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)
Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. |
| Ambrose Bierce |
What's the difference between a boyfriend and a husband? About 30 pounds. |
| Cindy Garner |
The poets have been mysteriously silent on the subject of cheese. |
| G.K. Chesterton |
This Recipe for Chocolate Toffee (Scotland) is one of thousands in the Recipes-to-go Dessert Cookbook.
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“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
| Henry Miller, American writer (1891-1980) |
Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime. |
| Edward Abbey |
This is a recipe for Chocolate Toffee (Scotland) from the recipe cookbook of Recipes-to-go (Dessert)
Herb Tip |
Chocolate is a perfect food, as wholesome as it is delicious, a beneficent restorer of exhausted power. it is the best friend of those engaged in literary pursuits. |
| Baron Justus von Liebig (1803-1873) German chemist |
What's the difference between a boyfriend and a husband? About 30 pounds. |
| Cindy Garner |
Herb Tip |
Tell me what you eat, I'll tell you who you are. |
| Anthelme Brillat-Savarin |
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
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