Bens English Toffee Food

ENGLISH TOFFEE

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.

MMMM ! ENGLISH TOFFEE !

Steps:

• Melt the butter in a saucepan.
• Add sugar, salt and vanilla.
• Boil gently several minutes, stirring frequently to prevent burning. Until it reaches 300 degrees on a candy thermometer.
• Arrange 1 cup pecans on 8 inch square pan.
• Pour the boiled mixture over top and spread to cover evenly.
• Let toffee set up for 15minutes until slightly firm but still VERY warm.
• Sprinkle with chocolate chips and allow them to melt completely.
• Gently Spread chocolate to cover completely.
• Arrange pecan halves over top.
• Cool to set.
• Drizzle with melted white chocolate and let cool completely.
• Break into chunks to serve.

BEN'S ENGLISH TOFFEE

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.

THE BEST ENGLISH TOFFEE

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.

ENGLISH TOFFEE

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.

THREE-CHIP ENGLISH TOFFEE

Steps:

• Butter a 15x10x1-in. pan with 1/2 teaspoon butter. In a heavy saucepan over medium-low heat, bring sugar and remaining butter to a boil, stirring constantly. Cover and cook for 2-3 minutes., Uncover; add almonds. Cook and stir with a clean spoon until a candy thermometer reads 300° (hard-crack stage) and mixture is golden brown., Pour into prepared pan (do not scrape sides of saucepan). Surface will be buttery. Cool for 1-2 minutes. Sprinkle with milk chocolate chips. Let stand for 1-2 minutes; spread chocolate over the top. Sprinkle with walnuts; press down gently with the back of a spoon. Chill for 10 minutes., In a microwave, melt semisweet chips; stir until smooth. Drizzle over walnuts. Refrigerate for 10 minutes. Melt vanilla chips and shortening; stir until smooth. Drizzle over walnuts. Cover and refrigerate for 1-2 hours. Break into pieces.

ENGLISH TOFFEE

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.

ENGLISH TOFFEE

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.