How To make Butter Toffee

Homemade Soft & Chewy Caramel Toffee Recipe - Just 3 Ingredients | Kids Fav Caramel Candy Toffee

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caramel toffee recipe | caramel candy | how to make chewy caramels with detailed photo and video recipe. an easy and simple dessert snack recipe prepared with full cream cooking cream and caramelised sugar syrup. it is basically the homemade version of the popular eclairs toffee recipe without the chocolate stuffing inside the toffee. it can be an ideal munching snack for kids and even adults when compared to that store-bought chocolate or snacks as they do not contain any preservative.
caramel toffee recipe | caramel candy | how to make chewy caramels with step by step photo and video recipes. toffee or any homemade chocolate dessert snack recipes are always special and fun to prepare and serve. generally, we assume these are complex or may not be prepared at home and may require sophisticated machinery and types of equipment. even caramel candy is also believed to be complicated but it can be easily attempted at home and requires only 3 basic ingredients to prepare it.

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Simple Butter Toffee Recipe

Making butter toffee at home is incredibly easy - and it will reward you with one of the nicest homemade confections no fancy kit required.
Recipe

Traditional Butter Toffee! The Holidays are Coming!

Greetings! I made the saltine cracker toffee by request a couple weeks ago and said that I would make my traditional toffee, so here it is!

Rick absolutely loves this toffee. He has been after me to make it for a couple of years now. I haven't made it in about 3 years, so I suppose he deserves some now ; ). His family loves this too and I often will include a large box for them to enjoy for the holidays when we ship off their gifts every year. They have been asking for it too!

This is super easy to make and even easier to eat. I prefer this without the chocolate but usually only make it with because everyone else loves it this way. You really can't go wrong. Four ingredients, a little time, a little love and a little effort and you have a super treat that everyone will enjoy.

Now I have to go make another batch (number 3) so that Molly can give some to her friends for Christmas!

I hope try this and I hope you love it!

Merry Christmas!


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Easy Almond Toffee Recipe - Simple Chocolate Almond Toffee Tutorial

In this video, I will teach you the simple steps to make a rich and crunchy almond toffee, covered with melted chocolate—a homemade classic.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️

TOFFEE INGREDIENTS:
►1 cup almonds
►1 cup granulated sugar
►1/2 lb unsalted butter
►1 tsp vanilla extract
►1/2 tsp fine sea salt
►1 cup semi-sweet chocolate chips

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⏱️TIMESTAMPS⏱️
0:00 - Introduction to Homemade Toffee
00:21 - Preparing Your Baking Dish
00:49 - Toasting and Chopping Almonds
1:54 - Assembling Ingredients for Toffee
2:24 - Cooking the Toffee Mixture
3:06 - Adding Chocolate and Nuts Topping
3:55 - Letting the Toffee Set
5:33 - Toffee Taste Test
6:32 - Tips for Storing and Gifting
6:59 - Cookbook Promo and Closing

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Old English Toffee - Oma’s Best Recipes - Easy Step-by-Step Instructions

Oma teaches you how to make Old English Toffee. This is a generations old recipe passed down from the family. While most Toffee can be questionable, Oma’s secret to tempering the Toffee as she cooks it ensures that you will get the best toffee you’ve ever tasted. The recipe was passed down from her aunt almost 60 years ago which was passed down from her mother, who was English. Best guess is that the recipe comes from the 1880s. Oma, Helen Widener at the age of ? has been cooking since she was a farm girl in Arkansas. She is also a gourmet cook that trained in France and many other places and is the author of the Irving Centennial Cookbook and Family Histories. I have tried to speed up the video in a couple of places but at the risk of important information being omitted, most of the video happens in real time. Enjoy the video and let me know the results of your Old English Toffee.

For all of those that wanted a typed out recipe...here you go!!

English Toffee

1 cup pure cane sugar
1 cup best grade fresh butter(227 grams)
1 cup - Almonds, sliced, toasted and crushed ime
1 cup - Chocolate Chips (Semi-Sweet Dark Chocolate) Refrigerated until very hard then powder in food processor

Prepare a flat Gelly roll type) pan by buttering the pan, putting down a layer of the crushed almonds and then a layer of the powdered chocolate.

Slowly melt butter - Leaving butter at room temperature until soft will hasten the melting and the butter solids will be less likely to separate from the butter fat. Slowly melt your butter.

When the butter is melted - Add the sugar and raise the heat under your pan - stirring constantly bring the mixture to a foaming stage. I call this the Sea foam Stage.

When mixture is a Sea Foam Stage - lower the heat until mixture begins to cool and Thicken into what I call the Rubber Stage. The mixture will be thick and come away from the pan sides and slide around the edge of the pan.

Give the Rubber Stage a few moments until color just begins to change from white to light Carmel. Raise the heat and begin to reduce the rubber mixture into a thick liquid mixture and a rich Carmel color. When the color and texture of the toffee is just right, the thick Liquid Stage. Pour hot toffee over the prepared Almonds and Chocolate in your pre-prepared pan. Spoon on another layer of powdered chocolate, when chocolate becomes soft spread and smooth it out on the top of the toffee. Then add a layer of crushed almonds. Over this a layer of foil and then refrigerate until hard. Break into pieces and keep in the refrigerator.

Things to remember:

Toffee mixture is extremely hot and will quickly burn the flesh. DO NOT let any persons stand close to you are get in the way of your being able to pour the mixture into your prepared pan.

Watch the temperature so that you can raise or lower the stove's heat and your pan light enough to pick up the pan from the stove. You must be able to stir the candy mixture in the pan at all times without distractions. The candy burns very easy and will have a bitter taste if it is allowed to burn or get too dark.

When making the toffee it is important to alternate the heating of the mixture, as this is a chemical reaction taking place and is what gives the candy its nice crunch instead of being hard. It should not have to be broken by the teeth but lightly crunched and melted in your mouth.

Making toffee is like anything else, it takes time to master the process and there will be destroyed batches, so just have a pan handy to throw any that is not to your liking away and start over. When you get the feel of the candy making and become more comfortable with the process. Failures will be few. Even so, we can't control the freshness or quality of the butter and sometimes the butter will separate and the batch will be ruined no matter what we do or don't do that is correct.

All of this is why toffee is difficult to make and why for good toffee you will pay the Price of 30 to 50 dollars a pound.

Additional info:

10 inch stainless steel skillet - Made by design

$20 at target

13x9 pan for toffee about an inch deep
12x18 pan for roasting almonds. Almonds are roasted about 400 degrees for 10 minutes

Note: The chemical process during the cooking process works best with pure cane sugar and sweet cream butter(salted or unsalted works)

Blouse by Soft Surroundings

Homemade toffee~ Holiday dessert collaboration ~

2 c. Butter..2 cups sugar..1 T. Karo..1 t. Vanilla..1/2 t. Salt...2 c. Chocolate chips..1/2 cup..pecans....290 on candy thermometer.........Merry Christmas!