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.
