Imitation Toffee Recipes

MOCK ENGLISH TOFFEE

Steps:

• 1. Preheat oven to 375 Degrees.
• 2. Line the bottom of 9X13 Pan with the Saltine Crackers. Make sure the entire bottom of the pan is covered with the crackers. (depending on your pan, it might take more of less of the Saltines) Mine is 5 across, 6 down. Put the lined pan aside.
• 3. In a sauce pan, melt the butter and brown sugar, on medium heat, stirring constantly with a wire whisk. When it comes to a rolling boil, cook for 5 more minutes, while still stirring constantly with whisk.
• 4. Remove pan from stove and pour the boiling mixture over the saltines, covering all the crackers.
• 5. Place in oven and bake for 7 minutes, or until the it starts to bubble. No longer, or it will burn.
• 6. Turn oven off and remove pan and place on counter. Pour the entire package of chocolate chips over the bubbling mixture. (The crackers may bubble out of place a bit, so adjust them with a fork and push them down so they go to the bottom of the pan.) Let the chocolate chips melt. They will turn shiny when then they are melted. (I put the pan back in the hot oven for only for a few seconds so they all melt) and spread the chocolate chips evenly covering the entire layer of crackers and butter/sugar mixture.
• 7. Sprinkle the nuts over the chocolate, and let cool. Cut into squares and enjoy.

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.

IMITATION TOFFEE

Steps:

• Line a cookie sheet with foil and spray with cooking spray.
• Layer with saltine crackers.
• Combine sugar and oleo in a medium size pan.
• Bring to a rolling boil.
• When boiling, pour over crackers.
• Bake at 350° for 15 minutes.
• Cover with chocolate chips evenly.
• Sprinkle nuts over top and gently push down into chocolate with a spatula.
• Place in refrigerator till firm.
• Break and enjoy.

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.

EASY ALMOND ROCA TOFFEE

Steps:

• Line a cookie sheet with foil and spray it with non-stick cooking spray.
• Place almonds in a single layer on cookie sheet.
• Cook butter, sugar, water, vanilla and salt in a heavy saucepan over high heat, stirring mixture constantly, 15-18 minutes or until a candy thermometer registers 310°F.
• Remove from heat and immediately pour over almonds (do not scrape the pan).
• Sprinkle immediately with chocolate morsels and spread evenly to 1/2 inch from sides.
• Sprinkle with ground walnuts.
• Let stand until firm.
• Break into small pieces and store in an airtight container.
• (The toffee mixture will not coat the entire baking sheet).

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.