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Full Online Book HomeLearning KitchenCandy - Toffee - Butter Toffee By Queen Bee
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Candy - Toffee -  Butter Toffee By Queen Bee Post by :albefree Category :Learning Kitchen Author :Unknown Date :December 2011 Read :908

Click below to download : Candy - Toffee - Butter Toffee By Queen Bee (Format : PDF)

Candy - Toffee - Butter Toffee By Queen Bee

2 1/4 cups sugar
1 cup water
1 pound butter (not oleo or margarine)
2 cups sliced or slivered almonds
1 (6 oz) package semi sweet chocolate chips

Put sugar into a medium sauce pan and pour water over. Do not stir. Cover loosely. Cook 6 minutes.

Add butter one stick at a time and stir each till completely melted. As soon as the last bit of butter is melted, add the two cups of almonds and stir continuously till the mixture turns a rich auburn color. (You will think you are burning it but cook till auburn.)

Pour into two cookie sheets and spread as thin as possible. While hot pour melted chocolate chips and spread over entire top surface. Let cool two or three hours and break. Store in zip lock bags.
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Candy - Toffee -  English Toffee By Robyn_osborn Candy - Toffee - English Toffee By Robyn_osborn

Candy - Toffee -  English Toffee By Robyn_osborn
1 cup butter 1 1/3 cups sugar 1 Tab light corn syrup 3 Tab water 1 1/2 cups toasted blanched almond bits Coating: 4 (4 1/2 oz) milk chocolate candy bars 1 cup almond bits In a large heavy pan add butter, sugar, corn syrup, and water. Cook, stirring occasionally, to the hard crack stage (300 degrees F.) Remove from heat and stir in 1 1/2 cups almond bits. Spread mixture in a well greased (sprayed with Pam cooking spray) 9x13 pan. Cool. Coating: Melt the chocolate bars. Turn cooled candy out onto waxed paper and spread with one half of

Candy - Taffy Real Saltwater Candy - Taffy Real Saltwater

Candy - Taffy Real Saltwater
1 cup sugar 3/4 cup light corn syrup 2/3 cup salt water (or fresh water with 1 tsp.salt) 1 tbsp. cornstarch 2 tbsp. sweet butter 2 tbsp. vanilla 3 to 4 drops red coloring Mix all the ingredients in a medium sized saucepan. Cook over medium heat, stirring constantly until mixture reaches 260 degrees on a candy thermometer, or until a bit of the mixture dropped into iced water forms into a hard ball. Remove from the heat. Pour into a buttered 8x8x2" square pan. Allow to cool slightly, and then pull taffy until shiny, stiff and light in color. If