Linda's English Butter Toffee

2 cups sugar
1 lb. butter (no substitutes)
1 tbsp. light corn syrup
1/2 cup water
1/2 cup almonds, sliced
6 oz. milk chocolate bar

Directions:

Combine sugar, butter, corn syrup, and water in a large saucepan. Heat on medium heat until butter is melted. Increase heat and bring to a boil and boil for approximately 13 minutes or until 280-290°F on a candy thermometer, stirring constantly. Pour into a buttered 15x10-inch pan which has been sprinkled with the almonds. Let cool for 5 minutes. Break chocolate bar into squares and place on top of toffee. When melted, spead evenly. Cool completely. Break into pieces.

User Reviews:

This really needs a large sauce pan to cook in. I used a medium and had to boil it for over 45 minutes. Also, the candy thermomiter wasn't a good gauge. I needed to use the "hard ball stage" of candy making. Even then, this came out to be the kind of toffee that really sticks in your teeth because of the high butter content. It didn't get good reviews from my family and friends.

submitted by sftroll on November 03, 2004

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