Paulines English Toffee
1 pound butter
2 cups Sugar (C&H)
5 Tablespoons Water
1 cup raw chopped almonds
1 pound bag milk chocolate chips
1/3 cup finely chopped almonds to sprinkle on top of the chocolate
Melt butter, add sugar and water on medium low heat.
Stir until sugar and butter are incorporated.
Continue stirring as it turns creamy light color. Bring temperature to medium heat, stir constantly.
Add raw almonds just before soft crack stage.
When it reaches soft crack, and turns toffee color, pour onto buttered marble or cookie sheet.
Sprinkle with milk chocolate chips. Once the chocolate is melted, spread with spatula.
Sprinkle with finely chopped almonds.
Cool--allow enough time for the chocolate to harden. Crack into pieces and Serve
Best made when air temp is dry and clear.
On rainy moist days the toffee will not set firm.
Saturday, February 27, 2010
Friday, February 26, 2010
Chocolate Cookie Thingys
Check out this sweet creation by
She has a bunch of tutorials and a book
Looks Great and easy to follow instructions.
I would put these on my Spring Tree in a hot second.
Really cute.
How To Make Fondant Bugs Tutorial
How To Make Fondant Bugs
This cute group of critters can be found with an easy titorial on how to make at
chiccookiekits HERE
Thursday, February 25, 2010
Hand Embroidery Pattern
Another Hand embroidery Pattern
The packet can be found over on the etsy site for 2.00 for the full pdf download.
Darling kitchen Kittens playing in the china and glass.
Wednesday, February 24, 2010
Subscribe to:
Posts (Atom)