Chocolate Toffee Recipe ingredients

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• 1 pint Karo, Red Label
• 2 cups sugar
• ½ cup rich milk
• 3 squares cooking chocolate, cubed
• Few grains salt
• 1 tablespoon Mazola
• 6 drops vanilla

To prepare this Chocolate Toffee Recipe, first combine the ingredients with the exception of the vanilla, and boil until the mixture forms a fairly firm ball when tried in cold water, 252 degrees F. Add the vanilla and nuts, beat a few minutes until the mixture is beginning to cream and looks thick, then pour one-half inch deep into a pan lightly oiled with Mazola and let stand several hours to become firm. Cut in sections with a sharp knife and wrap in waxed paper.