"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for English toffee, by Page Mossage, is from The Madden Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 cup butter 1 cup sugar 3 T. water 1-2 tsp. vanilla 8 oz. chocolate chips 1/4-1/2 cup chopped walnuts or pecans
Heat sugar, butter, and water in heavy pot or skillet to hard crack stage (to 300 degrees on the candy thermometer). Add vanilla and stir. Pour onto cookie sheet. Put chocolate on top and spread. Sprinkle on nuts. Cool completely (can put in 'frig at this stage). Break into pieces when completely cool.
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