Toffee Ii Food

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.

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.

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.

HOMEMADE TOFFEE

Steps:

• Prepare a baking sheet by buttering or lining with parchment paper and set aside. Add the butter, sugar, water, and salt to a medium saucepan (with a heavy bottom).
• Heat the pan over medium-low heat, stirring frequently with a wooden spoon, until the butter has melted and the sugar has dissolved. Leave the spoon in the pot and then clip on a candy thermometer at this point if desired (being careful to not let it touch the bottom).
• Continue to cook over medium heat until the mixture has reached 285°F and has turned a rich caramel color. Only stir every so often at this point, you don't want to disturb the process too much. When it turns a caramel color immediately remove from heat and stir in the vanilla.
• Pour the mixture onto the prepared pan and allow it to spread. Let the toffee cool for 5 minutes, then sprinkle with the chocolate chips and allow to sit for 10 minutes.
• Spread the melted chocolate chips with an offset spatula and sprinkle with chopped pecans or almonds.
• Let the toffee cool completely, then break into pieces and enjoy.

TOFFEE CANDY

Steps:

• Butter a 15- x 10-inch rimmed baking sheet. Melt 1 1/4 cups butter in a large heavy saucepan over medium; stir in granulated sugar, brown sugar, water, molasses, instant espresso, cinnamon, and salt. Cook, stirring constantly, until a candy thermometer just registers 290°F, about 20 to 25 minutes. Remove pan from heat, and stir in 1 1/2 cups of the chopped toasted almonds. Quickly pour mixture into prepared pan, and spread into an even layer, covering bottom of pan. Immediately sprinkle chocolate chips over top; let stand 5 minutes to melt. Spread chocolate in an even layer over toffee, using an offset spatula. Sprinkle evenly with remaining 1/2 cup chopped almonds. Let stand 5 minutes, and if desired, sprinkle with sea salt. Cover and chill until firm, about 30 minutes.
• Break toffee into about 18 pieces. Store in an airtight container in refrigerator up to 7 days. Serve cold or at room temperature.

SHRIMP ETOUFFEE

Steps:

• Melt the butter in a large Dutch oven set over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes. Add the tomatoes to the pot and season with the bay leaves, salt, cayenne, and 1 tablespoon of the Essence. Cook the tomatoes for 2 to 3 minutes and then whisk in the shrimp stock.
• Bring the mixture to a boil, and reduce to a simmer. Cook the etouffee, stirring occasionally, for 45 minutes. Season the shrimp with the remaining tablespoon of Essence and add them to the pot, stirring to evenly distribute. Cook the shrimp for 5 to 7 minutes, or until they are cooked through. Add the chopped parsley to the pot and stir to combine.
• Serve immediately over steamed white rice and garnish with sliced green onion tops.
• Combine all ingredients thoroughly.
• Place the shrimp shells and heads in a large colander and rinse under cold running water for several minutes.
• Combine the shrimp shells and remaining ingredients in a heavy 6-quart stockpot, add 4 quarts water, and bring to a boil over high heat. Skim to remove any foam that rises to the surface. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes, skimming occasionally.
• Remove the stock from the heat and strain through a fine-mesh sieve into a clean container; let cool completely. Refrigerate the stock for up to 3 days or freeze in airtight containers for up to 2 months.

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.

MELT IN YOUR MOUTH TOFFEE

Steps:

• Line a 9x13-inch pan with parchment paper; set aside.
• If you have a clip-on candy thermometer, attach it to a heavy, high-sided saucepan. (If your thermometer doesn't clip, that's okay.)
• Add the butter, sugars, salt, and cook over medium-low heat, stirring constantly, until the mixture boils. After it boils, don't stir.
• Boil mixture until the 'hard crack' stage, 290-300F, without stirring (stirring can cause the finished toffee to become grainy or crystallize). It will probably take 20-25-ish minutes to come up to temperature if you're cooking over a true medium-low. At 290-300F, remove the pan from the heat.
• Cautiously stir in the vanilla (it will bubble up).
• Pour mixture into the prepared pan and let it sit for about 5 minutes before evenly sprinkling the chocolate chips over the toffee. Tip - Add one chip and if it sinks into the toffee, wait another few minutes before adding the chips.
• Cover the pan with foil for about 5 minutes, remove the foil, and spread the chocolate chips smooth with a spatula or off-set knife. Tip - If you chips have not melted (some brands are more resistant to others to melting and/or your toffee may have taken awhile to set up), put the pan in a 300F oven for a few minutes, or just until chips can be spread smooth.
• Optionally sprinkle with nuts, sea salt, sprinkles, etc., to taste. For this batch, I used pecans with sea salt, sea salt, holiday sprinkles, and plain.
• Let the toffee cool completely before in the fridge for about 30+ minutes, or until set. Break toffee apart with your hands or cut it with a sharp knife.

TRADITIONAL ENGLISH TOFFEE

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

COFFEE ECLAIRS

Steps:

• For the choux pastry: Preheat the oven to 375 degrees F/190 degrees C. Put 1 1/2 cups/375 ml water, the butter, sugar and salt in a roomy saucepan and bring to a boil. Remove from the heat and add the flour all at once, beating until it forms a ball and pulls away from the sides of the pan. Return the pan to the heat for a minute or two and beat to dry it out a little. (Removing moisture will allow the paste to absorb more egg, which will ultimately make the puffs lighter.)
• Remove the pan from the heat. Beat in the eggs, the equivalent of one at a time, until fully incorporated. (Do not try to add them at once because they can't be incorporated quickly enough, it makes a total mess, and furthermore you may not need all of them.) After the third addition of egg, add only enough to make dough that will fall, glossy and heavy, from the spoon. Beat in the vanilla. Spoon the dough into a piping bag.u00A0
• Mix a bit of milk into any remaining egg (if no egg left, use only milk). Have at the ready with a pastry brush for glazing. Pipe the dough into finger-like logs on a nonstick baking sheet, leaving a good 2 inches/5 cm between them so they have room to expand. Brush the tops with the glaze and press any snouts down with a fingertip. Bake until puffed up, light, dry and golden, 25 to 30 minutes. Cool on a wire rack, so they can breathe all around and will keep their shape and not go soggy.u00A0
• For the coffee pastry cream: Put the milk in a saucepan. Scrape the vanilla seeds into the milk and throw in the pod. Bring just to a boil, remove from the heat, cover and set aside to infuse for 10 to 15 minutes.u00A0
• Beat the yolks and sugar to pale, thick ribbons. Gradually beat in the flour and salt. Whisk the hot milk into the egg mixture in a thin stream. Return the mixture to the saucepan and add the coffee flavoring. Bring to a boil over medium heat, stirring constantly until the mixture thickens. Strain and set aside to cool with a buttered piece of waxed paper on top to prevent a skin from forming. When cool, fold in the whipped cream and transfer to a piping bag with a small tip (I find that one with a jagged edge works best).u00A0
• For the coffee glaze: Put the confectioners' sugar in a bowl. Add 1/4 cup water and the coffee essence and stir to make a thin icing. Add more water if necessary.u00A0
• Slice the eclairs in half lengthwise. Spread the bottom generously with pastry cream, as if you're making a fat sandwich. Spread the glaze on top of the top piece and lay it on the cream.

HOW TO MAKE TOFFEE

Steps:

• Grease an 11x17-inch baking pan with 1 tb of butter. Use the butter to lightly coat the bottom and sides of the pan. This will keep the toffee from sticking to the pan when you need to remove it. Set the pan aside on a wire cooling rack for later -- you'll be pouring the hot toffee into this to cool. You can also line the bottom with parchment paper or use a Silpat mat if you don't want to grease the pan.
• Divide the remaining 1 1/2 cups of butter into small pieces. Simply cut the butter up into squares. This increases the surface area of the butter and helps it melt evenly.
• Heat the butter on medium-high in a large, heavy-bottom saucepan. Heavy bottom pans will prevent the sugar from burning later on, but you can use a normal pot if you don't have one. Stir the butter regularly as it melts. Once you are sure that all of it is melted, move on to the next step -- you do not want it to brown.
• Add the sugar, syrup, water, salt and corn syrup and lower the heat to medium-low. Once the butter is melted, add 2 cups granulated white sugar, 2 tablespoons (29.6 ml) light corn syrup, 1/4 teaspoon salt, and 1/4 cup water and stir it in until the sugar has completely dissolved. When possible, use a wooden spoon instead of a metal one to prevent sugar crystals from forming. If you do not have corn syrup, add an extra 4 tablespoons (59.1 ml) of butter, divided into small pieces.
• Stop stirring when the mixture boils. Sugar can recrystallize when over-stirred, leading to grainy toffee instead of the smooth texture you are looking for. Use a pastry brush dipped in water to knock any loose sugar crystals off the sides of the pan and down into the mixture, then let the toffee sit, unstirred, until you take it off the heat. You can also cover the pot briefly -- the steam will condense on the sides of the pot, dissolving the sugar and dripping back into the mixture.
• Clamp a candy thermometer into the mixture and wait until it reads 300℉. This is the "hard crack" stage of candy. This means that, when it cools, the candy will break up into the hard pieces of toffee that you are looking for. Turn the heat off when the thermometer reads 300℉. If you do not have a candy thermometer, the toffee is done when the mixture is a rich golden-amber color, similar to the skin of an almond. Do not let it get brown, however, as this means it is burning.
• Turn off the heat and quickly stir in 2 teaspoons of vanilla extract. This ensures that you get the extract throughout the mixture evenly, but don't cause any more crystals to form. 3-4 stirs around should be enough.
• Carefully pour the toffee onto your baking sheet. You'll leave it on your baking sheet to cool and harden, then you can break it up into smaller pieces afterward. If you want nuts in your toffee, spread them on the sheet ahead of time and pour the toffee over them.
• Cool the toffee in the freezer for 20-30 minutes. You can then remove it, crack it into pieces, and serve. Toffee will last for 7-10 days in an air-tight container at room temperature and up to a month in the freezer.

BACON TOFFEE II

Steps:

• Put all the ingredients except the bacon into a large, heavy saucepan over medium-high heat. Go with a larger pot than you think you'll need because the toffee has a tendency to boil up the sides. You really don't want that to happen. Have you ever had hot toffee on your skin or tried to clean it off the stove? Don't go there.
• Bring to a boil, stirring frequently. Cook until the mixture hits 300F on a candy thermometer. This goes fast once you hit about 200F, so don't walk away from the pan. You will regret it if you do. Trust me and the big, sooty, burned sugar mess I had to clean up once.
• Once the toffee mixture hits 300F, stir the crispy bacon in and pour immediately into the prepared pan. Use a silicone or offset spatula to gently spread the toffee into an even layer. And do not, no matter how BADLY you want to, lick that spatula if you want to keep your tongue. Again, I ask you to trust me here!
• Allow to rest at room temperature until the toffee has cooled and firmed completely. When completely cool, break into pieces with your hands. Store, refrigerated, in a zipper top bag in the back of the fridge to discourage people from snitching it when they think you're not looking.
• One comment on the blog: "As if this recipe wasn't already decadent enough, I just topped my bacon toffee with dark chocolate & cayenne-dusted pecans. it's obscenely good. Talk about a new guilty pleasure!".