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Print this Recipe    Toffee 10

English Toffee

1 cup unsalted butter
1 cup granulated sugar
2 Tbsp. water
1/4 tsp. salt
1 tsp. vanilla extract
1 bar (3 ounces) premium semisweet chocolate
1 bar (3 ounces) premium bittersweet chocolate
1/2 cup chopped, toasted pecans

Line a 9" square pan with heavy duty foil, pressing foil into
corners to cover completely and leaving a 1" overhang on sides.
Combine butter, sugar, water and salt in heavy 2 or 2 1/2 quart
saucepan. Bring to a boil over med. heat, stirring frequently. Wash
down sugar crystals, if necessary. ( to wash down sugar crystals,
dip pastry brush in hot water. Gently brush crystals down into
sugar mixture or let them collect on brush bristles. Dip brush
frequently into hot water to clean off bristles). Attach candy
thermometer to side of pan making sure it doesn't touch the bottom
of the pan and it is submerged into the sugar mixture. Continue
boiling about 20 minutes or until sugar mixture reaches hard-crack
stage (305:-310:) on the candy thermometer, stirring frequently.
(Watch closely after temperature reaches 290: because temperature
will rise quickly and mixture will burn above 310:) Remove from
heat; stir in vanilla. Immediately pour into prepared pan, spreading
to edges with a narrow metal spatula. Cool completely. Break both
chocolates into pieces; place in small micro-wave safe bowl.
Microwave at medium power (50%) 5-6 minutes until melted, stirring
every 2 minutes. Remove toffee from pan to flat surface. Lay foil
flat; spread chocolate evenly over toffee. Sprinkle chocolate with
pecans pressing lightly with fingertips so pecans adhere to chocolate.
Refrigerate about 35 minutes or until chocolate is set. Bring to
room temperature before breaking toffee. To break toffee into pieces
without dislodging pecans, place on cutting board. Press with tip
of small chef's knife about 1" from edges of toffee and break into
chunks. Break any large chunks in half by pressing tip of knife in
center and down firmly on knife. Store in airtight container at
room temperature between sheets of waxed paper. Makes about 1 1/4
pounds Jan

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