This past weekend we went to visit Rich's family in Peoria, Illinois. We were celebrating his dad's 60th birthday! We all went to dinner at a place called Fairview Chicken Farm. They have wonderful fried chicken and yummy corn fritters. It was a nice night. Rich was able to see some of the cousins he hasn't seen for years.
In honor of Dad's birthday, I am posting my toffee recipe. My friends, the Riedel family, used to make this every year at the holidays. I always loved it. She gave me the recipe, but I was always unsure about making it. The Christmas before Rich and I were married, Rich's dad and sister came to visit and make Christmas Cookies. His dad helped me make the toffee the first time. When I wanted to pull it off of the heat he kept telling me just a bit longer. I trusted him and it turned out great! The trick to good toffee is a candy thermometer and clear weather! I have requests yearly for my English Toffee!
English Toffee
1/2 pound of butter
1 tsp. vanilla
1 cup sugar
3 Tablespoons of cold water
2 Hershey bars
chopped pecans
Put butter, sugar, and cold water in a saucepan. Bring to full boil stirring constantly. Boil and stir until the temperature reaches 340 degrees and mixtures turns tan. Remove from heat and stir in vanilla. Pour onto a foil lined cookie sheet. Melt Hershey bars and spread on toffee. Sprinkle with pecans. Put in fridge to cool. Break into pieces. Best when stored in the fridge.
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