MARILYN'S ENGLISH TOFFEE
Make and share this Marilyn's English Toffee recipe from Food.com.
Provided by Tikidoc
Categories Candy
Time 40m
Yield 3 pounds, 32 serving(s)
Number Of Ingredients 7
Steps:
- Line a large jelly roll or half-sheet pan with heavy-duty foil and butter the foil or just use a Silpat.
- Melt the butter with the salt in a heavy 3 quart saucepan over medium heat. Slowly add the sugar, stirring constantly with a wooden spoon. Add the water about halfway through this process.
- After all the sugar is added, begin testing the mixture to see if the sugar is dissolved. The mixture will probably be boiling at this point.
- When sugar is dissolved, add the almonds, and increase the heat to medium high. Cook to the hard-crack stage, or about 310-320 degrees on a candy thermometer, stirring often to keep the candy from burning on the bottom. When it's done, it should be a medium-dark amber color and have a caramel aroma. The almonds should have a toasted color but they should not burn. I use a temperature right in the middle, 315 degrees.
- Remove from heat and pour into the prepared pan, spreading as evenly as possible with an offset spatula. Be careful, this stuff is hot! Sprinkle the chocolate chips all over the toffee, and wait a couple of minutes until they melt. Then spread the chocolate evenly over the toffee. Sprinkle with chopped nuts, and press them in gently with a spatula or bottom of a glass to anchor them in the chocolate.
- Allow the toffee to harden at least 6-8 hours. Break into pieces. Store in an airtight container in a cool place.
Nutrition Facts : Calories 269.9, Fat 23.7, SaturatedFat 11.3, Cholesterol 30.5, Sodium 40.5, Carbohydrate 17.3, Fiber 2.8, Sugar 13, Protein 2.8
ENGLISH TOFFEE
Make and share this English Toffee recipe from Food.com.
Provided by Jacquie
Categories Dessert
Time 15m
Yield 2 1, 50 serving(s)
Number Of Ingredients 4
Steps:
- Sprinkle 1/3 cup of chopped almonds over buttered 9" x 13" pan.
- Place butter in a heavy skillet, add sugar and mix throughly.
- Bring to a boil over medium heat, STIRRING CONSTANTLY with a wooden spoon.
- Continue to stir until candy thermometer reaches 285 degrees F.
- Pour over almonds.
- Arrange chocolate pieces over the mixture.
- As chocolate melts, spread evenly over mixture and sprinkle with remaining 1/3 cup of almonds.
- Allow to cool completely and for chocolate to set, overnight.
- Use a dinner knife to break into pieces.
- Store in an airtight container.
Nutrition Facts : Calories 74.3, Fat 5.4, SaturatedFat 2.9, Cholesterol 10.4, Sodium 42, Carbohydrate 6.3, Fiber 0.3, Sugar 5.7, Protein 0.6
ENGLISH TOFFEE
Each Christmas I make several pounds of candy and cookies for friends, neighbors and business associates. This tasty toffee is covered in chocolate and sprinkled with nuts...and it won't stick to your teeth! -Don McVay, Wilsonville, Oregon
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 2 pounds.
Number Of Ingredients 6
Steps:
- Grease a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a large heavy saucepan, melt the remaining butter. Add the sugar, corn syrup and salt; cook and stir over medium heat until a candy thermometer reads 295° (hard-crack stage). Quickly pour into prepared pan. Let stand at room temperature until cool, about 1 hour. , In a microwave, heat chocolate chips for 30 seconds; stir. Repeat until chocolate is melted and smooth. Spread over toffee. Sprinkle with pecans. Let stand until chocolate is set, about 1 hour. Break into bite-size pieces. Store in an airtight container at room temperature.
Nutrition Facts : Calories 206 calories, Fat 16g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 143mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.
ENGLISH TOFFEE
Make and share this English Toffee recipe from Food.com.
Provided by Bertha C.
Categories Candy
Time 25m
Yield 1 pound
Number Of Ingredients 6
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.
MARILYN'S ENGLISH TOFFEE
Categories Nut
Number Of Ingredients 7
Steps:
- Melt ¾ of chocolate over hot water or in a microwave oven at half power for 2-3 minutes. When melted, stir in remaining chocolate and set aside. Line a large jelly roll or half-sheet pan with heavy-duty foil and butter the foil. Melt the butter with the salt in a heavy 3 quart saucepan over medium heat. Slowly add the sugar, stirring constantly with a wooden spoon. Add the water about halfway through this process. After all the sugar is added, begin testing the mixture to see if the sugar is dissolved. Place a drop of mixture on wax paper; allow it to cool and rub it between your fingers to make sure it doesn't feel grainy. If it does, continue to cook and test again. The mixture will probably be boiling at this point. When sugar is dissolved, add the almonds, and increase the heat to medium high. Cook to the hard-crack stage, or about 310-320 degrees on a candy thermometer, stirring often to keep the candy from burning on the bottom. When it's done, it should be a medium-dark amber color and have a caramel aroma. The almonds should have a toasted color but they should not burn. This is the tricky part, as there's a thin line between perfect and overdone, and to some extent it's a matter of taste. Remove from heat and pour into the prepared pan, spreading as evenly as possible with an offset spatula. Be careful, this stuff is hot! Set the pan on a cooling rack. After 2-3 minutes, when toffee is just set, pour reserved chocolate on top and spread evenly. Sprinkle with chopped nuts, and press them in gently with a spatula or bottom of a glass to anchor them in the chocolate. Allow the toffee to harden at least 6-8 hours-overnight is better. Break into pieces using a sharp pointed knife with a rigid blade, or you can use your hands. Store in an airtight container in a cool place. Makes about 3 pounds.
ENGLISH TOFFEE
Make and share this English Toffee recipe from Food.com.
Provided by Tom Lambie
Categories European
Time 1h
Yield 1 nine x thirteen cake pan, 30 serving(s)
Number Of Ingredients 6
Steps:
- Combined butter, sugar and water in a heavy sauce pan.
- Cook stirring constantly to the hard crack stage or 300 degrees.
- Immedieately pur into a buttered 9x13 cake pan, spreading quickly.
- Cool When cooled break into pieces and dip into the dipping chocolate.
- Place on waxed paper to set up.
- Sprinkle with ground nuts.
- When set place in an air tight container.
Nutrition Facts : Calories 80, Fat 6.1, SaturatedFat 3.9, Cholesterol 16.3, Sodium 92.9, Carbohydrate 6.7, Sugar 6.7, Protein 0.1
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