| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Candies, Chocolate |
2 |
Servings |
INGREDIENTS
|
|
-June James-GNDR31B |
| 1 |
c |
Sugar |
| 1 |
c |
Butter |
| 1 |
lg |
Chocolate bar* |
| 1/2 |
c |
Blanced almonds, chop+toast |
| 3 |
tb |
Water |
| 1 |
tb |
Karo syrup |
INSTRUCTIONS
Directions;
Mix sugar, butter, water and syrup in a saucpan, stir over heat until
mixture melts. let boil without stirring, until mixture becomes slightly
brown or reaches 310 F. remove from heat, pour into unbuttered pan. Place
chocolate bar on hot cvandy. when melted, spread over surface. Sprinkle
with almonds. Cool; break into pieces. Yields:2 pounds.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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