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Grandma's Toffee Recipe

3 milk chocolate candy bars (1.55 ounces each)

1/2 C. (1 stick) butter

3/4 C. packed light brown sugar

2 T. light corn syrup

Butter a disposable 8-inch foil pie tin and set aside. Finely chop candy bars and set aside.

Place butter, brown sugar and corn syrup in a 2-quart glass bowl. Microwave, uncovered, on high (100% power), 3 minutes. Carefully remove from microwave oven (using oven mitts) and stir well. Place back in microwave for 4 more minutes (or until candy reaches between 275 F. and 300 F. on a candy thermometer). Carefully remove from microwave.

Immediately pour candy into prepared tin. Quickly sprinkle chopped candy bar over candy and spread out to edges using back of a spoon, to melt. Place in refrigerator to cool 30 minutes, or until chocolate has turned solid again.

Turn candy out of pan and break into pieces. Store in a covered container or tin for up to a week.

Makes about 30 (1 1/2-inch) pieces

To cook on stove top:

In a 2-quart or larger saucepan, melt butter over medium heat. Stir in brown sugar and corn syrup and increase heat to medium-high. Stirring constantly, bring to a slow boil. Reduce heat to medium and cook, stirring constantly for 7 minutes (or until candy reaches between 275 F. and 300 F. Fahrenheit on a candy thermometer). Proceed as for microwave instructions.

  

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