The staff at Allrecipes.com has modified the instructions for this recipe to cook the mixture until it reaches hard crack stage. We believe this modification will address the problems some users have experienced with the recipe.
Great recipe Angel. I used sliced toasted almonds. It changed the texture of the candy to allow for a crushing sensation rather than a crunchy one in the mouth. I did this for the people on my Christmas list that have dentures or trouble chewing. When the chocolate was arm I pressed toasted crushed walnuts crumbs into it. Yummy!Thanks for sharing!
Big hit at a church function. I did add a little water to the butter/sugar mixture. It wasn't melting properly. And I also used semi-sweet chocolate chips since that's what I had on hand. Everyone loved it-there was nothing left.
I could not get the glob of sugar up to temp on low and when I turned it up a little it turned very brown. I had to throw that batch out. I thought maybe it was a misprint on the butter needing 3/4 lb instead of 3/4 cups. This actually worked quite well. I did have to drain off a little butter so I am thinking 2-2 1/2 sticks would be perfect. I also continued stirring until it reach temp. It was a huge hit and it tasted great. I just wonder what angels recipe taste like? Mine is just like toffee.
Good recipe I did had to adjust the recipe a bit attempted three times third time is the charm I added equal amount of butter and sugar two caps full of vanilla extract cooked it on medium heat it took a while for it to form the balls but they do form I added crushed pecans. I chose not to add the chocolate chips good either way. I couldn t stop eating it.
I really love this recipe. I knew the recipe before they put it up so I've been using the recipe for bake sales for years! People love it and I'm famous for making it when company comes over. I really reccomend this. I prefer to use packaged slivered almonds.
also great without the chocolate topping
This is awesome!! What a great Christmas present for the neighbors and Sunday School teachers!
I too was surprised at the consistency when the mixture registered the proper temperature. I expected more melting but realized that it is not intended to be a toffee or a brittle. I would recommend warming the cookie sheet before spreading the dough out as it starts to set rather quickly. That helps. The rest is easy but I found that after cooling freezing helped everything somehow. It tasted good after it cooled but after freezing it really came together. Once you accept that it's not going to melt down into a liquid it works quite well and goes over well with the 'eaters.'
