Carolyn Mchughs Amazing Bourbon Toffee Recipes

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.

TOFFEE

Steps:

• Spray a 15-by-10-inch baking pan, a 16 1/2-by-11 1/2-inch baking pan, and an 8-inch square baking pan with vegetable-oil spray. In a heavy 3-quart saucepan, combine butter, 1/2 cup water, corn syrup, and sugar. Clip on a candy thermometer. Bring to a boil over high heat, stirring with a wooden spoon. Continue stirring until mixture thickens, about 2 minutes. Wash down sides of pan with a pastry brush dipped in water to remove sugar crystals. Reduce heat to low; stop stirring. Let mixture come to a boil.
• Let boil, without stirring, until temperature reaches 280 degrees.(soft-crack stage). This will take from 35 minutes to just over an hour; it is essential that the mixture continues to boil. Remove from heat. Without scraping pot, pour into prepared pans as evenly as possible. If needed, use a spatula to smooth. Let cool at room temperature for 1 hour.
• After 45 minutes of cooling, melt chocolate in a double boiler over medium-low heat, stirring with a rubber spatula. Pour over toffee; spread with a spatula if necessary. Let cool about 15 minutes. Sprinkle with nuts; press them into the chocolate.
• Let stand at room temperature for 24 hours. Using a large knife, lightly score 1 3/4-by-2 3/4-inch rectangles over chocolate. Cut toffee along scored lines; lift pieces out with a spatula. Alternatively, toffee may be broken into shards.

BOURBON TOFFEE CHOCOLATE CHIP

Steps:

• Make the Go-To Chocolate Chip Cookies, adding 1 to 2 tablespoons bourbon with the vanilla extract, and folding in 1/2 cup roughly chopped chocolate-covered toffee candy bars with the chocolate chips. Bake as directed.

CAROLYN MCHUGH'S AMAZING BOURBON TOFFEE

Steps:

• Bring sugar, butter, corn syrup and bourbon to a boil in a heavy saucepan over medium heat, stirring constantly. Cook until mixture is golden brown. Just before candy reaches 300 on a candy thermometer stir in 3/4 cup of the pecans. When candy registers 300 remove from stove and pour it onto a baking sheet. With a spatula quickly spread it out to about a 9 inch circle. Sprinkle with morsels, let stand 30 seconds. Spread melted morsels evenly over top, sprinkle with remaining 3/4 cup pecans. Chill 1 hour or until chocolate topping is firm. Break into bite size pieces. Store in an airtight container.

MELT IN YOUR MOUTH TOFFEE

Steps:

• In a heavy saucepan, combine butter, white sugar, and brown sugar. Cook over medium heat, stirring constantly until mixture boils. Boil to brittle stage, 300 degrees F (150 degrees C) without stirring. Remove from heat.
• Pour nuts and chocolate chips into a 9x13 inch dish. Pour hot mixture over the nuts and chocolate. Let the mixture cool and break it into pieces before serving.

STICKY TOFFEE PUDDING WITH WARM CARAMEL SAUCE

Steps:

• Preheat oven to 375°F Lightly grease a 12 cup muffin tin.
• Place dates and water in a medium saucepan and bring to a boil. Lower heat and simmer 8-10 minutes or until the dates are softened and the water is absorbed. Stir in butter util melted. Remove from heat and stir in baking soda and vanilla.
• Whisk brown sugar and eggs in a medium bowl with a hand held whisk. Stir in flour, baking powder, ground ginger and crystallized ginger. Spoon mixture into prepared muffin pan.
• Bake in preheated oven 20 minutes or until firm and springy to the touch.
• Remove the puddings from pan, and serve warm with heated caramel sauce poured over the top. So-o-o-o-o Good!
• This is not for freezing.