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Chocolate, particularly dark chocolate, is high in antiinflammatory and antioxidant compounds that may help prevent cancer and cardiovascular disease, and may help maintain cognitive function.
This week’s recipe for English toffee was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She has been sharing her extensive collection of favorite recipes with friends, family, and the CCSA team as a means of maintaining connections during the COVID-19 pandemic.
For more on chocolate, see CCSA’s previous post here.
“Life is uncertain. Eat dessert first.”
– Ernestine Ulmer
Ingredients
- 1½ cups butter
- 1½ cups sugar
- 1½ Tbsp light corn syrup
- 2¼ teaspoons vanilla
- 5 ounces melted semisweet chocolate (use good chocolate such as Valhona or Callebaut)
- ¾ cup chopped toasted almonds
Instructions
- Put butter, sugar, corn syrup, and vanilla in a heavy 3-quart saucepan over medium high heat. Stir occasionally until mixture boils. Cook, without stirring, until candy thermometer registers 250ºF (hard ball stage). Continue to cook, stirring constantly, until candy thermometer registers 300ºF (hard crack stage). Pour immediately into a 10×15-inch jellyroll pan, and let cool. Spread top of candy with melted chocolate and sprinkle with almonds, pressing surface lightly. Cool, then break into pieces.
Notes
This toffee is part of the holiday treat platter Dr. Doody brings to the office each year.