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From Dorothy McNett's recipes at www.dorothymcnett.com. You really should have a candy thermometer to get this just right!
1 cup unsalted butter
Line a baking sheet with a silicone baking mat, or brush baking sheet with a bit of butter or olive oil. Set aside. Combine butter, sugar, corn syrup and water in a heavy bottomed saucepan, 2-3 quart size. Slowly bring to a boil, stirring with a silicone spatula without splashing it up onto the sides of the pan. When sugar has disolved and butter is melted, reduce to a medium high heat, boiling and stirring. When it reaches 295 degrees on your candy thermometer, quickly remove from heat and slowly add the vanilla. It will spatter, stir it down gently. Pour into the prepared baking sheet. Let it seek its own level, do not level it with the spatula. Sprinkle with the chocolate pieces and allow to stand about 10 minutes or so to melt the chocolate. Spread the chocolate evenly over the toffee, and sprinkle with the chopped nuts. Cool completely until the chocolate has hardened. To serve, break into pieces.
Recipe created 1994-11-27.