1 cup butter, softened
1 1/3 cups sugar
2 1/2 tbsp water
2 tbsp light corn syrup
1 1/2 cups milk chocolate chips
3/4 cup dark chocolate chips
2 tsp vegetable shortening
Sliced almonds, crumbled, optional
Line a 9-inch square baking pan with aluminum foil, allowing foil to hang over on two sides; butter foil generously and set aside.
In a large saucepan over medium heat, heat butter, sugar, water and corn syrup until melted, stirring constantly; scrape down sides of pan and insert a candy thermometer. Cook until mixture reaches 300 degrees (hard crack stage), stirring constantly and reducing heat slightly to keep mixture from boiling over, if necessary. Quickly pour hot mixture into the prepared pan; tap pan on counter until top is smooth. Allow toffee to set up for 1 to 2 minutes.
Butter a sharp knife and score toffee to indicate cutting lines, firmly cutting through to bottom of pan. If toffee fills the cuts, it is still too hot; wait 30 seconds and try again. Then allow toffee to cool completely.
Life foil from pan and carefully break toffee apart along scored lines.
Spray a wire rack with nonstick cooking spray and set over a piece of waxed paper; set aside.
In a medium microwave-proof bowl, combine the milk chocolate and dark chocolate chips; melt in microwave according to package directions, stirring until smooth. Stir in shortening until melted.
Coat toffee pieces in melted chocolate and transfer to the wire rack. Run a spoon across top to add texture and sprinkle with almonds while chocolate is still wet.
Allow to dry for 1 to 2 hours.
Yield: 18 pieces
1 1/3 cups sugar
2 1/2 tbsp water
2 tbsp light corn syrup
1 1/2 cups milk chocolate chips
3/4 cup dark chocolate chips
2 tsp vegetable shortening
Sliced almonds, crumbled, optional
Line a 9-inch square baking pan with aluminum foil, allowing foil to hang over on two sides; butter foil generously and set aside.
In a large saucepan over medium heat, heat butter, sugar, water and corn syrup until melted, stirring constantly; scrape down sides of pan and insert a candy thermometer. Cook until mixture reaches 300 degrees (hard crack stage), stirring constantly and reducing heat slightly to keep mixture from boiling over, if necessary. Quickly pour hot mixture into the prepared pan; tap pan on counter until top is smooth. Allow toffee to set up for 1 to 2 minutes.
Butter a sharp knife and score toffee to indicate cutting lines, firmly cutting through to bottom of pan. If toffee fills the cuts, it is still too hot; wait 30 seconds and try again. Then allow toffee to cool completely.
Life foil from pan and carefully break toffee apart along scored lines.
Spray a wire rack with nonstick cooking spray and set over a piece of waxed paper; set aside.
In a medium microwave-proof bowl, combine the milk chocolate and dark chocolate chips; melt in microwave according to package directions, stirring until smooth. Stir in shortening until melted.
Coat toffee pieces in melted chocolate and transfer to the wire rack. Run a spoon across top to add texture and sprinkle with almonds while chocolate is still wet.
Allow to dry for 1 to 2 hours.
Yield: 18 pieces
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