Easy Toffee Candy Ii Food

BEST TOFFEE EVER - SUPER EASY

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.

4 INGREDIENT TOFFEE

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.

EASY TOFFEE CANDY II

Steps:

• Directions:.
• PREHEAT oven to 425°F Line 15 x 10-inch jelly-roll pan with heavy-duty foil.
• MELT 1/4 cup (1/2 stick) butter in medium saucepan. Pour into prepared jelly-roll pan. Arrange crackers over butter, breaking crackers to fit empty spaces.
• MELT remaining butter in same saucepan; add sugar. Bring to a boil over medium heat. Reduce heat to low; cook, stirring occasionally, for 2 minutes. Remove from heat; stir in sweetened condensed milk. Pour over crackers.
• BAKE for 10 to 12 minutes or until mixture is bubbly and slightly darkened. Remove from oven; cool for 1 minute.
• SPRINKLE with morsels. Let stand for 5 minutes or until morsels are shiny; spread evenly. Sprinkle with nuts; press into chocolate. Cool in pan on wire rack for 30 minutes. Refrigerate for about 30 minutes or until chocolate is set. Remove foil; cut into pieces.

TOFFEE II

Steps:

• Grease a 9x13 inch baking pan.
• Combine sugar, butter, water, and salt in a heavy saucepan. Cook, stirring continuously until the mixture reaches light crack stage (310 degrees F, 160 degrees C) on a candy thermometer). Remove the pan from heat and stir in vanilla. Pour mixture into the prepared baking pan.
• Lay chocolate bars on top of the hot mixture and spread the melting chocolate over the top of the mixture. Chill well. Crack into pieces to serve.

TOFFEE CANDY

Steps:

• Grease a 15x10x1-in. pan with 2 teaspoons butter; set aside. In a large heavy saucepan, melt the remaining butter. Add sugar and water; cook and stir over medium heat until a candy thermometer reads 300° (hard-crack stage)., Quickly pour into prepared pan. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over toffee. Sprinkle with pecans. Let stand until set, about 1 hour. Break into bite-size pieces. Store in an airtight container.

CREAMY GERMAN TOFFEE CANDY (SAHNE-BONBON) FOR ONE OR TWO

Steps:

• Bring the milk and the sugar to a boil in a pot, stirring constantly and cook until the mixture turns a light-brown color.
• Pour the hot mixture onto a sheet of dampened parchment paper.
• When the mixture is about halfway set, use a dampened knife to cut it into small squares. Leave to dry completely.

ENGLISH TOFFEE CANDY

Steps:

• Heat Butter, Sugar and water in a 3 quart sauce-pan to a rolling boil.
• When mix reaches 305 degrees pour onto a greased large cookie sheet.
• Sprinkle chocolate Chips over the candy.
• As chocolate melts spread with a butter knife.
• Spread nuts evenly over the pan, shaking lightly until all nuts stick.
• Cool until hard.
• Break into pieces.
• Enjoy.