Toffee
This toffee is great! This is another thing that I make every year! It is also great for gift giving.
1 cup sugar
1 cup butter or margarine
1/4 cup water
1/2 cup semisweet chocolate chips
1/2 cup finely chopped pecans
Heat sugar, butter and water to boiling in heavy 2-quart saucepan, stirring constantly; reduce heat to medium. Cook, about 13 minutes, stirring constantly; to 300 on candy thermometer. Watch carefully so mixture does not burn.
Immediately pour toffee onto ungreased large cookie sheet. If necessary, quickly spread mixture to 1/4 inch thickness. Sprinkle with chocolate chips; let stand about 1 minute or until chips are completely softened. Spread softened chocolate evenly over toffee. Sprinkle with pecans.
Let stand at room temperature about 1 hour, or refrigerate if desired, until firm. Break into bite-size pieces. Store in airtight container.
Showing posts with label candy. Show all posts
Showing posts with label candy. Show all posts
Tuesday, December 8, 2009
Friday, December 4, 2009
12 Days of Christmas "Cookie Style"- Caramels
Caramels
1 cup butter
2 1/2 cups packed brown sugar
1 cup light colored corn syrup
1-14oz. can sweetened condensed milk
1 teaspoon vanilla
1.Line an 8x8 or 9x9 baking pan with foil. Extend the foil over the edges of the pan. Butter the foil.
2.In a 3 qt. heavy saucepan melt butter over low heat. Add brown sugar, condensed milk, and corn syrup; mix well. Cook and stir over med-high heat until mixture boils. Clip a candy thermometer to the side of pan. Reduce heat to medium; continue boiling at a moderate, stead rate, stirring frequently, until the thermometer registers 248 degrees F, firm ball stage(15-20 minutes). (adjust heat as necessary to maintain a steady boil.)
3.Remove saucepan from heat; remove thermometer. Stir in vanilla. Quickly pour mixture into prepared pan. When firm, use foil to lift it out of pan. Use a buttered knife to cut into 1 inch squares. Wrap each piece in wax paper.
Ok, I know I said 12 Days of Christmas "Cookie Style", but I love these caramels! I just couldn't leave out a few of my candy recipes. I make these every Christmas, and I have lots of requests for them. They are pretty easy to make, but do take some time to cut and wrap them. That would be a great thing for the kids to help with! I know the recipe only makes an 8x8 pan, but trust me, that is A LOT of caramels. I have never been a fan of "caramel" flavor, but when I made these I was converted. These are a MUST try!
1 cup butter
2 1/2 cups packed brown sugar
1 cup light colored corn syrup
1-14oz. can sweetened condensed milk
1 teaspoon vanilla
1.Line an 8x8 or 9x9 baking pan with foil. Extend the foil over the edges of the pan. Butter the foil.
2.In a 3 qt. heavy saucepan melt butter over low heat. Add brown sugar, condensed milk, and corn syrup; mix well. Cook and stir over med-high heat until mixture boils. Clip a candy thermometer to the side of pan. Reduce heat to medium; continue boiling at a moderate, stead rate, stirring frequently, until the thermometer registers 248 degrees F, firm ball stage(15-20 minutes). (adjust heat as necessary to maintain a steady boil.)
3.Remove saucepan from heat; remove thermometer. Stir in vanilla. Quickly pour mixture into prepared pan. When firm, use foil to lift it out of pan. Use a buttered knife to cut into 1 inch squares. Wrap each piece in wax paper.
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