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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Aunt Beth's Toffee Recipe

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This recipe for Aunt Beth's Toffee is from Everybody Eats: Recipes from the Hartshorn, Jackson, Gomer, and Atkins Families, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. butter
1 tbsp. white Karo syrup
1 1/3 c. sugar
3 tbsp. water
4 (4 1/2 oz.) Hershey Chocolate bars
1/2 c. sliced almonds (optional)
Directions:
Directions:
Melt butter in heavy saucepan. Add syrup, sugar, and water and cook until candy thermometer reaches 300 degrees. Stir continuously during the last few minutes as mixture will tend to scorch as it cooks. Pour candy into a well greased cookie sheet, and spread evenly with spatula. Cool slightly. Melt the Hershey bars and spread over the top of candy. Sprinkle sliced almonds on chocolate before it hardens. After candy is completely cooled and set, flip it out onto a wax-paper covered counter and break into bite-sized pieces. Store in an air tight container.
Number Of Servings:
Number Of Servings:
25-30
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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