Any Home Bakers Here? - Page 335
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@NorthFLChickHere is the toffee recipe. I use a heaping cup of nuts chopped coarsely instead of three fourths of a cup. I make this and give it to people I would like to give something small to with their card.
I cleaned it up for You:
1 C Butter
1 C Sugar
1 T Corn Syrup(karo)
¾ C Pecans(Chopped)
1 C Semi-Sweet dark chocolate chips
Melt the butter; mix water and corn syrup together then add the sugar and corn syrup water into the butter at the same time. Heat, stirring constantly to 290˚ and stir in pecans. Place on a non-stick cookie sheet. Let it sit for 3-4 min. Then pour the chips on top and as they melt, spread them evenly over the top with the back of a spoon.
Let harden and then cut it.
Edited by ronott1 - 11/25/15 at 8:14am
Thanks @daxigait and Ron! Sounds good and easy
I have the cracker spread done, flock block made for the girl's treat tomorrow and the pumpkin pie is in the fridge (plus a single pie crust in the freezer for whatever).
DH is making the dressing and cranberry relish either today or tomorrow morning (he's working from home today). That just leaves the turkey, mashed potatoes & gravy and green bean casserole for tomorrow.
Yay, I think it's coming together!
I'm already dreaming of left overs...to me, that's the best part
It looks like a good recipe. I have an english toffee recipe that is a bit more complicated.
Subj: CHOCOLATE COVERED ENGLISH TOFFEE
Date: 93-10-31 01:43:57 EST
If you like HEATH bar candy try this one. It's wonderful (and a million
1# of salted butter
2 1/2 cups superfine sugar
3/4 tsp. Lecithin
1 1/2 tbs. light corn syrup
1/2 tbs. of honey
1/8 tsp. salt
1/3 cup of Irish Cream Liquor (or 2T. Irish Cream flavor)
1 cup toasted chopped almonds
1# Chocolate candy melts
In a large sauce pan melt butter. Add sugar & Lecithin--stir until mixture
comes to a boil--add corn syrup & honey--cook on med. heat stiring to prevent
burning--bring to 295 DEG. on candy thermometer--remove from heat. Add salt,
nuts, & Irish Cream--MIX THOUROUGHLY. Pour onto buttered cookie sheet.
Spread mixture evenly with a wooden spatula. Let cool completely. After
toffee has cooled break into irregular pieces--melt the chocolate melts in
micro and dip toffee making sure to completely coat. Transfer to waxed paper
to cool..Toffee must be stored in air tight container or baggies to keep from
softening. Please enjoy!! PICK.