Toffee Pop Balls Recipes

Steps:

• Make and bake cake mix as directed on box for 13x9-inch pan, using water, butter and eggs. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting and caramel topping; mix well. Shape into 1 1/4-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated.
• In microwavable bowl, microwave candy melts and shortening uncovered on Medium (50%) 2 minutes, then in 15-second intervals, until melted; stir until smooth. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cake ball no more than halfway. Repeat. Return to cookie sheet. Refrigerate 5 minutes.
• Remove from refrigerator a few at a time. Dip each cake ball into melted candy to cover; tap off excess. Poke opposite end of stick into foam block. Immediately sprinkle tops with toffee bits and salt. Let stand until set.

Steps:

• Put the dates, brown sugar and butter in a microwave-safe medium bowl and cover. Microwave on high in 1-minute increments, stirring in between, until the butter has melted.
• Transfer the mixture to a food processor and pulse until smooth. Add the walnuts, orange zest, vanilla, salt and graham crackers and pulse until the mixture comes together into a stiff and slightly tacky ball. Scoop heaping teaspoonfuls of dough and roll them into balls. Refrigerate the balls until firm, about 1 hour.
• Roll the chilled balls in sanding sugar. The sticky toffee balls can be refrigerated for up to 3 days.

Steps:

• Process the biscuits in a food processor until they resemble small chunky bits of biscuit. You will have a mixture of fine crumbs and chunky bits of biscuit. If you don't have a food processor you can put these in a bag and bash with a rolling pin -very therapeutic after a hard day at work!
• Beat the cream cheese, icing sugar and Baileys (if using) until well combined and creamy.
• Add the ground biscuits and combine until well mixed.
• Add coconut a little at a time until the mixture is relatively stiff. It should still feel a bit gooey as it will harden in the fridge.
• Cover the bowl and put in the fridge until this is firm, which should take about 2-4 hours.
• Put the remaining coconut in a bowl. Using a teaspoon, take small amounts of the biscuit mixture from the bowl and roll into balls, then roll in the coconut.
• Keep in a container in the fridge until using.

Steps:

• Heat oven to 325 degrees.
• In a large bowl, beat powdered sugar, margarine and pudding mix until light and fluffy.
• Lightly spoon flour into measuring cup; level off.
• Add flour, milk, vanilla, and crushed toffee bars, mix well.
• Shape dough into 1-inch balls.
• Place onto ungreased cookie sheets.
• Bake at 325 for 13-18 minutes or until edges are a light golden brown.
• Remove from cookie sheets; cool completely.
• Dip top of each cookie into powdered sugar.

Steps:

• Mix cream cheese, cookie crumbs and 2 Tbsp. chopped toffee bars until blended.
• Shape into 30 (1-inch) balls; place in single layer in shallow pan. Freeze 10 min.
• Cover rimmed baking sheet with waxed paper. Dip cookie balls into melted chocolate, turning to evenly coat each ball with chocolate; place on prepared baking sheet. Lightly press remaining chopped toffee bar into tops of balls.
• Refrigerate 1 hour or until firm.

Steps:

• Melt butter in a large heavy pot over low heat. Add marshmallows and brown sugar and stir until melted. Remove from heat.
• Pour popcorn and cranberries, or English toffee bits if using, into pot; toss well. With buttered hands, shape into 2 1/2-inch balls. Set on parchment lined baking sheet to dry slightly.

Steps:

• Place popcorn in a large bowl, with room for mixing. Fill another bowl with ice water. Butter several plates, one per each person who will be pulling taffy.
• Combine sugar, corn syrup, molasses, water, butter, and salt in a large 6-quart saucepan over medium heat; attach a candy thermometer. Bring to a boil, stirring frequently. Tip the pan slightly to melt the sugar crystals on the sides, scraping down with a wooden spoon. Heat until the mixture registers 300 to 310 degrees F (149 to 155 degrees C) on the thermometer or until a small amount of syrup drizzled into cold water turns hard, 7 to 10 minutes.
• Pour about 1 cup syrup onto each buttered plate. Let cool until safe to handle like a hot potato, 3 to 5 minutes. Pull syrup between your hands until a light golden brown color is achieved; the longer you pull it, the lighter it becomes. Twist into a long rope about 3/4-inch thick and place on back on a buttered plate to let taffy harden and cool. Break the hardened taffy apart.
• Pour the remaining hot syrup carefully over popcorn, while someone else quickly stirs the batch. Butter your hands and dip them in the ice water; working quickly to avoid burns and before taffy hardens, grab some of the popcorn mixture and form into a 3-inch ball. Repeat with the remaining popcorn.

Steps:

• Place popcorn in a baking pan and keep warm in a 200° oven. Meanwhile, in a large saucepan, stir together the sugar, corn syrup, water, butter and salt. Cook over medium heat, stirring constantly, until mixture comes to a boil. , Continue cooking without stirring until the temperature reaches 270° on a candy thermometer. Remove from the heat. Add vanilla; stir just enough to mix. Slowly pour over the popcorn. Cool just enough to handle. Shape with buttered hands.

Steps:

• Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting and 3/4 cup of the toffee bits; mix well. Shape into 1-inch balls; place on cookie sheet. Refrigerate 30 minutes or until firm.
• In medium microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 minute, stirring after 30 seconds, until chips are softened and can be stirred smooth. Dip tip of 1 lollipop stick 1/2 inch into melted chocolate and insert stick into cake ball no more than halfway. Repeat. Return to cookie sheet. Refrigerate 30 minutes.
• Remove from refrigerator a few at a time. Dip cake balls in melted chocolate; tap off excess. Immediately sprinkle with remaining 1/4 cup toffee bits. Poke opposite end of stick into foam block. Let stand until set.

Steps:

• In a saucepan over medium heat, combine the sugar, corn syrup, butter and water. Stir and heat to hard-crack stage or 300 degrees F (150 degrees C). Remove from heat, add vanilla or vinegar; mix well.
• Pour slowly over popped popcorn while stirring. Wait 5 minutes and shape into 3 inch round balls.

Steps:

• bring to boil butter, sugar, syrup.
• add condensed milk- boil 5 minute.
• remove from heat and add vanilla.
• strain seeds from popcorn.
• pour hot mixture over popcorn and mix.
• grease hands and make balls out of mixture.
• *extra note;
• To remove the seeds, I usually take two bowls and lift out the popcorn by the hand fulls and shaking it, then dumping it into the extra bowl. When I get to the bottom, there lies most of the seeds. I just discard them and go on with the rest.
• Hope you can visualize that and that it helps!

Steps:

• Place popcorn in a large baking pan; keep warm in a 200° oven. , In a heavy saucepan, combine the sugar, corn syrup, water and salt. Cook over medium heat until a candy thermometer reads 235° (soft-ball stage). , Remove from the heat. Add the butter, vanilla and food coloring if desired; stir until butter is melted. Immediately pour over popcorn and stir until evenly coated. , When mixture is cool enough to handle, quickly shape into 3-in. balls, dipping hands in cold water to prevent sticking.

Steps:

• Preheat oven to 350°. Coat bottom and sides of a 9-in. springform pan with cooking spray., In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla until blended. Add eggs; beat on low speed just until blended. Fold in one package of toffee bits. Pour into prepared pan; place on a baking sheet. Bake 40-45 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Shape cheesecake mixture into eighty 1-in. balls (about 1 tablespoon each); insert a lollipop stick in each. Place on waxed paper-lined baking sheets. Freeze 1 hour or until firm., Place remaining bag of toffee bits in a small bowl. Dip pops in melted candy coating; allow excess to drip off. Dip tops in toffee bits. Place on waxed paper-lined baking sheets; let stand until set. Store in airtight containers in the refrigerator.

Steps:

• In a large pot, melt butter over medium. Add marshmallows and cook, stirring, until melted, 5 to 6 minutes. Remove from heat and add popcorn, toffee, almonds, chocolate chips, and salt; gently fold to combine.
• Working quickly, lightly coat hands with butter and gently shape popcorn mixture into 16 balls; place on a parchment-lined baking sheet and let cool until set, about 10 minutes.

Steps:

• Pop popcorn in an air popper according to manufacturer's instructions.
• Combine sugar, corn syrup, butter, and water in a heavy saucepan over medium heat; cook until toffee syrup temperature reaches 280 degrees F (138 degrees C) using a candy thermometer, about 10 minutes. Remove from heat and stir in vanilla extract.
• Mix toffee syrup with popcorn in a large bowl until evenly combined.

Steps:

• In a saucepan over medium heat, combine the corn syrup, margarine, cold water, confectioners' sugar and marshmallows. Heat and stir until the mixture comes to a boil. Carefully combine the hot mixture with the popcorn, coating each kernel.
• Grease hands with vegetable shortening and quickly shape the coated popcorn into balls before it cools. Wrap with cellophane or plastic wrap and store at room temperature.