Chocolate Raspberry English Toffee
1 C. unsalted butter
1 1/3 . granulated sugar
1 T. corn syrup
2 T. water
1 t. real vanilla extract
1 C. Guittard’s White Satin chunks, or other white chocolate
1 T. heavy whipping cream or half and half
3 T. seedless raspberry jam
1/2 C. slivered almonds
In batter bowl or saucepan, place the butter, sugar, corn syrup, and water. If using the microwave oven, microwave on high 5 minutes. Stir gently to blend ingredients. Microwave another 3-6 minutes, watching carefully and cook until the color changes to a rich golden brown, but is not burning.
Slowly add vanilla, and pour onto buttered baking sheet. If using a saucepan on the cooktop, bring mixture to a boil, stirring slowly. Cook until mixture reaches 295-310°F. on a candy thermometer.
Allow to cool. In meantime, in batter bowl combine white chocolate, cream, and jam. Microwave on high 30 seconds. Stir. Microwave another 30-40 seconds, or until the mixture has melted. Spread over toffee.
Refrigerate to set. Break into chunks. This chocolate mixture will remain a little soft, so chilling is necessary in order to break the pieces correctly.