• 1/8 Nat'l Toffee Day - 2

    From Dave Drum@1:3634/12 to All on Sun Jan 7 15:11:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Mary K. Sobesky's Toffee
    Categories: Five, Candy
    Yield: 48 Servings

    1 c Butter
    1 1/2 c Light brown sugar; packed
    1 1/2 c Pecans; coarse chopped
    1 c (6 oz) semi-sweet chocolate
    - chips

    Lightly grease a 13" x 9" baking pan. Have ready a
    cookie sheet and small bowl of ice water. Melt butter in
    a medium-size saucepan. Add sugar and bring to a boil,
    stirring constantly.

    Boil 10 to 12 minutes, stirring occasionally, until
    candy thermometer register 300ºF/150Cº to 310ºF/155ºC
    (hard-crack stage) or when a small amount drop into the
    ice water forms a brittle mass that snaps easily when
    pressed between finger. Stir in nuts. Pour into prepared
    pan. Sprinkle with chocolate chips.

    Cover pan with cookie sheet (this helps contain heat so
    the chips melt). When chips turn shiny, about 2 minutes,
    spread over toffee.

    Chill before cutting in 6 lengthwise slices and 8 slices
    across. Store airtight in a cool place up to 2 months.

    Makes 48.

    Source: Womans Day, December 1992.

    RECIPE FROM: http://recipesource.com

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