---------- Recipe via Meal-Master (tm) v8.05
 
      Title: English Toffee
 Categories: Candies
      Yield: 32 servings
 
      2 c  Sugar
    2/3 c  Butter or margarine
      2 tb Water
      1 tb Light corn syrup
      1 ts Vanilla extract
      6 oz Semisweet chocolate morsels
      1 c  Walnuts; finely chopped
 
  Recipe by: Southern Living
  Preparation Time: 0:20
  Combine sugar, butter, water, and corn syrup in a 3-quart
  Dutch oven.  Cook over low heat, stirring gently, until
  sugar dissolves.  Cover and cook over medium heat 2 to 3
  minutes to wash down sugar crystals from sides of pan.
  Uncover and cook to hard crack stage (300 degrees).  Remove
  from heat, and stir in vanilla.  Pour into an ungreased 15-
  x 10- x 1-inch jellyroll pan, spreading to edges of pan.
  Sprinkle chocolate morsels over toffee; let stand 1 minute
  or until chocolate begins to melt.  Spread chocolate over
  entire candy layer; sprinkle with walnuts.  Let stand until
  set.  Break into pieces.  Store in an airtight container in
  refrigerator.  Yield:  about 1-1/2 pounds.
 
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