Raspberry english toffee
Raspberry english toffee recipe in the candy category
Recipe ingredients:
- 1 cup unsalted butter
- 1 1/3 cups granulated sugar
- 1 tablespoon corn syrup
- 2 tablespoons water
- 1 teaspoon real vanilla extract
- 1 cup Guittard White Satin chunks, or other white chocolate
- 1 tablespoon heavy whipping cream or half and half
- 3 tablespoons seedless raspberry jam
- 1/2 cup slivered almonds
Recipe method:
- In batter bowl or saucepan, place the butter, sugar, corn syrup and water.
- If using the microwave oven, microwave on high 5 minutes.
- Stir gently to blend ingredients.
- Microwave another 4-5 minutes, watching carefully and cook until the color changes to a rich golden brown, but is not burning.
- Slowly add vanilla and pour onto buttered baking sheet.
- If using a saucepan on the cook top, bring mixture to a boil, stirring slowly.
- Cook until mixture reaches 300 to 310 degrees F on a candy thermometer.
- Slowly add vanilla extract and pour onto buttered baking sheet. Allow to cool.
- In meantime, in batter bowl combine white chocolate, cream and jam.
- Microwave on high 30 seconds. Stir.
- Microwave another 30 to 40 seconds or until the mixture has melted.
- Spread over toffee. Refrigerate to set. Break into chunks.
- This chocolate mixture will remain a little soft, so chilling is necessary in order to break the pieces correctly.
Tags: raspberry, english, toffee, recipe, candy, recipes, cooking