1 cup sugar
2/3 cup light corn syrup
1 1/2 cup half-and-half
1 1/2 squares (1 oz each) unsweetened cho, colate, me
1 1/2 tbsp vanilla salt
A Recipe for
Chocolate Toffee (Scotland)
If only it was as easy to banish hunger by rubbing the belly as it is to masturbate. |
| Diogenes the Cynic |
Do vegetarians eat animal crackers? |
| Author Unknown |
Food Tip |
This Recipe for Chocolate Toffee (Scotland) is one of thousands in the Recipes-to-go Dessert Cookbook.
Food Tip |
If you enjoy this Chocolate Toffee (Scotland) Recipe - you should enjoy the recipe collections you can find on the websites below:
Food Tip |
Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. |
| Jim Davis, "Garfield" |
This is a recipe for Chocolate Toffee (Scotland) from the recipe cookbook of Recipes-to-go (Dessert)
The second day of a diet is always easier than the first. By the second day you're off it. |
| Jackie Gleason |
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. |
| Robert Orben |
Worries go down better with soup. |
| Jewish Proverb |
C is for cookie, it's good enough for me; oh cookie cookie cookie starts with C. |
| Cookie Monster , character on "Sesame Street," U.S. children's television program |
I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster. |
| Joe E. Lewis |
My mother's menu consisted of two choices: Take it or leave it. |
| Buddy Hackett |
YOU SHOULD NEVER TRY TO MAKE TOFFEE (OR ANY OTHER COOKED CANDY, FOR
THAT MATTER) IN DAMP WEATHER, BECAUSE THE CANDY WILL NOT HARDEN
PROPERLY. Combine the sugar, corn syrup, and 1/2 cup of cream in a
large saucepan set over moderate heat. Stir the mixture until the
sugar dissolves completely. Insert a candy thermometer, reduce the
heat to low, and cook the syrup, stirring frequently, until the
thermometer registers 238F. Blend in another 1/2 cup of the cream,
which will cause the temperature to drop, and continue to cook and
stir until the thermometer reaches 236 F or until a bit of the hot
toffee dropped into a little cold water forms a soft, pliable ball.
Mix in the remaining 1/2 cup cream and the melted chocolate. Cook the
toffee, stirring constantly lest it scorch. Cook toffee until the
mixture becomes quite thick: A drop of it should firm up quickly in
cold water. (NOTE: Even though the temperature of the toffee may not
exceed 230F, if it firms in cold water, remove the pan from the heat
at once.) Quickly mix in the vanilla and salt, then pour the toffee
into a well-buttered 8-by-8-by-2-inch pan. Cool the toffee
completely, then cut it into 1-inch squares. Wrap each one in waxed
paper or plastic wrap. Makes 64 candies.
Serves: 64
Chocolate Toffee (Scotland) Recipe brought to you by Recipes To-Go