4 INGREDIENT TOFFEE
It's a holiday candy classic! But with only 5 ingredients, this buttery toffee can be enjoyed any time of year!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 36
Number Of Ingredients 5
Steps:
- Heat sugar, butter and water to boiling in heavy 2-quart saucepan, stirring constantly; reduce heat to medium. Cook about 13 minutes, stirring constantly, to 300°F on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.)
- Immediately pour toffee onto ungreased large cookie sheet. If necessary, quickly spread mixture to 1/4-inch thickness. Sprinkle with chocolate chips; let stand about 1 minute or until chips are completely softened. Spread softened chocolate evenly over toffee. Sprinkle with pecans.
- Let stand at room temperature about 1 hour, or refrigerate if desired, until firm. Break into bite-size pieces. Store in airtight container.
Nutrition Facts : Calories 90, Carbohydrate 7 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 35 mg
EASY, EASY ENGLISH TOFFEE
A friend at work passed this on to me. It is so easy that she proceeded to just "tell" me the recipe. I am one of those people that like to have it written down...she was kind enough to email it to me. As she was telling me how to make it, she said that you needed a jar of peanut butter. At first, I didn't understand why but after making it the first time, I found it is the most important part of making this toffee a success every time!!! ***IMPORATANT*** You turn the jar upside down and use the color of the peanut butter as a GUIDE as to what color the mixture should be when you pull it off the heat. The mixture will darken a bit after you take it off the heat so this little trick will help you NOT to burn the toffee. For preparation time, I put approx. 10 minutes active cooking (stirring) time and 1 hour for cooling/enrobbing in chocolate/refrigeration time.
Provided by Fireflylover
Categories Candy
Time 1h10m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- In a large skillet, melt SALTED butter on medium heat. Do not burn butter. It needs to stay yellow. (NOTE: I had many batches fail and separate until I figured out, upon investigation, that you MUST use SALTED butter. I think it has to do with a chemical reaction.).
- **Tip** Bring out a jar of peanut butter and turn it upside down near the skillet to use ONLY as a color guide to know when the mixture is done.
- Add sugar and stir until incorporated (sugar does not need to be "melted" into the butter, just no longer dry) Edited to add on 12/25/16, the temperature MUST STAY CONSTANT or the butter and sugar MAY separate during the final stages. Too high and your butter will burn, too low and you'll be stirring forever!
- **At no time can you walk away at this point, you must keep stirring so that the butter will not burn. It's very crucial.
- Add water, pouring it all over the pan. The butter/sugar will get bubbly and frothy -- keep constantly stirring -- stirring low and slow -- I use a rubber spatula. As you stir, angle your spatula down as low (level to the pan) as you can to have few air bubbles.
- I timed it, as you are stirring the yellow, sugary, melted, bubbly butter, at the 4 minute mark add the slivered almonds. Keep stirring.
- Stir continuously and slowly in a small circular motion bringing the outside mixture edges to the center as the sides will tend to cook faster than the middle. It will slowly begin to caramelize and toast up -- about 6 minutes more.
- Cook this mixture until it is the color of the inverted peanut butter jar.
- **Important** It will brown fast in the end, so don't let it get too dark or let the almonds get really burned).
- Pour into a 9 X 13 pan. (you could use disposable aluminum pans also). with your rubber spatula, spread the mixture quickly to the edges before it starts to harden on you.
- Let cool completely, remove from pan and pat off any extra butter from both sides with paper towels.
- Place on wax or parchment paper.
- Topping:.
- Microwave chocolate for 1 minute on high. (be mindful that every microwave is different and you must watch your chocolate closely so that it won't overcook). If a few seconds more are needed to melt completely, do so in small increments. You can also use a double boiler to melt chocolate -- I do prefer to do it this way.
- Coat toffee with chocolate (like frosting) and top with slivered almonds. I only cover one side but you can do both if desired.
- Lightly press down almonds to make sure they stick to the chocolate.
- Cool on the counter for at least 30 minutes, then put the pan into the refrigerator for 2 hours (You can stack multiple batches on top of each other as long as the chocolate is pretty solid).
- Break into pieces after it has hardened and store in a covered container.
- Variations: Use different kinds of chips. (mint, white, dark, milk chocolate).
Nutrition Facts : Calories 181.4, Fat 13.6, SaturatedFat 6.8, Cholesterol 20.3, Sodium 68.8, Carbohydrate 15.7, Fiber 1.3, Sugar 13.7, Protein 1.8
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
TOFFEE SAUCE
Add a little sweetness to any dessert with this homemade buttered toffee recipe. Perfect to drizzle over ice cream pastries, brownies and cakes, this English toffee recipe has a deep flavor and truly takes your sweets to the next level. Whether you're drizzling on top or incorporating it into another recipe, this easy toffee recipe will have you living the sweet life, bite by bite. Try filling your Snickerdoodle Bites with toffee sauce instead of the suggested filling, or perhaps add an extra layer of sweetness to some Peanut Brittle Social S'mores. In our recipe book, there are truly endless options when it comes to using homemade toffee.Photo credit: Susan Whetzel from Doughmesstic.
Provided by McCormick
Categories Sauces, Marinades, and Rubs,Other,
Yield 8
Number Of Ingredients 4
Steps:
- Place butter and sugar in medium saucepan on medium heat. Cook and stir until mixture turns a deep amber color.
- Carefully stir in cream and vanilla. (Mixture will be bubbly.) Whisking constantly, cook until sauce thickens and coats back of spoon.
Nutrition Facts : Calories 205 Calories
AUNT ROSE'S FANTASTIC BUTTER TOFFEE
I don't live in the country, but I love everything about it-especially good old-fashioned home cooking! Every year, you'll find me at our county fair, entering a different contest. This easy toffee recipe is a family favorite. -Kathy Dorman, Snover, Michigan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 32 pieces
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. In a shallow baking pan, toast almonds until golden brown, 5-10 minutes, stirring occasionally. Cool. Pulse chocolate in a food processor until finely ground (do not overprocess); transfer to a bowl. Pulse almonds in food processor until coarsely chopped. Sprinkle 1 cup almonds over bottom of a greased 15x10x1-in. pan. Sprinkle with 1 cup chocolate., In a heavy saucepan, combine butter, sugar and water. Cook over medium heat until a candy thermometer reads 290° (soft-crack stage), stirring occasionally., Immediately pour mixture over almonds and chocolate in pan. Sprinkle with remaining chocolate and almonds. Refrigerate until set; break into pieces.
Nutrition Facts : Calories 177 calories, Fat 13g fat (6g saturated fat), Cholesterol 17mg cholesterol, Sodium 51mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
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
EASY ENGLISH BUTTER TOFFEE BARS
These easy to make butter toffee bars are delicious, made with easy ingredients, and are nice for those Christmas cookie/bar exchanges!
Provided by Taylor in Belgium
Categories Bar Cookie
Time 40m
Yield 54 2x1inch bars
Number Of Ingredients 6
Steps:
- Preheat oven to 375°.
- Butter a 13x9 baking pan.
- Arrange saltines right side up in a single layer in pan.
- Melt butter and sugar over medium heat.
- Bring to boil, boil 3 minutes stirring occasionally.
- Remove from heat.
- Stir in vanilla.
- Pour over crackers, spread evenly with spatula.
- Bake for 5 minutes, if crackers move, rearrange with a fork.
- Cool for about 10 minutes.
- Sprinkle chocolate morsels over top.
- Let stand about 5 minutes the evenly spread over top.
- Cool completely, then cut in 2x1 inch bars.
- Place a pecan half over each piece.
- Store in refrigerator.
SIMPLY EASY BUTTERY TOFFEE
Make and share this Simply Easy Buttery Toffee recipe from Food.com.
Provided by MizzNezz
Categories Candy
Time 27m
Yield 3 lbs
Number Of Ingredients 5
Steps:
- Line a 15x10 inch baking pan with foil, extending over edges.
- In 3 qt saucepan, melt butter.
- Stir in sugar, corn syrup, and 1/3 cup WATER.
- Cook on med-hi to boiling, stirring gently, until sugar is dissolved.
- Clip on candy thermometer.
- Cook on med heat, stirring often, to 290 degrees.
- Remove thermometer.
- Spread in pan.
- Cool 5 minutes.
- Sprinkle with chocolate, let stand 2 minutes.
- Spread chocolate, top with nuts.
- Press nuts into chocolate.
- Cool until set.
BUTTERCRUNCH TOFFEE
Fill up a tray or tin with this traditional candy topped with chocolate and nuts. It really says "Christmas" in a yummy way.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 1 pound.
Number Of Ingredients 7
Steps:
- Line a 13-in. x 9-in. baking pan with foil; grease the foil with 1-1/2 teaspoons butter. Sprinkle 1 cup pecans into prepared pan; set aside., In a small heavy saucepan, combine the brown sugar, water and the remaining butter. Bring to a boil over medium heat, stirring constantly. Cook without stirring until a candy thermometer reads 290° (soft-crack stage). Remove from the heat; stir in vanilla and baking soda. Pour into prepared pan (do not scrape sides of saucepan). , Sprinkle with chocolate; spread with a knife when melted. Sprinkle with the remaining pecans. Let stand until set, about 1 hour. Break into pieces.
Nutrition Facts : Calories 266 calories, Fat 19g fat (7g saturated fat), Cholesterol 16mg cholesterol, Sodium 69mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 3g fiber), Protein 4g protein.
HOMEMADE TOFFEE RECIPE
This is the BEST recipe for English Toffee, hands down! This is such an easy and QUICK treat to make for the Christmas holidays. You don't even need a candy thermometer!
Provided by Karen
Categories Dessert
Time 1h25m
Number Of Ingredients 6
Steps:
- Start by coating an 11x17 inch baking pan with nonstick spray. Or use your fingers to coat it with a bit of butter. You can use parchment paper if you want but I actually found that it wasn't necessary.
- Add the 1 and 1/2 cups butter to a HEAVY 3 quart saucepan. (You need good quality pots for candy-making.)
- Melt the butter over medium heat until almost melted, then add the water, sugar, and salt. Be sure to add the sugar to the CENTER of the melted butter (see photo). Don't let the sugar touch the edges. If you have even just a few granules of sugar on the edge of the pot, it could crystalize the whole pot of candy, meaning that your mixture will not get hot enough to reach the hard crack stage, which is what you need for toffee.**
- Turn the heat up to medium high and get yourself a long sturdy wooden spoon. You're going to have to stir for the next 10 minutes or so, so gear up. If you skipped the greasing the pan step before, you lose 10 preparation points. Because now you have to stir. Get someone else to prep the pan. (Or do it VERY quickly in between stirs!)
- Stir for about 10 minutes. If you have a candy thermometer, attach it to the edge of your pot, but even if you have one, I would still get out a jar of peanut butter and set it next to the stove with the lid off to see what color it is. When the candy reaches the color of peanut butter, it is ready to be poured into the pan. (There is NO peanut butter in this recipe!! Don't add it to the pot! You just want the color!)
- I tested this recipe with and without a candy thermometer, and my toffee looked like peanut butter at about 285-290 degrees F. Hard crack stage is 300 degrees, and you can certainly go that high if you want. See, there is wiggle room, even in candy recipes! I would rely more on the color of the toffee though. The peanut butter trick really does work great.
- Remove the pot from the stove and QUICKLY pour it into the prepared pan, scraping the edges. Use a spatula to spread it out as soon as possible. You don't need to go to the edges of the pan, although you can.
- Immediately sprinkle the top of the toffee with 2 cups of chocolate chips. Use your judgement to see if you want to add another 1/2 cup. I'm kind of a chocolate addict so...
- Wait 4-5 minutes for the chocoalte chips to melt. If you were too slow and your chocolate isn't melting, then stick it in the oven at 350 for 2-3 minutes, or however long it takes to get the chocolate chips just barely melted. Then use an offset spatula to spread the chocolate to the edges of the toffee.
- Sprinkle right away with sliced almonds. You can use your hands to gently press the almonds in; whichever ones are not touching melty chocolate are just going to fall right off.
- Let the pan cool for 1-2 hours. You can speed this up by sticking it in the fridge, but if you do this will MUST wait until the toffee returns to room temperature before breaking it up, otherwise it will be too brittle and just break into sad toffee crumbs.
- Once the chocolate is completely set, break up the pan. You can lift up the edge of the whole sheet of toffee and break it up, or use a butter knife to help you make cuts (although once you get started, it really does work better to break up with your hands. Snap off pieces to your heart's content. It's so satisfying.)
- Store in a ziplock or tupperware on the counter. Try not to eat it all at once.
Nutrition Facts : ServingSize 1 g, Calories 327 kcal, Fat 25 g, SaturatedFat 11 g, Cholesterol 30 mg, Sodium 170 mg, Carbohydrate 24 g, Fiber 3 g, Sugar 19 g, Protein 4 g, TransFat 1 g, UnsaturatedFat 11 g
TRADITIONAL ENGLISH TOFFEE
Ingredients250g Butter (A Whole block)500g Sugar (Half a pack)2 x Tbsp Lyles Golden Syrup 2 x Tbsp Brown Vinegar (Like you put on your fish n chips)MethodStep 1Melt butter in a heavy based sauce pan over a gentle heat. Step 2Once melted add all other ingredients and stir while dissolving all together and bring to a boil.Step 3Turn the heat down to a simmer and keep stirring until the molten lava like mixture turns a darker golden brown. Test your toffee by dropping some in a glass of iced water - You'll know it's ready if it sets when it hits the water. Once you're happy with the toffee, pour out the mixture in to a greased baking tray and leave to cool
Yield A big bowl of Toffee!
Number Of Ingredients 4
Steps:
- Melt butter in a heavy based sauce pan over a gentle heat.
- Once melted add all other ingredients and stir while dissolving all together and bring to a boil.
- Turn the heat down to a simmer and keep stirring until the molten lava like mixture turns a darker golden brown. Test your toffee by dropping some in a glass of iced water - You'll know it's ready if it sets when it hits the water. Once you're happy with the toffee, pour out the mixture in to a greased baking tray and leave to cool
QUICK AND EASY MICROWAVE BUTTER TOFFEE
I made this recipe without the chocolate chip and nuts topping to use as plain toffee bits in recipes and it is very delicious. I was surprised at how easy it is to make. I used light corn syrup cause it was all I had on hand and it worked just fine, also if your mixture seems to be separating at the end it just takes a bit of muscle to mix it all back together, quickly pour it onto your prepared pan and leave to set. Found on FabulousFoods.com
Provided by Roxanne J.R.
Categories Candy
Time 15m
Yield 1 slab of toffee
Number Of Ingredients 7
Steps:
- In a large microwave safe bowl, mix sugar, butter, water and corn syrup.
- Microwave on high 4 minutes. Stirring every 2 minutes.
- Heat 6-8 minutes longer until thickened and gold in color.
- Add vanilla; stir well - this step may require some muscle is your mixture begins to seperate.
- Pour mixture into 9x13 dish.
- Spread chocolate chips over hot toffee. Sprinkle with nuts.
- Cool completely. Break into pieces.
Nutrition Facts : Calories 3842.5, Fat 272.8, SaturatedFat 143.8, Cholesterol 488.1, Sodium 1354.9, Carbohydrate 372.9, Fiber 12.7, Sugar 343.1, Protein 19.1
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- Preheat oven to 350. Toast the pecans on a baking sheet in oven for 7-8 minutes until fragrant and lightly browned.
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- In a large, heavy-bottomed saucepan, cook butter, sugar, salt, and water on medium heat until the temperature reaches 305F (hard-crack stage), stirring occasionally. The temperature will increase rapidly once it hits about 280).
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- Simple Toffee Popcorn Recipe. This recipe is similar to the recipe above, in that you’ll make a basic caramel recipe, pour it over the popcorn, and then let the oven finish cooking it.
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