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	<title>Barbara EubanksCoconut Cake and English Toffee &#8211; Barbara Eubanks</title>
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		<title>Coconut Cake and English Toffee</title>
		<link>https://barbaraeubanks.com/2020/11/24/coconut-cake-and-english-toffee/</link>
		<comments>https://barbaraeubanks.com/2020/11/24/coconut-cake-and-english-toffee/#respond</comments>
		<pubDate>Tue, 24 Nov 2020 23:21:34 +0000</pubDate>
		<dc:creator>Barbara Eubanks</dc:creator>
				<category><![CDATA[Cooking Blog]]></category>
		<category><![CDATA[candy]]></category>
		<category><![CDATA[coconut cake]]></category>
		<category><![CDATA[cooking video.]]></category>
		<category><![CDATA[English toffee]]></category>
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				<description><![CDATA[English Toffee
1 1/4 c sugar
1 c. butter
2 T. water
Cook together in iron skillet to the hard crack stage (medium amber color) while stirring with a wooden spoon. Add 1 t. vanilla flavoring.
Pour into a well greased baking pan. Sprinkle chocolate chips over the top. Let set until the chocolate begins to soften. Then spread over toffee. Sprinkle top with chopped pecans or toasted almonds.
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