This toffee recipe comes from our wonderful neighbor in Minnesota, Mrs. Ruth, who makes this toffee each year for Christmas. It’s a favorite! One of her sister’s nieces makes it as gifts for 75 people, so it’s definitely popular. You’ll need a candy thermometer, and remember to grease (with butter) the pans before you start. Here we go!
how do you write a 250 word essay about yourself
psychology observational research paper
format conclusion paragraph research paper
lasix side effects gout
format for research paper title page
generic viagra sold usa
buy viagra cream
research paper example discussion
sample evaluation essay outline
denis diderot essays
custom writing pads uk
viagra causa infertilidad
essay competitions in india 2010
free essay writing service uk
2012 newviagra 50 mg rx sildenafil citrate and sur carolina uas
heart burn after viagra
can you get a free sample of viagra
help for writing personal statement
Mrs. Ruth’s Christmas Toffee Recipe
1 lb butter, salted (real butter!)
2 cups sugar
1 tablespoon vinegar
2 1/2 cups pecans, finely chopped
bar chocolate (about 16 oz. Break into pieces before melting. I like to go upscale with Ghirardelli Chocolate!)
Melt butter with vinegar. Add sugar and 1/2 cup pecans.
Boil over medium heat in a heavy 3 quart saucepan; stir constantly (it will burn easily!).
At 300 degrees on a candy thermometer (this usually takes about 30 min.) quickly remove saucepan from heat and immediately pour toffee onto 2 to 3 buttered pizza or cookie pans; spread thin.
Melt chocolate in a double boiler; spread over toffee. Sprinkle remainder of chopped pecans on top and press into warm chocolate. Let pans cool. Break toffee into bite-size pieces and store in an air-tight container. You won’t need a big container, because by the time you get the toffee INTO the container, there won’t be much left.