MAPLE SYRUP TAFFY
Great for people who live up north with lots of snow. I love to make it with my little brothers! Do not let the syrup burn.
Provided by tessia
Categories Desserts Candy Recipes
Time 25m
Yield 15
Number Of Ingredients 3
Steps:
- Pack a large bowl or baking dish full of clean, fresh snow. Smooth the top of the snow flat, and place it in the freezer to stay cold while you cook the taffy.
- Pour the maple syrup into a large saucepan, bring it to a boil, and cook over medium-low heat, stirring with a wooden spoon, until a candy thermometer reads between 235 and 245 F (112 to 118 C), or a small amount of syrup dropped into cold water forms a firm ball.
- Pour about 2 tablespoons of syrup per piece over the snow in thin lines about 5 inches long. Let the syrup strips cool and become firm for 3 to 5 seconds. Pull the candy strips out of the snow, and then wind into a lollipop around the end of a wooden pop stick. Eat while still a little warm.
Nutrition Facts : Calories 109.6 calories, Carbohydrate 28.2 g, Fat 0.1 g, Sodium 11.7 mg, Sugar 25 g
TOFFEE SNOWBALLS (RUSSIAN TEACAKES OR MEXICAN WEDDING COOKIES)
A tasty twist on a traditional treat. A friend passed on the recipe she had found online. I tweaked it to fit what I had in the pantry. The original recipe called for chopped Heath bars instead of the toffee bits and mini chocolate chips.
Provided by Marg CaymanDesigns
Categories Dessert
Time 33m
Yield 36-48 serving(s)
Number Of Ingredients 10
Steps:
- Line cookie sheets with parchment paper and set aside. Preheat oven to 325ºF.
- Cream butter until light & fluffy. Add sugar, vanilla and water. Mix well. Stir flour and salt into mixture. Add pecans, toffee bits and mini chocolate chips and mix thoroughly.
- Roll into tablespoon-sized balls. Bake for 18-20 minutes or until lightly browned.
- Roll in powdered sugar while warm. Once cooled, roll in powdered sugar again.
Nutrition Facts : Calories 143.8, Fat 11, SaturatedFat 4.5, Cholesterol 14.8, Sodium 69.1, Carbohydrate 10.9, Fiber 0.9, Sugar 4.7, Protein 1.5
MAPLE TAFFY ON SNOW OR CRUSHED ICE
For those of us who dont currently have snow, we will either have to wait or substitute crushed ice for this recipes. Sounds like something that could be really yummy and fun for the kids to "help" out with, although they should be supervised carefully with the hot liquid.
Provided by LAURIE
Categories Dessert
Time 40m
Yield 2 pans
Number Of Ingredients 3
Steps:
- Pack clean fresh snow into 2 13x9 pans until dense and smooth on top.
- Keep snow or crushed ice outside or in freezer until ready to use.
- Add maple syrup & butter to saucepan.
- Boil uncovered on medium high heat until the syrup reaches 250 - 260 degrees.
- Do not stir.
- Remove from heat immediately and pour small strips of hot syrup on snow until pot is empty.
- A second person (wearing winter gloves) should roll each hot strip onto a popsicle stick or fork and leave on the snow to cool.
- Eat when cool.
- The syrup is extremely hot - it can cause severe burns.
- Store uneaten sticks on cookie sheets lined with waxed paper in the deep freeze.
- They will keep for several weeks.
MAPLE TAFFY
Maple syrup is boiled, poured into rows on a snow-lined tray, and rolled onto sticks to make this chewy, irresistible candy. To create "snow" indoors, pulse ice in a food processor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 25m
Yield Makes about 16
Number Of Ingredients 1
Steps:
- Pack a rimmed baking sheet with snow and place in freezer (or outside, if temperature is low enough). Meanwhile, bring syrup to a boil in a small saucepan with a candy thermometer clipped onto it; cook until thermometer registers 240 degrees. Carefully pour syrup into a liquid measuring cup and let cool about 5 minutes.
- Drizzle syrup in a few 6-inch lines across snow. Let set 25 to 30 seconds (they should be cool and firm, but not hard). Place a 9 1/2- inch skewer or dowel, or an ice-pop stick, at one end; roll up taffy around skewer. Repeat with remaining syrup and snow. Eat immediately, or store, frozen in a single layer in an airtight container, up to 2 days.
BEST TOFFEE EVER - SUPER EASY
Chocolate and almonds top off a rich buttery toffee. A simple recipe that you could easily remember and whip up any time. I always get compliments and requests for more. Use any type of nut that you like in place of the almonds.
Provided by FUNKYSEAMONKEY
Categories Desserts Candy Recipes Toffee Recipes
Time 1h20m
Yield 32
Number Of Ingredients 5
Steps:
- In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
- While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
- As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
- Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.
Nutrition Facts : Calories 226 calories, Carbohydrate 20 g, Cholesterol 30.5 mg, Fat 16.9 g, Fiber 1.1 g, Protein 1.5 g, SaturatedFat 9.3 g, Sodium 101.1 mg, Sugar 18.4 g
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