RUSSIAN TOFFEE
Make and share this Russian Toffee recipe from Food.com.
Provided by Sandra Hyde
Categories Candy
Time 16m
Yield 20-40 serving(s)
Number Of Ingredients 3
Steps:
- Put milk, butter and sugar into a saucepan and bring to a boil.
- Stir constantly (to prevent sticking or burning) and cook gently until it becomes a caramel colour,it usually takes about 15 minutes.
- Pour into greased dish to set.
- When half cold, cut into pieces.
- Eat when completely cooled down.
RUSSIAN TEA CAKES I
This is a family recipe that's been made at Christmas time by at least 4 generations. This year will be the first for number 5!!! 'Bubba' brought it with her when she came from Lithuania. I pass it on in the true spirit of this season!
Provided by THEAUNT708
Categories World Cuisine Recipes European Eastern European Russian
Time 35m
Yield 36
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
- Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar. I also like to roll mine in the sugar a second time.
Nutrition Facts : Calories 101.6 calories, Carbohydrate 8.2 g, Cholesterol 13.6 mg, Fat 7.3 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 3.4 g, Sodium 36.6 mg, Sugar 2.5 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
RUSSIAN TOFFEE
Make and share this Russian Toffee recipe from Food.com.
Provided by Nuttie Moo
Categories Candy
Time 2h22m
Yield 1 batch, 45 serving(s)
Number Of Ingredients 5
Steps:
- Add all ingredients into a saucepan together and boil for 15 minutes stirring continually so it doesn't burn.
- Pour into a buttered dish and chill for 2 hours.
Nutrition Facts : Calories 104.3, Fat 6.5, SaturatedFat 3.3, Cholesterol 14, Sodium 61.4, Carbohydrate 11, Fiber 0.3, Sugar 10.3, Protein 1.3
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