How To make Coffee Walnut Toffee
1 1/4 c Unsalted butter
1 c Sugar
1/3 c Packed golden brown sugar
1/3 c Water
1 tb Dark unsulfered molasses
2 ts Instant espresso powder
1/2 ts Ground cinnamon
1/4 ts Salt
2 c Coarsely chopped walnuts
(toasted) 4 1/2 oz Bittersweet chocolate
:
(imported), finely chopped Butter small cookie sheet. Melt butter in heavy 2-1/2 quart saucepan over low heat. Add both sugars, water, molasses, espresso, cinnamon and salt; stir until sugar dissolves. Attach clip-on candy thermometer to pan. Increase heat to medium; cook until thermometer registers 290 degrees F, stirring slowly but constantly and scraping bottom of pan with wooden spatula, about 20 minutes. Remove pan from heat. Mix in 1-1/2 cups nuts. Immediately pour mixture onto prepared sheet; do not scrape pan. Tilt sheet so that toffee spreads to 1/4-inch thickness. Sprinkle chocolate by generous tablespoons atop toffee, alternating bittersweet and white chocolates. Let stand 1 minute. Using back of spoon, swirl chocolates to spread slightly. Shake sheet to form even chocolate layer. Using tip of knife, swirl chocolates to create marble pattern. Sprinkle with remaining 1/2 cup nuts. Refrigerate until toffee is firm, about 1 hour. Break toffee into pieces. (Can be made 2 weeks ahead. Chill in airtight container.) Serve cold or at room temperature. Yields 2 pounds * Source: Bon Appetit, December 1993 * Typed for you by Karen Mintzias
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Ingredients
Chopped Walnuts - 1 Cup
Maida/all Purpose Flour - 2 Cups
Baking Powder - 2 Tsp
Baking Soda - 1/2 Tsp
Salt - 1/4 Tsp
Unsalted Butter - 3/4 Cup
Sugar - 1 Cup
Egg - 3 Nos
Vanilla Essence - 1 Tsp
Black Coffee Decoction
(Instant Coffee - 1 1/2 Tbsp & Hot Water - 2 Tbsp)
Boiled Milk
For Coffee Buttercream Frosting
Icing Sugar - 250 Gms
Unsalted Butter - 145 Gms
Strong Coffee Decoction - 1 Tsp
Fresh Cream - 2 Tsp
The world's BEST Chocolate Walnut Toffee homemade in an RV
This video reveals the secret to the BEST homemade candy you've ever tasted. It's sweet, buttery, crunchy, chocolaty, and so easy to make with five simple ingredients! Our family makes this every Christmas (It's too good to keep around the house the rest of the year), but you can make it anytime and be the star of the party. And we do it all in our RV!
The full recipe is available on our blog: MilesAndSmiles.us
Want to make this right? These are the tools I use in the video:
NuWave Portable Induction Cooktop -
Copper non-stick induction cookware -
Candy Thermometer -
Parchment Paper -
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Caramel Cream Delight Recipe By Food Fusion
A dessert recipe loved by everyone. Caramel Cream Delight - Simple ingredients and easy process. #HappyCookingToYou #FoodFusion #Desserts #Recipes
Written Recipe:
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00:21 Prepare Caramel crunch
01:24 Prepare Caramel sauce
02:03 Prepare Caramel cream
02:37 Assembling
Recipe in English:
Ingredients:
-Sugar 2 Cups
-Badam (Almonds) roughly chopped ½ Cup
-Makhan (Butter) 2 tbs
-Cream ½ Cup
-Whipping cream 250ml
Assembling:
-Plain sponge cake
-Caramel sauce
-Caramel cream
Directions:
-In a saucepan,add sugar & cook on very low flame until sugar is caramelize & turns brown and stir sauce pan slightly for 2-3 times in between.
-On a clean silicon mat,add & spread almonds & pour half quantity of caramelized sugar & reserve half for later use.
-Let it cool completely and break into small pieces then crush coarsely with the help of kitchen pounder.Caramel crunch is ready!
-Reheat reserved caramelized sugar on very low flame,add butter & whisk well.
-Turn off the flame,add cream & whisk well.
-Let it cool completely.Caramel sauce is ready!
-In a bowl,add whipping cream & beat well until stiff peaks form.
-Add half quantity of caramel crunch & reserve half for garnishing.
-Add half quantity of prepared caramel sauce (transfer remaining sauce in squeeze bottle for garnishing).
-Mix with until well combined & transfer to a piping bag.Caramel cream is ready!
-In a serving dish,add a layer of plain sponge cake,drizzle caramel sauce,caramel cream,plain sponge cake,caramel sauce,caramel cream and spread evenly.
-Garnish with caramel sauce,caramel crunch & serve chilled.
Recipe in Urdu
Ajza:
-Sugar 2 Cups
-Badam (Almonds) roughly chopped ½ Cup
-Makhan (Butter) 2 tbs
-Cream ½ Cup
-Whipping cream 250ml
Assembling:
-Plain sponge cake
-Caramel sauce
-Butterscotch cream
Directions:
-Saucepan mein cheeni dal dein aur bohat halki ancch per cheeni caramelized aur brown ho janay tak paka lein aur bech bech mein 2-3 dafa saucepan ko stir ker lein.
-Clean silicon mat per badam dal ker pheela lein aur caramelized sugar kio half quantity dal dein aur half ko bad mein use kermay kliya reserve ker lein.
-Thanda ker lein aur small pieces mein break ker ka kitchen pounder ki madad sa coarsely crush ker lein.Caramel crunch tayyar hai.
-Reserved caramel sugar ko bohat halki ancch per garam karein aur makhan dal ker ache tarhan whisk ker lein.
-Chulha bund ker dein aur halkcream dal ker ache tarhan whisk ker lein.
-Thanda ker lein.Caramel sauce tayyar hai.
-Bowl mein whipping cream dal dein aur stiff peaks form hunay tak ache tarhan beat ker lein.
-Caramel crunch ki half quantity dal dein aur half ko garnishing kliya reserve ker lein.
-Tayyar caramel sauce ki half quantity dal dein (baqi caramel sauce ko squeeze bottle mein dal dein).
-Ache tarhan mix karein aur piping bag mein transfer ker lein.Caramel cream tayyar hai.
-Serving dish mein plain sponge cake ki layer laga lein,caramel sauce aur caramel cream dal dein, plain sponge cake,caramel sauce aur caramel cream dal ker evenly pheela lein.
-Caramel sauce aur caramel crunch sa garnish ker lein aur thanda serve karein!
Walnut toffee dessert recipe by cooking with Tasneem#dessert#walnut#cooking#cream
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CookingwithTasneem
Creamy Walnut | Walnut Toffee | Walnut Delight Recipe | 5 minutes easy recipe
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Marie Biscuit – 2 packets (half roll)
Tetra Pack Cream – 2 or 200ml per pack
Condense Milk – 1 tin or 400gm
Walnuts (akhrot) – 1 cup (crushed)
Almonds (badaam) – 10 to 12 (crushed)
Cooking Chocolate – 4 to 5 tablespoons (crushed)
If you feel any difficulty while making, feel free to ask on any social media account :)
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For questions, you can email me on nabia.salman99@gmail.com
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