Fools Toffee Recipes

MICROWAVE CRACKER TOFFEE

Steps:

• Line a cookie sheet with parchment paper. Arrange the saltines in a square on the lined cookie sheet and set aside.
• Put the butter, sugar, salt and 1/4 cup water in a large microwave-safe bowl but do not stir.
• Microwave on high until the mixture just begins to turn lightly golden, about 8 minutes. Continue to microwave in additional 30-second or 1-minute increments if needed to achieve the golden color.
• Carefully pour the cooked candy over the saltines on the cookie sheet. Let stand 1 minute. Sprinkle the chocolate chips over the hot toffee and let stand until the chips are shiny, 1 to 2 minutes. Use an offset spatula to spread the melted chips over the toffee. Sprinkle with sea salt, if using. Chill in the fridge until the chocolate is firm, about 20 minutes. Break the candy into bite-sized 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.

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.

FOOL'S TOFFEE

Steps:

• Preheat oven to 375 degrees.
• In a small sauce pan, over medium high heat, melt the butter and brown sugar together.
• Heat to boiling and continue boiling for 4 minutes.
• Cover a 10x15" cookie sheet covered with foil.
• Rub some butter over the foil for greasing.
• Place the crackers on the foil very close together.
• Pour butter mixture over crackers spreading evenly. (Don't worry if it goes all over the place!).
• Bake at 375 for 5 minutes.
• Immediately spread chocolate chips on top. Allow them to soften and than spread them evenly over crackers.
• Sprinkle with nuts.
• Refrigerate until cool.
• Break into small pieces before serving. (If you have leftovers be sure to keep them in the fridge!).

FOOL'S TOFFEE

Steps:

• Line a cookie sheet with aluminum foil and spray with non stick cooking spray.
• Place the saltines side by side but not over lapping each other.
• In a sauce pan melt the 2 sticks of butter and add the cup of brown sugar bring to a slow boil stirring constantly for about 3 minutes.
• Immediately pour over the crackers try to coat as evenly as possible.
• Bake in the oven at 350°F for 12-14 minutes immediately remove from oven and pour the entire bag or morsels over the toffee and spread evenly with a spatula. Sprinkle the chopped nuts over the candy and press down lightly.
• Refrigerate till cool (at least an hour) then remove and break into pieces and serve!

TOFFEE

Steps:

• Spray a 15-by-10-inch baking pan, a 16 1/2-by-11 1/2-inch baking pan, and an 8-inch square baking pan with vegetable-oil spray. In a heavy 3-quart saucepan, combine butter, 1/2 cup water, corn syrup, and sugar. Clip on a candy thermometer. Bring to a boil over high heat, stirring with a wooden spoon. Continue stirring until mixture thickens, about 2 minutes. Wash down sides of pan with a pastry brush dipped in water to remove sugar crystals. Reduce heat to low; stop stirring. Let mixture come to a boil.
• Let boil, without stirring, until temperature reaches 280 degrees.(soft-crack stage). This will take from 35 minutes to just over an hour; it is essential that the mixture continues to boil. Remove from heat. Without scraping pot, pour into prepared pans as evenly as possible. If needed, use a spatula to smooth. Let cool at room temperature for 1 hour.
• After 45 minutes of cooling, melt chocolate in a double boiler over medium-low heat, stirring with a rubber spatula. Pour over toffee; spread with a spatula if necessary. Let cool about 15 minutes. Sprinkle with nuts; press them into the chocolate.
• Let stand at room temperature for 24 hours. Using a large knife, lightly score 1 3/4-by-2 3/4-inch rectangles over chocolate. Cut toffee along scored lines; lift pieces out with a spatula. Alternatively, toffee may be broken into shards.