"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Aunt Beth's Toffee Recipe

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This recipe for Aunt Beth's Toffee, by , is from Everybody Eats: Recipes from the Hartshorn, Jackson, Gomer, and Atkins Families, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Loeen Hartshorn Irons
Added: Wednesday, June 29, 2005

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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