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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Toffee Recipe

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This recipe for Toffee is from The Storm Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c. butter
1/2 c. margarine
1 c. sugar
1 T. light corn syrup
1 c.chopped nuts (finer the better)
1 12 oz pkg chocolate chips (optional)
2 T. melted paraffin (optional)
Directions:
Directions:
Melt butter and margarine in heavy 3-qt saucepan over, medium heat. Add sugar, 3 T. water and corn syrup. Cook, covered, over medium heat for 2 to 3 minutes or until steam washes sugar crystals from side of pan. Cook, uncovered, to 270 to 290 degrees on candy thermometer, soft-crack stage; do not stir. (on my stove it is temperature number 5 for about 5 minute). Add nuts. Cook for 3 minutes longer. Pour into buttered 10x15 inch dish. Spread into thin layer. Let stand until firm. Place on waxed paper, blot with paper towel. Topping with chocolate is optional for me - they are good enough without the chocolate. Melt chocolate chips in double boiler. Blend in paraffin. Spread chocolate over toffee. Let stand until firm Break into pieces. To get the piece more uniform, I crease the squares while the toffee is still not completely firm. I also wrap in small pieces of aluminum foil which keeps them moisturer and keeps them from sticking together. Also kind of keeps them a "mystery" in the candy tray.
Number Of Servings:
Number Of Servings:
2 pounds
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
For. Denise who really likes these. We were introduced to homemade toffee by Donna Beneke who now asks us for the recipe (imagine that). Denise usually takes Donna some each Christmas.

 

 

 

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