|BHG New Cookbook|
This was the very first candy, and if I recall, the very first recipe I made from my original version of this cookbook way back when I first got married. That was a lot of years ago now.
Since way back then I was a novice candy maker, I appreciated all the clear and in-depth steps the book followed.
|Easy to make|
Everything was just text way back then, and in fact, there were very few photos in the book. Now I’m glad to say, there’s pictorial steps of key points (such as the stages that sugar syrup goes through) of candy making as well as photos for most of the recipes in the book. I imagine most folks are like me that you’d want to see the completed dish before you make it. If it catches your eye in a pic, chances are you’ll like it.
The book has been updated from my original version. It now includes many new recipes. A good deal of the new content features healthier fare than my old copy did, although there’s still plenty of good old “comfort food” included here. And a plus is that even though you have the original comfort-style recipe, there are hints at the bottom of the recipe to give you healthier alternatives.
English Toffee--A BHG Classic
- 1/2 cup coarsely chopped almonds or pecans toasted
- 1 cup butter
- 1 cup sugar
- 3 tbs water
- 1 tbs light-colored corn syrup
- 3/4 cup semi sweet chocolate pieces
- 1/2 cup finely chopped almonds or pecans toasted
- Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Sprinkle the 1/2 cup coarsely chopped nuts in pan. Set pan aside.
- Butter sides of a heavy 2-quart saucepan. In saucepan melt butter. Add sugar, water, and corn syrup. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, till thermometer registers 290 degree F, soft-crack stage (about 15 minutes). Watch carefully after 280 degree F to prevent scorching. Remove saucepan from heat; remove thermometer. Pour candy into the prepared pan.
- Let candy stand about 5 minutes or till firm; sprinkle with chocolate. Let stand 1 to 2 minutes. When chocolate has softened, spread over candy. Sprinkle with the 1/2 cup finely chopped nuts. Chill until firm. When candy is firm, use foil to lift it out of pan; break into pieces. Store tightly covered. Makes about 1-1/2 pounds (48 servings).
- Recipe duplicated from latest edition of the Better Homes & Gardens Cookbook with permission from Better Homes & Garden & the publisher.
Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.