Chocolate English Toffee
- 2 c Butter Or Regular Margarine
- 2 c Sugar
- 2 tb Light Corn
- 6 tb Water
- 1 c Almonds; Blanched, Slivered
- 6 oz.
Chocolate Chips; Semi-sweet
- 2 tb Vegetable Shortening
- 3/4 c
Almonds; Toasted, Sliced
- 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).
- 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.
the chocolate has set, break chocolate toffee apart at the scores and
store in a cool place in tins.