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Suggest a better descriptionChocolate glaze (recipe follows) Line 2 cooky sheets with foil; grease foil. In a heavy 2 qt. saucepan, stir together sugar, corn syrup, and cream until well blended. Stirring constantly, cook over medium-low heat until mixture boils. Add butter or margarine. Continue cooking, stirring occasionally, until temp. reaches 285 degrees F. on a candy thermometer or until small amount dropped into very cold water seperates into threads which are hard, but not brittle...about 30 min.. Pour onto greased foil-lined cooky sheets; spread with greased spatula to cover entire surface. Cool. Spread with chocolate glaze. chill 1 hour. Break into pieces. Store in a single layer in a tightly covered container in a cool place. Makes about 1 3/4 lbs. Chocolate glaze- In a small saucepan, melt 2 squares (2 oz) semi sweet chocolate, 2 squares (2 oz) UN sweetened chocolate, 1/4 cup butter or margarine, and 1 T. light corn syrup over low heat. Stir until smooth. Remove from heat; pour over toffee, spreading evenly. NOTE: I like to sprinkle chopped walnuts or almonds over toffee on top of the chocolate glaze....more like Sees Victoria Toffee that way!
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Serving Size: 1 Serving (1444g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 6659 | ||
Calories from Fat: 2541 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 282.3g | 376 % | |
Saturated Fat 97.3g | 487 % | |
Monounsaturated Fat 110.2g | ||
Polyunsanturated Fat 61.7g | ||
Cholesterol 336.8mg | 104 % | |
Sodium 122.9mg | 4 % | |
Potassium 168.1mg | 4 % | |
Total Carbohydrate 1074.2g | 316 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1074.2g | ||
Protein 3.6g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6659
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