Recipes from England :: English Desserts
1/2 pound milk chocolate
2 c. salted almonds
2 c. butter or butter-replacement
2 c. sugar
2 Tbsp. white corn syrup
6 Tbsp. water
1 tsp. vanilla extract
Cut chocolate fine; melt in double boiler over lukewarm water (115 degrees fahrenheit). Stir occasionally. Slice 1 c. of the almonds in halves lengthwise; coarsely chop remainder of nuts.
Melt butter or butter-replacement in heavy frying pan; add sugar, the almond halves, corn syrup and water; stir until sugar is blended and no undissolved sugar adheres to sides of pan. Cook very slowly until small amount in cold water separates into hard but not brittle threads (290 degrees fahrenheit). Stir occasionally to prevent burning.
Add vanilla extract. Pour to 1/4-in. thickness into a 10 x 15-in. buttered pan or individual molds.
When cool, spread melted chocolate in an even way over the top. Sprinkle and distribute with remaining chopped almonds. When hard, break into pieces; store in a tightly covered container between wax paper layers.
Makes about 3 lbs. candy.
