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1 hours
Prep: 20 minutes
Cook: 30 minutes
506 calories per serving view nutrition facts
4 dozen
suggest servings
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| 1 | cup | sugar | |
| 2/3 | cup | corn syrup, light | |
| 1 1/2 | cups | cream, half and half | |
| 1 1/2 | ounces | chocolate unsweetened | melted |
| 1 1/2 | teaspoons | vanilla extract | |
| 1 | pinch | salt |
Combine the sugar, corn syrup, and 1/2 cup of cream in a large saucepan set over moderate heat.
Stir the mixture until the sugar dissolves completely.
Insert a candy thermometer, reduce the heat to low, and cook the syrup, stirring frequently, until the thermometer registers 238 degrees F.
Blend in another 1/2 cup of the cream, which will cause the temperature to drop, and continue to cook and stir until the thermometer reaches 236 degreesF or until a bit of the hot toffee dropped into a little cold water forms a soft, pliable ball.
Mix in the remaining 1/2 cup cream and the melted chocolate.
Cook the toffee, stirring constantly, let it scorch.
Cook toffee until the mixture becomes quite thick: A drop of it should firm up quickly in cold water.
Quickly mix in the vanilla and salt, then pour the toffee into a well-buttered 8x8x2 inch pan.
Cool the toffee completely, then cut it into 1-inch squares.
Wrap each one in waxed paper or plastic wrap.
| % Daily Value* | |
| Total Fat 14.0g | 21% |
| Saturated Fat 8.0g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 74mg | 3% |
| Total Carbohydrate 100.0g | 33% |
| Dietary Fiber 1.0g | 4% |
| Sugars 66.0g | |
| Protein 3.0g | 7% |
| Vitamin A | 6% | Vitamin C | 1% | |
| Calcium | 11% | Iron | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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