"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Rosie's Toffee Recipe

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This recipe for Rosie's Toffee, by , is from Sacred Heart Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kelly Buyoc
Added: Sunday, July 23, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 sticks oleo
3 sticks butter
3 c. sugar
9 T water
3 T light corn syrup
1 1/2 c. chopped nuts

Directions:
Directions:
In a heavy sauce pan melt oleo and butter. Slowly stir in sugar, add water and corn syrup. Cook over medium heat until reaches 290, stirring occasionally. Add nuts and cook 3 minutes. Stirring constantly. Pour onto 3 buttered cookie sheet. Break into pieces and coat with chocolate and fine nuts. Use a wooden spoon and work fast, as this will harden quick. Spread thin.

 

 

 

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