DARK CHOCOLATE TAFFY FLOWERS
For lots of deep, rich taste in addition to chewiness, we melt the best dark chocolate, mix it with corn syrup, vanilla, and salt, and roll it out like pie dough.
Provided by Susan Heeger and Susie Norris
Categories Dessert
Time 2h
Number Of Ingredients 4
Steps:
- Melt the chocolate in a stainless-steel bowl placed over a pan of simmering water, being careful not to let the bowl touch the water. Stir in the corn syrup, vanilla, and salt. Remove from the heat and allow the mixture to cool to room temperature, stirring occasionally. The chocolate should come together with the consistency of pie dough and become more flexible as you stir and work it.
- Turn the mixture onto a work surface covered with parchment paper and roll to 1/4 inch thick. (If the chocolate taffy sticks to the rolling pin, cover it with a second sheet of parchment or a piece of plastic wrap.) Shape the chocolate into a large disk, then form it into 4 smaller disks. (If the taffy is too soft to hold its shape, chill it for about 20 minutes and it will hold its shape more readily. You can wrap each disk in plastic wrap and then store them in a resealable plastic bag in the refrigerator for up to 1 month, or in the freezer for up to 6 months.)
- At this point you can shape the chocolate taffy into just about anything you please. We're going to explain how to create lovely flowers. First, line a baking sheet with parchment paper.
- Using a rolling pin, roll out a disk of taffy on a piece of parchment to between 1/4 inch and 1/8 inch thick. Cut small circles in the taffy using the back of a pastry-bag tip. (If you don't have a pastry-bag tip, use a bottle top from a milk jug or anything that cuts uniform circles about 1 inch in diameter.)
- Separate the circles (which we will henceforth call petals) on the parchment and flatten the outer edges of each petal with the back of a cold spoon until the edges are almost transparent. Peel the first petal off the parchment (a small spatula helps with this job) and roll it tightly, like a cigar. Pick up the next petal and wrap it around the first one, pinching the two together at the base. Each petal should get successively looser and wider, mimicking the way a rose bloom opens. (Six or so petals ought to do the trick.) Place the completed rose on the prepared baking sheet. Repeat with the remaining taffy, rolling the scraps if you like and using them, too. Cover the baking sheet with plastic wrap and refrigerate for up to 1 month or freeze for up to 6 months.
Nutrition Facts : ServingSize 1 flower, Calories 97 kcal, Carbohydrate 11 g, Protein 1 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 1 mg, Sodium 36 mg, Fiber 1 g, Sugar 8 g, UnsaturatedFat 3 g
CHOCOLATE TOFFEE
Notes about the recipe: I'm always searching for the perfect crunchy toffee that's not sticking to your teeth once you bite into it, and I think I have it here! I serve this on my elaborate petit-four cart as one of 12 treats at the end of the very long meal at my restaurant Tru. I have recently discovered (and become totally addicted to) the marvelous Marcona almond, the favorite of Spanish chefs and tapas-lovers. I nibble them with wine before dinner; I add them to salads; I serve them with cheese; and I stick them into every dessert I can - sometimes all in one day! Marconas are tender and toasty, never hard and dry like some supermarket almonds: you can buy them online at www.tienda.com. This combination of almonds with crunchy toffee and bittersweet chocolate is fantastic. You'll be amazed that you made it - and so will any friends that you give it to. It makes a great holiday gift.
Provided by Food Network
Categories dessert
Time 1h25m
Yield 1 pound
Number Of Ingredients 7
Steps:
- Line a sided sheet pan with a silicone baking mat, or oil it well with vegetable oil (or use a heavyweight nonstick sheet pan).
- Pour the sugar into the center of a saucepan fitted with a candy thermometer. Pour the water around the edge of the pan and wait to allow the water to moisten the sugar. (You can draw a clean finger through the center of the pan to allow some water to seep in.) Add the corn syrup and bring to a boil. Add the butter and boil until the mixture reaches 300 degrees F.
- Turn off the heat and whisk in the cocoa; then stir in the nuts. Quickly pour the mixture onto the center of the prepared pan and let it spread out - it may not reach the sides of the pan. Set aside to cool at room temperature until hard. Using your hands (I wear gloves to avoid fingerprints), pry the toffee out of the pan and break into large pieces. Store in an airtight container. The toffee will keep well for up to 2 weeks in an airtight container.
GRANDMA'S TAFFY
A quick and easy recipe for any flavor of taffy you can think of!
Provided by Chocolate Moose
Categories Desserts Candy Recipes
Time 20m
Yield 40
Number Of Ingredients 9
Steps:
- In a large saucepan, stir together the sugar and cornstarch. Add the butter, salt, corn syrup and water; mix well. Bring to a boil over medium heat, stirring to mix in butter. Heat to 275 degrees F (134 degrees C), or until a small amount of syrup dropped from a spoon forms hard but pliable threads.
- Remove from heat, and stir in the vanilla, flavored extract and food coloring. Pour into a greased 8x8 inch baking dish. When cooled enough to handle, remove candy from the pan, and pull until it loses its shine and becomes stiff. Pull into ropes, and use scissors to cut into 1 inch pieces. Wrap each piece in waxed paper.
Nutrition Facts : Calories 63.5 calories, Carbohydrate 13.5 g, Cholesterol 3.1 mg, Fat 1.2 g, SaturatedFat 0.7 g, Sodium 68.9 mg, Sugar 11.1 g
CHOCOLATE TOFFEE COOKIES II
These cookies will become crisp after they have cooled.
Provided by Stephanie
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Yield 18
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees F).
- Beat butter and sugar in large bowl until fluffy. Add egg, rum, and vanilla and beat until well blended.
- Sift flour, cocoa, baking soda and salt into small bowl. Stir dry ingredients into butter mixture. Mix in toffee and chopped almonds.
- Drop batter by heaping tablespoonfuls onto heavy large ungreased baking sheet, spacing 2 inches apart. Bake until cookies puff slightly and crack on top but are still soft to tough, about 11 minutes. Let cookies cool on sheet 1 minutes. Transfer cookies to rack and cool completely. Repeat shaping and baking with remaining batter.
Nutrition Facts : Calories 260.4 calories, Carbohydrate 31.1 g, Cholesterol 40.2 mg, Fat 14.5 g, Fiber 1.2 g, Protein 2.1 g, SaturatedFat 7.7 g, Sodium 170.6 mg, Sugar 12.7 g
CHOCOLATE-CARAMEL MATZO TOFFEE
Matzo toffee is the Passover-friendly take on saltine toffee. A layered confection of matzo crackers, brown sugar caramel and melted chocolate, you can top it with practically anything you like, from the most elegantly minimal sprinkle of sea salt to a surfeit of nuts, dried fruit, potato chips, or a combination. Matzo toffee keeps well when stored airtight at room temperature - up to one week, if you haven't finished it by then.
Provided by Melissa Clark
Categories snack, candies, cookies and bars, dessert
Time 50m
Yield About 2 dozen pieces
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. Line a 13-by-18-inch rimmed baking sheet with aluminum foil, allowing it to go up and over the edges of the pan. Line the bottom of the pan with a piece of parchment. Arrange matzo over parchment in an even layer, breaking pieces to fit as necessary.
- In a medium pot over medium-high heat, bring butter and sugar to a boil, whisking, until thickened and smooth, about 3 minutes. The mixture may separate, and that is O.K. Stir in vanilla and salt. Quickly pour mixture over matzos. Transfer baking sheet to oven and bake until bubbly, about 15 minutes.
- Remove from oven. Sprinkle chocolate evenly over caramel and let stand until softened, about 5 minutes. Use an offset spatula to spread chocolate smoothly over surface of toffee. If you've used different kinds of chocolate, you can swirl them together decoratively.
- Immediately sprinkle melted chocolate with desired topping. Transfer baking sheet to refrigerator and chill toffee 1 hour to set chocolate. Break matzo toffee into large pieces for storing and serving.
CHOCOLATE TOFFEE BARS
Treat your guests to these nutty chocolate bars that are baked to perfection - an irresistible dessert.
Provided by Pillsbury Kitchens
Categories Dessert
Time 1h35m
Yield 36
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In small bowl, mix crust ingredients until well blended. Press in bottom of ungreased 13x9-inch pan. Bake 8 to 10 minutes or until lightly browned. Cool slightly, about 5 minutes. Increase oven temperature to 375°F.
- Meanwhile, in medium bowl, mix 1 cup brown sugar, 2 tablespoons flour, the baking powder and eggs until well blended. Stir in chocolate chips and nuts. Pour topping evenly over crust, spreading slightly if necessary.
- Bake 13 to 18 minutes or until deep golden brown and center is set. Cool completely, about 1 hour. For bars, cut into 6 rows by 6 rows.
Nutrition Facts : Calories 110, Carbohydrate 15 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 45 mg, Sugar 12 g
CHOCOLATE CARAMELS
When I was growing up, my mom made these delicious candies every Christmas. They were my favorite then and still are today. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1-1/4 pounds.
Number Of Ingredients 5
Steps:
- Line a 9x5-in. loaf pan with foil and grease the foil with butter; set aside., In a large heavy saucepan, bring the sugar, corn syrup and chocolate to a boil over medium heat; stir until smooth. Add 1/2 cup cream; cook, stirring constantly, until a candy thermometer reads 234° (soft-ball stage). Add another 1/2 cup cream; return mixture to 234° (soft-ball stage). Add the remaining cream; cook to 245° (firm-ball stage)., Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm, about 5 hours or overnight. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares using a buttered knife. Wrap individually in waxed paper; twist ends.
Nutrition Facts : Calories 94 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 10mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.
CHOCOLATE TOFFEE SQUARES
These are rich! As much as I prefer to bake non-dairy desserts, do not substitute margarine for the butter, the flavor just isn't the same!
Provided by Mirj2338
Categories Bar Cookie
Time 40m
Yield 32 squares
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Grease a 13x9x2 inch pan.
- Beat butter and sugar until light and fluffy.
- Add egg yolk, vanilla and salt.
- Blend well.
- Beat in flour just until combined.
- Turn into prepared pan, spreading evenly.
- Bake for 25 minutes or until golden brown.
- Remove from oven and immediately sprinkle with chocolate chips.
- When melted, spread and sprinkle with nuts.
- Cut into squares while warm.
- Let cool completely.
More about "chocolate taffy recipes"
HOMEMADE CHOCOLATE SALT WATER TAFFY, RECIPE PETITCHEF
From en.petitchef.com
Cuisine enTotal Time 30 minsServings 6
- Add the sugar, corn syrup, water, Ghirardelli chocolate and salt over high heat stirring constantly until your candy thermometer reads 260º degrees or until a small amount placed in cold water forms into a hard ball.
- Remove from heat add the butter and vanilla extract and stir well. Grease a dish generously with butter and pour the mixture and allow to cool.
- Grease your hands with butter. When the taffy has cooled enough to handle take the taffy and pull until it has a satiny gloss, about 10 minutes.
- The reason for pulling the taffy is to incorporate many tiny air bubbles throughout the candy. This makes it lighter and chewier.
10 BEST CHOCOLATE TOFFEE BARK RECIPES | YUMMLY
From yummly.com
BETTER THAN ANYTHING TOFFEE RECIPE - MOM ON TIMEOUT
From momontimeout.com
CHOCOLATE-TOPPED TOFFEE RECIPE | LAND O’LAKES
From landolakes.com
CHOCOLATE TOFFEE BARS RECIPE - SUGAR APRON
From sugarapron.com
BEST CHOCOLATE TOFFEE RECIPE - HOW TO MAKE …
From delish.com
EASY CHOCOLATE TOFFEE COOKIES RECIPE - INSPIRED TASTE
From inspiredtaste.net
FAVORITE TOFFEE RECIPE {TOPPED WITH CHOCOLATE!}
From spendwithpennies.com
ROBINHOOD | TOFFEE CHOCOLATE BARS
From robinhood.ca
SALTINE CRACKER TOFFEE (CHOCOLATE SALTINE TOFFEE COOKIES)
From thecookierookie.com
CHOCOLATE ALMOND TOFFEE • JUST ONE COOKBOOK
From justonecookbook.com
THE GREATEST CANDY RECIPES IN THE WORLD: DELICIOUS, FAST & EASY …
From amazon.ca
Reviews 3Format Kindle EditionAuthor Sonia Maxwell
DARK CHOCOLATE SALTED CARAMEL CUPS RECIPE | RECIPES - HERSHEY'S
From hersheyland.ca
DARK CHOCOLATE TAFFY FLOWERS | RECIPE | TAFFY RECIPE, CHOCOLATE, TAFFY
From pinterest.ca
THE BEST CHOCOLATE CARAMEL COOKIE RECIPE - HOMEMADE HEATHER
From homemadeheather.com
THE BEST CHOCOLATE TOFFEE BROWNIES | CANADIAN LIVING
From canadianliving.com
54 RECIPES THAT PROVE CHOCOLATE AND CARAMEL ARE A MATCH MADE …
From tasteofhome.com
30 CHOCOLATE CARAMEL DESSERTS TO MAKE ASAP | MYRECIPES
From myrecipes.com
CHOCOLATE CARAMEL LAVA CAKE RECIPE | RECIPES
From hersheyland.ca
CHOCOLATE CRACKER TOFFEE - CLOSET COOKING
From closetcooking.com
EASY TOFFEE BARS RECIPE - DINNERS, DISHES, AND DESSERTS
From dinnersdishesanddesserts.com
CHOCOLATE MOLASSES TAFFY RECIPE - FOOD NEWS
From foodnewsnews.com
BEST CHOCOLATE TOFFEE RECIPE - HOW TO MAKE CHOCOLATE TOFFEE
From delish.com
CHOCOLATE TAFFY RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHOCOLATE AND CARAMEL TORTE | RECIPES - HERSHEYLAND
From hersheyland.com
CHOCOLATE TART RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CHOCOLATE CARAMEL CAKE | KING ARTHUR BAKING
From kingarthurbaking.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
CHOCOLATE BROWNIE & CARAMEL DESSERT RECIPE BY SHAHEEMA KHAN
From halaal.recipes
CHOCOLATE TAFFY RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CHOCOLATE PEANUT TOFFEE | DESSERT | THE BEST BLOG RECIPES
From thebestblogrecipes.com
CHOCOLATE TAFFY – RECIPES NETWORK
From recipenet.org
DOUBLE CHOCOLATE TOFFEE RECIPE | IN KATRINA'S KITCHEN
From inkatrinaskitchen.com
CHOCOLATE TAFFY RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
LOADED CHOCOLATE TOFFEE COOKIES - FAMILY COOKIE RECIPES
From familycookierecipes.com
DARK CHOCOLATE TAFFY RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #preparation #occasion #low-protein #healthy #desserts #candy #dietary #low-cholesterol #low-in-something #novelty #4-hours-or-less
You'll also love