Marilyns English Toffee Recipes

MARILYN'S ENGLISH TOFFEE

Marilyn's English Toffee image

Make and share this Marilyn's English Toffee recipe from Food.com.

Provided by Tikidoc

Categories Candy

Time 40m

Yield 3 pounds, 32 serving(s)

Number Of Ingredients 7

Ingredients

1 lb unsalted butter
1/2 teaspoon table salt
2 cups granulated sugar
3 tablespoons water
1 cup slivered almonds (do not use sliced almonds)
12 ounces semisweet chocolate (chips are fine)
2 cups pecans, lightly toasted and finely chopped

Steps:

Line a large jelly roll or half-sheet pan with heavy-duty foil and butter the foil or just use a Silpat.
Melt the butter with the salt in a heavy 3 quart saucepan over medium heat. Slowly add the sugar, stirring constantly with a wooden spoon. Add the water about halfway through this process.
After all the sugar is added, begin testing the mixture to see if the sugar is dissolved. The mixture will probably be boiling at this point.
When sugar is dissolved, add the almonds, and increase the heat to medium high. Cook to the hard-crack stage, or about 310-320 degrees on a candy thermometer, stirring often to keep the candy from burning on the bottom. When it's done, it should be a medium-dark amber color and have a caramel aroma. The almonds should have a toasted color but they should not burn. I use a temperature right in the middle, 315 degrees.
Remove from heat and pour into the prepared pan, spreading as evenly as possible with an offset spatula. Be careful, this stuff is hot! Sprinkle the chocolate chips all over the toffee, and wait a couple of minutes until they melt. Then spread the chocolate evenly over the toffee. Sprinkle with chopped nuts, and press them in gently with a spatula or bottom of a glass to anchor them in the chocolate.
Allow the toffee to harden at least 6-8 hours. Break into pieces. Store in an airtight container in a cool place.

Nutrition Facts : Calories 269.9, Fat 23.7, SaturatedFat 11.3, Cholesterol 30.5, Sodium 40.5, Carbohydrate 17.3, Fiber 2.8, Sugar 13, Protein 2.8

ENGLISH TOFFEE

English Toffee image

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

Provided by Tandy Higgins

Categories Dessert

Time 21m

Yield 20 pieces, 10 serving(s)

Number Of Ingredients 6

Ingredients

1 cup sugar
1 cup butter
1 tablespoon corn syrup
3 teaspoons water
1 cup english walnuts
24 ounces Hershey Bars

Steps:

Boil all ingredients to 290 degrees.
Butter 9x13 pan and spread with english walnuts.
Pour hot mixture over nuts and crumble hershey bars over. cool and it will crackle.

Nutrition Facts : Calories 686, Fat 46.2, SaturatedFat 22.1, Cholesterol 64.5, Sodium 184.8, Carbohydrate 63.5, Fiber 3.1, Sugar 55.8, Protein 7.2

MARILYN'S ENGLISH TOFFEE

MARILYN'S ENGLISH TOFFEE image

Categories Nut

Number Of Ingredients 7

Ingredients

1 lb unsalted butter
½ tea. table salt
2 cups granulated sugar
3 tbsp. water
1 cup slivered almonds (do not use sliced almonds)
12 oz. semi-sweet chocolate (chips are fine)
1½ -2 cups lightly toasted pecans (or walnuts), finely chopped

Steps:

Melt ¾ of chocolate over hot water or in a microwave oven at half power for 2-3 minutes. When melted, stir in remaining chocolate and set aside. Line a large jelly roll or half-sheet pan with heavy-duty foil and butter the foil. Melt the butter with the salt in a heavy 3 quart saucepan over medium heat. Slowly add the sugar, stirring constantly with a wooden spoon. Add the water about halfway through this process. After all the sugar is added, begin testing the mixture to see if the sugar is dissolved. Place a drop of mixture on wax paper; allow it to cool and rub it between your fingers to make sure it doesn't feel grainy. If it does, continue to cook and test again. The mixture will probably be boiling at this point. When sugar is dissolved, add the almonds, and increase the heat to medium high. Cook to the hard-crack stage, or about 310-320 degrees on a candy thermometer, stirring often to keep the candy from burning on the bottom. When it's done, it should be a medium-dark amber color and have a caramel aroma. The almonds should have a toasted color but they should not burn. This is the tricky part, as there's a thin line between perfect and overdone, and to some extent it's a matter of taste. Remove from heat and pour into the prepared pan, spreading as evenly as possible with an offset spatula. Be careful, this stuff is hot! Set the pan on a cooling rack. After 2-3 minutes, when toffee is just set, pour reserved chocolate on top and spread evenly. Sprinkle with chopped nuts, and press them in gently with a spatula or bottom of a glass to anchor them in the chocolate. Allow the toffee to harden at least 6-8 hours-overnight is better. Break into pieces using a sharp pointed knife with a rigid blade, or you can use your hands. Store in an airtight container in a cool place. Makes about 3 pounds.

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