Chocolate Toffee Butter Crunch

1 cup butter or margarine 1 cup sugar 3 Tablespoons water 1 Tablespoon light corn syrup 1/2 cup coarsely chopped nuts (pecans or almonds) 3/4 cups semisweet or milk chocolate pieces 1/2 cup finely chopped nuts (pecans or almonds)

1. Butter the sides of a large saucepan. 2. Melt the butter or margarine. Add sugar, water, and corn syrup. Cook over medium heat until temperature reaches 290 degrees F. on your candy thermometer. Remove from heat and quickly stir in the coarsely chopped nuts. 3. Spread on buttered cookie sheet or 9x13 baking pan. Allow to cool for only 2-3 minutes until toffee surface is firm. Sprinkle chocolate pieces on top. 4. After a couple of minutes, spread melted chocolate evenly over surface. Sprinkle finely chopped nuts on top. 5. Chill until firm. Break into pieces. Store chocolate peanut brittle in airtight
container.

Chocolate Candy

3 3 5 1 1

cups sugar cups milk tablespoons cocoa tablespoon butter teaspoon vanilla

1. Combine the sugar, milk, and cocoa in a saucepan and bring it to the boil while stirring. Boil until the mixture reaches the soft ball stage at 234-240 degrees F. 2. Remove from heat and stir in the butter and vanilla until mixture is creamy. Pour onto a buttered tray and allow to cool. Cut into squares and store in an airtight container.

***Please note that the chocolate recipe above does not create a chocolate candy like that of a candy bar. I have yet to locate a simple recipe that does that from scratch. If you've got one, please add it below using the form provided.

Chocolate Chews
1/4 cup butter or margarine 1/2 cup dark corn syrup 6 tablespoons baking cocoa 1/2 teaspoon vanilla extract 3 1/4 cups powdered sugar, divided 3/4 cup nonfat dry milk powder

1. In a saucepan, melt the butter over medium heat. Stir in corn syrup and cocoa, and bring to a boil. 2. Remove from heat and add the vanilla, 2 cups of the powdered sugar, and the milk powder. As you stir this, the mixture will become stiff. 3. Place mixture on a surface lightly dusted with powdered sugar and knead in the remaining powdered sugar. Continue kneading for 3 or 4 minutes until stiff. 4. Divide into four sections and roll each portion into an 18 inch rope. Cut into 3/4 inch pieces and wrap each piece in waxed paper or cellophane. Store in the fridge. 5. INGREDIENTS 6. 7. Sugar1 Cup 8. 9. Milk Powder 1 Cup 10. (Amulya) 11. 12. ButterThree fourth Cup 13. 14. Cocoa Powder...Three fourth Cup 15. 16. METHOD 17.

18. Make syrup with the sugarOne string consistency.Not a feeble string that

breaks immediately, but sticks like a shaky pillar. Remove from fire. Add the butter and stir till the butter completely dissolves. BlendCocoa powder and milk powder well and mix this with the sugar syrup & butter combo and keep stirring till it becomes thick. Empty on to a greased plate. Let it cool. Slice into pieces and refrigerate. 19. Your soft exotic chocolates are ready !! Those of you who love nuts, can chop some cashews and almonds into the mixture or press them into each chocolate piece.