Mock English Toffee Food
ENGLISH TOFFEE
Make and share this English Toffee recipe from Food.com.
Provided by Bertha C.
Categories Candy
Time 25m
Yield 1 pound
Number Of Ingredients 6
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.
ENGLISH TOFFEE
This candy tastes wonderful and takes about 15 minutes to make. My sister and I did three batches in an hour one year for Christmas. I use a cast iron skillet and some times just a few of the almonds to help gauge the readiness.
Provided by nora
Categories Desserts Candy Recipes Toffee Recipes
Time 20m
Yield 16
Number Of Ingredients 5
Steps:
- Butter a 10x15 inch jellyroll pan.
- Melt butter in a heavy skillet over medium heat. Stir in sugar and water. Bring to a boil and add almonds. Cook, stirring constantly until nuts are toasted and the sugar is golden. Pour the mixture into the prepared pan; do not spread.
- Immediately sprinkle the chocolate chips on top. Let stand for a minute, then spread the chocolate over the top. Let cool completely, then break into pieces.
Nutrition Facts : Calories 222.2 calories, Carbohydrate 22.6 g, Cholesterol 30.5 mg, Fat 15.5 g, Fiber 0.8 g, Protein 0.9 g, SaturatedFat 9.2 g, Sodium 82.9 mg, Sugar 21.4 g
DARK ENGLISH TOFFEE
This is sweets for the sweet!! Another great recipe from our regional magazine "Saltscapes". We have gotten many great recipes from here. Demerara sugar can also be used for this recipe.
Provided by Chef mariajane
Categories Candy
Time 15m
Yield 1 pound
Number Of Ingredients 5
Steps:
- Combine all of the ingredients in a heavy-bottom saucepan over medium heat. Heat slowly, stirring until the butter has melted and the sugar has dissolved.
- Increase the heat and bring the mixture to a boil. Cover and gently boil for around 2 minutes.
- Remove the cover and continue to boil, stirring occasionally, until the mixture reaches 300°F on a candy thermometer; it should take 10-15 minutes.
- Pour the mixture into a buttered 6x6-inch pan, let the toffee cool to the touch and score it into 1-inch squares. Let the toffee cool completely; turn it out onto a board, bread the toffee into pieces and warp them individually in squares of waxed paper. Store at room temperature in an airtight container.
Nutrition Facts : Calories 895.2, Fat 80.7, SaturatedFat 51.1, Cholesterol 213.7, Sodium 608.4, Carbohydrate 48.8, Sugar 22.9, Protein 0.8
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