---------- Recipe via Meal-Master (tm) v8.05

     Title: English Toffee
Categories: Candies
     Yield: 32 servings

     2 c  Sugar
   2/3 c  Butter or margarine
     2 tb Water
     1 tb Light corn syrup
     1 ts Vanilla extract
     6 oz Semisweet chocolate morsels
     1 c  Walnuts; finely chopped

 Recipe by: Southern Living
 Preparation Time: 0:20
 Combine sugar, butter, water, and corn syrup in a 3-quart
 Dutch oven.  Cook over low heat, stirring gently, until
 sugar dissolves.  Cover and cook over medium heat 2 to 3
 minutes to wash down sugar crystals from sides of pan.
 Uncover and cook to hard crack stage (300 degrees).  Remove
 from heat, and stir in vanilla.  Pour into an ungreased 15-
 x 10- x 1-inch jellyroll pan, spreading to edges of pan.
 Sprinkle chocolate morsels over toffee; let stand 1 minute
 or until chocolate begins to melt.  Spread chocolate over
 entire candy layer; sprinkle with walnuts.  Let stand until
 set.  Break into pieces.  Store in an airtight container in
 refrigerator.  Yield:  about 1-1/2 pounds.

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