| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Bakery-shop, Desserts, To post |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Butter |
| 1 |
c |
Sugar |
| 1 |
tb |
White Corn Syrup |
| 3 |
tb |
Water |
| 1 1/2 |
c |
Chopped Walnuts |
| 4 |
|
Hershey Bars (Plain) |
INSTRUCTIONS
Butter a 9" square pan. Melt butter in 2 quart saucepan; gradually stir in
sugar. Add syrup and water. Cook over moderate heat, stirring occasionally,
until mixture reaches 290° on a candy thermometer. Add 1 cup walnuts, and
cook 3 minutes more, stirring occasionally. Pour into pan. When it is set,
but not cool, crumble 2 Hershey bars on top and spread them to cover.
Sprinkle with 1/4 cup finely chopped nuts. Turn onto waxed paper and repeat
procedure with remaining 2 Hershey bars and 1/4 cup nuts. When cold, break
into small pieces. If toffee gets too cold to melt Hersheys, melt them over
warm water, but it works best if chocolate is melted right on toffee.
Source: "Mountain Measures" -- Junior League of Charleston, WV ed 1974
billspa@icanect.net
Recipe by: Mrs. Kenneth Underwood
Posted to MC-Recipe Digest V1 #881 by Bill Spalding <billspa@icanect.net>
on Nov 03, 1997
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