Wednesday, March 17, 2010

English Toffee

English Toffee 


1 lb. butter
2 Tbs. white corn syrup
2 Tbs. water
2 cups sugar
1 (12oz.) pkg. semi sweet chocolate chips
1/2 lb. sliced almonds
1 large Hershey milk chocolate bar - the huge one


Butter a jelly roll pan and sprinkle with chocolate chips and sliced almonds. Set aside. Melt butter, corn syrup, water, and sugar in a large pot  over medium (slightly medium high) heat. Cook until sugar is dissolved, stirring occasionally. Stir and cook until mixture is 280 degrees. When mixture comes to 280 degrees, remove from heat and pour over chocolate chips and almonds. Break up Hershey Bar and lay pieces over toffee. Let the chocolate start to melt and then spread with a spatula. Let toffee set in the refrigerator. Break in to pieces.
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