How To make Chocolate Toffee (Scotland)
1 c Sugar
2/3 c Light corn syrup
1 1/2 c Half-and-half
1 1/2 Squares (1 oz each)
-unsweetened chocolate, -melted 1 1/2 tb Vanilla
1 pn -Salt
YOU SHOULD NEVER trY TO MAKE TOFFEE (OR ANY OTHER COOKED CANDY, FOR THAT MATTER) IN DAMP WEATHER, BECAUSE THE CANDY WILL NOT HARDEN PROPERLY. Combine the sugar, corn syrup, and 1/2 cup of cream in a large saucepan set over moderate heat. Stir the mixture until the sugar dissolves completely. Insert a candy thermometer, reduce the heat to low, and cook the syrup, stirring frequently, until the thermometer registers 238F. Blend in another 1/2 cup of the cream, which will cause the temperature to drop, and
continue to cook and stir until the thermometer reaches 236 F or until a bit of the hot toffee dropped into a little cold water forms a soft, pliable ball. Mix in the remaining 1/2 cup cream and the melted chocolate. Cook the toffee, stirring constantly lest it scorch. Cook toffee until the mixture becomes quite thick: A drop of it should firm up quickly in cold water. (NOTE: Even though the temperature of the toffee may not exceed 230F, if it firms in cold water, remove the pan from the heat at once.)
Quickly mix in the vanilla and salt, then pour the toffee into a well-buttered 8-by-8-by-2-inch pan. Cool the toffee completely, then cut it into 1-inch squares. Wrap each one in waxed paper or plastic wrap. Makes 64 candies.
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How to Make Toffee Chocolate Biscuits | Odlums
These Toffee Chocolate Biscuits are gluten free and full of flavour!
You can see the full recipe here
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How to Make Toffee | My Favorite Holiday Treat!
Rich, buttery toffee has wonderful notes of deep caramel that pairs perfectly with crunchy pecans and chocolate. This easy to make candy takes less than 30 minutes and is perfect for holiday gifts and parties as well as year round snacking.
RECIPE:
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Caramel Toffee Recipe - how to make caramel candy at home
Caramel Toffee Recipe - how to make caramel candy at home. to make this delicious caramel candies you only need 3 ingredients which is available in everywhere. To get perfect result of this homemade toffee or candy follow each and every step shown in video. It is important to maintain heat during making caramel. After making caramel, add whipping cream or heavy cream gradually. After few minutes, you will get perfect texture of homemade caramel toffee. You can use salted or unsalted butter with the toffee or candy mixture.
© Hands Touch
Toffee Apple Crumble | Easy Scottish Recipe
Hello folks!
Today I made this wonderful apple crumble! Apple crumble always goes down really well in this house, but combined with the toffee sauce…it’s just a whole other level of delicious! :) Very easy to make and such a simple combination of ingredients! A true classic.
Everything I used will be listed below,
-Cheryl x
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Toffee Sauce-
Butter: 60g (2 oz)
Golden syrup: 125g (1/2 cup) - Use corn syrup if you don’t have golden syrup
Soft brown sugar: 125g (1/2 cup)
Vanilla extract: 1 Teaspoon
Double cream: 100ml (1/2 cup) - Use heavy cream if you don’t have double cream
Apples-
6 Standard size eating apples - I used Granny Smith
Butter: 25g (2 Tablespoons)
Crumble-
Self raising flour: 175g (6oz)
Butter: 75g (2.6oz)
Soft brown sugar: 75g (3/8 cup)
Flaked Almonds: 50g (1/2 cup) - Use ground almonds if you don’t have flaked almonds
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My ‘merch’ store where you can buy a mug or something :)
Sticky Toffee Pudding & Caramel Sauce | Easy Steamed pudding :)
Hello folks!
Support my wee channel (only if you want :)
or why not consider clicking the ‘join’ button here on YouTube to become a channel member?
Welcome back to What’s For Tea. For pudding tonight I made this old school syrup sponge pudding :)
This is such an old recipe and one my gran used to make!
Super easy and absolutely delicious. It’s simple syrupy basin pudding with a moist sponge and sticky toffee sauce- a Great British tradition with retro charm.
Perfect as a midweek treat after dinner or any time as a cheeky snack.
I’ve listed everything I used below…in case you want to give it a go for yourself.
Thanks for stopping by and until I see you next, take care x
-Cheryl
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For the pudding -
4 Tablespoons golden syrup
200g or 7oz Room temperature butter
200g or 7oz Self raising flour
200g or 7oz Muscovado sugar (or soft brown sugar of your choice)
3 Medium free range eggs
1 Teaspoon vanilla extract
1 Teaspoon baking powder
For the sauce -
50g or 1.7oz Room temperature salted butter
250ml 9oz Double or heavy cream
250g or 9oz White sugar (I used caster sugar)
100ml or 3.4oz Water
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Support my wee channel (only if you want :)
Want your Degustabox for £9.99? just click the link below
How To Make Honeycomb Recipe [Easy Cinder Toffee / Hokey Pokey Recipe]
Learn how to make honeycomb with my easy recipe. This super easy honeycomb recipe needs just three ingredients – you will need a sugar thermometer for this, but the process is actually super simple. Just melt the sugar and syrup together, bring it up to the correct setting temperature, add in the bicarbonate of soda to foam it up, and then pour it in a prepared pan to set.
Also known as cinder toffee and hokey pokey (edit: I made a mistake in the video, hokey pokey is actually New Zealand's official name for it – thank you Philipp in the comments for pointing this out), honeycomb is caramelised sugar that's been foamed up with a little bicarbonate of soda. The bubbles caused by the heated bicarb releasing gas become trapped in the setting sugar, creating that bubbly, brittle texture that's super crunchy and moreish.
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#honeycombrecipe #hokeypokeyrecipe #cindertoffeerecipe