Does any one noe how to make simple toffee?!


Question: i just want to make toffee just by its self with out any nuts or caramel. n then finished with sprinkles on the top in patty cake pans! please help.. i need to do sum for a party!


Answers: i just want to make toffee just by its self with out any nuts or caramel. n then finished with sprinkles on the top in patty cake pans! please help.. i need to do sum for a party!

3 cups sugar, 1 cup water,1/4 cup brown malt vinegar. place all ingredients in saucepan,stir over low heat till sugar is dissolved,increase heat and boil rapidly for about 15 minutes or until a small amount when poured into cold water will crack. allow to cool slightly, pour into patty pans,white toffee is still tacky sprinkle hundreds and thousands on top, place in fridge to set

You can certainly omit nuts and not top this w/ chocoalte to get a plain toffee.


Toffee Butter Crunch

1c (2 sticks) real butter
1 c. finely chopped pecans
1 Tbs. white Karo
1 1/2 c sugar
3 Tbl water
1 8oz. choc. Hersey Bar ( or milk choc. bark works really well , also milk choc. chips mixed w/ semi sweet choc chips, sprinkled on top of hot candy works too!)
Finely grated pecans for top

-Melt butter and add sugar, Karo, and water. Cook over medium heat, stirring occassionally until mixture reaches 300 degrees (hard crack) on the candy thermometer.

-Ouickly stir in 1 c. finely chopped nuts and spread on a well-greased cookie sheet. Wait 10 min. or so and spread thinly with 1/2 of the chocolate (which has been melted in a dbl. boiler or microwave). Then sprinkle with finely ground nuts over the chocolate. ( I use either pecan meal or you can use a grater)

-Spread waxed paper on top of candy and flip with a spatula and repeat w/ choc. and ground nuts on the other side. Slide cookie sheet back under, and place in refrigerator or freezer. Let get cold.

-Take out a break in to small pieces. Keep in a candy can in the frig till ready to serve.

*Toffee

INGREDIENTS
1 cup white sugar
1/2 pound butter
1/4 cup water
1/8 teaspoon salt
1 teaspoon vanilla extract
6 (1.45 ounce) bars dark chocolate candy

DIRECTIONS
Grease a 9x13 inch baking pan.
Combine sugar, butter, water, and salt in a heavy saucepan. Cook, stirring continuously until the mixture reaches light crack stage (310 degrees F, 160 degrees C) on a candy thermometer). Remove the pan from heat and stir in vanilla. Pour mixture into the prepared baking pan.
Lay chocolate bars on top of the hot mixture and spread the melting chocolate over the top of the mixture. Chill well. Crack into pieces to serve.


*Easy Butter Toffee

Ingredients
1/2 cup butter (keep extra available)
1 cup sugar
1/2 teaspoon salt
1/4 cup water
4 ounces milk chocolate
sliced almonds (optional)

Directions
Rub the top of a microwavable mixing bowl with (extra) butter. Place butter into bowl. Pour sugar directly on butter. Add salt and water.
Cook approximately 7-8 minutes (sometimes I have seen some microwaves take up to 12 minutes). Start watching at this point so as not to overcook. Candy is done when it's the color of a Heath bar or brown sugar.
Pour mixture over sliced almonds on a buttered cookie sheet. Don't scrape the bowl! Cool!
Top with melted chocolate (and more almonds if you wish) and let cool some more.
Break into pieces and serve. (I use a regular table knife -- just be sure not to cut into your cookie sheet!)


* Melt In Your Mouth Toffee

INGREDIENTS
1 pound butter
1 cup white sugar
1 cup packed brown sugar
1 cup chopped walnuts
2 cups semisweet chocolate chips

DIRECTIONS
In a heavy saucepan, combine butter, white sugar, and brown sugar. Cook over medium heat, stirring constantly until mixture boils. Boil to brittle stage, 300 degrees F (150 degrees C) without stirring. Remove from heat.
Pour nuts and chocolate chips into a 9x13 inch dish. Pour hot mixture over the nuts and chocolate. Let the mixture cool and break it into pieces before serving.


*Saltine Candy / Toffee
(You won't believe how delicious these turn out!)

Ingredients
1 cup butter (do NOT use margarine)
1 cup light brown sugar
1 (11 ounce) package chocolate chips (1 1/2 cups)
40 saltine cracker
1 cup chopped nuts (pecans or walnuts or whatever you like) (optional)
nonstick cooking spray

Directions
Line jelly roll pan with foil and spray with non-stick spray.
Lay crackers out flat on foil.
Melt sugar and butter until foamy (3 minutes).
Pour over crackers and spread to coat.
Bake 10 minutes in 350o oven.
Remove from oven.
While hot, sprinkle with chocolate chips, let soften and melt, then spread.
Sprinkle with nuts.
Let cool.
Refridgerate until hardened.
Break into pieces like peanut brittle.
Serves

*Easy Toffee

3/4 cup brown sugar (packed)
1/2 cup butter
1 cup chopped walnuts
1/2 cup semi sweet chocolate chips

Grease a 9 x 9-inch cake pan. Spread the chopped walnuts evenly in the bottom of the pan. Over high heat, melt together sugar and butter in medium size saucepan until boiling. Lower heat to medium. Boil over medium heat for 7 minutes. Pour into pan. Sprinkle chocolate chips over hot mixture. Place a cookie sheet over the pan to retain the heat and melt the chocolate chips. Cut into squares while hot, then refrigerate until hard. Break into pieces.
Note: Yield depends on how large you break the pieces.


ENJOY :-)





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