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Chocolate English Toffee

Chocolate English Toffee


  • 2 c Butter Or Regular Margarine
  • 2 c Sugar
  • 2 tb Light Corn Syrup; Karo
  • 6 tb Water
  • 1 c Almonds; Blanched, Slivered
  • 6 oz. Chocolate Chips; Semi-sweet
  • 2 tb Vegetable Shortening
  • 3/4 c Almonds; Toasted, Sliced


  1. Melt the butter in a heavy 10-inch skillet. Add the sugar, corn syrup, water and 1 cup of almonds. Cook over medium heat, stirring constantly, until the mixture boils.Continue to cook, stirring occasionally, until the mixture reaches the soft crack stage, (290 degrees F on a candy thermometer).Pour the mixture into a greased 17 X 14-inch baking sheet, (jelly roll pan).
  2. Melt the chocolate chips with the shortening, over hot water, stirring until smooth. Spread on the toffee, which has been scored with a sharp knife in to bars. Sprinkle with 3/4 cup of toasted almonds.
  3. hen the chocolate has set, break chocolate  toffee apart at the scores and store in a cool place in tins.

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