Ghirardelli English Toffee Recipes

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GHIRARDELLI ENGLISH TOFFEE



Ghirardelli English Toffee image

Make and share this Ghirardelli English Toffee recipe from Food.com.

Provided by ThatSouthernBelle

Categories     Dessert

Time 2h

Yield 1 1/4 pounds, 20 serving(s)

Number Of Ingredients 7

8 ounces bittersweet chocolate, baking bar (60% Cacao)
3/4 cup pecans, finely chopped
1 cup butter
1 cup sugar
2 tablespoons water
1/8 teaspoon salt (optional)
1 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 350°F
  • Toast the chopped pecans on a baking sheet in the oven for 6 to 8 minutes, or until fragrant.
  • With heavy-duty aluminum foil, form a 10-inch square shell with 1-inch high sides.
  • Place the foil shell on a baking sheet, and set aside.
  • In a heavy saucepan, cook the butter, sugar, water, and salt over medium heat until the temperature reaches 305F (hard-crack stage), stirring occasionally (watch closely after it reaches 290F because the temperature will increase rapidly).
  • When the mixture becomes dark golden brown, immediately remove the pan from the heat.
  • Stir in the vanilla extract.
  • Pour the mixture into the foil shell. It will spread but may not reach the edges of the square.
  • Cool at room temperature for 45 minutes, or until hard.
  • Melt the chocolate according to instructions on the side of package. Spread melted chocolate over the cooled toffee, and sprinkle with the pecans, pressing lightly to set pecans into chocolate.
  • Let set at room temperature 1 hour, or until the chocolate is set.
  • Break toffee into pieces. Store covered at room temperature for up to 1 month.

Nutrition Facts : Calories 148.9, Fat 12.2, SaturatedFat 6.1, Cholesterol 24.4, Sodium 65.4, Carbohydrate 10.6, Fiber 0.4, Sugar 10.2, Protein 0.5

ALMOND-ENCRUSTED ENGLISH TOFFEE



Almond-Encrusted English Toffee image

I got this recipe last year from the Atlanta Journal-Constitution. It is by John Kessler and by far the best toffee I've tried to make. (And I have tried others from the site!) I made this for Christmas gifts and people just loved it! For best results, use quality ingrediants such as Plugra butter and Ghirardelli chocolate. The original recipe calls for bittersweet chocolate, but I prefer milk chocolate. Just a matter of preference. Also, if you use roasted almonds instead of raw, they may overcook!

Provided by Sarah Stewart

Categories     Candy

Time 45m

Yield 25 serving(s)

Number Of Ingredients 6

1 lb raw almonds (whole, skin-on)
1 lb unsalted butter
1 teaspoon kosher salt or 1/2 teaspoon table salt
1 tablespoon vanilla extract
2 cups granulated sugar
12 ounces chocolate

Steps:

  • Chop the almonds until they are broken into chunks with a food processor or blender.
  • Remove half and continue to grind the remaining portion into a coarse meal- Set both halves aside for later.
  • Melt butter with salt on medium heat.
  • Stir sugar in slowly.
  • Continue cooking and stirring for approximately 15 minutes.
  • At first, the sugar will sink to the bottom and not melt.
  • Eventually, the sugar and butter will melt into each other into a pearly, puffy mixture (make sure your pan is large enough) and then will continue to darken from buttery yellow to tan.
  • When it turns tan, stir in the chunks of almond and vanilla, darkening the mixture further.
  • Continue stirring until the almonds are toasted- You will be able to tell by the scent- Be very careful at this point that the almonds do not begin to burn!
  • The temperature should be about 280°/Hard crack stage and if butter starts to rise to the top, take mixture off the heat immediately.
  • Stir it briskly once off the heat then pour into a 11x15 baking sheet that has been lined with aluminum foil or parchment paper.
  • Cut 1/2 the chocolate up and melt over a double boiler and spread over the surface of the cooling toffee.
  • Dust surface with 1/2 of the almond meal.
  • Once cooled and hardened, melt the remaining chocolate, flip toffee out of the pan, and coat the bottom.
  • Repeat dusting of almonds.
  • Don't get all stressed if the toffee breaks-- it's supposed to be handy-size chunks.
  • Refrigerate until hardened thoroughly and finish breaking into piece.
  • Continue to refrigerate or freeze until ready to serve/given as gift/eaten!

GHIRARDELLI LAYERED CHOCOLATE CHEESECAKE WITH GANACHE GLAZE



Ghirardelli Layered Chocolate Cheesecake With Ganache Glaze image

The show-stopping recipe will wow holiday guests with two layers of cheesecake, a mirror-like glazed topping, and a crunchy chocolate crust. Pro tip: For the creamiest cheesecake, don't overmix the batter, especially after adding the eggs. Over-beating the eggs can cause the cheesecake to souffle, fall, and crack. Garnish with seasonal fruit such as sugared cranberries, strawberries, etc.

Provided by Ghirardelli

Categories     Trusted Brands: Recipes and Tips     Ghirardelli®

Time 13h5m

Yield 16

Number Of Ingredients 17

3 cups finely crushed chocolate wafer cookies
½ cup salted butter, melted
3 pinches granulated sugar
Cooking spray
5 (8 ounce) packages cream cheese, softened
1 ¾ cups granulated sugar
3 tablespoons all-purpose flour
5 large eggs
2 large egg yolks
1 teaspoon vanilla extract
4 ounces Ghirardelli® 60% Cacao Bittersweet Chocolate Chips
1 tablespoon coffee liqueur (such as Kahlua®)
1 teaspoon instant espresso granules
¾ cup heavy cream
1 tablespoon light corn syrup
6 ounces Ghirardelli Semi-Sweet Chocolate Baking Chips
Seasonal fruit for garnish, such as sugared cranberries, pomegranate seeds, and mint sprigs

Steps:

  • Prepare the Crust: Preheat oven to 350 degrees F. Stir together cookie crumbs, butter, and sugar in a medium bowl until well blended. Press mixture into bottom and up sides of a 9-inch springform pan coated with cooking spray.
  • Bake in preheated oven 10 minutes. Cool crust completely in pan on a wire rack, about 30 minutes. Reduce oven temperature to 325 degrees F.
  • Prepare the Cheesecake: Beat cream cheese with a heavy-duty stand mixer fitted with paddle attachment on medium speed until smooth and creamy, about 2 minutes. Gradually add sugar and flour, beating until smooth. Add eggs and egg yolks, one at a time, beating on low speed just until yellow disappears after each addition. Beat in vanilla.
  • Divide batter into 2 equal portions in separate medium bowls. Pour 1 portion into prepared crust; spread evenly.
  • Place Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips in a small microwaveable bowl. Microwave on medium (50% power) until melted and smooth, 1 1/2 to 2 minutes, stirring every 30 seconds.
  • Stir together coffee liqueur and espresso granules in a small bowl until espresso dissolves; stir mixture into remaining bowl of cheesecake batter. Stir melted bittersweet chocolate into coffee batter until blended.
  • Gently pour over plain cheesecake batter in prepared crust, and spread evenly. Pan will be very full. Place springform pan on a rimmed baking sheet.
  • Bake at 325 degrees F until center is almost set but center still jiggles slightly when pan is prodded, 1 hour and 5 minutes to 1 hour and 15 minutes. Remove to a wire rack and cool completely, about 2 hours.
  • Cover pan loosely with aluminum foil and chill 8 to 12 hours. Gently run a knife or offset spatula around outer edge of cheesecake to loosen from sides of pan. Remove sides of pan.
  • Prepare the Topping: About 1 hour before serving, bring cream and corn syrup just to a simmer in a small saucepan over medium. Place Ghirardelli Semi-Sweet Chocolate Baking Chips in a small heatproof bowl; pour cream-syrup mixture over chocolate chips. Let stand 1 minute. Whisk gently until smooth. Cool slightly, about 15 minutes.
  • Pour chocolate mixture over top of cheesecake, and gently spread to edge of crust. Chill until set, about 30 minutes. Garnish if desired.

Nutrition Facts : Calories 639.5 calories, Carbohydrate 53 g, Cholesterol 191.7 mg, Fat 45.4 g, Fiber 1.8 g, Protein 10.6 g, SaturatedFat 26.6 g, Sodium 398.2 mg, Sugar 37.8 g

ENGLISH TOFFEE



English Toffee image

This candy tastes wonderful and takes about 15 minutes to make. My sister and I did three batches in an hour one year for Christmas. I use a cast iron skillet and some times just a few of the almonds to help gauge the readiness.

Provided by nora

Categories     Desserts     Candy Recipes     Toffee Recipes

Time 20m

Yield 16

Number Of Ingredients 5

1 cup butter
1 ¼ cups white sugar
2 tablespoons water
¼ cup slivered almonds
1 cup chocolate chips

Steps:

  • Butter a 10x15 inch jellyroll pan.
  • Melt butter in a heavy skillet over medium heat. Stir in sugar and water. Bring to a boil and add almonds. Cook, stirring constantly until nuts are toasted and the sugar is golden. Pour the mixture into the prepared pan; do not spread.
  • Immediately sprinkle the chocolate chips on top. Let stand for a minute, then spread the chocolate over the top. Let cool completely, then break into pieces.

Nutrition Facts : Calories 222.2 calories, Carbohydrate 22.6 g, Cholesterol 30.5 mg, Fat 15.5 g, Fiber 0.8 g, Protein 0.9 g, SaturatedFat 9.2 g, Sodium 82.9 mg, Sugar 21.4 g

ENGLISH TOFFEE



English Toffee image

Each Christmas I make several pounds of candy and cookies for friends, neighbors and business associates. This tasty toffee is covered in chocolate and sprinkled with nuts...and it won't stick to your teeth! -Don McVay, Wilsonville, Oregon

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 2 pounds.

Number Of Ingredients 6

1 tablespoon plus 2 cups butter, softened, divided
2 cups sugar
1 tablespoon light corn syrup
1/4 teaspoon salt
1 cup milk chocolate chips
1 cup chopped pecans

Steps:

  • Grease a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a large heavy saucepan, melt the remaining butter. Add the sugar, corn syrup and salt; cook and stir over medium heat until a candy thermometer reads 295° (hard-crack stage). Quickly pour into prepared pan. Let stand at room temperature until cool, about 1 hour. , In a microwave, heat chocolate chips for 30 seconds; stir. Repeat until chocolate is melted and smooth. Spread over toffee. Sprinkle with pecans. Let stand until chocolate is set, about 1 hour. Break into bite-size pieces. Store in an airtight container at room temperature.

Nutrition Facts : Calories 206 calories, Fat 16g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 143mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.

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