BEST TOFFEE EVER - SUPER EASY
Chocolate and almonds top off a rich buttery toffee. A simple recipe that you could easily remember and whip up any time. I always get compliments and requests for more. Use any type of nut that you like in place of the almonds.
Provided by FUNKYSEAMONKEY
Categories Desserts Candy Recipes Toffee Recipes
Time 1h20m
Yield 32
Number Of Ingredients 5
Steps:
- In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
- While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
- As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
- Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.
Nutrition Facts : Calories 226 calories, Carbohydrate 20 g, Cholesterol 30.5 mg, Fat 16.9 g, Fiber 1.1 g, Protein 1.5 g, SaturatedFat 9.3 g, Sodium 101.1 mg, Sugar 18.4 g
WHITE CHOCOLATE TOFFEE
"I think the ultimate comfort food might be candy - any kind of candy, from a store-bought Snickers bar to handmade chocolate truffles. In addition to giving us that wonderful sugar rush, candy makes us feel like we're kids again. When I had my specialty-food store, Barefoot Contessa, the checkout counter was piled high with glassine bags filled with candy - not fancy liqueur-soaked bittersweet truffles; rather, bags of old-fashioned candy corn and M&M's. I started making the bags one year because I thought they'd be fun for Christmas, and they were so popular that I just kept making them all year. When customers were checking out, they'd pick up a bag and say, "Oh, the kids will love these!" Sure, I would think. The kids. The kids will never even see them because you're going to eat those malted milk balls on the way home! While store-bought candy is a treat, there really is nothing like homemade candy. Making candy sounds complicated, but for this White Chocolate Toffee you don't even need a candy thermometer. You just make a caramel, pour it into a cake pan, melt some white chocolate to pour on top, then sprinkle it with all kinds of crunchy, salty and sweet dried fruits and nuts. The hardest part of the process is waiting the two hours for the toffee to harden before you break it into shards and eat it!" says Ina.
Provided by Ina Garten
Categories dessert
Time 2h45m
Yield 25 to 30 pieces of toffee
Number Of Ingredients 10
Steps:
- Generously grease a 9-by-12-inch metal cake pan with butter, making sure all the sides and corners are greased. Combine the butter, sugar, vanilla and kosher salt in a medium (10- to 11-inch) pot or Dutch oven, such as Le Creuset. Heat over medium heat, stirring occasionally, until the butter melts. Continue cooking for 8 to 10 minutes, stirring frequently with a wooden spoon, until the mixture turns a pale golden color. Continue to cook, stirring constantly, until the mixture turns a deep caramel color. (Be careful, it will be extremely hot!) Immediately pour the mixture into the prepared pan, tilting the pan to distribute it evenly. Set aside to cool for 5 minutes, then use a paring knife to score lines in large irregular serving pieces. Allow the toffee to cool for 5 minutes, then retrace the lines you drew with the paring knife.
- Meanwhile, melt the white chocolate in a heatproof bowl set over a pan of simmering water (see Cook's Note). Pour the chocolate over the toffee, using a spatula to spread it evenly. Immediately sprinkle on the cashews, pistachios, ginger and cranberries so they're evenly distributed. Sprinkle with fleur de sel and set aside at room temperature for at least 2 hours, until the chocolate is completely set. Break into pieces along the scored lines and serve at room temperature.
CHOCOLATE-CARAMEL MATZO TOFFEE
Matzo toffee is the Passover-friendly take on saltine toffee. A layered confection of matzo crackers, brown sugar caramel and melted chocolate, you can top it with practically anything you like, from the most elegantly minimal sprinkle of sea salt to a surfeit of nuts, dried fruit, potato chips, or a combination. Matzo toffee keeps well when stored airtight at room temperature - up to one week, if you haven't finished it by then.
Provided by Melissa Clark
Categories snack, candies, cookies and bars, dessert
Time 50m
Yield About 2 dozen pieces
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. Line a 13-by-18-inch rimmed baking sheet with aluminum foil, allowing it to go up and over the edges of the pan. Line the bottom of the pan with a piece of parchment. Arrange matzo over parchment in an even layer, breaking pieces to fit as necessary.
- In a medium pot over medium-high heat, bring butter and sugar to a boil, whisking, until thickened and smooth, about 3 minutes. The mixture may separate, and that is O.K. Stir in vanilla and salt. Quickly pour mixture over matzos. Transfer baking sheet to oven and bake until bubbly, about 15 minutes.
- Remove from oven. Sprinkle chocolate evenly over caramel and let stand until softened, about 5 minutes. Use an offset spatula to spread chocolate smoothly over surface of toffee. If you've used different kinds of chocolate, you can swirl them together decoratively.
- Immediately sprinkle melted chocolate with desired topping. Transfer baking sheet to refrigerator and chill toffee 1 hour to set chocolate. Break matzo toffee into large pieces for storing and serving.
GRANDMA'S TAFFY
A quick and easy recipe for any flavor of taffy you can think of!
Provided by Chocolate Moose
Categories Desserts Candy Recipes
Time 20m
Yield 40
Number Of Ingredients 9
Steps:
- In a large saucepan, stir together the sugar and cornstarch. Add the butter, salt, corn syrup and water; mix well. Bring to a boil over medium heat, stirring to mix in butter. Heat to 275 degrees F (134 degrees C), or until a small amount of syrup dropped from a spoon forms hard but pliable threads.
- Remove from heat, and stir in the vanilla, flavored extract and food coloring. Pour into a greased 8x8 inch baking dish. When cooled enough to handle, remove candy from the pan, and pull until it loses its shine and becomes stiff. Pull into ropes, and use scissors to cut into 1 inch pieces. Wrap each piece in waxed paper.
Nutrition Facts : Calories 63.5 calories, Carbohydrate 13.5 g, Cholesterol 3.1 mg, Fat 1.2 g, SaturatedFat 0.7 g, Sodium 68.9 mg, Sugar 11.1 g
CHOCOLATE TAFFY
Just like a soft Tootsie Roll. From the Chocolate Bar cookbook. The trick to taffy is to begin pulling taffy as soon as it is cool enough to handle and continue until it reaches room temperature. Be sure to have a heatproof surface to wok on and clean latex gloves to protect your hands. I have not made this taffy but have made taffy before, it takes a lot of work and patience and this recipe should probably be made by someone who has already made taffy before. My first attempt at taffy was very frustrating but the more you make the better you get at it. I love the idea of having a chocolate taffy.
Provided by Pumpkie
Categories Candy
Time 2h
Yield 5 dozen
Number Of Ingredients 10
Steps:
- Line a heavy baking sheet, not a cookie sheet it should have sides, with a heat proof silicone mat or grease generously with butter. Lay the sheet on a heatproof surface.
- In a medium bowl, whisk together the cocoa powder and water until the mixture thickens, then pour through a mesh strainer into a heavy 6 quart non stick pot. Add the sugar, corn syrup, butter, vinegar, baking soda, and salt and whisk to combine. The mixture should not fill more than half the pot as it will boil and rise during cooking. Boil over moderate heat, stirring occasionally during the first 5 to 10 minutes (when mixture is foamy), then do not stir (mixture will bubble vigorously, but settle in the pot). Continue cooking until an instant read thermometer registers 250 degrees (about 15 to 20 minutes), stir in 2 tablespoons of butter until combined, and carefully pour into prepared pan without scraping the pot.
- Using a lightly buttered metal pastry scraper or wooden spoon, begin to fold the cooler edges of taffy onto the center (The taffy will become firmer on the edges after a few minutes, but the heat will be concentrated in the center). Taffy will be very soft initially and seem like a thick liquid. Avoid scraping the bottom of the pan.
- When taffy is still hot but cool enough to handle, butter your gloved palms generously and gather taffy mass in your hands (you may need to use the scraper to help you). Begin to "pull" taffy in an even thickness by stretching the mass about 1 foot apart in both hands. (taffy may seem very soft and sticky). Bring both ends of taffy back to each other to form a loop and pull, stretching your arms slightly. Twist the end if you like and bring it back to the top. Taffy may feel very soft at first, but it will begin to get harder to pull. Continue pulling until the taffy is lighter in color and has a satin-matte sheen (it will look somewhat like rope) but remains soft and pliable, about 10 minutes (temperatures and humidity may vary and take longer).
- When it cools to room temperature, transfer to a clean cutting board and divide into quarters using a heavy knife. Dust lightly with confectioners sugar, roll or stretch the taffy into a log about 3/4 inch wide, and cut into 3/4 inch long pieces. If knife becomes sticky grease knife with butter. Wrap each piece of taffy in waxed paper and store in air tight container. Taffy will stay fresh for 1 week in a container.
Nutrition Facts : Calories 479.2, Fat 5.5, SaturatedFat 3.4, Cholesterol 12.2, Sodium 412.9, Carbohydrate 115.5, Fiber 1.9, Sugar 78.3, Protein 1.2
CHOCOLATE-COVERED BUTTER TOFFEE
This toffee has been a Christmas favorite in our family for over 30 years now. My interest in cooking also reaches back far-to the preparation of those big threshing-day and family dinners when I was growing up in Iowa.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 3 dozen.
Number Of Ingredients 6
Steps:
- In a heavy saucepan, combine sugar, salt, water and butter. Cook until mixture reaches 285° (soft-crack stage). Add 1/2 cup nuts. Pour onto a well-greased jelly roll pan or baking sheet; cool. Melt half of the chocolate chips in a double boiler or microwave. Spread over cooled toffee and sprinkle with 1/4 cup nuts. Cool. Turn over onto another sheet of waxed paper; repeat with remaining chocolate chips and nuts. When cool, break into pieces.
Nutrition Facts :
CHOCOLATE COVERED CARAMELS
These caramels are easy and WONDERFUL for anytime of the year! Everyone loves them! I can't make enough of them. You can omit the chocolate and just have wonderful caramels.
Provided by Cheryl Johnson
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 2h25m
Yield 64
Number Of Ingredients 7
Steps:
- Grease an 8 x 8 inch square pan.
- In a heavy 4 quart saucepan melt butter over medium heat; add brown sugar, corn syrup and milk. Stirring constantly, heat to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat and stir in vanilla extract. Pour into prepared pan.
- When caramel has cooled and set, cut into 1 inch squares. Chill in refrigerator until firm.
- Melt chocolate with 1 tablespoon butter in the top of a double boiler or in a bowl in the microwave. Stir until smooth.
- Dip caramel squares in chocolate and place on wax paper to cool.
Nutrition Facts : Calories 63.3 calories, Carbohydrate 8.8 g, Cholesterol 6.3 mg, Fat 3 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 1.8 g, Sodium 21.2 mg, Sugar 7.1 g
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