English Toffee

ENGLISH TOFFEE

2 c. sugar

1 c. butter

1 c. margarine

1/3 c. water

1 c. chopped walnuts

12 oz. bag of chocolate chips

Combine in heavy pan-- sugar, water, butter, and margarine.  Place on stove at high heat, stirring constantly with a wooden spoon. When mixture starts to boil, it will appear fluffy at all times. When mixture leaves sides of pan, smokes slightly, and then turns amber (color of a brown paper bag), turn immediately onto buttered pan. Let cool for 5 minutes. Then pour chocolate chips evenly over the top. They will melt slightly. Spread the chocolate with a knife. Add chopped nuts if desired. (I usually let it set overnight.)

Mistakes I have made:
--turning it on the pan too soon (toffee is chewy)

--turning it on the pan too late (toffee is crumbly and it doesn't taste right)

--putting it in the fridge to make the chocolate set faster. (chocolate gets light spots and falls off candy)

 

recipe from Joan Haven