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English Toffee Recipe

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This recipe for English Toffee, by , is from Farm Kitchen - The Cornucopia, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Louise Allspach Richter
Added: Thursday, July 20, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. butter
2 1/2 c sugar
1 c white Karo
1 - 1 1/2 c sliced almonds

Directions:
Directions:
Combine all ingredients and cook to 280 degrees on candy thermometer. Stir occasionally.

Pour quickly on 2 or 3 slightly buttered cookie sheets, spreading as thin as possible. Break up 8 oz. Hershey bar and spread over candy. As it softens spread over all the candy.

When candy is cold, break into pieces. May want to place candy in refrigerator to chill so that the chocolate is firm.

Personal Notes:
Personal Notes:
This candy is so good and it literally melts in your mouth. Great for a holiday gift box.

 

 

 

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