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Nutrition Facts
Serving Size 1 (97g) Recipe makes 10 servings The following items or measurements are not included below: semisweet vegan chocolate chips
Calories 486
Calories from Fat 334		(68%)
Amount Per Serving		%DV
	Total Fat 37.2g	57%
	Saturated Fat 6.6g	32%
	Monounsaturated Fat 17.8g
	Polyunsaturated Fat 11.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 425mg		17%
Potassium 19mg		0%
Total Carbohydrate 40.4g		13%
	Dietary Fiber 0.0g	0%
	Sugars 40.0g
Protein 0.4g		0%
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English Toffee

Recipe #33380 | 1 hour | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Carol Bullock
Jul 7, 2002

Pure decadence!

1
Get a cookie sheet ready with wax paper on it.
2
In a medium size pan on medium heat, melt margarine and sugar.
3
Stir constantly until you reach 285 degrees on the candy thermometer.
4
(Usually about 15 minutes when hard crack stage sets in. You can also test in a glass of cold water by dropping in a bit and seeing if it hardens and is crunchy, which means it is ready).
5
Pour mixture onto wax paper cookie sheet and let cool.
6
This is the time to add nuts as well.
7
In a double boiler (or in a pot that is atop a pot of steaming water) melt 1 teaspoon of shortening, and then add a 12-ounce bag of chocolate chips.
8
When melted, pour on one side of the toffee batch, and spread out.
9
Put in fridge and let cool.
10
When chocolate has hardened flip entire toffee batch over on another piece of wax paper and peel off old wax paper.
11
Repeat double boiler procedure and put in fridge.
12
After cooled, you can now break up and eat.
13
Store candy in the fridge for up to 2 weeks.