Toffeegrapes 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 BARS

Steps:

• Preheat the oven to 350 degrees F.
• In a mixer, beat the butter, sugar, egg yolk, and vanilla. Gradually mix in flour, then salt, and continue beating until well blended, scraping down the sides of the bowl as necessary. Transfer batter to a 9 by 13-inch pan, and flatten out with a rubber spatula.
• Bake until slightly browned, about 20 to 25 minutes. Remove from the oven and immediately place squares of white chocolate on top, gently spreading with an off-set spatula or dull knife as they melt. Sprinkle with nuts and cranberries. Allow to set, about 15 minutes, and then cut into squares.

ENGLISH TOFFEE

Steps:

• Place a piece of foil that is big enough to cover a 9 X 13 jelly roll pan (like a cookie sheet with sides).
• Spray the foil with cooking spray.
• Sprinkle pecan pieces evenly on foil.
• Melt butter, sugar (both the two cups and 1 tablespoon of sugar), Karo syrup, and water in pan on stovetop.
• Bring the mixture to a boil.
• Turn to medium heat and stir continuously until a candy thermometer says between 290 and 300 degrees or caramel in color.
• Pour mixture over the pecans.
• Spread evenly over the pecans.
• Evenly distribute chocolate chips over toffee.
• Let the chocolate chips melt on toffee for 5 to 10 minutes.
• Use fork or spoon to spread melted chocolate chips over toffee.
• Sprinkle 1 cup chopped walnuts on top of chocolate mixture.
• Refrigerate until chocolate is firm.
• Break toffee into pieces.
• Store in an airtight container.
• 30 minutes preparation and cooking time does not include the time it takes to cool and the chocolate to harden on top.

TOFFEE GRAPES

Steps:

• Line 2 baking trays with non-stick baking paper; and using kitchen scissors, cut the grapes into small bunches of 3-6 grapes.
• Combine the sugar and water in a heavy-based saucepan and stir over a low heat until the sugar dissolves. Increase the heat to medium and gently boil, without stirring, occasionally brushing down the sides of the pan with a pastry brush dipped in water, for 12-15 minutes or until golden, then set the toffee mixture aside until the bubbles have reduced.
• Using kitchen tongs to hold the stem (or if your tongs are too large for this job, a pair of tweezers), gently dip a grape cluster into the toffee mixture and turn it evenly to ensure that it is fully coated. Transfer the grapes to the prepared tray. Repeat with the remaining grapes and toffee mixture. Set aside for 10 minutes or until the toffee sets.
• Arrange the grapes on a cheese board with the assorted cheeses of your choice. And serve with water biscuits, Oaten Biscuits Recipe #144738 and bread slices.