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English Toffee Recipe

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

Contributor:  
Contributor:  
Eleanor Swartz
Added: Wednesday, September 28, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 c. butter or 2 sticks of Imperial oleo
1 1/3 c. fine granulated sugar
1 T. white syrup
3 T. water
1 c. chopped pecans
1 4 oz. bar of dark chocolate or 1 c. dark chocolate chips

Directions:
Directions:
In a heavy sauce pan, (so it won't burn) melt the oleo slowly, add the rest of ingred. up to the water. Stir well. Then, using a candy thermometer, do not stir. On medium/high heat, cook until it reaches 290 degrees. Add the cup of nuts. Cook 3 minutes more. Can test if its hard/crack stage by having cold water in a saucer & drop a few drops of the mixture in it. It should be a hard/crack stage. Pour mixture into a large, buttered pan & spread thinly. Sprinkle the cup of chocolate chips or bar pieces on top of hot candy. Let it set a few minutes. When melted, spread chocolate evenly. May sprinkle top with finely grated nuts. Let set til hard - in a cold place. Then break into pieces.

Personal Notes:
Personal Notes:
This is the candy Grandma makes at Christmas. It is a crunchy kind, not chewy.

 

 

 

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