English Toffee

Folks-
This time of year it's a tradition in my family to make my Aunt Carolyn's English Toffee. It's not the simplest candy I make (that would be the truffles) but it tastes SO much better than anything you could buy. If you like Heath Bars or Almond Rocha, you owe it to yourself to try this recipe.

English Toffee

Ingredients:

1 lb butter + extra for coating jelly roll pan

1/2 tsp cream of tartar

2 cups sugar

2 cups chopped almonds, toasted if preferred

Melted chocolate for dipping

Coat a jelly roll pan or cookie sheet with sides with butter and set aside. Melt 1 lb butter and add sugar and cream of tartar, stir until thermometer reaches 275 degrees. Add chopped almonds and stir to 300 degrees. Spread into the jelly roll pan and immediately score into 1" pieces with a sharp buttered knife. Cool for about 7 minutes and break into pieces. Dip into melted chocolate and roll in chopped nuts. Refrigerate for about 5 minutes.

Note: it appears most people don't realize cream of tartar is a powder, not an actual cream. You can find it in the spice section of most supermarkets.

Old Time Fudge

Folks-

The computer was on, so I figured I should power out another Zap 190 recipe. This one I intend to try soon, only I want to try it using whipping cream instead of milk. If I try it, I'll post the results!

-Edly

Old Time Fudge
P. Jones

Ingredients:
2 Cups Sugar
¾ Cup Milk
2 Squares (2 Oz) Unsweetened Chocolate, broken up
1 Teaspoon Light Corn Syrup
2 Tablespoons Butter or Margarine
1 Teaspoon Vanilla
½ Cup Coarsely Chopped Nuts (optional)

Line a 9x5x3” loaf pan with foil, extending foil over the edges of the pan. Butter the foil; set pan aside. Butter the sides of a heavy 2-quart saucepan. In the saucepan combine the sugar, milk, chocolate, and corn syrup. Cook over medium-high heat to boiling, stirring constantly to dissolve the sugar. Avoid splashing the mixture on the sides of the pan. Cook over medium-low heat, stirring frequently, until a thermometer reads 234 degrees (soft-ball.) The mixture should boil at a moderate, steady rate over the entire surface. Remove the saucepan from heat. Add butter and vanilla but do not stir! Cool without stirring to lukewarm (118 degrees.) Beat vigorously with a wooden spoon until fudge is just beginning to thicken; add nuts if desired. Continue to beat until the fudge is very thick, and just begins to lose its gloss. Quickly turn the fudge onto the prepared pan. While warm, score it into 1” squares. When the candy is firm, use the foil to lift it out of the pan; cut candy into squares. Store tightly covered.