Title: TOFFEE I
Categories: Candies
Yield: 1 Servings
1 c Butter
2 c Brown sugar; firmly packed
1/4 c Half and half
1 ts Vanilla
1/2 c Semisweet chocolate pieces
Pecans; finely chopped
Recipe by: Los Angeles Times Melt butter over medium heat in large, heavy
saucepan. Stir in sugar and half and half. Heat, uncovered, stirring
occasionally, until sugar dissolves. Insert candy thermometer into mixture,
being carefully not to touch bottom of pan. Continue cooking until
thermometer reaches 280 degrees, moving wooden spoon across bottom of pan
occasionally, but not stirring. Remove pan from heat. When bubbling
subsides, add vanilla, stirring just enough to blend. Pour into
well-buttered 8- or 9-inch square baking pan. Cool 10 minutes, then use
sharp knife to score into squares. Cool to room temperature. Turn out onto
wax paper. Melt chocolate pieces and spread onto candy. Sprinkle with
finely chopped pecans. Refrigerate candy until firm. Break into pieces.
Store airtight. Makes about 1 pound.
