English Toffee
Ready for a sweet addiction?
2 large (6 ounce each) Hershey ® Milk Chocolate Bars, grind or chop
12 ounces slivered almonds, grind or chop
*The chocolate and almonds should be medium-fine texture. Use food processor, if available
1 lb. butter (2 cups, no substitutes)
2 cups white sugar
Spread a thin layer of the ground almonds in a jelly roll pan. Follow with a thin layer of ground chocolate. Do not mix layers.
Make candy as follows: (Be sure to use a candy thermometer)
In a heavy saucepan, melt together sugar and butter. Stir to mix thoroughly. Continue to cook candy over medium heat. Stirring very frequently (constantly at the last) to maintain a smooth texture. Cook until the temperature reaches between 295°F and 300°F (I shoot for about 297°F). The mixture will have a deep golden color and sometimes a slightly burned smell. Do not undercook the candy or it will be tacky.
Pour the candy over the chocolate and gently spread it to the edges of the pan. Sprinkle remainder of the chocolate over the candy. Let it melt for a minute or two and then spread it around on the toffee. Follow with the rest of the almonds. Cool the pan on the counter (or in the refrigerator once it is not so hot) until the candy is set. Then break it into pieces (can use a knife to crack off chunks and then either break the chunks up by hand or use a knife.) Store in refrigerator.
**This recipe can be successfully halved – use a 7” by 11” pan.
Enjoy
Ready for a sweet addiction?
2 large (6 ounce each) Hershey ® Milk Chocolate Bars, grind or chop
12 ounces slivered almonds, grind or chop
*The chocolate and almonds should be medium-fine texture. Use food processor, if available
1 lb. butter (2 cups, no substitutes)
2 cups white sugar
Spread a thin layer of the ground almonds in a jelly roll pan. Follow with a thin layer of ground chocolate. Do not mix layers.
Make candy as follows: (Be sure to use a candy thermometer)
In a heavy saucepan, melt together sugar and butter. Stir to mix thoroughly. Continue to cook candy over medium heat. Stirring very frequently (constantly at the last) to maintain a smooth texture. Cook until the temperature reaches between 295°F and 300°F (I shoot for about 297°F). The mixture will have a deep golden color and sometimes a slightly burned smell. Do not undercook the candy or it will be tacky.
Pour the candy over the chocolate and gently spread it to the edges of the pan. Sprinkle remainder of the chocolate over the candy. Let it melt for a minute or two and then spread it around on the toffee. Follow with the rest of the almonds. Cool the pan on the counter (or in the refrigerator once it is not so hot) until the candy is set. Then break it into pieces (can use a knife to crack off chunks and then either break the chunks up by hand or use a knife.) Store in refrigerator.
**This recipe can be successfully halved – use a 7” by 11” pan.
Enjoy
0 comments:
Post a Comment