Yesterday, I shared my mom and dad’s Rocky Road recipe. Today is English Toffee. You will need a candy thermometer for this
one but it’s worth the investment.
English Toffee
Mom and Dad
Mom and Dad
Ingredients:
1 1/3 cup sugar
1 cup butter melted
3 Tablespoons water
1 Tablespoon light corn syrup
1/2 cup chopped almonds
6 oz semisweet chocolate chips
1/2 cup chopped almonds
Candy thermometer
Butter a cookie sheet.
1 cup butter melted
3 Tablespoons water
1 Tablespoon light corn syrup
1/2 cup chopped almonds
6 oz semisweet chocolate chips
1/2 cup chopped almonds
Candy thermometer
Butter a cookie sheet.
In a medium saucepan combine sugar, melted butter, water and
corn syrup. Cook over medium-low heat stirring occasionally to the hard
crack stage, 300 degrees F. About 30
minutes. (It is important to use a low heat and not rush this.)
When you reach 300 degrees stir in ½ cup chopped
almonds. Pour onto cookie sheet and
spread to ¼ inch. The cookie sheet will
become VERY hot so be careful.
Sprinkle the chocolate chips over hot candy and let stand 1
minute to melt. Then spread to
frost. Sprinkle the remaining almonds on
top of the chocolate (you can skip this if desired.)
Refrigerate until candy is cool. Break into pieces and enjoy!
Thanks for the pictures, mom!