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English Toffee  Recipe

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This recipe for English Toffee , by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dianne & Ewen McEwen
Added: Saturday, February 26, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. butter, not margarine
2 c. sugar
2 T. white corn syrup
6 T. water
2 1/2 - 2 3/4 c. raw almonds
2 lb. milk chocolate of good quality
Special Utensil: Candy thermometer

Directions:
Directions:
FOR COATING: Raw almonds, ground in food processor to make about 1 cup "crumbs", not powder.
FOR TOFFEE: In a heavy saucepan melt butter, then add other ingredients and gradually turn up heat to bring to a boil stirring often. With candy thermometer in pan, continue to heat and stir to bring temperature EXACTLY to 290 F. This will take about 30 minutes. (The last 10 degrees creep up very slowly on the thermometer).
Immediately pour out onto 2 cookie sheets and quickly spread out candy to about 3/16 inch thick (much less thick than the almonds are high). It is useful and fun to have help at this stage because the toffee sets quickly and also when spreading the chocolate in the next step.
Cool thoroughly (can speed up the process by using fridge).
Melt about 1 pound chocolate in double boiler and spread on candy (work fast if you cooled candy in fridge) and quickly (before it can get hard!) sprinkle chocolate with about 1/2 cup almond crumbs, thoroughly covering the surface and patting them down.
Cool until chocolate hardens, turn over and repeat process with remaining chocolate and almond crumbs.

Number Of Servings:
Number Of Servings:
it depends... (makes about 4 lbs.)
Preparation Time:
Preparation Time:
done in stages, a few hours
Personal Notes:
Personal Notes:
This recipe, from Dianne's sister-in-law in California, Jayne, has become a traditional Christmas treat for the McEwen clan/friends. Ewen made 3 batches December 2004!

 

 

 

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