Tuesday, December 13, 2011

Martha Freakin' Stewart (Vol 2)

I hope some of you enjoyed yesterdays fudge recipe!

Today is: Rocha Toffee (like Almond Rocha)


 
You'll need:
1 cup - Sugar
1 cup - Butter
3 tablespoons - Water
1 tablespoon - Karo syrup
1 - 5 oz. - Package sliced almonds
2 - 1.5 oz. - Hershey chocolate bars
 

 
Directions:
 
1. Cook sugar, butter, water, syrup in an electric skillet at 350-375 degrees or a medium saucepan to medium-high heat
2. Stir for approximately 10 minutes, until caramel color
3. Add almonds & spread in buttered pan
4. Break hershey bars and scatter on top of warm toffee (I used chocolate chips)
5. Let soften and spread (if needed, pop in oven at 350 degrees for about a minute to soften chocolate)
6. Put pan in freezer for about 2 hours
7. Break apart and eat 

.-.-.-.-.-.-.-.-.-.-.


Boil, boil, boil (you literally stir for 10 minutes)


After almonds are folded in & spread out on cookie sheet



Sprinkled chocolate chips on top instead of chocolate bad pieces



Gooey goodness! 


The stirring part was the only semi-down side, but it tasted YUMMY!


Tomorrow's recipe: Saltine Toffee


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