"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
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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