This recipe was one that we thought we would try as neither of us have tried candy. Megan got the recipe off Cooksrecipes.com The one thing that we would definitly do again is use a disposible pan. That is the way to go with it as then you can throw away the pan afterwards. The candy is SUPER HOT though - Robin's hnd caught the wrath of that one LOL!!! Anyways, here it is!!
1 Cup Butter
1 Cup Sugar
3 Tablespoons water
1 Tablespoon light colored corn syrup
1 cup semi-sweet chocolate pieces
1/2 cup finely chopped toasted almonds
Line a 15x10x1-inch baking pan with foil, extending foil over edges of pan; set pan aside. Butter the sides of a 2 quart heavy saucepan. In saucepan melt butter; add sugar, water, and corn syrup. Cook and stir over medium high heat until mixture boils. clip a candy thermometer to the side of pan. Reduce heat to med. continue boiling at a moderate, steady rate, stirring frequently until thermometer registers 290 degrees F, soft crack stage (about 15 min) adjust heat as necessary to maintain a steady boil. Watch carefully after 280 degrees F to prevent scorching. Remove saucepan from heat; remove thermometer. Pour candy into the prepared pan, spreading quickly.Let candy stand about 2 minutes or until set; sprinkle with chocolate pieces. Let stand 1 to 2 minutes. When chocolate has softened spread over candy. Sprinkle with nuts. Chill about 20 minutes or until firm. When firm, use foil to lift it out of pan break into pieces, store tightly covered in the refrigerator for up to 3 weeks
1 Cup Butter
1 Cup Sugar
3 Tablespoons water
1 Tablespoon light colored corn syrup
1 cup semi-sweet chocolate pieces
1/2 cup finely chopped toasted almonds
Line a 15x10x1-inch baking pan with foil, extending foil over edges of pan; set pan aside. Butter the sides of a 2 quart heavy saucepan. In saucepan melt butter; add sugar, water, and corn syrup. Cook and stir over medium high heat until mixture boils. clip a candy thermometer to the side of pan. Reduce heat to med. continue boiling at a moderate, steady rate, stirring frequently until thermometer registers 290 degrees F, soft crack stage (about 15 min) adjust heat as necessary to maintain a steady boil. Watch carefully after 280 degrees F to prevent scorching. Remove saucepan from heat; remove thermometer. Pour candy into the prepared pan, spreading quickly.Let candy stand about 2 minutes or until set; sprinkle with chocolate pieces. Let stand 1 to 2 minutes. When chocolate has softened spread over candy. Sprinkle with nuts. Chill about 20 minutes or until firm. When firm, use foil to lift it out of pan break into pieces, store tightly covered in the refrigerator for up to 3 weeks
2 comments:
robin and megan you 2 are gonna be great at this!!! i will have to remmember the candy for christmas, my sister and i get together at christmas and make stuff for the family. good luck you 2!!!
Bunny,
The toffee is soo good and it only takes like 15-20 minutes from start to finish. And it tastes so good. We were eating it off the spoon!!!
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