| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Candies, Fake |
1 |
Pound |
INGREDIENTS
| 1 |
c |
Butter |
| 1 |
c |
Sugar |
| 3 |
tb |
Water |
| 1 |
ts |
Light corn syrup |
| 1 |
c |
Fine chop toasted almonds |
| 1 |
c |
Milk-chocolate chips |
INSTRUCTIONS
Melt the butter in a saucepan. Add the sugar, water, and corn syrup. Cook
the mixture over med. heat, stirring. When the sugar dissolves and the
mixture begins to boil, raise the heat and bring the mixture to 290~F
degrees on a cooking thermometer. This is called the soft-crack stage. It
will be light brown in color, and syrup will separate into threads that are
not brittle when dribbled into cold water. Quickly stir in 1/2 cup chopped
almonds. Immediately pour the mixture onto an ungreased baking sheet. Wait
2 or 3 minutes for the candy surface to firm, then sprinkle on the
chocolate chips. In a few minutes, when the chips have softened, spread the
chocolate evenly over the surface. Sprinkle the remaining almonds over the
melted chocolate. When the chocolate hardens, crack the candy into pieces.
Store covered. VARIATIONS: To get a candy more like the Heath bar or
Hersheys Skor, follow the same directions above except omit step 9.
Posted to MealMaster Recipes List, Digest #154
Date: 28 May 1996 06:39:08 EDT
From: mm-recipes@idiscover.net
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