Recipe: english toffee

Dish: english toffee

Thaw butter or margarine in hefty frying pan; include sugar, the almond fifty percents, corn syrup as well as water; mix till sugar is mixed as well as no undissolved sugar sticks to sides of frying pan. Prepare extremely gradually up until tiny quantity in cool water divides right into not weak yet difficult strings (290 levels F).

Include vanilla essence. Put to 1/4-inch density right into a 10 x 15-inch buttered frying pan or specific mold and mildews.

Makes regarding 3 extra pounds sweet.

Cut delicious chocolate penalty; thaw in dual central heating boiler over warm water (115 levels F). Mix sometimes. Cut 1 mug of the almonds in fifty percents lengthwise; coarsely cut rest of nuts.

When awesome, spread thawed delicious chocolate uniformly over the top. Sprinkle with staying cut almonds. When hard, burglarize items; shop in a snugly covered container in between wax paper layers.

Cut delicious chocolate penalty; thaw in dual central heating boiler over warm water (115 levels F). Cut 1 mug of the almonds in fifty percents lengthwise; coarsely cut rest of nuts.

English Toffee
1/2 extra pound milk delicious chocolate
2 mugs salted almonds
2 mugs butter or margarine
2 mugs granulated sugar
2 tbsps white corn syrup
6 tbsps water
1 tsp vanilla essence

Thaw butter or margarine in hefty fry pan; sugarcoat, the almond fifty percents, corn syrup as well as water; mix till sugar is mixed as well as no undissolved sugar sticks to sides of frying pan. Prepare extremely gradually up until percentage in chilly water divides right into not fragile however tough strings (290 levels F). Mix periodically to avoid burning.