"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

English Toffee Recipe

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This recipe for English Toffee, by , is from The Rajter/Stutzman Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joan Smith
Added: Saturday, December 29, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 pound sugar
1 pound butter or margarine
1/4 teaspoon salt
1/2 pound coating chocolate
1/2 pounds nut meats, finely ground .

I have found this is best made with butter

Directions:
Directions:
This candy is best made in a skillet. Put sugar in skillet first, then add butter, and salt. Cut butter into small pieces, coating well with sugar. Cook over high heat until butter has melted, then reduce heat to a medium setting . Cook mixture until it is a deep amber in color, stirring constantly . Be sure to work the mixture away from the sides of skillet so it will not burn or become too dark in color. Cook to 290 F or hard -crack stage. Pour into an ungreased shallow tray or marble slab. When cold, brush with melted chocolate and sprinkle finely ground nut meats over the chocolate,pressing the nuts down firmly into the chocolate. When chocolate is hardened on one side , turn candy over and repeat on other side. Break into irregular pieces. The candy will keep for several weeks if stored in a dry, cool spot., Makes 2 pounds.

Number Of Servings:
Number Of Servings:
2 pounds
Personal Notes:
Personal Notes:
This a recipe I have had for many years . Takes a little work , but it is worth it. Ask the Stutzman kids.

 

 

 

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