English Toffee

READY IN: 1hr
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Get a cookie sheet ready with wax paper on it.
  • In a medium size pan on medium heat, melt margarine and sugar.
  • Stir constantly until you reach 285 degrees on the candy thermometer.
  • (Usually about 15 minutes when hard crack stage sets in. You can also test in a glass of cold water by dropping in a bit and seeing if it hardens and is crunchy, which means it is ready).
  • Pour mixture onto wax paper cookie sheet and let cool.
  • This is the time to add nuts as well.
  • In a double boiler (or in a pot that is atop a pot of steaming water) melt 1 teaspoon of shortening, and then add a 12-ounce bag of chocolate chips.
  • When melted, pour on one side of the toffee batch, and spread out.
  • Put in fridge and let cool.
  • When chocolate has hardened flip entire toffee batch over on another piece of wax paper and peel off old wax paper.
  • Repeat double boiler procedure and put in fridge.
  • After cooled, you can now break up and eat.
  • Store candy in the fridge for up to 2 weeks.
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