How To Make English Toffee
Ingredients
I made a mistake in the video and said 2 cups of sugar. The Recipe only calls for one cup. I'm sorry????
1 cup of salted butter
1 cup of sugar
1 tsp of vanilla
1/2 - 1 cup of chipped pecans
1/2 - 3/4 cup of chocolate chips
Directions
Prepare a baking sheet by buttering the bottom. I use a 9x13 but a smaller one can be used. Sprinke desired amount of pecans over the butter. Set aside
Add butter and sugar to a medium sized heavy gaged sauce pan. Melt over medium high heat, stirring occasionally until it comes to a full boil. Once it comes to a boil turn heat down to medium. Continue to stir occasionally until the temperature of the mixture reaches 300 degrees on a candy thermometer.
Once candy has reached 300 degrees, remove from heat. Stir in vanilla very carefully. Pour toffee over pecans. Spread toffee desired thickness. Sprinkle chocolate chips over hot Toffee. Allow them to sit about 2 minutes to soften up. Using a spatula, spread melted chips over toffee. Sprinkle remaining nuts over chocolate. Let the candy cool completely before breaking into pieces. Store in airtight container. Enjoy
Holiday Candy! Butter Crunch Toffee! Easy Recipe!
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Lori Brown
Po box 1183
Imboden, Arkansas 72434
recipe
1 c. unsalted butter
1 1/2 c sugar
3 T. water
1/2 t. Salt
1 1/2 t. vanilla
12 oz. chocolate wafers or chips divided
1 c. chopped nuts
sprinkling of sea salt
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Chocolate Toffee Cake
house of embers in wisconsin dells shows us how they make their chocolate toffee cake.
Professional Baker Teaches You How To Make TOFFEE!
Chef Anna Olson shows you how to make this amazing buttercrunch toffee recipe!
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Ingredients
1 cup (225 g) unsalted butter
1 ¼ cups (250 g) granulated sugar
3 Tbsp (45 mL) water
½ tsp (2.5 g) salt
1 ½ tsp (7 mL) vanilla extract
12 oz (360 g) dark chocolate, chopped & divided
1 cup (100 g) sliced almonds, lightly toasted
sprinkling flaked sea salt
Directions
1. Line a baking tray with parchment paper and set aside.
2. Measure the butter in a medium saucepan over medium high heat and swirl the pan to coat the sides with melted butter (this will help prevent the sugar from crystallizing as it cooks). Add the sugar and water and bring up to a boil still over medium high heat while stirring often with a wooden spoon or silicone spatula. Once the mixture comes to a boil, reduce the heat to medium and stir constantly until the mixture reaches 300ºF (150ºC) on a candy thermometer (it will only be a pale amber colour, not caramel-coloured). Remove the pan from the heat and stir in the vanilla and salt, then quickly pour the mixture onto the prepared tray (do not spread it around). Let this set until completely cooled, about 2 hours.
3. Before coating it with chocolate, gently wipe the top surface of the buttercrunch with a paper towel, to take away any excess oil (this could prevent the chocolate from sticking properly). Have ready a second baking tray lined with parchment paper.
4. To temper the chocolate, melt 9 oz (270 g) of the chocolate in a metal bowl placed over a pot of barely simmering water, stirring until it has melted and is within a temperature between 113-122ºF (45-50ºC). If the chocolate gets warmer than this, then you need to let it cool below 113ºF (45ºC) and re-warm. Remove the bowl from the heat and stir in the remaining 3 oz (90 g) of chocolate and stir to melt, continuing to stir until the chocolate reaches a temperature of 82ºF (28ºC). Return the bowl to the water bath and stir to warm up to between 88-90ºF (31-32ºC) – this doesn’t take long. At this point the chocolate is ready for using and will set at room temperature with a nice satin finish.
5. Pour half of the chocolate over the buttercruch and spread to cover it evenly and as close to the edges as possible. Sprinkle the chocolate with half of the almonds and a light sprinkling of sea salt. Once set (about 3 minutes), place the second parchment-lined baking tray over the buttercrunch and carefully invert – now the chocolate-coated side should be on the bottom, on the second tray. Peel away the parchment from the buttercrunch and wipe this side with a paper towel. Pour the remaining half of the chocolate over this side and spread evenly, finishing with a sprinkling of the remaining almonds and a little sea salt. Once the chocolate is almost set, pop the tray into the fridge for just 3-4 minutes – this “cures” or sets the chocolate. After this time, remove the chocolate, and it can be cracked into pieces and stored in an airtight container at room temperature (out of direct sunlight).
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Let's Make English Toffee! Candy Making from Scratch Simple and Easy Recipe
Looking for a simple and easy toffee recipe that anyone can make? Full recipe below ↓↓↓
As always, do remember that molten sugar can cause painful burns, so be careful! Today we're working with a 285°F mixture - don't get it on your skin!
To make my English Toffee Recipe, you will need:
9 x 13 baking pan
parchment paper
spatula
saucepan (deep - you'll see why in the video)
candy thermometer
2 cups unsalted butter
2 cups white sugar
1/4 tsp salt
2 cups chocolate chips
1 cup chopped almonds (if you want to be a little extra, I recommend toasting them whole, then chopping - 350°F for 10 mins in the oven really brings the flavor out)
Let's get into it:
1. in a saucepan over medium heat, add butter, sugar, and salt. Stir constantly until the butter melts (this will take about 5 minutes)
2. once the butter melts, STOP stirring!! bring to a boil and clip your candy thermometer onto your saucepan. Cook until the toffee is a DEEP AMBER color and temperature reaches 285°F.
2a. while your mixture is boiling is a great time to line your pan with parchment paper, making sure it hangs over at least 2 of the sides for easy removal later.
3. once your mixture is deep amber and 285°F, pour it into your prepared pan
4. wait a moment for the mix to cool enough for chocolate chips to float, then sprinkle on your chocolate chips.
5. once the chocolate chips have melted a little and are soft, spread them out so they evenly cover the toffee
6. sprinkle chopped almonds on top
7. Into the fridge it goes! until it sets up (about 1 hour)
8. use the parchment paper to remove the toffee from the pan, break it into manageable size pieces and ENJOY! Your English Toffee is ready to serve at a party, eat right away, or package up and give to friends.
If you enjoy this recipe, please hit the like button and/or subscribe (it's free!). Enjoy!
#toffee #recipe #englishtoffee #candymaking #katezilla
Yummy English Toffee Recipe -- Made from Scratch
January 8 is National English Toffee Day and we have a recipe for some homemade toffee that's sure to satisfy your sweet tooth and bring a smile to your face!
Once you realize how delicious this candy dessert is to make, we think 2019 could become the year of toffee for you and your loved ones.
The ingredients and directions are listed below and to walk you step by step through the process, Chef Cody's here with another great video.
Enjoy!
English Toffee
Toffee Ingredients
8 oz Butter
8 oz Sugar
2 oz Water
Pinch Salt
Toffee Directions
In a Saucepan under medium heat combine Butter, Sugar, Water and Salt. Cook until temperature reaches 300 degrees stirring constantly with a wooden spoon. Toffee will be a light caramel color when ready.
Immediately pour into an ungreased 13 X 9 pan.
Chill in refrigerator until hard.
Chocolate Ingredients
2 oz Dark Chocolate Chips
1 Tbsp Vegetable Oil
1 Tsp Ancho Chilli Powder
8 oz Glazed Pecans (Crushed)
Chocolate Directions
Bring a quart of water to boil and place metal mixing bowl on top to create a doubler boiler. This will help melt the chocolate without scorching it.
NOTE: The metal bowl will be VERY HOT! Use a hot pad or towel to hold it while you melt the chocolate chips.
Put the chocolate, cayenne, and vegetable oil in the mixing bowl and stir continously until smooth.
Pour chocolate over the hardened toffee, then sprinkle chopped glazed pecans on top. Push pecans into chocolate and chill until hard.