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Divine Butter Toffee (No Nuts or Chocolate) Recipe

   
 

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     Divine Butter Toffee (No Nuts or Chocolate)

Category   Desserts - Breads
Sub Category   None
Servings   30
Preptime   10 Mins.

Ingredients
2 1/3 cups sugar
2 cups butter
1/4 cup plus 2 tablespoons water
2 tablespoons light corn syrup
 

Instructions
Butter 15x10x1-inch jelly-roll pan. Combine all ingredients in heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until butter is melted.
Reduce heat to medium-low. Continue cooking, stirring occasionally, until candy thermometer reaches 300°F or small amount of mixture dropped into cold water forms hard brittle strands (25 to 40 minutes).
Pour mixture into prepared pan; spread to desired thickness.Cool completely (at least 3 hours). Break into pieces. Store in airtight container in a cool dry place up to three weeks.
TIPS- Test your thermometer in boiling water. If the water boils at a temperature other than 212°F, adjust the temperature accordingly. If your toffee separates during cooking, carefully and slowly add about 1/2 cup hot water, 1 tablespoon at a time, and stir constantly. If you prefer a thinner toffee, use two buttered (15x10x1-inch) pans or cookie sheets and pour half of toffee mixture on each; spread to desired thickness.


Originally Submitted
6/30/2009





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