CHEWY TOFFEES
Treat yourself to the ultimate sweet treat - chewy toffee. Toffees aren't hard to make, but remember to be careful when you're dealing with very hot sugar
Provided by Barney Desmazery
Categories Treat
Time 30m
Yield Cuts into about 40 squares
Number Of Ingredients 5
Steps:
- Neatly line the base and sides of a 20x30cm baking tin with baking parchment. Tip the sugars, cream and butter into a large heavy-based deep saucepan and heat gently, stirring occasionally until all the ingredients have come together and the sugars and butter have melted. Place a sugar thermometer or digital cooking thermometer in the pan, turn up the heat and boil everything together vigorously without stirring until the temperature reaches 125C. Remove from the heat and stir in the vanilla. Leave for a moment for any bubbles to settle, then carefully pour the molten toffee into the prepared tin, swirling the tin until the toffee covers the base. Leave the toffee for at least 2hrs to set - overnight is ideal.
- Use the parchment to lift the set toffee out of the tin and cut into squares or fingers. If the toffee is sticking to the knife, lightly oil the blade. Wrap the toffees in waxed paper and store in a jar for up to two weeks at room temperature or a month in the fridge.
Nutrition Facts : Calories 90 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Protein 0.1 grams protein, Sodium 0.06 milligram of sodium
CHEWY NUT TOFFEES
Toffees should be individually wrapped in cellophane or waxed paper to maintain their shape. This recipe is easily doubled if you want to make extra gifts. For plain toffees, omit the nuts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 75
Number Of Ingredients 10
Steps:
- Coat a 9-by-13-inch baking pan that is at least 1 1/2 inches deep with cooking spray. Set aside. In a 2-quart saucepan, combine the cream and condensed milk; set aside.
- In a heavy 3- to 4-quart saucepan, combine corn syrup, water, sugar, and salt. Cook, over high heat, stirring with a wooden spoon, until sugar is dissolved, about 5 minutes. Using a pastry brush dipped in water, brush away any sugar crystals on sides of pan to prevent recrystallization.
- Stop stirring, reduce heat to medium, and bring to a boil. Cook without stirring until the temperature reaches the hard-ball stage on a candy thermometer (260 degrees), about 20 minutes. Meanwhile, cook the cream mixture over low heat until it is just warm. Do not boil. When the sugar mixture reaches 260 degrees, slowly stir in the butter and warmed cream mixture, keeping the mixture boiling at all times. Stirring constantly, cook over medium heat until the mixture reaches the firm-ball stage (248 degrees), about 15 minutes. Stir in the bourbon or vanilla and the nuts, if desired. Immediately pour into the prepared pan without scraping the pot. Let sit uncovered at room temperature for 24 hours without moving the pan.
- To cut, spray a large cutting board generously with vegetable-oil spray. Unmold the toffee from the pan onto sprayed surface. Cut into pieces, and wrap each in cellophane or waxed paper. Store in an airtight container at room temperature for up to 1 month.
HARD TOFFEE RECIPE
Treat your family and friends to this tasty Hard Toffee Recipe. This Hard Toffee Recipe is perfect for holidays and other special occasions.
Provided by My Food and Family
Categories Home
Time 45m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Spray rimmed baking sheet with cooking spray; cover with parchment.
- Bring sugar, butter, water, corn syrup and salt to boil in large saucepan on medium-high heat, stirring constantly. Boil gently, without stirring, 10 to 12 min. or mixture is thickened and reaches 300°F when tested with candy thermometer. (Mixture will be done when 1/2 tsp. of the cooked sugar mixture will form a hard brittle thread when dropped into 1 cup cold water.) Remove from heat.
- Stir in vanilla and baking soda. Immediately pour onto prepared baking sheet; spread to 1/4-inch thickness. Sprinkle with nuts; cool.
- Melt chocolate as directed on package; drizzle over toffee layer. Let stand at room temperature until chocolate is firm. Break into small pieces to serve.
Nutrition Facts : Calories 170, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
CHEWY OATMEAL TOFFEE COOKIES
These are wonderful cookies, the corn syrup makes them chewy on the inside. This makes a huge amount. I bake two dozen and make four rolls for the freezer to bake later. I use the big cookie scoop (1/4 cup).
Provided by kansbaker
Categories Drop Cookies
Time 30m
Yield 60 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper or leave ungreased.
- In large mixer bowl cream butter, shortening, peanut butter and brown and white sugar until creamy.
- Add eggs, vanilla and corn syrup. Mix well.
- Whisk together the flour, baking soda and cinnamon.
- Add to butter mixture, mixing well. Stir in oats, chocolate chips, toffee chips, peanut butter chips, and coconut.
- Drop by 1/4 cup scoops onto your sheets.
- Bake 15 minutes, until light brown around edges. Do not overbake.
Nutrition Facts : Calories 203.1, Fat 10.3, SaturatedFat 5, Cholesterol 18.7, Sodium 88.5, Carbohydrate 26.5, Fiber 1.5, Sugar 16.8, Protein 3.2
CHEWY OATMEAL CHERRY TOFFEE CRISPS
Everyone just loves these cookies. You can make them soft by leaving them on the cookie sheet for a minute or two. If you like a crisp and crunchy cookie - immediately remove them from the cookie sheet once they are done baking! Full of berries, oatmeal, chocolate and toffee.
Provided by MARBALET
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 34m
Yield 36
Number Of Ingredients 11
Steps:
- Sift together the flour and baking soda; set aside. In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the egg and vanilla. Gradually stir in the sifted mixture, then mix in the oats, cherries, chocolate chips and toffee bits until evenly distributed. Divide the dough in to 3 portions and form them into logs, about 2 inches in diameter. wrap in waxed paper and refrigerate or freeze until firm.
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line them with parchment paper. Slice dough logs into 3/4 inch thick slices. Place the cookies 2 inches apart onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 181.4 calories, Carbohydrate 23.2 g, Cholesterol 24.2 mg, Fat 9.4 g, Fiber 1.1 g, Protein 1.6 g, SaturatedFat 5.5 g, Sodium 72.5 mg, Sugar 11.7 g
CHEWY CHOCOLATE CHIP TOFFEE COOKIES RECIPE BY TASTY
Here's what you need: flour, sugar, kosher salt, baking powder, light brown sugar, unsalted butter, vanilla extract, eggs, milk, toffee bits
Provided by Lyle Alvarez
Categories Desserts
Time 30m
Yield 18 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°F.
- In a large bowl, mix together the flour, sugar, kosher salt, and baking powder.
- Melt the butter in a saucepan over medium high heat.
- In a medium bowl, whisk together the brown sugar, vanilla, and melted butter. Add the eggs to the butter mixture and whisk until completely combined.
- Slowly fold the butter mixture into the dry ingredients.
- Fold the chocolate chips and toffee bits into the dough.
- Line a baking sheet with parchment paper. Then, add large scoops of the dough to the baking sheet.
- Bake for 11-16 minutes or until the top of the cookie is just golden brown. Rest the cookies to let them finish cooking through and to let them set.
- Serve while warm.
Nutrition Facts : Calories 238 calories, Carbohydrate 31 grams, Fat 11 grams, Fiber 0 grams, Protein 3 grams, Sugar 19 grams
CHEWY TOFFEE COOKIES
The textural contrast between this chewy cookie and the hard toffee is deliciously maddening. Double the recipe so you can make plenty of big ones! Prepare to enjoy thoroughly and share the recipe with friends and loved ones!
Provided by Recipe Junkie
Categories Dessert
Time 24m
Yield 48 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Grease cookie sheet lightly.
- Stir together flour, soda and salt.
- In large bowl beat butter, sugars and vanilla til well blended.
- Stir in toffee bits.
- Drop by rounded teaspoons onto sheet.
- Bake for 9-11 minutes or til lightly browned.
- Cool and transfer to wire rack.
Nutrition Facts : Calories 85.3, Fat 4.1, SaturatedFat 2.4, Cholesterol 17, Sodium 85.8, Carbohydrate 11.3, Fiber 0.2, Sugar 6.7, Protein 1.1
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