English Toffee
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Ingredients
- 1 c. sugar
- 1/2 lb. butter (2 cubes)
- 2 T light karo syrup
- 3 T water
- 1 t vanilla (later)
Instructions
- Combine all ingredients in heavy saucepan and cook over high heat, stirring constantly until mixture reaches 290 degrees on a candy thermometer.
- Remove from heat and add 1 t. vanilla Pour immediately onto an ungreased cookie sheet or into hard candy molds.
- Cool, break up into pieces, dip into melted chocolate and roll in chopped roasted almonds or spread top with melted chocolate and sprinkle with chopped nutes and then break up.
- If mixture is cooked over too low of heat, the oil will separate from the toffee while cooling.
- 1 c. sugar
- 1/2 lb. butter (2 cubes)
- 2 T light karo syrup
- 3 T water
- 1 t vanilla (later)
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