Special Chewy Toffee Food

CHEWY TOFFEES

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.

EASY TOFFEE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a baking sheet. Line baking sheet with saltine crackers, edges touching.
• In a medium saucepan, combine butter and brown sugar and cook until mixture reaches 235 degrees F (112 degrees C) or a small amount of mixture dropped into cold water forms a small ball that flattens when placed on a flat surface. Pour mixture over crackers and spread evenly.
• Bake in preheated oven 15 minutes. Sprinkle chocolate chips over hot toffee. When chips turn glossy, spread evenly with spatula. Sprinkle with almonds. Freeze 20 minutes before serving.

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.

CHEWY TOFFEE COOKIES

Steps:

• Preheat oven to 350.
• Grease cookie sheet lightly.
• Stir together flour, soda and salt.
• In large bowl beat butter, sugars and vanilla til well blended.
• Stir in toffee bits.
• Drop by rounded teaspoons onto sheet.
• Bake for 9-11 minutes or til lightly browned.
• Cool and transfer to wire rack.

HARD TOFFEE RECIPE

Steps:

• Spray rimmed baking sheet with cooking spray; cover with parchment.
• Bring sugar, butter, water, corn syrup and salt to boil in large saucepan on medium-high heat, stirring constantly. Boil gently, without stirring, 10 to 12 min. or mixture is thickened and reaches 300°F when tested with candy thermometer. (Mixture will be done when 1/2 tsp. of the cooked sugar mixture will form a hard brittle thread when dropped into 1 cup cold water.) Remove from heat.
• Stir in vanilla and baking soda. Immediately pour onto prepared baking sheet; spread to 1/4-inch thickness. Sprinkle with nuts; cool.
• Melt chocolate as directed on package; drizzle over toffee layer. Let stand at room temperature until chocolate is firm. Break into small pieces to serve.

OLD FASHIONED MACINTOSH TOFFEE

Steps:

• Grease an 8" cake pan.
• In a large heavy saucepan, soften the butter.
• Stir in remaining ingredients.
• Stirring constantly, bring to a boil over medium high heat.
• Candy thermometer should reach 260 degrees or hard ball.
• Stir constantly as it will stick to the pan easily.
• Pour into pan quickly and cool.
• You may make a softer toffee by decreasing cooking time slightly.