Randy Makes English Toffee
If you like Heath bars or Almond Roca, you're going to love these!
You can also find this recipe at
Digital Thermometer used in the video -
Ingredients
220g (1 cup) sugar
30g (2 tbsp) cold water to help dissolve the sugar
32g (4.5 tsp) corn syrup, which helps keep the toffee from crystallizing and softens it a bit.
200g (1 stick + 6tbsp) butter.
43 g (1/2 cup) chopped toasted almonds (or whatever you want for a topping)
170 g (1 cup) chocolate melting wafers
1 teaspoon pure vanilla extract
Dash salt
Directions
Put the sugar, water, corn syrup, and butter in a large saucepan.
Start on low, stirring until the sugar is dissolved, then increase the temperature to medium high.
Bring it to a boil, stirring occasionally with a wooden spoon or spatula. The more you stir, the less likely you are to burn your sugar. If you see the butter starting to separate, stir a little more vigorously until it’s all combined.
Once it starts boiling, place your thermometer in the pan. Be sure it doesn’t touch the bottom of the pan, to avoid false readings.
Let the temperature come up to the Hard Crack stage, which is 300 degrees Fahrenheit, 149 degrees Celsius.
Remove the pan from the heat and add vanilla and salt. Be careful when adding the vanilla, as it may spatter.
Pour it onto the cookie sheet.
Melt the chocolate.
Pour the melted chocolate over the toffee and spread it evenly.
Sprinkle the almonds over the chocolate.
Let it cool completely, then break into pieces.
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Tried and True Cookie Recipes I Make Year After Year
In this video, I'm sharing some tried and true cookie recipes that I make year after year. From chocolate chip cookies to snickerdoodle's to vegan cookies, these recipes are sure to become a family favorite.
If you're looking for some delicious and easy cookie recipes, be sure to check out this video! These recipes are easy to follow and will be perfect for any occasion. Whether you're looking for a quick and easy dessert or a special treat for a loved one, these recipes are sure to hit the spot!
Recipes:
Chocolate Chip Cookies:
Oreo Balls:
Snickerdoodles:
Wilton Royal Icing Recipe: * remember to add about 12 tbsp water instead of the recommended 5. Add one at a time until you get the consistency in the video.*
Sand tarts similar recipe:
Royal icing recipe with egg whites:
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*My videos are for entertainment purposes only. Any information related to food, food safety, cooking, recipes, etc. are my opinions only. Maria Ronan is not liable and/or responsible for any advice, services, or product you obtain through this video.*
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Cut Out Cookies with Vanilla Buttercream
Ahh, Cut Out Cookies. That nice firm vanilla cookie that basically serves as a vehicle for buttercream frosting to get in your belly. This video will show you how you can amp up the taste and some of the best with vanilla buttercream frosting that will have you wondering if you should frost the cookies or scoop it out with your hands and deal with the self-loathing tomorrow. I'm told Santa may like these best so if you want to move your name up on the nice list, give these babies a try!
How to Make Vanilla Sugar:
For the full printable recipes, go to
Items I use and recommend:
Kitchen Aid Stand Mixer
Flour
Vanilla Extract
Granulated Sugar
Powdered Sugar
Holiday Sprinkles
Cookie Sheets
Silicone Baking Mat
Cooling Rack
THIS IS NOT A SPONSORED VIDEO
I am a participant in the Amazon Associates Program; an affiliate advertising program designed to allow me to earn a small commission at no cost to you should you buy through the provided links. Your support is very much appreciated!
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Professional Baker Teaches You How To Make BISCOTTI!
Biscotti is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Yield: About 3 dozen
Prep Time: 20 minutes
Cook Time: 55 minutes
Ingredients
¾ cup (150 g) granulated sugar (caster sugar)
½ cup (125 mL) vegetable oil
2 large eggs
2 tsp (10 mL) finely grated lemon zest
¾ tsp (4 mL) pure almond extract
¾ cup (120 g) whole raw almonds
½ cup (65 g) dried cranberries
1 ¾ cups (265 g) all-purpose flour (plain flour)
2 tsp (10 mL) baking powder
½ tsp (2 mL) fine salt
½ tsp (2 mL) ground nutmeg
1 egg whisked with 2 Tbsp (30 mL) water, for brushing
Directions
1. Preheat the oven to 325 F (160 C) and line a baking tray with parchment paper.
2. In a large mixing bowl, whisk the sugar, oil, eggs, lemon zest and almond extract together. Stir in the almonds and dried cranberries.
3. Sift the flour, baking powder, salt and nutmeg in a separate bowl, add this to the wet mixture and stir until completely blended. Shape the dough into 2 logs about 12-inches long, place on the baking tray and pat down to flatten (you can flour your hands to prevent sticking). Brush the logs with the egg mixture and bake for about 35 minutes, until a rich golden brown. Cool the logs on the baking tray a little bit, but so they are still warm to the touch.
4. Using a serrated knife, slice the logs into cookies just over ½-inch thick. Place these back on the baking tray, leaving just a little space between them (you may need a second baking tray) and return them to the oven to bake about 20 minutes, until lightly browned. Remove from the baking tray to cool completely.
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