White Chocolate Toffee Food

WHITE CHOCOLATE MACADAMIA TOFFEE

Steps:

• Line a 15xl0xl-inch baking pan with foil, extending foil over edges of pan; set aside.
• Butter the sides of a heavy 2-quart saucepan.
• Melt the 1 cup butter in saucepan.
• Add sugar, the water, and corn syrup.
• Cook and stir over medium high heat until mixture boils.
• Clip a candy thermometer to side of pan.
• Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, until thermometer registers 290°F, soft-crack stage (about 15 minutes).
• (Adjust heat as necessary to maintain a steady boil.) Watch carefully after 280 degrees F.
• to prevent scorching.
• Remove pan from heat; remove thermometer.
• Stir in vanilla.
• Pour candy into the prepared pan, spreading quickly to about 1/4-inch thickness.
• (Toffee will not cover surface of pan.) Let candy stand for 2 to 3 minutes or just until set.
• Sprinkle with white baking pieces.
• Let stand for 1 to 2 minutes.
• When baking pieces are soft, spread over candy.
• Sprinkle with nuts, pressing lightly into melted white chocolate.
• Chill in the refrigerator about 20 minutes or until firm.
• Use foil to lift candy out of pan.
• Break candy into pieces about 2 inches in size.
• Store candy in a tightly covered container in the refrigerator for up to 3 weeks.

WHITE CHOCOLATE ALMOND TOFFEE

Steps:

• Line a 15x10x1" jelly-roll pan with non-stick foil,or spray regular foil with non-stick spray. In medium saucepan; heat butter, sugar, corn syrup, and 2 tbsp water. Heat over medium heat to melt butter. Increase heat to med-high and insert candy thermometer.
• Cook mixture about 12 minutes until golden brown and temp reaches 300°F DO NOT STIR. Remove from heat and remove thermometer. Carefully stir in 1c. chopped almonds.
• Quickly pour toffee onto prepared pan and spread to edges. Let stand in pan on a wire rack for 30mins.
• Melt half of the chocolate in microwave on High for 45 seconds. Stir to smooth. Spread over top of cooled toffee. Refrigerate 20 minutes until firm.
• Once bar is firm, flip over onto a piece of wax paper; remove foil. Microwave remaining chocolate on High 45 seconds and stir to smooth. Spread over toffee bar; sprinkle with remaining 1/4c. almonds. Use wax paper to slide toffee bar back onto baking pan. Refrigerate 20 more minutes.
• Once chocolate is firm, break bar into 2.5" pieces. Store airtight at room temperature up to 1 month.

MOCHA WHITE CHOCOLATE WITH CHOCOLATE TOFFEE CANDY

Steps:

• Melt the chocolate and coffee in a double boiler. Stir them until creamy and then add the crushed heath bar. Dip fruits and cakes into the mixture and serve.

WHITE CHOCOLATE TOFFEE

Steps:

• Generously grease a 9-by-12-inch metal cake pan with butter, making sure all the sides and corners are greased. Combine the butter, sugar, vanilla and kosher salt in a medium (10- to 11-inch) pot or Dutch oven, such as Le Creuset. Heat over medium heat, stirring occasionally, until the butter melts. Continue cooking for 8 to 10 minutes, stirring frequently with a wooden spoon, until the mixture turns a pale golden color. Continue to cook, stirring constantly, until the mixture turns a deep caramel color. (Be careful, it will be extremely hot!) Immediately pour the mixture into the prepared pan, tilting the pan to distribute it evenly. Set aside to cool for 5 minutes, then use a paring knife to score lines in large irregular serving pieces. Allow the toffee to cool for 5 minutes, then retrace the lines you drew with the paring knife.
• Meanwhile, melt the white chocolate in a heatproof bowl set over a pan of simmering water (see Cook's Note). Pour the chocolate over the toffee, using a spatula to spread it evenly. Immediately sprinkle on the cashews, pistachios, ginger and cranberries so they're evenly distributed. Sprinkle with fleur de sel and set aside at room temperature for at least 2 hours, until the chocolate is completely set. Break into pieces along the scored lines and serve at room temperature.

WHITE CHOCOLATE TOFFEE COOKIES

Steps:

• 1. In a large bowl, combine wet ingredients.
• 2. In a medium-size bowl, combine dry ingredients.
• 3. Add 1/3 of dry ingredients to wet ingredients and thoroughly mix. Continue to add dry ingredients in 1/3 increments until all ingredients are combine.
• 4. Add in white chocolate chips and toffee bits. The dough is a bit dry so I use my hands to combine these ingredients into the dough.
• 5. Cover bowl with plastic wrap or wrap dough in plastic wrap.
• 6. Chill the dough in the refrigerator for 2 to 24 hours before baking.
• 7. I used a 1 1/2 inch cookie scoop to scoop out the dough and put them on your parchment paper-lined cookie sheet.
• 8. Bake at 375 degrees for 9-11 minutes.

WHITE CHOCOLATE COFFEE TOFFEE

Steps:

• Butter a baking sheet and line the baking sheet with waxed paper.
• Melt white chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Stir in toffee bits, chocolate-covered toffee bits, and coffee. Remove from heat and spread into prepared baking dish. Refrigerate until hardened, about 1 hour; break into pieces.