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Meet the Cook: My mother and I get together every year around Christmastime to make this delicious chocolate-coated toffee, using a recipe she got years ago in a cooking class. It's a tradition I plan to continue with my daughters and grandchildren. Our families and friends wait with mouths watering for their packages. -Dianne Brooks, Augusta, Kansas
This recipe is:
Contest Winning
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Nutritional Facts 1 serving (1 ounce) equals 214 calories, 15 g fat (9 g saturated fat), 25 mg cholesterol, 110 mg sodium, 21 g carbohydrate, 1 g fiber, 1 g protein.
Originally published as English Toffee Bars in Country Woman November/December 1999, p29
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Reviewed on Nov. 11, 2011 by Chocolateeyes
This is delicious! I made this years ago when it first was printed and it was great! Did again today and once again a big hit!
Reviewed on May. 11, 2010 by jarosch
What is milk chocolate candy coating?
Reviewed on Oct. 22, 2009 by rainrainrain
THIS CANDY WAS A DISAPPOINTMENT. IT SEEMED TO HAVE WAY TOO MUCH BUTTER. ???
Reviewed on Dec. 21, 2008 by Roberta96
I had never tried to make a candy before, but this was so easy to make and delicious. At room temperature the center is soft enough for us older folks with dentures to eat comfortably. If you prefer a harder center, I suggest cooking a minute longer.
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