English toffee

 
                               English Toffee
 
 Recipe By     : Ruth Donenfeld 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      c             Butter Or Regular Margarine
    2      c             Sugar
    2      tb            Light Corn Syrup; Karo
    6      tb            Water
    1      c             Almonds; Blanched, Slivered
    6      oz            Chocolate Chips; Semi-sweet
    2      tb            Vegetable Shortening
      3/4  c             Almonds; Toasted, Sliced
 
   Melt the butter in a heavy 10-inch skillet.  Add the
   sugar, corn syrup, water and 1 cup of almonds.  Cook
   over medium heat, stirring constantly, until the
   mixture boils. Continue to coo, stirring occasionally,
   until the mixture reaches the soft crack stage, (290
   degrees F on a candy thermometer).  Pour the mixture
   into a greased 17 X 14-inch baking sheet, (jelly roll
   pan).  Melt the chocolate chips with the shortening,
   over hot water, stirring until smooth. Spread on the
   toffee, which has been scored with a sharp knife in to
   bars. Sprinkle with 3/4 cup of toasted almonds. When
   the chocolate has set, break apart at the scores and
   store in a cool place in tins. Makes 3 lbs of candy.
 There were alot fewer recipes left to go than I thought.  This is the last of
 what you sent to me.  And, yeah, I'm still crazy enough to be willing to do
 more. :)
 
 
                    
 
 
 
 
 
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