Tuesday, May 19, 2009


Another of my friend Rachel's recipes. Mmmmm.... toffee

  • 1 c. butter
  • 1 c. sugar
  • 1 (7-oz.) Hershey milk chocolate bar, broken into pieces
  • 1 small package slivered almonds
  1. Boil butter and sugar in medium saucepan until dark caramel color or until 290 degrees F. (about 30 minutes) Stir constantly while boiling.
  2. Pour caramel mixture into greased 9x9 pan (glass is best), and, while still hot, sprinkle Hershey bar on top.
  3. The Hershey bar will start to melt, and after a minute or two, spread the melted chocolate all over the top of the toffee.
  4. Immediately sprinkle almonds on top.
  5. Refrigerate a few hours until cooled.
  6. Break toffee up with tip of a sharp knife before serving.

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