Compartes World Famous English Toffee Recipe 55 Recipes

COMPARTES' WORLD FAMOUS ENGLISH TOFFEE RECIPE - (5/5)

Steps:

• Melt butter in a heavy-bottomed pot on stove top. In separate bowl, mix together white sugar, brown sugar and corn syrup, add to melted butter. Add 1/4 cup water. Cook mixture on medium-high heat, stirring with a wooden spoon. Using a candy thermometer-most can clip onto the pot-cook until 240°, stirring hard and fast to make sure nothing is sticking to the pan and your toffee doesn't burn. At 240°, add the almonds. At 260°, lower the heat and finish cooking until your candy thermometer reads 300° and reaches the soft ball stage. It should take about 15 to 20 minutes total to reach the 300° mark. The mixture should be a beautiful, bubbly, golden brown color. At 300°, turn off heat immediately. Add vanilla (if adding vanilla beans, you must fish them out when you pour the toffee before it cools) and add the salt. Stir quickly. Pour the mixture out onto a marble slab that has been greased with butter, or grease 2 rimmed baking sheets (10" x 15" or around that size). Smooth out the toffee to 1/4-inch thickness. After about 5 to 10 minutes, you can score the toffee with a knife in order to break it up later. Using hot water and wiping the knife clean after every slice can help in scoring the toffee. You may now let the mixture cool. When cool, you can sprinkle with a dash of fleur de sel (French sea salt), break them up and wrap them in cellophane or an airtight container to maintain the freshness. Alternatively, dip into tempered chocolate (which can be made by melting down your favorite chocolate in a double boiler). Dip toffee pieces fully in the chocolate (which will keep the crunchy freshness of the toffee for much longer), sprinkle each piece with fleur de sel to finish or roll them in freshly toasted nuts (we prefer almonds, but any will do).

ENGLISH TOFFEE

Steps:

• Melt the butter in a large pot over medium heat. (Use a pot larger than you think you need, because the caramel will eventually expand quite a bit.) While the butter is melting, crush unsalted peanuts in a bowl with the end of a rolling pin. Once the butter has melted, stir in sugar and water with a heat-resistant spatula. Add a pinch of salt. Bring the mixture to a boil, then add corn syrup. Clip a candy thermometer to the side of the pot and continue cooking until it reads 310 degrees F.
• When the caramel is golden and the thermometer registers 310 degrees F, remove the thermometer, add the baking soda, and stir in peanuts. Cook until temperature reads 320 degrees F, then pour the mixture onto a Silpat baking liner and lay another Silpat on top. Use a rolling pin to roll the mixture out to desired thickness and then transfer to a baking sheet. Let cool for 45 minutes.
• Melt 2/3 of the chocolate over a saucepan of simmering water. If it begins to feel too thick, add a few drops of canola oil to loosen it up. Check the temperature of the chocolate by testing it on your bottom lip; it should feel warm, but not too hot. Once the chocolate is melted, stir in the remaining 1/3 of chocolate to cool it down. Wipe toffee with a paper towel to remove any excess fat. Pour about half of the melted chocolate over the toffee and spread with an offset spatula. It doesn't have to be perfectly smooth; you want it to have a bit of a rustic look. Before the chocolate sets, sprinkle with chopped peanuts and transfer to the fridge just until the chocolate has crystallized, 2-3 minutes. Remove from the fridge. Lay another Silpat and baking tray on top of the toffee and flip in one quick motion. Peel off the Silpat and repeat with chocolate and peanuts. Return to the fridge for another 2-3 minutes.
• Remove toffee from the fridge and transfer to a cutting board. Break into large or small pieces, pack in a bag, and finish with a bow.

ENGLISH TOFFEE

Steps:

• Spread half the ground nuts in a thin, even layer over 3/4 of an ungreased half-sheet baking pan. Spread half the chocolate over the nuts.
• Combine sugar, butter, corn syrup, chopped walnuts and water in a heavy saucepan; place over medium heat. Cook, stirring constantly with a wooden spoon until a candy thermometer reads 280 degrees. Remove from heat, allow to stand a few minutes longer until thermometer reads 285 degrees. Pour the hot mixture over the nut and chocolate layers, use an offset spatula to evenly spread the toffee over the chocolate. Allow to cool for 1-2 minutes.
• Sprinkle remaining chocolate evenly over the cooling syrup, and carefully spread the chocolate over the surface of the toffee. Then sprinkle on the remaining ground nuts. Let stand in a cool place (preferably not the kitchen) for at least five hours. Break or cut into bite-size pieces. If the chocolate has not hardened thoroughly, place the candies in the refrigerator for 10 to 15 minutes. Store in a covered container or in glass jars or decorated tins.

ENGLISH TOFFEE

Steps:

• Butter a 10x15 inch jellyroll pan.
• Melt butter in a heavy skillet over medium heat. Stir in sugar and water. Bring to a boil and add almonds. Cook, stirring constantly until nuts are toasted and the sugar is golden. Pour the mixture into the prepared pan; do not spread.
• Immediately sprinkle the chocolate chips on top. Let stand for a minute, then spread the chocolate over the top. Let cool completely, then break into pieces.

BEST TOFFEE EVER - SUPER EASY

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.

ENGLISH TOFFEE

Steps:

• In heavy saucepan, combine butter, sugar, water, and salt.
• Cook to hard-crack stage (300°F) stirring with a WOODEN SPOON constantly and watching carefully. Do not try a plastic spoon, it will melt into your delicious candy!
• Immediately pour into ungreased 13"x9" pan.
• Cool until hard.
• Melt chocolate over hot, but not boiling water.
• Spread over toffee; sprinkle with nuts, pressing them into chocolate.
• Let stand 2-3 hours or chill 30 minutes.
• Break into bite-size pieces.