See Also: Candies
Raspberry English Toffee
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
1 cup unsalted butter
1 1/3 cups granulated sugar
1 tablespoon corn syrup
2 tablespoons water
1 teaspoon real vanilla extract
1 cup Guittard's White Satin chunks, or other white chocolate
1 tablespoon heavy whipping cream or half and half
3 tablespoons seedless raspberry jam
1/2 cup slivered almonds
In batter bowl place the butter, sugar, corn syrup, and water. Microwave on high 5 minutes. Stir gently to blend ingredients. Microwave another 3-6 minutes, watching carefully and cook until the color changes to a rich golden brown, but is not burning. Slowly add vanilla, and pour onto buttered baking sheet.
If using a saucepan on the cooktop, bring mixture to a boil, stirring slowly. Cook until mixture reaches 295-310 on a candy thermometer. Slowly add vanilla and pour onto buttered baking sheet. Allow to cool.
In meantime, in batter bowl combine white chocolate, cream, and jam. Microwave on high 30 seconds. Stir. Microwave another 30-40 seconds, or until the mixture has melted. Spread over toffee. Refrigerate to set. Break into chunks. This chocolate mixture will remain a little soft, so chilling is necessary in order to break the pieces correctly.
Recipe created 1999-01-26.
© 1996-2013 Dorothy McNett. All Rights Reserved.