Ingredients:
- 1 tablespoon plus 1-3/4 cups butter, softened, divided
- 2 cups sugar
- 1 tablespoon light organic corn syrup
- 1 cup chopped pecans
- 1/4 teaspoon salt
- 1 pound milk chocolate candy coating, coarsely chopped
Directions
- Butter a 15-in. x 10-in. x 1-in. pan with 1 tablespoon butter; set aside. In a heavy 3-qt. saucepan, melt the remaining butter. Add sugar and corn syrup; cook and stir over medium heat until a candy thermometer reads 295° (soft-crack stage). Remove from the heat; stir in pecans and salt.
- Quickly pour into prepared pan. Let stand for 5 minutes. Using a sharp knife, score into lines. Let stand at room temperature until cool.
- Separate into squares, using a sharp knife if necessary. In a microwave, melt candy coating, stirring often. Dip squares, one at a time, in coating. Place on waxed paper until set. Yield: 2-1/4 pounds.
(English Toffee Bars published in Country Woman November/December 1999, p29)
6 comments:
Thanks a bunch for posting that!!! :)
Do you have to use "candy coating" or can you use choc. chips?
Can you use use choc. chips instead "candy coating"?
I have never used chocolate chips, but you should be able to. I would add a bit of butter to it when melting it maybe. Melting wafers can be found in candy stores, cake decorating aisles of grocery stores and in baking aisles also. Hope this helps. We make Toffee every Christmas.
Thanks, never made candy before...
Thanks, never made candy before...
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