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Recipe Detail

English Toffee

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Number of Servings:

Ingredients:

  1. 1 3/4 cups - sugar
  2. 1 cups - cream
  3. 1/8 teaspoons - cream of tartar
  4. 1/2 cups - butter
  5. 1 tablespoons - rum
  6. 1/2 cups - melted semi-sweet chocolate
  7. 1/4 cups - finely chopped pecans

Directions:

In a large saucepan combine sugar, cream and cream of tartar. Stir and boil for 3 minutes. Add butter.

Cool syrup, stirring occasionally until light-colored and thick (285 to 290 degrees F on candy thermometer). Remove from heat; add rum.

Pour into buttered 9-by-9-inch square pan. Cover toffee with melted chocolate. Sprinkle with nuts.

When cool, break into pieces.


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