2 tsp plus 1/2 cup butter, diveded
1-3/4 glasses sugar
1/8 tsp. lotion of tartar
1 cup large cooking cream
1 tsp. rum extract
1 cup dairy products candy chips
1 cup combined almonds, sliced and toasted
Oil a 15-in. x 10-in. x 1-in. pan with 2 tsp butter; set aside.
In a large large pot, merge glucose and lotion of tartar; mix in lotion and staying butter. Cook and mix over method warm until a sweets warm range gauge flows 300° (hard-crack stage). Eliminate from the heat; mix in draw out. Quickly add into prepared pan. Let take a position at 70 degrees until cool.
In a microwave, liquefy candy chips; mix until sleek. Propagate over toffee. Propagate with almonds. Let take a position until set, about 1 hour. Break into pieces. Store in an air-tight package. Yield: 1-3/4 pounds.
Editor's Note: We suggest that you analyze your sweets warm range gauge before each use by bringing water to a boil; the warm range gauge should read 212°. Modify your formula warm range up or down based on your analyze.
Nutritional Facts 1 ounces is equal to 171 calories, 11 g fat (5 g soaked fat), 22 mg cholesterol, 66 mg salt, 18 g carbs, 1 g roughege, 2 g proteines