Hometown Cooking with Ophelia London

Hi there. I’m Ophelia London, one of the lucky duck Bliss authors. I’m so happy to share with you one of my favorite treats to eat over the holidays. But first, let me begin by admitting that I have never made this myself. I don’t bake, I barely cook, and with candy, you have to be so specific and careful and well yeah, it just never works out for me. But my sister makes this toffee every year, and it’s so insanely delicious that I figured you’d forgive me.
Oh, and this recipe is extra-super-special because it calls for Hershey chocolate bars. Be on the lookout for my next Bliss book–in the Sugar City series–which takes place in Hershey, PA! Ummm, chocolate!

toffee
Old-fashioned English Toffee

2 C sugar
1-3/4 C + 2 T butter
6 T water
after removing from heat add
2 t vanilla
8 Hershey chocolate bars (plain, no nuts)
chopped almonds (if desired)

Combine sugar, butter and water in heavy saucepan. Using a candy thermometer, cook to 300 degrees, stirring constantly. Remove from heat and continue stirring. Add vanilla and nuts. Pour into long, buttered cookie sheet. Top with plain Hershey bars, and sprinkle with finely chopped nuts.

*You place the candy bars on top of hot candy and they will melt on their own. Then just spread with a knife before sprinkling with nuts.