*  Exported from  MasterCook  *
 
                        CHOCOLATE TOFFEE (SCOTLAND)
 
 Recipe By     : 
 Serving Size  : 64   Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Sugar
      2/3   c            Light corn syrup
    1 1/2   c            Half-and-half
    1 1/2                Squares (1 oz each)
                         -unsweetened chocolate,
                         -melted
    1 1/2   tb           Vanilla
    1       pn           -Salt
 
   YOU SHOULD NEVER TRY TO MAKE TOFFEE (OR ANY OTHER
   COOKED CANDY, FOR THAT MATTER) IN DAMP WEATHER,
   BECAUSE THE CANDY WILL NOT HARDEN PROPERLY. Combine
   the sugar, corn syrup, and 1/2 cup of cream in a large
   saucepan set over moderate heat. Stir the mixture
   until the sugar dissolves completely. Insert a candy
   thermometer, reduce the heat to low, and cook the
   syrup, stirring frequently, until the thermometer
   registers 238F. Blend in another 1/2 cup of the cream,
   which will cause the temperature to drop, and continue
   to cook and stir until the thermometer reaches 236 F
   or until a bit of the hot toffee dropped into a little
   cold water forms a soft, pliable ball. Mix in the
   remaining 1/2 cup cream and the melted chocolate. Cook
   the toffee, stirring constantly lest it scorch. Cook
   toffee until the mixture becomes quite thick: A drop
   of it should firm up quickly in cold water. (NOTE:
   Even though the temperature of the toffee may not
   exceed 230F, if it firms in cold water, remove the pan
   from the heat at once.) Quickly mix in the vanilla and
   salt, then pour the toffee into a well-buttered
   8-by-8-by-2-inch pan. Cool the toffee completely, then
   cut it into 1-inch squares. Wrap each one in waxed
   paper or plastic wrap. Makes 64 candies.
  
 
 
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