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English Toffee

2 c Sugar
2/3 c Butter or margarine
2 tb Water
1 tb Light corn syrup
1 ts Vanilla extract
6 oz Semisweet chocolate morsels
1 c Walnuts; finely chopped


Combine sugar, butter, water, and corn syrup in a 3-quart Dutch oven. Cook over low heat, stirring gently, until sugar dissolves. Cover and cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook to hard crack stage (300 degrees). Remove from heat, and stir in vanilla. Pour into an ungreased 15- x 10- x 1-inch jellyroll pan, spreading to edges of pan. Sprinkle chocolate morsels over toffee; let stand 1 minute or until chocolate begins to melt. Spread chocolate over entire candy layer; sprinkle with walnuts. Let stand until set. Break into pieces. Store in an airtight container in refrigerator. Yield: about 1-1/2 pounds.





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