Food recipes
Jo's Christmas English Toffee
Jo's Christmas English Toffee Ingredients: butter, without salt sugars, granulated water, bottled, generic spartan, real semi-sweet chocolate baking chips, nuts, pecans Directions: Prepare a 9 by 12 baking pan. I cut...
Jo's Christmas English Toffee
Ingredients:
butter, without salt
sugars, granulated
water, bottled, generic
spartan, real semi-sweet chocolate baking chips,
nuts, pecans
Directions:
Prepare a 9 by 12 baking pan.
I cut a piece of parchement paper to fit the bottom.
In a heavy medium sized saucepan - put in 1 cup sugar and the butter.
Melt over low-medium heat.
Add water.
Stir frequently.
Using a candy thermometer, cook to 300 degrees F. This should take approximately 15-20 minutes.
When the mixture has reached 300 degrees, pour into prepared pan.
This will - of course- be very hot!
Put the pan on a heatproof surface.
If the mixture does not spread out evenly, use a heat-proof spatula to spread out the mixture to an even layer.
It does not have to be perfect, and the thick pieces will taste just fine!
When you are finished spreading the mixture, sprinkle the chocolate chips evenly over the top of the HOT mixture.
These chips will melt very quickly, then smooth them over the top of the toffee mixture with a spatula (don't mix!)
As soon as the chocolate has set (cooled slightly) sprinkle lightly with the pecans.
Tap the pan against the counter to "set" the nuts.
Let cool.
Break into pieces.
Ingredients:
butter, without salt
sugars, granulated
water, bottled, generic
spartan, real semi-sweet chocolate baking chips,
nuts, pecans
Directions:
Prepare a 9 by 12 baking pan.
I cut a piece of parchement paper to fit the bottom.
In a heavy medium sized saucepan - put in 1 cup sugar and the butter.
Melt over low-medium heat.
Add water.
Stir frequently.
Using a candy thermometer, cook to 300 degrees F. This should take approximately 15-20 minutes.
When the mixture has reached 300 degrees, pour into prepared pan.
This will - of course- be very hot!
Put the pan on a heatproof surface.
If the mixture does not spread out evenly, use a heat-proof spatula to spread out the mixture to an even layer.
It does not have to be perfect, and the thick pieces will taste just fine!
When you are finished spreading the mixture, sprinkle the chocolate chips evenly over the top of the HOT mixture.
These chips will melt very quickly, then smooth them over the top of the toffee mixture with a spatula (don't mix!)
As soon as the chocolate has set (cooled slightly) sprinkle lightly with the pecans.
Tap the pan against the counter to "set" the nuts.
Let cool.
Break into pieces.