English Toffee (Connie Rowley)
1 cup sugar
1 cup butter
3 TB karo syrup
1 TB water
Mix in a heavy skillet and cook, stirring
constantly over medium heat. Cook until
brittle when tested in cold water. (It
takes about 15 minutes.) Choose ONE of
the following ways to finish
1.
Put chopped walnuts in the bottom
of an unbuttered 9” pan. Pour toffee over
and then grate milk chocolate over top and spread when melted. (Chocolate chips can be used.) let cool and break into pieces.
2.
Pour into a buttered 9” pan. Let cool and break into pieces. Dip in melted dipping chocolate and roll in
chopped walnuts or pecans.
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