Chewy Toffees Recipes

CHEWY NUT TOFFEES

Steps:

• Coat a 9-by-13-inch baking pan that is at least 1 1/2 inches deep with cooking spray. Set aside. In a 2-quart saucepan, combine the cream and condensed milk; set aside.
• In a heavy 3- to 4-quart saucepan, combine corn syrup, water, sugar, and salt. Cook, over high heat, stirring with a wooden spoon, until sugar is dissolved, about 5 minutes. Using a pastry brush dipped in water, brush away any sugar crystals on sides of pan to prevent recrystallization.
• Stop stirring, reduce heat to medium, and bring to a boil. Cook without stirring until the temperature reaches the hard-ball stage on a candy thermometer (260 degrees), about 20 minutes. Meanwhile, cook the cream mixture over low heat until it is just warm. Do not boil. When the sugar mixture reaches 260 degrees, slowly stir in the butter and warmed cream mixture, keeping the mixture boiling at all times. Stirring constantly, cook over medium heat until the mixture reaches the firm-ball stage (248 degrees), about 15 minutes. Stir in the bourbon or vanilla and the nuts, if desired. Immediately pour into the prepared pan without scraping the pot. Let sit uncovered at room temperature for 24 hours without moving the pan.
• To cut, spray a large cutting board generously with vegetable-oil spray. Unmold the toffee from the pan onto sprayed surface. Cut into pieces, and wrap each in cellophane or waxed paper. Store in an airtight container at room temperature for up to 1 month.

CHEWY TOFFEES

Steps:

• Neatly line the base and sides of a 20x30cm baking tin with baking parchment. Tip the sugars, cream and butter into a large heavy-based deep saucepan and heat gently, stirring occasionally until all the ingredients have come together and the sugars and butter have melted. Place a sugar thermometer or digital cooking thermometer in the pan, turn up the heat and boil everything together vigorously without stirring until the temperature reaches 125C. Remove from the heat and stir in the vanilla. Leave for a moment for any bubbles to settle, then carefully pour the molten toffee into the prepared tin, swirling the tin until the toffee covers the base. Leave the toffee for at least 2hrs to set - overnight is ideal.
• Use the parchment to lift the set toffee out of the tin and cut into squares or fingers. If the toffee is sticking to the knife, lightly oil the blade. Wrap the toffees in waxed paper and store in a jar for up to two weeks at room temperature or a month in the fridge.

"SPECIAL" CHEWY TOFFEE

Steps:

• Have a container of ice water and a greased (buttered) shallow 12" X 24" cookie sheet or baking pan ready. ** Lyle's Golden Syrup is the "secret" ingredient. You might find it in the syrup aisle at your local grocery store, or, if there's a World Market near you, they carry it. Lyle's is probably England's favorite syrup. In a large sauce pan, bring the sugar, syrup, butter, 1 cup of the cream, and the salt to a slow boil. Then, very gradually stir in the other cup of cream, a little at a time. It is important not to interrupt the boiling while adding the rest of the cream. Stir constantly. You will notice the mixture darken during the cooking process. Most recipes call for heating to a temperature of 254o F on a candy thermometer. Or, you can test the level of "chewiness" by putting a small amount of the mixture in the ice water. It will harden to a chewy consistency that varies depending on how long you cook it. I used that method and it took about 40 minutes of cooking time to achieve the consistency I was looking for. When the mixture has reached your preferred hardness, remove the pan from the burner and stir in the vanilla. Pour the hot mixture onto the baking pan and level it evenly. Put it in the refrigerator and let it completely cool. I didn't fuss with cutting it up into individual pieces and wrapping each piece in wax paper. I turned the pan over on the countertop and the toffee came out in one sheet. While it was still cold, I just broke it up in random pieces, put it in a zip-lock back and popped it back into the fridge. Enjoy!

CHEWY TOFFEE COOKIES

Steps:

• Preheat oven to 350.
• Grease cookie sheet lightly.
• Stir together flour, soda and salt.
• In large bowl beat butter, sugars and vanilla til well blended.
• Stir in toffee bits.
• Drop by rounded teaspoons onto sheet.
• Bake for 9-11 minutes or til lightly browned.
• Cool and transfer to wire rack.