This is a must have around our house during this time of year!
In a large stock pot combine 1 cup butter, 1 1/2 cup sugar, 1 TBS corn syrup and 3 TBS water. Cook over medium heat until it gets to hard crack (300-310 degrees) It is always smart to test in ice water to make sure your candy thermometer is reading right. Stir the toffee only a few times. If you stir constantly it will ruin the texture of the toffee. When it reaches hard crack pour onto a cookie sheet and let cool. Top with melted milk chocolate and sliced almonds.
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