EASY, EASY ENGLISH TOFFEE
A friend at work passed this on to me. It is so easy that she proceeded to just "tell" me the recipe. I am one of those people that like to have it written down...she was kind enough to email it to me. As she was telling me how to make it, she said that you needed a jar of peanut butter. At first, I didn't understand why but after making it the first time, I found it is the most important part of making this toffee a success every time!!! ***IMPORATANT*** You turn the jar upside down and use the color of the peanut butter as a GUIDE as to what color the mixture should be when you pull it off the heat. The mixture will darken a bit after you take it off the heat so this little trick will help you NOT to burn the toffee. For preparation time, I put approx. 10 minutes active cooking (stirring) time and 1 hour for cooling/enrobbing in chocolate/refrigeration time.
Provided by Fireflylover
Categories Candy
Time 1h10m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- In a large skillet, melt SALTED butter on medium heat. Do not burn butter. It needs to stay yellow. (NOTE: I had many batches fail and separate until I figured out, upon investigation, that you MUST use SALTED butter. I think it has to do with a chemical reaction.).
- **Tip** Bring out a jar of peanut butter and turn it upside down near the skillet to use ONLY as a color guide to know when the mixture is done.
- Add sugar and stir until incorporated (sugar does not need to be "melted" into the butter, just no longer dry) Edited to add on 12/25/16, the temperature MUST STAY CONSTANT or the butter and sugar MAY separate during the final stages. Too high and your butter will burn, too low and you'll be stirring forever!
- **At no time can you walk away at this point, you must keep stirring so that the butter will not burn. It's very crucial.
- Add water, pouring it all over the pan. The butter/sugar will get bubbly and frothy -- keep constantly stirring -- stirring low and slow -- I use a rubber spatula. As you stir, angle your spatula down as low (level to the pan) as you can to have few air bubbles.
- I timed it, as you are stirring the yellow, sugary, melted, bubbly butter, at the 4 minute mark add the slivered almonds. Keep stirring.
- Stir continuously and slowly in a small circular motion bringing the outside mixture edges to the center as the sides will tend to cook faster than the middle. It will slowly begin to caramelize and toast up -- about 6 minutes more.
- Cook this mixture until it is the color of the inverted peanut butter jar.
- **Important** It will brown fast in the end, so don't let it get too dark or let the almonds get really burned).
- Pour into a 9 X 13 pan. (you could use disposable aluminum pans also). with your rubber spatula, spread the mixture quickly to the edges before it starts to harden on you.
- Let cool completely, remove from pan and pat off any extra butter from both sides with paper towels.
- Place on wax or parchment paper.
- Topping:.
- Microwave chocolate for 1 minute on high. (be mindful that every microwave is different and you must watch your chocolate closely so that it won't overcook). If a few seconds more are needed to melt completely, do so in small increments. You can also use a double boiler to melt chocolate -- I do prefer to do it this way.
- Coat toffee with chocolate (like frosting) and top with slivered almonds. I only cover one side but you can do both if desired.
- Lightly press down almonds to make sure they stick to the chocolate.
- Cool on the counter for at least 30 minutes, then put the pan into the refrigerator for 2 hours (You can stack multiple batches on top of each other as long as the chocolate is pretty solid).
- Break into pieces after it has hardened and store in a covered container.
- Variations: Use different kinds of chips. (mint, white, dark, milk chocolate).
Nutrition Facts : Calories 181.4, Fat 13.6, SaturatedFat 6.8, Cholesterol 20.3, Sodium 68.8, Carbohydrate 15.7, Fiber 1.3, Sugar 13.7, Protein 1.8
BEST TOFFEE EVER - SUPER EASY
Chocolate and almonds top off a rich buttery toffee. A simple recipe that you could easily remember and whip up any time. I always get compliments and requests for more. Use any type of nut that you like in place of the almonds.
Provided by FUNKYSEAMONKEY
Categories Desserts Candy Recipes Toffee Recipes
Time 1h20m
Yield 32
Number Of Ingredients 5
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.
Nutrition Facts : Calories 226 calories, Carbohydrate 20 g, Cholesterol 30.5 mg, Fat 16.9 g, Fiber 1.1 g, Protein 1.5 g, SaturatedFat 9.3 g, Sodium 101.1 mg, Sugar 18.4 g
EASY TOFFEE
Very easy and yummy toffee made with saltine crackers. You'll love it! Serves a crowd.
Provided by Kim Utsinger
Categories Desserts Candy Recipes Toffee Recipes
Time 30m
Yield 25
Number Of Ingredients 5
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.
Nutrition Facts : Calories 235.8 calories, Carbohydrate 25.9 g, Cholesterol 19.5 mg, Fat 14.9 g, Fiber 1.6 g, Protein 2.6 g, SaturatedFat 7.4 g, Sodium 176.4 mg, Sugar 16.1 g
BAKED TOFFEE APPLES RECIPE BY TASTY
Here's what you need: apple, brown sugar, cinnamon, nutmeg, apples, puff pastry, toffee sauce, egg, brown sugar, cinnamon, vanilla ice cream, toffee sauce
Provided by Matthew Cullum
Categories Desserts
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F (190°C ).
- In a small saucepan, cook the apple, brown sugar, cinnamon, and nutmeg over a medium-low heat until softened.
- Cut three thin strips on a chilled sheet of puff pastry.
- Cut two of the strips into four and make a small lattice pattern with them. Repeat to make three more lattices.
- Cut the tops of the apples and scoop out the insides carefully with a melon baller.
- Mix some of the toffee sauce in and fill with the toffee apple mixture.
- Place the lattices on top of each apple and drape the remaining strips around the lattice, cutting off any overhang.
- Place apples in an ovenproof dish, brush the pastry with egg wash and sprinkle over some more brown sugar and cinnamon.
- Bake for 20 minutes.
- Serve with ice cream and more toffee sauce.
- Enjoy!
Nutrition Facts : Calories 572 calories, Carbohydrate 83 grams, Fat 26 grams, Fiber 9 grams, Protein 7 grams, Sugar 41 grams
4 INGREDIENT TOFFEE
It's a holiday candy classic! But with only 5 ingredients, this buttery toffee can be enjoyed any time of year!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 36
Number Of Ingredients 5
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.
Nutrition Facts : Calories 90, Carbohydrate 7 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 35 mg
EASY RITZ™ TOFFEE
Deceptively simple, this salty-sweet toffee starts with a layer of Ritz™ crackers, followed by a buttery toffee and finished with chocolate and sprinkles.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 32
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Line 15x10x1-inch pan with foil. Spray foil with cooking spray. Place crackers in single layer in pan.
- In 2-quart saucepan, cook and stir butter, sugar and salt over medium heat until butter is melted. Heat to boiling, stirring frequently. Boil 7 to 9 minutes longer, stirring frequently, until light brown color. Remove from heat. Add vanilla; stir until blended. Immediately pour mixture evenly over crackers in pan; spread to cover.
- Bake 13 to 15 minutes or until bubbly and brown in color. Sprinkle chocolate chips on top of cracker mixture. Let stand 5 minutes. Spread chocolate evenly over cracker mixture. Sprinkle with candy sprinkles. Cool completely, about 2 hours or until chocolate is set. Break into pieces. Store covered in refrigerator up to 1 week.
Nutrition Facts : Calories 160, Carbohydrate 15 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 115 mg, Sugar 12 g, TransFat 0 g
CHEWY TOFFEES
Treat yourself to the ultimate sweet treat - chewy toffee. Toffees aren't hard to make, but remember to be careful when you're dealing with very hot sugar
Provided by Barney Desmazery
Categories Treat
Time 30m
Yield Cuts into about 40 squares
Number Of Ingredients 5
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.
Nutrition Facts : Calories 90 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Protein 0.1 grams protein, Sodium 0.06 milligram of sodium
MELT IN YOUR MOUTH TOFFEE
This is the easiest, best toffee I have ever made. Everyone who tries it wants the recipe.
Provided by Ruth Denton
Categories Desserts Candy Recipes Toffee Recipes
Time 1h
Yield 48
Number Of Ingredients 5
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.
Nutrition Facts : Calories 152.7 calories, Carbohydrate 13.6 g, Cholesterol 20.3 mg, Fat 11.3 g, Fiber 0.7 g, Protein 1 g, SaturatedFat 6.3 g, Sodium 55.8 mg, Sugar 12.7 g
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- 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).
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