1 cup sugar
2/3 cup light corn syrup
1 1/2 cup half-and-half
1 1/2 oz unsweetened chocolate melted
1 1/2 tsp vanilla
1 pinch salt
A Recipe for
Chocolate Toffee
Researchers have discovered that chocolate produces some of the same reactions in the brain as marijuana...The researchers also discovered other similarities between the two, but can't remember what they are. |
| Matt Lauer , on NBC's "Today" show, August 22, 1996 |
Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people. |
| Elizabeth Berry |
The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
This Recipe for Chocolate Toffee is one of thousands in the Recipes-to-go Dessert Cookbook.
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? |
| Lisa Claymen |
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“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
This is a recipe for Chocolate Toffee from the recipe cookbook of Recipes-to-go (Dessert)
As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. |
| Leslie Newman |
One cannot think well, love well, sleep well, if one has not dined well. |
| Virginia Woolf |
I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet." |
| Erma Bombeck |
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
Herb Tip |
Anybody who believes that the way to a man's heart is through his stomach flunked geography. |
| Robert Byrne |
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 236F 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.
Serves: 64
Chocolate Toffee Recipe brought to you by Recipes To-Go