TOFFEE CANDY

By MommaRode

This recipe is in the Second Edition of the Rode Family Cookbook – “Recipes for Old-fashioned Down-home Eating” (2002).

As Johnny Crocket used to always say, "That is so good it will make your tongue lap your brains out!" Dad and I made this recipe one Christmas Eve when he was visiting. I don't remember, but I kind of wonder if any was left by the time company came Christmas Eve evening... I'm doubting it.

I have a newspaper article in with family treasures that notes a candy party at the Ginter's. It doesn't say, but I would be willing to bet that this candy was also on the table.

Again - You have to have a cold marble slab to pour this on.

This recipe is from Irene Ginter Tipton (Aunt Irene)
Irene was Eli Ginter's sister, J. T. Ginter's aunt, Connie's great-aunt and Connie's son's great-great aunt

Ingredients

• 1-1/3 cups sugar
• 3 TBS. cold water
• 1 TBS. light corn syrup
• 2 sticks butter, melted
• 2/3 cup nuts (pecans or walnuts)
• 7 oz. Hershey bar, melted

Preparation

Step 1

Mix all ingredients EXCEPT HERSHEY BAR & NUTS.
Cook on medium heat until comes to a heavy boil.
Keep thermometer in candy until it reaches hard crack - 300F.

Remove from heat and add nuts.
Pour on cold, greased marble.

When candy is cold, spread with melted chocolate - the melted 7oz. Hershey bar will be enough to cover both sides.

Break into pieces when cooled.