English Toffee Squares Food

TOFFEE SQUARES

Steps:

• 1. Preheat the oven to 350°F. Line a 9-by-13-inch baking pan with parchment.
• 2. Prepare the crust. In a large bowl, with an electric mixer, beat together the butter and sugar on medium speed until light, about 2 minutes. Beat in the egg yolk, vanilla, and salt. On low speed, gradually beat in the flour just until mixed. The dough will be stiff. Pat the dough evenly over the bottom of the baking pan.
• 3. Bake in the center of the oven until pale gold on top, about 20 minutes.
• 4. Remove the pan from the oven and scatter the chocolate pieces evenly over the crust. Return the pan to the oven for 1 minute. Remove the pan again and, using a knife, spread the chocolate evenly over the crust. Sprinkle evenly with the almonds.
• 5. Let cool completely in the pan on a wire rack. Using a sharp knife, cut into small squares, then carefully remove from the pan with a small offset spatula or an icing spatula.

ENGLISH TOFFEE SQUARES

Steps:

• Preheat oven to 350º.
• Mix butter, sugar, egg yolk and vanilla. Add flour and salt; blend well.
• Spread into greased 13x9 pan. Bake about 15 minutes or until golden. Remove from oven.
• Immediately sprinkle chocolate chips over top. Cover pan with a second cookie sheet so chips will melt. Spread chocolate evenly when melted. Sprinkle with walnuts.
• Cut into squares while still warm. Refrigerate as needed to set chocolate. These cookies freeze well.

ENGLISH TOFFEE SQUARES

Steps:

• Preheat oven to 275°F In large bowl with an electric mixer, beat butter and sugar until creamy.
• Separate egg, then beat yolk into butter mixture; cover and reserve the egg white.
• In another bowl, stir together flour and cinnamon; add to butter mixture.
• With your hands, spread dough evenly over bottom of a greased 10 by 15-inch rimmed baking pan.
• Beat egg white lightly, then brush over dough to cover evenly.
• Sprinkle pecans over top; press in lightly.
• Bake for 1 hour or until firm when lightly touched. While still hot, cut into 1/2-inch squares. Let cool in pan on a rack. Store in an airtight container.

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.

TOFFEE BARS

Steps:

• Preheat the oven to 350 degrees F.
• In a mixer, beat the butter, sugar, egg yolk, and vanilla. Gradually mix in flour, then salt, and continue beating until well blended, scraping down the sides of the bowl as necessary. Transfer batter to a 9 by 13-inch pan, and flatten out with a rubber spatula.
• Bake until slightly browned, about 20 to 25 minutes. Remove from the oven and immediately place squares of white chocolate on top, gently spreading with an off-set spatula or dull knife as they melt. Sprinkle with nuts and cranberries. Allow to set, about 15 minutes, and then cut into squares.

HERSHEY'S BAR TOFFEE SQUARES

Steps:

• Preheat oven to 350 degrees.
• Beat butter, sugar, egg yolk and vanilla until creamy.
• Add flour and salt; mix well.
• Pat dough into a 10x13" rectangle on greased cookie sheet.
• Bake for about 20 minutes- until dough is set and lightly browned.
• Remove from oven and immediately top with the Hershey bar squares.
• When squares have softened (and it doesn't take long!) spread evenly and top with the finely chopped walnuts.
• Cut into bars while warm, as these are difficult to cut when cooled.

ENGLISH TOFFEE BARS

Steps:

• Butter a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a heavy 3-qt. saucepan, melt the remaining butter. Add sugar and corn syrup; cook and stir over medium heat until a candy thermometer reads 295° (soft-crack stage). Remove from the heat; stir in pecans and salt. , Quickly pour into prepared pan. Let stand for 5 minutes. Using a sharp knife, score into lines. Let stand at room temperature until cool., Separate into squares, using a sharp knife if necessary. In a microwave, melt candy coating, stirring often. Dip squares, one at a time, in coating. Place on waxed paper until set.

TOFFEE SQUARES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Add the egg yolk, vanilla, flour and salt; mix well. Spread into a greased 13-in. x 9-in. baking pan. , Bake at 350° for 20-25 minutes or until golden brown. In a heavy saucepan or microwave, melt chocolate; stir until smooth. Spread over hot bars. Immediately sprinkle with nuts. Cool on a wire rack. Cut into 1-1/4-in. squares.

ENGLISH TOFFEE SCONES

Steps:

• Preheat oven to 450°F degrees.
• Combine flour, sugar, baking soda, and baking powder.
• Cut in butter.
• Add buttermilk, egg, and vanilla.
• Mix in toffee chips.
• With floured hands, form dough into a ball and spread it out into an 8-inch diameter circle onto an ungreased cookie sheet.
• Cut into wedges.
• Sprinkle excess flour, toffee chip mixture with a tablespoon or so of brown sugar onto the top.
• Bake for about 15 minutes.

HOMEMADE TOFFEE RECIPE

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.

CARAMEL TOFFEE SQUARES

Steps:

• Bottom Layer: Crumble flour, sugar and 1/2 cup plus 2 teaspoons butter together.
• Pack into ungreased 9x9-inch pan.
• Bake in 350°F oven for 20 minutes.
• Second Layer: Combine butter, brown sugar, corn syrup and condensed milk in heavy pot.
• Bring to boil over medium heat.
• Boil for 5 minutes, stirring constantly as it burns easily.
• Remove from heat.
• Beat with spoon slowly until it shows signs of thickening.
• Pour over bottom layer.
• Third Layer: Melt chocolate over hot water.
• Pour over second layer.
• Chill.
• Cut into squares.

ENGLISH TOFFEE

Steps:

• Lightly butter 10x12 cookie sheet (with lip). Spread half the walnuts evenly on top.
• Using a heavy-bottom pan, melt butter, sugar, vanilla, and salt over low heat, stirring gently until the sugar is completely dissolved.
• Continue cooking and gently stirring over low heat for 9 - 12 minutes, or until a candy thermometer reads 280-300 degrees.
• Evenly pour mixture on top of walnuts and quickly spread into a thin layer.
• Lay chocolate bars on top and allow to sit for about 30 seconds until slightly melted. Using an offset spatula, carefully spread the chocolate into a thin layer.
• Sprinkle the remaining walnuts all over the top and gently press in with a fork.
• Allow toffee to set until completely cool, then refrigerate for at least 30 minutes to allow the chocolate to completely firm up.
• Break into pieces and store in an airtight container.

PECAN TOFFEE SQUARES

Steps:

• Heat the oven to 350 degrees F.
• Grease 13x9 pan, I use cooking spray.
• In large bowl, combine cake mix, margarine or butter and one egg, mix well with pastry blender or fork, Press into 13x9 pan.
• Bake at 350 degrees F for 7 minutes.
• Meanwhile, in medium bowl, combine condensed milk, vanilla extract and 1 egg.
• Mix well.
• Stir in toffee bits and pecans.
• Remove pan from oven.
• Pour filling over warm base.
• Return to oven and bake for 22-30 minutes more or until filling is set.
• Cool until completely cooled.
• Cut into bars and store in refrigerator.

CARAMEL TOFFEE SQUARES

Steps:

• Base:.
• Combine all base three ingredients and pat into a 7 x 11 brownie pan.
• Bake at 350°F 20 minutes or until golden.
• Filling:.
• Place butter, sugar, syrup and sweetened condensed milk into a saucepot over medium heat.
• Bring to a boil, for five minutes, stirring constantly, as it can burn easily.
• Remove from heat.
• Beat with a spoon until it starts to thicken: pour over the baked cooled base.
• Melt chips in a saucepot and when smooth, spread over caramel.Again the melted chocolate drizzled over the top can be optional.
• Chill and cut into squares.