Food recipes
Terrific Toffee
Terrific Toffee Ingredients: nuts, almonds candies, semisweet chocolate milk, fluid, 1% fat, without added vitamin a and vitamin d spartan, real semi-sweet chocolate baking chips, milk, fluid, 1% fat, without added vi...
Terrific Toffee
Ingredients:
nuts, almonds
candies, semisweet chocolate
milk, fluid, 1% fat, without added vitamin a and vitamin d
spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
sugars, granulated
water, bottled, generic
Directions:
Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan.
In a bowl combine chopped almonds, semisweet and milk chocolate pieces, and white baking pieces.
Sprinkle half (about 1-1/2 cups) of the nut/chocolate piece mixture over the bottom of prepared baking pan.
Sprinkle malted milk powder over mixture in pan.
In a 2-quart heavy saucepan combine butter, sugar, and water.
Cook over medium heat to boiling, stirring to dissolve sugar.
Clip a candy thermometer to the pan.
Cook, stirring frequently, until thermometer registers 290 degree F (soft-crack stage), about 15 minutes.
Mixture should boil at a steady rate over the entire surface.
(Adjust heat as necessary so that mixture does not boil over.)
Remove from heat; remove thermometer.
Pour mixture quickly over nuts and chocolate pieces in pan.
Immediately sprinkle remaining nut/chocolate piece mixture over toffee.
Cool about 1 hour before breaking into pieces.
If necessary, chill 15 minutes or until chocolate is firm.
Makes about 2 pounds (36 servings).
Ingredients:
nuts, almonds
candies, semisweet chocolate
milk, fluid, 1% fat, without added vitamin a and vitamin d
spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
sugars, granulated
water, bottled, generic
Directions:
Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan.
In a bowl combine chopped almonds, semisweet and milk chocolate pieces, and white baking pieces.
Sprinkle half (about 1-1/2 cups) of the nut/chocolate piece mixture over the bottom of prepared baking pan.
Sprinkle malted milk powder over mixture in pan.
In a 2-quart heavy saucepan combine butter, sugar, and water.
Cook over medium heat to boiling, stirring to dissolve sugar.
Clip a candy thermometer to the pan.
Cook, stirring frequently, until thermometer registers 290 degree F (soft-crack stage), about 15 minutes.
Mixture should boil at a steady rate over the entire surface.
(Adjust heat as necessary so that mixture does not boil over.)
Remove from heat; remove thermometer.
Pour mixture quickly over nuts and chocolate pieces in pan.
Immediately sprinkle remaining nut/chocolate piece mixture over toffee.
Cool about 1 hour before breaking into pieces.
If necessary, chill 15 minutes or until chocolate is firm.
Makes about 2 pounds (36 servings).