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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Christmas Toffee Recipe

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This recipe for Christmas Toffee is from The PICU Palate, 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:  
2 1/3 C Sugar
2 C salted butter (1 lb)
3 oz water
2 Tbsp light corn syrup
12 oz chocolate chips
1 cup pecans

Directions:
Directions:
Butter a jelly roll pan (15 x 10) and sprinkle with chopped pecans. Combine butter, sugar, water, and corn syrup in a 2 qt saucepan. Heat over medium heat, stirring occasionally. Continue heating until candy thermometer reaches 300º. Pour into jelly roll pan and spread out. Sprinkle with chocolate chips. Cover loosely with foil. Remove foil after 5 minutes and spread chocolate with the back of a spoon. Cool overnight and break into small pieces. Makes about 3lbs of toffee.

Personal Notes:
Personal Notes:
TIPS: The toffee will initially get frothy then start to change color and thicken as it gets close to being finished. It takes 30-40 minutes to reach 300 degrees. Be careful not to let the sugar burn during the last few minutes. Don't let the thermometer touch the bottom of the pan or it will reach 300 degrees too quickly. I attach the thermometer to my spoon.

Calories: a gazillion :)

 

 

 

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