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.
YS ENGLISH TOFFEE
I get more requests for this candy than any other I make for the holidays. Not sure where I got the recipe because I have been making it so long. This recipe takes alot of stirring but worth every minute.
Provided by Ycooks2
Categories Candy
Time 1h
Yield 2 ;pounds, 48 serving(s)
Number Of Ingredients 6
Steps:
- Combine sugar, butter, water, and vanilla in a medium sauce pan. Cook over low to medium heat, stirring constantly, to hard crack stage (300 degrees). Remove from heat and pour onto a greased cookie sheet. While hot, cover with chocolate chips. Spread when melted. Sprinkle with chopped nuts. Break into pieces when cooled.
Nutrition Facts : Calories 168, Fat 12.7, SaturatedFat 6.5, Cholesterol 20.3, Sodium 93.5, Carbohydrate 14.2, Fiber 0.9, Sugar 12.4, Protein 1.4
ENGLISH TOFFEE
Tastes wonderful - sorta like a Heath Bar but better and super easy taking only about 15 minutes to prepare. Though it calls for only 1/4 cup of almonds, I crushed an extra cup and then pressed them into the mixture after the chocolate chips are spread. This is going to look great on my holiday tray. Found in the all recipe magazine
Provided by Bonnie G 2
Categories Low Protein
Time 15m
Yield 1 1/2 pounds, 12 serving(s)
Number Of Ingredients 7
Steps:
- Butter a 10 x 15 inch jelly roll pan.
- Melt 1 cup butter in deep, heavy saucepan over medium heat.
- Add sugar, water and salt and cook, stirring until sugar is dissolved.
- Bring to boil, simmer, stirring frequently, until mixture is color of a brown paper bag and temperature registers 300 F on a candy thermometer (about 5- 6 minutes).
- Remove from heat, stir in almonds and pour mixture into prepared pan.
- Smooth the top with a buttered heat proof spatula.
- With a paper towel, carefull blot the top (mixture is hot) to remove any excess butter.
- Immediately scatter chocolate chips on top.
- Let stand until melted, about 1 minute, then spread evenly over top.
- This is when I pressed the ground almonds into the chocolate.
- Cool to room termperature, then chill 20 minutes before breaking into pieces.
- Layer between wax paper in airtight container and store in refrigerator up to 2 wekks.
Nutrition Facts : Calories 313.4, Fat 22.6, SaturatedFat 13.5, Cholesterol 45.8, Sodium 178, Carbohydrate 30.3, Fiber 1.1, Sugar 28.5, Protein 1.2
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
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.
ENGLISH TOFFEE
Make and share this English Toffee recipe from Food.com.
Provided by Jacquie
Categories Dessert
Time 15m
Yield 2 1, 50 serving(s)
Number Of Ingredients 4
Steps:
- Sprinkle 1/3 cup of chopped almonds over buttered 9" x 13" pan.
- Place butter in a heavy skillet, add sugar and mix throughly.
- Bring to a boil over medium heat, STIRRING CONSTANTLY with a wooden spoon.
- Continue to stir until candy thermometer reaches 285 degrees F.
- Pour over almonds.
- Arrange chocolate pieces over the mixture.
- As chocolate melts, spread evenly over mixture and sprinkle with remaining 1/3 cup of almonds.
- Allow to cool completely and for chocolate to set, overnight.
- Use a dinner knife to break into pieces.
- Store in an airtight container.
Nutrition Facts : Calories 74.3, Fat 5.4, SaturatedFat 2.9, Cholesterol 10.4, Sodium 42, Carbohydrate 6.3, Fiber 0.3, Sugar 5.7, Protein 0.6
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