"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for English Toffee, by Gloria Hubbell, is from Our Family Heritage Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 # of butter 2 C white sugar 2-6 oz pkgs of sliced almonds 2-8oz plain chocolate Hershey bars
Before hand break one of he Hershey bars in small pieces. Cook first 3 ingredients on high heat or med high a few minutes of the time. Stir constantly until it registers 297º on candy thermometer. Spread on ungreased cookie sheet with sides. While hot spread, the broken Hershey bar over candy and smooth out as it melts. Cover with heavy foil and let harden overnight or all day in cool spot. After it hardens flip over onto the aluminum foil. Then melt remaining candy bar in a double boiler and spread it over the other side of the candy. Cool until really hard. Then break into smaller bite sizes pieces. Store in cool airtight container.
1 hour or more
This candy tastes like Heath bars. And is very addictive. It will last a long time if kept cool. A good Christmas candy.
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