Monday, June 13, 2011


Toffee and chocolate is one of my favorite candies and this is my favorite recipe!

In a large stock pot combine 1 cup butter, 1 1/2 cup sugar, 1 TBS corn syrup and 3 TBS water.  Cook over medium heat until it gets to hard crack (300-310 degrees)  It is always smart to test in ice water to make sure your candy thermometer is reading right.  Stir the toffee only a few times.  If you stir constantly it will ruin the texture of the toffee.  When it reaches hard crack pour onto a cookie sheet and let cool.  Top with melted milk chocolate and sliced almonds. 

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