English Butter Chocolate Toffee Recipe

2 Butter
1 c Sugar
1 tb Corn syrup
1 ts Vanilla extract
6 oz Semisweet chocolate chips; m
3/4 c Almonds, roasted; diced
In a large heavy 4 1/2-qt saucepan, combine butter, sugar, corn syrup, and 3 Tbs water. Heat over medium heat, stirring often, until butter melts. Cover and heat to boiling over medium-high heat. Boil 1 min. Remove cover; place a candy thermometer in pan. Cook over medium-high heat until syrup reaches 300 F, stirring often after mixture reaches 250 F to prevent scorching. If mixture begins to darken at sides of pan, reduce heat to medium.
Stir in vanilla. Pour toffee immediately into a well-buttered 9-inch square metal pan (do not use glass, or candy will be too difficult to remove). Let cool completely at room temperature.
Turn toffee out of pan onto a sheet of wax paper or foil. Spread half of melted chocolate over toffee and sprinkle half of almonds on top, pressing lightly into chocolate. Let stand until chocolate is almost set. Turn over and spread uncoated side with remaining chocolate and sprinkle with remaining nuts. Let stand overnight until chocolate is set and completely dry. Break into pieces. Store in an airtight container at room temperature. 
 

Layered Mint Chocolate Candy

10 Squares semi-sweet chocolate
1 cn Sweetened condensed milk, divided
2 ts Vanilla
1 pk White chocolate squares
1 tb Peppermint extract
Few drops of green food coloring
In heavy saucepan, over low heat, melt semisweet chocolate with 1 cup sweetened condensed milk. Remove from heat; stir in vanilla. Spread half the mixture into wax paper line 8 or 9 inch square pan. Chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature. In heavy saucepan, over low heat, melt white chocolate with remaining sweetened condensed milk. Remove from heat; stir in peppermint extract and fool coloring. Spread on chilled chocolate layer. Chill 10 minutes longer or until firm. Spread reserved melted chocolate mixture on mint layer. Chill 2 hours or until firm. Turn onto cutting board. Peel off paper and cut into squares. Store loosely covered at room temperature. Makes about 1-3/4 lbs. 
 
Never Fail Toffee

2 c Sugar
1 1/2 c Butter or margarine
2 tb Water
1/2 c Slivered almonds
1 lg Milk chocolate bar broken into small pieces
Combine sugar, butter and water in a heavy saucepan, cook, stirring constantly to the soft-crack stage. Add the almonds, cook, stirring to hard-crack stage. Pour immediately on unbuttered cookies sheet, spreading as thin as possible. Place chocolate on hot toffee, spread melting chocolate to cover the toffee. 
 
 
Orange Chocolate Crunch
 
2 c Orange sections; about 6 oranges
1/2 c Orange juice
2 Eggs
1 ts Vanilla
1/4 ts Almond extract
1 2/3 c Flour
1 c Sugar
1 ts Baking powder
1/2 ts Salt
1/2 ts Baking soda
1/2 c Brown sugar
1 c Walnuts; chopped
6 oz Semi sweet chocolate chips
Preheat oven to 350 degrees F. Peel and section oranges. Cut sections into small pieces. Combine the orange pieces and orange juice. Beat eggs and add oranges, vanilla and almond extract. Mix well. Sift dry ingredients together and add all at once. Pour into a greased and floured 9x13 pan. Combine the brown sugar, chocolate chips and nuts. Sprinkle on top of cake. Bake at 350 degrees F for 45-50 minutes. 
 
Peanut, Raisin And Chocolate Clusters
 
1 Egg white
1/4 c Sugar
3/4 c Raisins
3/4 c Raisins
3/4 c Chocolate chips
Beat egg white till frothy, add sugar gradually; continue beating till light. Stir in raisins, peanuts and chocolate chips. Place in mounds on cookie sheet lined with parchment (or buttered and floured). Bake in preheated 375F oven 8 to 10 minutes or till browned. Cool. Makes: 24 candies 
 
 Rocky Road Candy

6 oz Chocolate chips
1 oz Chocolate, unsweetened.
1 tb Butter
2 Eggs
1 1/4 c Powdered sugar
1/2 ts Vanilla
2 c Peanuts, salted cocktail
2 c Marshmallows, mini
Melt chocolate pieces, chocolate and butter in a large saucepan over low heat, stirring until smooth. Remove from heat.
Beat eggs until foamy. Mix in sugar, salt and vanilla. Blend in chocolate mixture. Stir in peanuts and marshmallows. Drop by teaspoonfuls onto waxed paper. Chill 2 hours or until firm. Store in refrigerator; remove just before serving. Makes about 4 dozen.