ENGLISH TOFFEE
English toffee is one of the best things you can give your family for Christmas. Break it into pieces by hand, put them in a bag, and finish them with a bow-there's no better holiday gift.
Provided by Sebastien Rouxel
Categories dessert
Time 1h
Yield 12 servings
Number Of Ingredients 9
Steps:
- Melt the butter in a large pot over medium heat. (Use a pot larger than you think you need, because the caramel will eventually expand quite a bit.) While the butter is melting, crush unsalted peanuts in a bowl with the end of a rolling pin. Once the butter has melted, stir in sugar and water with a heat-resistant spatula. Add a pinch of salt. Bring the mixture to a boil, then add corn syrup. Clip a candy thermometer to the side of the pot and continue cooking until it reads 310 degrees F.
- When the caramel is golden and the thermometer registers 310 degrees F, remove the thermometer, add the baking soda, and stir in peanuts. Cook until temperature reads 320 degrees F, then pour the mixture onto a Silpat baking liner and lay another Silpat on top. Use a rolling pin to roll the mixture out to desired thickness and then transfer to a baking sheet. Let cool for 45 minutes.
- Melt 2/3 of the chocolate over a saucepan of simmering water. If it begins to feel too thick, add a few drops of canola oil to loosen it up. Check the temperature of the chocolate by testing it on your bottom lip; it should feel warm, but not too hot. Once the chocolate is melted, stir in the remaining 1/3 of chocolate to cool it down. Wipe toffee with a paper towel to remove any excess fat. Pour about half of the melted chocolate over the toffee and spread with an offset spatula. It doesn't have to be perfectly smooth; you want it to have a bit of a rustic look. Before the chocolate sets, sprinkle with chopped peanuts and transfer to the fridge just until the chocolate has crystallized, 2-3 minutes. Remove from the fridge. Lay another Silpat and baking tray on top of the toffee and flip in one quick motion. Peel off the Silpat and repeat with chocolate and peanuts. Return to the fridge for another 2-3 minutes.
- Remove toffee from the fridge and transfer to a cutting board. Break into large or small pieces, pack in a bag, and finish with a bow.
ENGLISH TOFFEE
This candy tastes wonderful and takes about 15 minutes to make. My sister and I did three batches in an hour one year for Christmas. I use a cast iron skillet and some times just a few of the almonds to help gauge the readiness.
Provided by nora
Categories Desserts Candy Recipes Toffee Recipes
Time 20m
Yield 16
Number Of Ingredients 5
Steps:
- Butter a 10x15 inch jellyroll pan.
- Melt butter in a heavy skillet over medium heat. Stir in sugar and water. Bring to a boil and add almonds. Cook, stirring constantly until nuts are toasted and the sugar is golden. Pour the mixture into the prepared pan; do not spread.
- Immediately sprinkle the chocolate chips on top. Let stand for a minute, then spread the chocolate over the top. Let cool completely, then break into pieces.
Nutrition Facts : Calories 222.2 calories, Carbohydrate 22.6 g, Cholesterol 30.5 mg, Fat 15.5 g, Fiber 0.8 g, Protein 0.9 g, SaturatedFat 9.2 g, Sodium 82.9 mg, Sugar 21.4 g
ENGLISH TOFFEE
Make and share this English Toffee recipe from Food.com.
Provided by Bertha C.
Categories Candy
Time 25m
Yield 1 pound
Number Of Ingredients 6
Steps:
- In heavy saucepan, combine butter, sugar, water, and salt.
- Cook to hard-crack stage (300°F) stirring with a WOODEN SPOON constantly and watching carefully. Do not try a plastic spoon, it will melt into your delicious candy!
- Immediately pour into ungreased 13"x9" pan.
- Cool until hard.
- Melt chocolate over hot, but not boiling water.
- Spread over toffee; sprinkle with nuts, pressing them into chocolate.
- Let stand 2-3 hours or chill 30 minutes.
- Break into bite-size pieces.
ENGLISH TOFFEE
This heavenly chocolate-toffee is one of our favorite holiday treats to make (and eat). We know the thought of making candy can be intimidating, but it really needn't be. Sure, you need a candy thermometer, and you do need to pay close attention - the toffee can go from perfect to burnt in a matter of moments - but beyond that, it's pretty simple, and the results are spectacular. We recommend making two batches; one to give away as gifts, and the other to keep for yourself.
Provided by Florence Fabricant
Categories sauces and gravies, dessert
Time 5h30m
Yield 5 pounds
Number Of Ingredients 7
Steps:
- Spread half the ground nuts in a thin, even layer over 3/4 of an ungreased half-sheet baking pan. Spread half the chocolate over the nuts.
- Combine sugar, butter, corn syrup, chopped walnuts and water in a heavy saucepan; place over medium heat. Cook, stirring constantly with a wooden spoon until a candy thermometer reads 280 degrees. Remove from heat, allow to stand a few minutes longer until thermometer reads 285 degrees. Pour the hot mixture over the nut and chocolate layers, use an offset spatula to evenly spread the toffee over the chocolate. Allow to cool for 1-2 minutes.
- Sprinkle remaining chocolate evenly over the cooling syrup, and carefully spread the chocolate over the surface of the toffee. Then sprinkle on the remaining ground nuts. Let stand in a cool place (preferably not the kitchen) for at least five hours. Break or cut into bite-size pieces. If the chocolate has not hardened thoroughly, place the candies in the refrigerator for 10 to 15 minutes. Store in a covered container or in glass jars or decorated tins.
Nutrition Facts : @context http, Calories 358, UnsaturatedFat 11 grams, Carbohydrate 34 grams, Fat 25 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 13 grams, Sodium 11 milligrams, Sugar 32 grams, TransFat 1 gram
EASY, EASY ENGLISH TOFFEE
A friend at work passed this on to me. It is so easy that she proceeded to just "tell" me the recipe. I am one of those people that like to have it written down...she was kind enough to email it to me. As she was telling me how to make it, she said that you needed a jar of peanut butter. At first, I didn't understand why but after making it the first time, I found it is the most important part of making this toffee a success every time!!! ***IMPORATANT*** You turn the jar upside down and use the color of the peanut butter as a GUIDE as to what color the mixture should be when you pull it off the heat. The mixture will darken a bit after you take it off the heat so this little trick will help you NOT to burn the toffee. For preparation time, I put approx. 10 minutes active cooking (stirring) time and 1 hour for cooling/enrobbing in chocolate/refrigeration time.
Provided by Fireflylover
Categories Candy
Time 1h10m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- In a large skillet, melt SALTED butter on medium heat. Do not burn butter. It needs to stay yellow. (NOTE: I had many batches fail and separate until I figured out, upon investigation, that you MUST use SALTED butter. I think it has to do with a chemical reaction.).
- **Tip** Bring out a jar of peanut butter and turn it upside down near the skillet to use ONLY as a color guide to know when the mixture is done.
- Add sugar and stir until incorporated (sugar does not need to be "melted" into the butter, just no longer dry) Edited to add on 12/25/16, the temperature MUST STAY CONSTANT or the butter and sugar MAY separate during the final stages. Too high and your butter will burn, too low and you'll be stirring forever!
- **At no time can you walk away at this point, you must keep stirring so that the butter will not burn. It's very crucial.
- Add water, pouring it all over the pan. The butter/sugar will get bubbly and frothy -- keep constantly stirring -- stirring low and slow -- I use a rubber spatula. As you stir, angle your spatula down as low (level to the pan) as you can to have few air bubbles.
- I timed it, as you are stirring the yellow, sugary, melted, bubbly butter, at the 4 minute mark add the slivered almonds. Keep stirring.
- Stir continuously and slowly in a small circular motion bringing the outside mixture edges to the center as the sides will tend to cook faster than the middle. It will slowly begin to caramelize and toast up -- about 6 minutes more.
- Cook this mixture until it is the color of the inverted peanut butter jar.
- **Important** It will brown fast in the end, so don't let it get too dark or let the almonds get really burned).
- Pour into a 9 X 13 pan. (you could use disposable aluminum pans also). with your rubber spatula, spread the mixture quickly to the edges before it starts to harden on you.
- Let cool completely, remove from pan and pat off any extra butter from both sides with paper towels.
- Place on wax or parchment paper.
- Topping:.
- Microwave chocolate for 1 minute on high. (be mindful that every microwave is different and you must watch your chocolate closely so that it won't overcook). If a few seconds more are needed to melt completely, do so in small increments. You can also use a double boiler to melt chocolate -- I do prefer to do it this way.
- Coat toffee with chocolate (like frosting) and top with slivered almonds. I only cover one side but you can do both if desired.
- Lightly press down almonds to make sure they stick to the chocolate.
- Cool on the counter for at least 30 minutes, then put the pan into the refrigerator for 2 hours (You can stack multiple batches on top of each other as long as the chocolate is pretty solid).
- Break into pieces after it has hardened and store in a covered container.
- Variations: Use different kinds of chips. (mint, white, dark, milk chocolate).
Nutrition Facts : Calories 181.4, Fat 13.6, SaturatedFat 6.8, Cholesterol 20.3, Sodium 68.8, Carbohydrate 15.7, Fiber 1.3, Sugar 13.7, Protein 1.8
BEN'S ENGLISH TOFFEE
I've been cooking since I was very young, and I first made this toffee recipe when I was 12 years old. I love to prepare desserts-candy is my favorite. -Ben Lohse, Worcester, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1-3/4 pounds.
Number Of Ingredients 7
Steps:
- Grease a 15x10x1-in. pan with 2 teaspoons butter; set aside., In a large heavy saucepan, combine sugar and cream of tartar; stir in cream and remaining butter. Cook and stir over medium heat until a candy thermometer reads 300° (hard-crack stage). Remove from the heat; stir in extract. Quickly pour into prepared pan. Let stand at room temperature until cool., In a microwave, melt chocolate chips; stir until smooth. Spread over toffee. Sprinkle with nuts. Let stand until set, about 1 hour. Break into pieces. Store in an airtight container.
Nutrition Facts : Calories 171 calories, Fat 11g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 66mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
ENGLISH TOFFEE
Each Christmas I make several pounds of candy and cookies for friends, neighbors and business associates. This tasty toffee is covered in chocolate and sprinkled with nuts...and it won't stick to your teeth! -Don McVay, Wilsonville, Oregon
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 2 pounds.
Number Of Ingredients 6
Steps:
- Grease a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a large heavy saucepan, melt the remaining butter. Add the sugar, corn syrup and salt; cook and stir over medium heat until a candy thermometer reads 295° (hard-crack stage). Quickly pour into prepared pan. Let stand at room temperature until cool, about 1 hour. , In a microwave, heat chocolate chips for 30 seconds; stir. Repeat until chocolate is melted and smooth. Spread over toffee. Sprinkle with pecans. Let stand until chocolate is set, about 1 hour. Break into bite-size pieces. Store in an airtight container at room temperature.
Nutrition Facts : Calories 206 calories, Fat 16g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 143mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.
ENGLISH TOFFEE
Make and share this English Toffee recipe from Food.com.
Provided by Tom Lambie
Categories European
Time 1h
Yield 1 nine x thirteen cake pan, 30 serving(s)
Number Of Ingredients 6
Steps:
- Combined butter, sugar and water in a heavy sauce pan.
- Cook stirring constantly to the hard crack stage or 300 degrees.
- Immedieately pur into a buttered 9x13 cake pan, spreading quickly.
- Cool When cooled break into pieces and dip into the dipping chocolate.
- Place on waxed paper to set up.
- Sprinkle with ground nuts.
- When set place in an air tight container.
Nutrition Facts : Calories 80, Fat 6.1, SaturatedFat 3.9, Cholesterol 16.3, Sodium 92.9, Carbohydrate 6.7, Sugar 6.7, Protein 0.1
THE BEST ENGLISH TOFFEE
I had originally made a zaar recipe, but then realized I had made a HUGE mistake and it turned out FANTASTIC. The toffee has the best soft crunch. I made it again correctly and it was not as good, so with the mistake I think I can call it my own now??
Provided by Japanese Delight
Categories Candy
Time 11m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- In heavy saucepan, combine butter, sugar, water, and salt.
- Cook to hard-crack stage (300°F) stirring constantly and watching carefully.
- Immediately pour into foil lined and greased 13"x9" pan.
- Melt chips in a bowl in the microwave in increments of 30-15 seconds, stirring well in between until chips pretty much melted.
- Spatula the chocolate onto the toffee and spread evenly.
- Sprinkle the nuts.
- To be able to break in nice squares if you'd like, after the toffee has set a little while (15-20 min or so) use a pizza cutter to score the candy.
- Cool until hard.
Nutrition Facts : Calories 5236.3, Fat 443.8, SaturatedFat 277.9, Cholesterol 976.1, Sodium 3225.3, Carbohydrate 359.2, Fiber 14.9, Sugar 337.4, Protein 14.4
ENGLISH TOFFEE
This toffee is super crispy and oh so buttery. For the topping you can use toasted almonds instead of walnuts or toffee pieces--whatever you like.
Provided by Juenessa
Categories Candy
Time 30m
Yield 1 Batch of toffee
Number Of Ingredients 8
Steps:
- Place a piece of foil that is big enough to cover a 9 X 13 jelly roll pan (like a cookie sheet with sides).
- Spray the foil with cooking spray.
- Sprinkle pecan pieces evenly on foil.
- Melt butter, sugar (both the two cups and 1 tablespoon of sugar), Karo syrup, and water in pan on stovetop.
- Bring the mixture to a boil.
- Turn to medium heat and stir continuously until a candy thermometer says between 290 and 300 degrees or caramel in color.
- Pour mixture over the pecans.
- Spread evenly over the pecans.
- Evenly distribute chocolate chips over toffee.
- Let the chocolate chips melt on toffee for 5 to 10 minutes.
- Use fork or spoon to spread melted chocolate chips over toffee.
- Sprinkle 1 cup chopped walnuts on top of chocolate mixture.
- Refrigerate until chocolate is firm.
- Break toffee into pieces.
- Store in an airtight container.
- 30 minutes preparation and cooking time does not include the time it takes to cool and the chocolate to harden on top.
Nutrition Facts : Calories 10974.1, Fat 907.7, SaturatedFat 349, Cholesterol 976.1, Sodium 3307.5, Carbohydrate 792.4, Fiber 78.2, Sugar 684.1, Protein 82.4
ENGLISH TOFFEE
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes British Recipes
Yield Makes about 3 pounds
Number Of Ingredients 6
Steps:
- Butter a 12-by-18-inch baking pan. Cover two large cutting boards or cardboard pieces with parchment paper. Set aside.
- In a medium saucepan, melt butter. Remove from heat, and stir in sugar, corn syrup, and 3 tablespoons water. Cook, stirring occasionally, until the mixture reaches 300 degrees on a candy thermometer. Remove from heat, stir in 1 cup almonds, and pour out into prepared pan, spreading the mixture with the back of a spoon to fill the pan.
- Before candy hardens, but when it is firm enough to handle, turn it out onto parchment-lined board. Allow to cool completely.
- Wipe the surface of candy with a damp paper towel to remove excess butter, and allow to dry.
- Using a small offset spatula, quickly spread half the chocolate over candy. Scatter 1/2 cup of the remaining almonds over chocolate. Cover with parchment paper, and place second cutting board on paper. Turn candy over onto second surface. Remove top board and paper, quickly spread candy with remaining chocolate, and scatter with the remaining 1/2 cup almonds. Refrigerate for 20 minutes to set chocolate.
- Break candy into 2-inch pieces. The candy may be stored in an airtight container at cool room temperature for up to 1 week; use parchment paper to separate layers.
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