Post by veggiechef on Dec 2, 2007 21:44:51 GMT -5
Toffee!!!! 
This crunchy toffee is quick and easy to make, and sinfully yummy.
1 cup sugar
1 cup butter or margarine
¼ cup water
½ cup semisweet chocolate chips
½ cup finely chopped macadamia nuts or pecans (optional)
1) Heat sugar, butter and water to boiling in a heavy, 2-quart saucepan, stirring constantly. Reduce heat to medium. Cook about 13 minutes, stirring constantly until mixture reaches 300º F on a candy thermometer, or until small amount of mixture dropped into a cup of very cold water separates into hard, brittle threads. Hint: When the sugar/butter mixture reaches 300ºF, the color will go from buttery yellow to light brown.
2) Immediately pour toffee onto large, ungreased cookie sheet. If necessary, quickly spread mixture to a ¼ inch thickness. Sprinkle with the chocolate chips; let stand about 1 minute, or until chips are completely softened. Spread softened chocolate evenly over the toffee. Sprinkle with the nuts, if desired.
3) Let stand at room temperature for about 1 hour, or refrigerate, if desired, until firm. Break into bite-sized pieces. Store in airtight container at room temperature.
Variation: Instead of nuts, sprinkle with crushed peppermint candy canes.
Nutrition info: (close your eyes if you don't want to know!)
1 candy: 90 calories, (65 from fat), 7g fat, (4g saturated), 15 mg cholesterol, 35 mg sodium, 0g fiber, 7g carbohydrate.
This crunchy toffee is quick and easy to make, and sinfully yummy.
1 cup sugar
1 cup butter or margarine
¼ cup water
½ cup semisweet chocolate chips
½ cup finely chopped macadamia nuts or pecans (optional)
1) Heat sugar, butter and water to boiling in a heavy, 2-quart saucepan, stirring constantly. Reduce heat to medium. Cook about 13 minutes, stirring constantly until mixture reaches 300º F on a candy thermometer, or until small amount of mixture dropped into a cup of very cold water separates into hard, brittle threads. Hint: When the sugar/butter mixture reaches 300ºF, the color will go from buttery yellow to light brown.
2) Immediately pour toffee onto large, ungreased cookie sheet. If necessary, quickly spread mixture to a ¼ inch thickness. Sprinkle with the chocolate chips; let stand about 1 minute, or until chips are completely softened. Spread softened chocolate evenly over the toffee. Sprinkle with the nuts, if desired.
3) Let stand at room temperature for about 1 hour, or refrigerate, if desired, until firm. Break into bite-sized pieces. Store in airtight container at room temperature.
Variation: Instead of nuts, sprinkle with crushed peppermint candy canes.
Nutrition info: (close your eyes if you don't want to know!)
1 candy: 90 calories, (65 from fat), 7g fat, (4g saturated), 15 mg cholesterol, 35 mg sodium, 0g fiber, 7g carbohydrate.
www.healingspiritcommunity.com
Hugs and Stuff Girly <3
~love hugs and stuff~ I'm just very selective about the reality I accept." - Calvin and Hobbs{=}{/=}{=}{/=}