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 is sure to satisfy your sweet tooth!
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.
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