hot candy. As the chips soften, spread them like frosting over the candy and sprinkle with nuts. Set the pan in a cool place so the chocolate will harden. Once hard, break the candy into pieces and store in airtight containers. The toffee has a long shelf life if kept cool (and out of the hands of people who like candy).

Number Of Servings:
Number Of Servings:
Makes 1 to 2 pounds candy
Personal Notes:
Personal Notes:
Recipe from Invald Hjelmtvedt in Trinity Treasures, a collection of recipes from Trinity Lutheran Church in Blue Earth, Minnesota and taken from the Minnesota Monthly magazine in 2002 by Margaret Vigil. This is a really easy candy recipe.

 

 

 

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