Chocolate Toffee Recipe ingredients

To prepare this Chocolate Toffee Recipe, first follow the for Karo Toffee, using Karo, Red Label, and adding three squares of cooking chocolate. Cut in cubes.

Karo Toffee: 1 pint Karo, Blue or Orange Label

2 cups sugar

1/2 cup rich milk

Few grains salt

1 tablespoon Mazola

6 drops vanilla

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, 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.