Toffee
This is the wonderful recipe of Grandma Marjorie Knight. What would a Christmas be without the little foil-wrapped treats. Grandma always did such a masterful job with this candy. Enjoy!
Spread evenly in a buttered 9X13" buttered pan:
1 bag chocolate chips or 2 Hershey almond bars chopped
In a heavy saucepan bring to boil over medium heat:
2 sticks butter (no substitute)
1 c. sugar (granulated)
3 T. water
1 T. light corn syrup
Boil 5-6 minutes over medium high heat - to a temperature of 300* stirring constantly. Pour over chocolate chips completely cover chips but do not stir. Let stand over-night. Place in refrigerator 2-3 hours then break into pieces. Keeps best in refrigerator. I don't leave mine overnight but refrigerate then break into pieces when cold.
Spread evenly in a buttered 9X13" buttered pan:
1 bag chocolate chips or 2 Hershey almond bars chopped
In a heavy saucepan bring to boil over medium heat:
2 sticks butter (no substitute)
1 c. sugar (granulated)
3 T. water
1 T. light corn syrup
Boil 5-6 minutes over medium high heat - to a temperature of 300* stirring constantly. Pour over chocolate chips completely cover chips but do not stir. Let stand over-night. Place in refrigerator 2-3 hours then break into pieces. Keeps best in refrigerator. I don't leave mine overnight but refrigerate then break into pieces when cold.
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