Recipe Exchange - Week 3

English Toffee

1 cup butter
1 cup sugar
1/4 tsp. salt
½ tsp.vanilla
3/4 cup nuts (almonds, pecans, or walnuts)
1 (6 oz.) package milk chocolate chips

Butter a cookie sheet and set aside. Combine and bring to boil 1 cup butter, 1 cup sugar, 1/4 tsp. salt, and ½ tsp. vanilla. Stir vigorously until sugar and butter are combined. Continue cooking until mixture is lightly brown in color and hard crack stage is reached. Pour onto cookie sheet and spread thin. Sprinkle on milk chocolate chips. Allow to melt and then spread. Sprinkle on top of melted chocolate chopped nuts. Put in refrigerator until chocolate is set.

Homemade Caramels

1 ½ cup granulated sugar
1 ½ cup brown sugar
1 ½ cup butter
1 ½ cup light corn syrup
1 (14 oz.) can sweetened condensed milk

Combine ingredients in a heavy sauce pan. Stirring constantly, bring to a boil. Cook until mixture reaches 238 degrees or forms a firm ball when added to cold water. Use as a caramel coating for candy apples or use to make wrapped caramels by pouring into a greased 9" x 13" pan and cooling overnight. Cut and wrap in waxed paper if desired.