Barb's English Toffee Recipe
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Category: |
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Ingredients: |
Ingredients: 3 cubes of butter Do not use margarine. It will not work !!
1 1/2 cups of sugar
4 1/2 Tablespoons of HOT water
1 10 oz. brick of Ghirardelli or Hershey’s milk chocolate
3 cups chopped walnuts
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Directions: |
Directions:1) Grate chocolate over a 9 X 13 cookie sheet lined with wax paper. Put half of the chocolate and half the nuts on this paper.
2) Melt butter and add sugar and hot water. Cook to a golden brown and where the mixture leaves the side of the sauce pan. I cook just a little longer to ensure achieving the “Hard Crack Stage”. Should be stirred constantly. About 10 minutes. You are looking for the “Hard crack stage” (280 to 300 degrees f.).
3) Quickly pour hot mixture over the chocolate and nuts and then sprinkle the remaining choc/nut mixture over the top of this. Let sit over night then break into pieces for serving. |
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Personal
Notes: |
Personal
Notes: Note:
When you break finished toffee into pieces some of the choc/nut fluffs off. I use this in chocolate chip cookies, a garnish over a sundae, cold cereal, or a bowl of ice cream, etc.
English Toffee is Donnie’s favorite of my candy recipes and doesn’t share it with others very well!
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