GHIRARDELLI ENGLISH TOFFEE
Make and share this Ghirardelli English Toffee recipe from Food.com.
Provided by ThatSouthernBelle
Categories Dessert
Time 2h
Yield 1 1/4 pounds, 20 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F
- Toast the chopped pecans on a baking sheet in the oven for 6 to 8 minutes, or until fragrant.
- With heavy-duty aluminum foil, form a 10-inch square shell with 1-inch high sides.
- Place the foil shell on a baking sheet, and set aside.
- In a heavy saucepan, cook the butter, sugar, water, and salt over medium heat until the temperature reaches 305F (hard-crack stage), stirring occasionally (watch closely after it reaches 290F because the temperature will increase rapidly).
- When the mixture becomes dark golden brown, immediately remove the pan from the heat.
- Stir in the vanilla extract.
- Pour the mixture into the foil shell. It will spread but may not reach the edges of the square.
- Cool at room temperature for 45 minutes, or until hard.
- Melt the chocolate according to instructions on the side of package. Spread melted chocolate over the cooled toffee, and sprinkle with the pecans, pressing lightly to set pecans into chocolate.
- Let set at room temperature 1 hour, or until the chocolate is set.
- Break toffee into pieces. Store covered at room temperature for up to 1 month.
Nutrition Facts : Calories 148.9, Fat 12.2, SaturatedFat 6.1, Cholesterol 24.4, Sodium 65.4, Carbohydrate 10.6, Fiber 0.4, Sugar 10.2, Protein 0.5
EASY, EASY ENGLISH TOFFEE
A friend at work passed this on to me. It is so easy that she proceeded to just "tell" me the recipe. I am one of those people that like to have it written down...she was kind enough to email it to me. As she was telling me how to make it, she said that you needed a jar of peanut butter. At first, I didn't understand why but after making it the first time, I found it is the most important part of making this toffee a success every time!!! ***IMPORATANT*** You turn the jar upside down and use the color of the peanut butter as a GUIDE as to what color the mixture should be when you pull it off the heat. The mixture will darken a bit after you take it off the heat so this little trick will help you NOT to burn the toffee. For preparation time, I put approx. 10 minutes active cooking (stirring) time and 1 hour for cooling/enrobbing in chocolate/refrigeration time.
Provided by Fireflylover
Categories Candy
Time 1h10m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- In a large skillet, melt SALTED butter on medium heat. Do not burn butter. It needs to stay yellow. (NOTE: I had many batches fail and separate until I figured out, upon investigation, that you MUST use SALTED butter. I think it has to do with a chemical reaction.).
- **Tip** Bring out a jar of peanut butter and turn it upside down near the skillet to use ONLY as a color guide to know when the mixture is done.
- Add sugar and stir until incorporated (sugar does not need to be "melted" into the butter, just no longer dry) Edited to add on 12/25/16, the temperature MUST STAY CONSTANT or the butter and sugar MAY separate during the final stages. Too high and your butter will burn, too low and you'll be stirring forever!
- **At no time can you walk away at this point, you must keep stirring so that the butter will not burn. It's very crucial.
- Add water, pouring it all over the pan. The butter/sugar will get bubbly and frothy -- keep constantly stirring -- stirring low and slow -- I use a rubber spatula. As you stir, angle your spatula down as low (level to the pan) as you can to have few air bubbles.
- I timed it, as you are stirring the yellow, sugary, melted, bubbly butter, at the 4 minute mark add the slivered almonds. Keep stirring.
- Stir continuously and slowly in a small circular motion bringing the outside mixture edges to the center as the sides will tend to cook faster than the middle. It will slowly begin to caramelize and toast up -- about 6 minutes more.
- Cook this mixture until it is the color of the inverted peanut butter jar.
- **Important** It will brown fast in the end, so don't let it get too dark or let the almonds get really burned).
- Pour into a 9 X 13 pan. (you could use disposable aluminum pans also). with your rubber spatula, spread the mixture quickly to the edges before it starts to harden on you.
- Let cool completely, remove from pan and pat off any extra butter from both sides with paper towels.
- Place on wax or parchment paper.
- Topping:.
- Microwave chocolate for 1 minute on high. (be mindful that every microwave is different and you must watch your chocolate closely so that it won't overcook). If a few seconds more are needed to melt completely, do so in small increments. You can also use a double boiler to melt chocolate -- I do prefer to do it this way.
- Coat toffee with chocolate (like frosting) and top with slivered almonds. I only cover one side but you can do both if desired.
- Lightly press down almonds to make sure they stick to the chocolate.
- Cool on the counter for at least 30 minutes, then put the pan into the refrigerator for 2 hours (You can stack multiple batches on top of each other as long as the chocolate is pretty solid).
- Break into pieces after it has hardened and store in a covered container.
- Variations: Use different kinds of chips. (mint, white, dark, milk chocolate).
Nutrition Facts : Calories 181.4, Fat 13.6, SaturatedFat 6.8, Cholesterol 20.3, Sodium 68.8, Carbohydrate 15.7, Fiber 1.3, Sugar 13.7, Protein 1.8
IBBY'S METAPHYSICAL ENGLISH TOFFEE
Make and share this Ibby's Metaphysical English Toffee recipe from Food.com.
Provided by Amanda Jean
Categories Candy
Time 10m
Yield 8-12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees, using the middle rack.
- Line a 10-inch by 15-inch jelly roll pan with foil. (You can also use a cookie sheet, but be sure to turn the edges of the foil up) Spray the foil with cooking spray.
- Line the pan completely with crackers, salt side up. Cover the whole bottom. Set aside.
- Combine the butter and brown sugar in a saucepan. Bring to a boil over medium high heat, stirring constantly. Boil for exactly 5 minutes, stirring constantly. If it sputters, reduce the heat. If it stops boiling, reduce the heat. NEVER STOP STIRRING.
- Pour the mixture over the crackers as evenly as possible.
- Slide the pan into the oven. Bake at 350 degrees for 10 minutes.
- Remove pan and sprinkle with chocolate chips. After a minute or two of melting, spread the chips with a spatula.
- Sprinkle chopped pecans over the top and refrigerate.
- When the toffee has chilled thoroughly, peel it from the foil and break it into random sized pieces.
MMMM ! ENGLISH TOFFEE !
This candy is out of this world! A holiday tradition...also freezes well and makes a great gift. Doubles well, too (trust me, you'll need it).
Provided by Kitchen Queen
Categories Candy
Time 15m
Yield 12-15 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a saucepan.
- Add sugar, salt and vanilla.
- Boil gently several minutes, stirring frequently to prevent burning. Until it reaches 300 degrees on a candy thermometer.
- Arrange 1 cup pecans on 8 inch square pan.
- Pour the boiled mixture over top and spread to cover evenly.
- Let toffee set up for 15minutes until slightly firm but still VERY warm.
- Sprinkle with chocolate chips and allow them to melt completely.
- Gently Spread chocolate to cover completely.
- Arrange pecan halves over top.
- Cool to set.
- Drizzle with melted white chocolate and let cool completely.
- Break into chunks to serve.
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GHIRARDELLI ENGLISH TOFFEE | SUMPTUOUS SPOONFULS
From sumptuousspoonfuls.com
Reviews 5Estimated Reading Time 4 minsServings 1.25Total Time 20 mins
- First, line a large baking sheet with a silicon baking mat and set it close to the stove. (You CAN use foil like Ghirardelli recommends, but I think the baking mat is much easier–and it’s reusable/better for the planet.)
- Now, put the butter, sugar, water and salt in a heavy duty saucepan and heat over medium heat. As the butter melts, stir the mixture together well. Stir several times until the mixture comes to a full, rolling boil.
- Now that it’s boiling, STOP stirring and just watch the yellow bubbles cook over medium heat for about 10 – 11 minutes. A couple times (no more than three) during this time, you can run a rubber scraper over the bottom of the pan (a very gentle stir) to make sure nothing is sticking to the bottom.
- Once it starts to turn brown, don’t touch it. Just watch until all the yellowness turns to brown–this will happen quite quickly. As soon as it looks like it’s all a proper toffee colored brown (when the candy thermometer says 305, if you’re using a thermometer), that’s when you remove it from the heat and stir in the vanilla. (Be careful, it might sputter a bit!)
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- Heat oven to 350F. Toast the chopped pecans on a baking sheet in the oven for 6 to 8 minutes, or until fragrant.
- With heavy-duty aluminum foil, form a 10-inch square shell with 1-inch high sides. Place the foil shell on a baking sheet, and set aside.
- In a heavy saucepan, cook the butter, sugar, water, and salt over medium heat until the temperature reaches 305F (hard-crack stage), stirring occasionally (watch closely after it reaches 290F because the temperature will increase rapidly).
- When the mixture becomes dark golden brown, immediately remove the pan from the heat. Stir in the vanilla extract. Pour the mixture into the foil shell. It will spread but may not reach the edges of the square.
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