ENGLISH TOFFEE

By rmille6277

Iris Riggs Tolley

Ingredients

• 1 pound butter or margarine
• 2 tablespoons water
• 2 cups sugar
• 1/2 teaspoon salt
• 2 cups finely chopped walnuts
• 1 (8 ounce) bar milk chocolate

Preparation

Step 1

Combine butter and water in a 4-quart Dutch oven; cook over medium heat until butter melts. Add sugar and salt, mixing well. Bring to a boil, stirring constantly. Boil gently until mixture begins to lighten in color. Add 1 cup walnuts; continue cooking, stirring constantly, until candy thermometer registers 298deg.
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Pour syrup mixture into a buttered 15 x 10-inch jelly roll pan, spreading to edges of pan. Cool slightly; mark into 1-inch squares with sharp edge of knife. Cool thoroughly.
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Melt chocolate in top of a double boiler over boiling water. Spread chocolate over toffee; sprinkle remaining walnuts over chocolate. Let stand until chocolate is firm. Break toffee into squares. Yield: 3 pounds candy.