Raspberry English Toffee Recipe

Raspberry English Toffee Recipe

Ingredients:

1 c of butter (unsalted)
1-1/3 c of sugar (granulated)
1 Tbsp of corn syrup
1 tsp of vanilla
2 Tbsps of water
1 c of white choco (Guittard’s White Satin)
1 Tbsp of whip cream (heavy)
3 Tbsps of raspberry preserves (seedless)
1/2 c of almonds; slivered

Instructions:

Combine sugar, syrup, water, and butter in a medium-sized saucepan; heat until melted. Stir constantly ’til mixture turns golden or slightly brown.

Gradually add the vanilla then let it boil; stir constantly; cook ’til the sugar thermometer reads (295-310 degrees F). Transfer the mixture onto greased cooking sheet; set aside to let it cool.

Combine the white chocolates, preserves, and whip cream in a bowl; heat over low heat and stir constantly. Once melted, remove from heat and drizzle atop the cooled toffee. Chill and break to form chunks.

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