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Monday, May 1, 2017

Thin Toffee Crunch

Categories: Candies
      Yield: 1 Servings

  1 3/4 c  Sugar
    1/3 c  Light corn syrup
    1/4 c  Heavy whipping cream
    3/4 c  Butter or margarine

  Chocolate glaze (recipe follows)
  Line 2 cooky sheets with foil; grease foil.  In a heavy 2 qt. saucepan, stir together sugar, corn syrup, and cream until well blended.
  Stirring constantly, cook over medium-low heat until mixture boils.
  Add butter or margarine.  Continue cooking, stirring occasionally, until temp. reaches 285 degrees F. on a candy thermometer or until small amount dropped into very cold water seperates into threads which are hard, but not brittle...about 30 min..  Pour onto greased foil-lined cooky sheets; spread with greased spatula to cover entire surface.
  Cool.  Spread with chocolate glaze.  chill 1 hour. Break into pieces. Store in a single layer in a tightly covered container in a cool place. Makes about 1 3/4 lbs.
  Chocolate glaze-  In a small saucepan, melt 2 squares (2 oz) semi sweet chocolate, 2 squares (2 oz) UN sweetened chocolate, 1/4 cup butter or margarine, and 1 T. light corn syrup over low heat. Stir until smooth. Remove from heat;  pour over toffee, spreading evenly.
  NOTE:  I like to sprinkle chopped walnuts or almonds over toffee on top of the chocolate glaze....more like See's Victoria Toffee that way!

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