Grandma Louise’s English Toffee

Happy Tuesday, y’all! Welcome to Day 11 of

Today, I’m super thrilled to introduce y’all to Ruthie, from What’s Cooking With Ruthie, if her delicious photography and recipes don’t win you over, the fact that her blog inspired by her Grandma Louise’s Cooking Show from the 60’s – ‘What’s Cooking’ will tug at your heartstrings.  I am kind of completely blog crushing on her 😉

Make sure you stop by her blog today and say Hi and enter to win the wonderful giveaway we’ve got going on!!!

Don’t forget to stop by According 2 Kelly to get some Craft inspiration and Skip To My Lou for your daily does of Sewing inspiration, plus the links to the other 2 amazing giveaways we have going on!!!

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Hi to all of A Southern Fairytale’s friends! I’m Ruthie from What’s Cooking with Ruthie and I’m super excited to be here with all of you today.

I LOVE Christmas and especially Christmas Baking, it’s the one time a year that I make my Grandma Louise’s Christmas Candy.

My Gram had a cooking show in the 60’s and she’s the inspiration for my blog… baking her candy recipes always reminds me of so many childhood Christmas memories! I’m excited to share one of her recipes with all of you today…

Gram’s English Toffee is probably the easiest of her candy recipes to make, it’s such a delicious treat… totally worthy of being a festive neighbor gift 🙂 Gram’s English Toffee is the perfect combination of chocolate and nuts with a buttery middle. It seems like Gram always had some hidden somewhere in her house almost any time of year!

Grandma Louise’s English Toffee

English toffee candy, just like grandma used to make.

Print Recipe

Ingredients

• Recipe from Ruthie
• 1 lb real butter
• 3/4 C water
• 2 1/2 C sugar
• 1/4 C Karo syrup
• 2/3 C finely ground nuts we use walnuts, divided
• 1- 8 oz Hersey Chocolate bar finely shred 1/2 of it

Instructions

• On an un-sprayed cookie sheet, spread 1/3 C ground nuts and finely shredded chocolate. (sprinkle evenly)
• In a heavy 4 quart pan on medium heat melt butter, add sugar, water, karo.
• Insert candy thermometer and turn up the heat to medium high cook to 300 degrees, hard crack (280 for high elevations). Stirring constantly with a wooden spoon. Pour quickly onto cookie sheet.
• Separate remaining chocolate into squares and set on toffee, when it starts to melt push the chocolate around with a knife until completely melted, and spread evenly over toffee.
• Top with remaining nuts.
• Cool for 2 hours in a cool place. Break into pieces and serve.

Author: Rachel