Toffee Mandelscotti Recipes

BEST TOFFEE EVER - SUPER EASY

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.

TOFFEE MANDELSCOTTI

Steps:

• Place eggs, oil, sugar and vanilla in the bowl of an electric mixer. Beat until light in color; 5 minutes. Sift together flour, baking powder and salt. Mix into eggs just until incorporated. Do not overmix. Stir in chocolate chips and toffee bits. Wrap dough in plastic wrap. Refrigerate 3 hours. Heat oven to 350°F. Divide dough into 4 pieces; shape each piece into 8x3 inch logs on an ungreased cookie sheet. Bake until lightly browned, 25 minutes. Reduce oven to 300°. Remove cookie logs from baking sheet; cut diagonally into ¾ inch slices. Place sliced cookie back on baking sheet. Bake until golden brown, 20 minutes.

ENGLISH TOFFEE

Steps:

• In heavy saucepan, combine butter, sugar, water, and salt.
• Cook to hard-crack stage (300°F) stirring with a WOODEN SPOON constantly and watching carefully. Do not try a plastic spoon, it will melt into your delicious candy!
• Immediately pour into ungreased 13"x9" pan.
• Cool until hard.
• Melt chocolate over hot, but not boiling water.
• Spread over toffee; sprinkle with nuts, pressing them into chocolate.
• Let stand 2-3 hours or chill 30 minutes.
• Break into bite-size pieces.

MANDELSCOTTI

Steps:

• Preheat oven to 350F degrees.
• Mix flour, sugar, and baking powder.
• In a separate bowl, mix oil, eggs, and extracts.
• Add liquid to flour mixture, blending well.
• Turn dough onto floured surface, knead to work in flour.
• Dough will be sticky, but place on parchment-covered baking sheet and spread out with fingers until approx 1" high and 3" across, working into oblong shape Bake 25 minutes.
• Transfer to wire rack, cool for 10 minutes.
• Reduce oven temperature to 325F degrees.
• Slice log into approximately 15 slices.
• Lay flat and return to oven for 5-7 minutes, until toasted.
• Flip and repeat.
• Cool on wire rack.
• Feel free to add 1/2 cup chopped nuts or chocolate chips when kneading dough, or to dip cooled cookies in melted chocolate.

CHEWY TOFFEES

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.