Maybe licking the fudge pan....
Art and I got real energetic and made our first batch of
ENGLISH TOFFEE
2 CUPS SUGAR
1/4 CUP WATER
3 CUPS WHOLE RAW ALMONDS...next time I will chop them up
24 OZ. MILK CHOCOLATE....we used milk chocolate chips
Heat butter, sugar, and water in a heavy sauce pan on Medium high heat
Stir constantly and gently to 250F. (mandatory to use candy thermometer )
Do not let the bottom burn ( we stirred constantly)
At 250F, add almonds and continually stir to 298F. If the butter separates out when making this, carefully continue stirring until the butter is mixed back into the candy.( ours didn't separate)
Pour hot candy into an 11 x15 inch pan. Greased lightly with butter
When toffee has cooled about 10 mins. Place 1/2 of chocolate chips on top and when they melt spread them out evenly.
Invert toffee onto wax paper and add remaining chips spreading when melted. Sprinkle with chopped walnuts when chocolate hardens break into small pieces and store.
We helped it along and cooled in refrigerator for short time.
This is seriously good, I knew you needed the recipe:)
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