"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

English Toffee Recipe

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This recipe for English Toffee, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
JoAnna Chocooj (Hubbard-Warns)
Added: Thursday, July 21, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1# butter
2-1/2 C. sugar
6 T. light Karo syrup
6 T. water
2 or 3 12-oz. pks chocolate chips
1-1/2 C. chopped nuts

Directions:
Directions:
Melt butter in heavy saucepan.
Add sugar until it dissolves. Slowly add Kayro and water and continue cooking until it reaches 290 degrees or hard crack stage.
Pour onto greased cookie sheet and allow to cool.
Melt chocolate chips in top of double boiler (or nuke) and spread 1/2 of it over cooled candy. Sprinkle nuts over melted chocolate.
Allow to harden, turn over and spread with remaining chocolate and nuts.

Number Of Servings:
Number Of Servings:
16-20
Preparation Time:
Preparation Time:
1 hour total time
Personal Notes:
Personal Notes:
JoAnna made this several times as a Senior Girl Scout to help pay for air fare to go to a Girl Scout Wider Opportunity. She and her fellow Scouts had a bakery business. Very profitable.

 

 

 

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