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
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
EASY AWESOME NUTTY TOFFEE (NO THERMOMETER!)
Make and share this Easy Awesome Nutty Toffee (No Thermometer!) recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Candy
Time 12m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Spread the nuts on the bottom of a 8x8-in square pan.
- Heat the sugar and butter.
- Boil on med heat, stirring constantly for 7 minutes (start your timer once you see bubbles).
- Immediately spread mixture evenly over the nuts in the pan.
- Chill until firm.
- While still hot cut into squares.
- Delicious!
NUTTY CHOCOLATE TOFFEE BARK
Nutty Chocolate Toffee Bark
Provided by Alison Roman
Categories Bon Appétit Dessert Kid-Friendly Chocolate Candy Vegetarian Pescatarian Wheat/Gluten-Free Soy Free Kosher Small Plates
Yield 8 servings
Number Of Ingredients 13
Steps:
- Lightly coat a large rimmed baking sheet with nonstick spray. Combine butter, granulated and brown sugars, kosher salt, and 2 Tbsp. water in a large heavy saucepan fitted with candy thermometer. Cook over medium-high heat, swirling pan occasionally, until thermometer registers 300° (toffee should be a deep golden brown), 7-9 minutes.
- Remove toffee from heat and carefully stir in vanilla. Sprinkle baking soda evenly over surface and stir just until incorporated (be careful not to overmix). Quickly scrape mixture onto prepared baking sheet and tilt from side to side to spread mixture slightly; let cool 10 minutes.
- Drizzle chocolate over toffee and spread evenly with an offset spatula or large metal spoon. Scatter nuts and seeds over top, then sprinkle with sea salt. Let sit until chocolate is firm, at least 2 hours. Break into large shards.
- Do Ahead
- Toffee can be made 3 days ahead. Store airtight at room temperature.
EASY BUTTER TOFFEE
This microwave recipe was given to me by my mom about 20 years ago. It is sooo easy to make and tastes delicious!
Provided by MissJennifer
Categories Candy
Time 15m
Yield 20 pieces approx. - depends on size, 10-20 serving(s)
Number Of Ingredients 6
Steps:
- Rub the top of a microwavable mixing bowl with (extra) butter. Place butter into bowl. Pour sugar directly on butter. Add salt and water.
- Cook approximately 7-8 minutes (sometimes I have seen some microwaves take up to 12 minutes). Start watching at this point so as not to overcook. Candy is done when it's the color of a Heath bar or brown sugar.
- Pour mixture over sliced almonds on a buttered cookie sheet. Don't scrape the bowl! Cool!
- Top with melted chocolate (and more almonds if you wish) and let cool some more.
- Break into pieces and serve. (I use a regular table knife -- just be sure not to cut into your cookie sheet!) Enjoy!
Nutrition Facts : Calories 219.4, Fat 12.6, SaturatedFat 7.4, Cholesterol 27, Sodium 190.7, Carbohydrate 26.7, Fiber 0.4, Sugar 25.8, Protein 1
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