Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenCandy - Toffee - Matzo Toffee
Famous Authors (View All Authors)
Candy - Toffee -  Matzo Toffee Post by :samjam Category :Learning Kitchen Author :Unknown Date :December 2011 Read :3047

Click below to download : Candy - Toffee - Matzo Toffee (Format : PDF)

Candy - Toffee - Matzo Toffee

1 (10 oz) box unsalted Passover matzo
1 pound butter (4 sticks)
2 cups brown sugar, packed
4 cups chocolate (to make it kosher for Passover, use Passover chocolate)


Line two cookie sheets with aluminum foil. Lay matzo in a single layer on each sheet.
In a medium saucepan, bring butter and brown sugar to a boil over medium heat. Continue to boil until mixture no longer looks oily.

Preheat oven to 350 degrees.

Spread butter-brown sugar mixture over matzo as evenly as possible and bake for 10 to 12 minutes, until mixture is bubbling.

Chop chocolate well and melt in a double boiler, stirring often.

Immediately after removing matzo from the oven, pour melted chocolate on top and spread evenly. Let sit at room temperature until chocolate hardens, about 1 hour. Break toffee into small pieces and enjoy.

Nutrition facts per 1-ounce serving: 441 calories, 28 g fat, 16 g saturated fat, 41 mg cholesterol, 49 g carbohydrates, 4 g protein, 79 mg sodium, 3 g fiber

MAKES ABOUT 1-1/2 POUNDS

Chicago Sun-Times, 4/3/03
If you like this book please share to your friends :
NEXT BOOKS

Candy - Toffee -  Toffee By Beck Candy - Toffee - Toffee By Beck

Candy - Toffee -  Toffee By Beck
Saltine crackers 12 ounces semisweet chocolate chips 12 ounces butterscotch chips 1 cup chopped walnuts 1 cup sugar 1 cup butter Grease a 11x 17x 1 pan with cooking spray. Lay saltine crackers in the bottom to fully cover, will need to break some in half. In a saucepan mix together butter and sugar. Cook together until sugar dissolves. Bring to a boil and boil for 1 minute. Pour slowly over crackers. Bake at 350 degrees for 10 minutes. Remove from oven and sprinkle with butterscotch chips and then chocolate chips. Return to oven til chips are just melted. Remove from
PREVIOUS BOOKS

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
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT