Title: English Butter Chocolate Toffee
Categories: Candy
Yield: 1 Servings
| 2 | | Butter |
| 1 | c | Sugar |
| 1 | tb | Corn syrup |
| 1 | ts | Vanilla extract |
| 6 | oz | Semisweet chocolate chips; m |
| 3/4 | c | Almonds, roasted; diced |
Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation
Time: 1:15 1. In a large heavy 4 1/2-qt saucepan, combine butter, sugar,
corn syrup, and 3 Tbs water. Heat over medium heat, stirring often, until
butter melts. Cover and heat to boiling over medium-high heat. Boil 1 min.
Remove cover; place a candy thermometer in pan. Cook over medium-high heat
until syrup reaches 300 F, stirring often after mixture reaches 250 F to
prevent scorching. If mixture begins to darken at sides of pan, reduce heat
to medium. 2. Stir in vanilla. Pour toffee immediately into a well-buttered
9-inch square metal pan (do not use glass, or candy will be too difficult
to remove). Let cool completely at room temperature. 3. Turn toffee out of
pan onto a sheet of wax paper or foil. Spread half of melted chocolate over
toffee and sprinkle half of almonds on top, pressing lightly into
chocolate. Let stand until chocolate is almost set. Turn over and spread
uncoated side with remaining chocolate and sprinkle with remaining nuts.
Let stand overnight until chocolate is set and completely dry. Break into
pieces. Store in an airtight container at room temperature.