1 cup Guittard's White Satin chunks, or other white chocolate
1 tablespoon heavy whipping cream or half and half
3 tablespoons seedless raspberry jam
1/2 cup slivered almonds
In batter bowl or saucepan, place the butter, sugar, corn syrup, and water.
If using the microwave oven, microwave on HIGH for 5 minutes.
Stir gently to blend ingredients. Microwave for another 3-6 minutes, watching
carefully and cook until the color changes to a rich golden brown, but is not
Slowly add vanilla extract, and pour onto buttered baking sheet. If using
a saucepan on the cook top, bring mixture to a boil, stirring slowly. Cook until
mixture reaches 295 to 310 degrees F on a candy thermometer.
Slowly add vanilla extract and pour onto buttered baking sheet.
Allow to cool.
In meantime, in batter bowl combine white chocolate, cream, and jam. Microwave
on HIGH for 30 seconds.
Stir. Microwave another 30-40 seconds, or until the mixture has melted.
Spread over toffee.
Refrigerate to set. This chocolate mixture will remain a little
soft, so chilling is necessary in order to break the pieces correctly.
Break into chunks.
Posted by Chyrel at Recipe Goldmine 11/12/2001 11:40 pm.