How to make toffee?!
just wondering how to make toffee and what decorations can be used!.!.!. already i have 100's and 1000's, coconut!.!.!. anything else!?
and what about toffee apples!.!.!.!.!.!.Www@FoodAQ@Com
and what about toffee apples!.!.!.!.!.!.Www@FoodAQ@Com
Answers:
A quick and easy way to make toffee at home! By taking a few simple steps you can have a tasty treat in about 30 minutes!
1 1/2 C Butter
1 1/2 C Brown Sugar
1 Pkg!. Saltine Crackers
1 Bag Chocolate Chips
Preheat oven to 350 degrees F!.
Line the cookie sheet with tin foil or waxed paper!.
Place a flat layer of saltine crackers on the bottom of the cookie sheet!.
In a saucepan boil the butter and brown sugar for 5 minutes!. Stir constantly to prevent burning!.
Pour sugar mixture onto the saltine crackers, making sure to spread it evenly with a rubber spatula!.
Bake for 7 minutes then remove from heat!.
Cover with chocolate chips then spread over the top of the crackers with a rubber spatula as the chocolate begins to melt!.
Allow to cool then break or cut into bite-sized pieces!.Www@FoodAQ@Com
1 1/2 C Butter
1 1/2 C Brown Sugar
1 Pkg!. Saltine Crackers
1 Bag Chocolate Chips
Preheat oven to 350 degrees F!.
Line the cookie sheet with tin foil or waxed paper!.
Place a flat layer of saltine crackers on the bottom of the cookie sheet!.
In a saucepan boil the butter and brown sugar for 5 minutes!. Stir constantly to prevent burning!.
Pour sugar mixture onto the saltine crackers, making sure to spread it evenly with a rubber spatula!.
Bake for 7 minutes then remove from heat!.
Cover with chocolate chips then spread over the top of the crackers with a rubber spatula as the chocolate begins to melt!.
Allow to cool then break or cut into bite-sized pieces!.Www@FoodAQ@Com
Traditional Scottish Recipes
- Toffee Apples
While the sugar, syrup and butter will certainly not help a politically correct caloried controlled diet!. But at least the fruit is healthy!
Ingredients:
2 pounds (1 kilo or 5 cups) demerara (light brown) sugar
Nut of butter
1 small teaspoon vinegar
1 desertspoon golden syrup (or light corn syrup)
Half cup water
Sticks for holding the toffee apples (ice lolly sticks do at a pinch)
Method:
Stir together the sugar, vinegar, syrup and water and heat until boiling, stirring continuously!. Continue on a slow boil for 5/7 minutes, stirring occasionally!. Insert the stick into the core of each apple and dip the apples into the mixture!. Place on a greased tray, with the sticks in the air, until dry!.
or try this one
Toffee Apples
Ingredients
6-8 small red or green apples
225g/8oz sugar
2-3 tbsp cold water
pinch of cream of tartar
Method
Wash and dry the apples and put them to one side!.
To make the toffee, place the sugar in a small saucepan and add the water!. Put the pan over a low heat and stir the mixture until the sugar has completely dissolved!. Now add the cream of tartar - this helps to prevent the sugar from crystallising - and bring the mixture to the boil!. Turn the temperature down and simmer gently for approximately 10 minutes until the liquid turns golden brown!.
Remove the pan from the heat and allow the bubbles to subside!. Quickly dip the apples into the toffee and leave them to cool on greaseproof paper or on a kitchen surface that has been rubbed with a little oil!.Www@FoodAQ@Com
- Toffee Apples
While the sugar, syrup and butter will certainly not help a politically correct caloried controlled diet!. But at least the fruit is healthy!
Ingredients:
2 pounds (1 kilo or 5 cups) demerara (light brown) sugar
Nut of butter
1 small teaspoon vinegar
1 desertspoon golden syrup (or light corn syrup)
Half cup water
Sticks for holding the toffee apples (ice lolly sticks do at a pinch)
Method:
Stir together the sugar, vinegar, syrup and water and heat until boiling, stirring continuously!. Continue on a slow boil for 5/7 minutes, stirring occasionally!. Insert the stick into the core of each apple and dip the apples into the mixture!. Place on a greased tray, with the sticks in the air, until dry!.
or try this one
Toffee Apples
Ingredients
6-8 small red or green apples
225g/8oz sugar
2-3 tbsp cold water
pinch of cream of tartar
Method
Wash and dry the apples and put them to one side!.
To make the toffee, place the sugar in a small saucepan and add the water!. Put the pan over a low heat and stir the mixture until the sugar has completely dissolved!. Now add the cream of tartar - this helps to prevent the sugar from crystallising - and bring the mixture to the boil!. Turn the temperature down and simmer gently for approximately 10 minutes until the liquid turns golden brown!.
Remove the pan from the heat and allow the bubbles to subside!. Quickly dip the apples into the toffee and leave them to cool on greaseproof paper or on a kitchen surface that has been rubbed with a little oil!.Www@FoodAQ@Com
Honey Crunch Toffee
Recipe courtesy Gale Gand
Show: Sweet Dreams
Episode: Dandy Candy
1 cup unsalted butter
1 1/2 cups sugar
1/2 cup water
1/4 cup honey
1/4 cup dark rum
2 cups almonds, chopped or sliced and toasted
8 ounces good quality semisweet chocolate, coarsely chopped
In a saucepan, melt the butter!. Add the sugar, water, honey, and dark rum and cook to 220 degrees F!. on a candy thermometer!. Add 1 3/4 cups of the almonds and stir while you cook it to hard crack or 300 degrees F!. Meanwhile, lay a silpat on a sheet pan or butter a 12 by 18-inch sheet pan well!. When the toffee is up to temperature, pour it out onto the pan and place another silpat on top!. Roll it to 1/4-inch thick or just spread it with the back of a spoon and let cool!.
To temper the chocolate, place it over simmering water, melting it to 115 to 120 degrees F on a chocolate thermometer!. Meanwhile, wipe the surface of the toffee with a damp towel to remove any excess butter and let dry for a few minutes!. Turn off the heat, remove the bowl from the simmering water, and let cool, stirring until it reaches 82 to 86 degrees!. It will begin to set a little around the edges at this point!. Return the bowl to the hot (now turned off) water for a few seconds at a time, until it reaches 88 to 91 degrees F!. Do not let it go over 91 degrees F or it will go out of temper!. Using an offset spatula, spread the surface with the tempered chocolate and sprinkle on the remaining 1/4 cup almonds!. Let it set up at room temperature and then break into pieces!. Store in an airtight container!.Www@FoodAQ@Com
Recipe courtesy Gale Gand
Show: Sweet Dreams
Episode: Dandy Candy
1 cup unsalted butter
1 1/2 cups sugar
1/2 cup water
1/4 cup honey
1/4 cup dark rum
2 cups almonds, chopped or sliced and toasted
8 ounces good quality semisweet chocolate, coarsely chopped
In a saucepan, melt the butter!. Add the sugar, water, honey, and dark rum and cook to 220 degrees F!. on a candy thermometer!. Add 1 3/4 cups of the almonds and stir while you cook it to hard crack or 300 degrees F!. Meanwhile, lay a silpat on a sheet pan or butter a 12 by 18-inch sheet pan well!. When the toffee is up to temperature, pour it out onto the pan and place another silpat on top!. Roll it to 1/4-inch thick or just spread it with the back of a spoon and let cool!.
To temper the chocolate, place it over simmering water, melting it to 115 to 120 degrees F on a chocolate thermometer!. Meanwhile, wipe the surface of the toffee with a damp towel to remove any excess butter and let dry for a few minutes!. Turn off the heat, remove the bowl from the simmering water, and let cool, stirring until it reaches 82 to 86 degrees!. It will begin to set a little around the edges at this point!. Return the bowl to the hot (now turned off) water for a few seconds at a time, until it reaches 88 to 91 degrees F!. Do not let it go over 91 degrees F or it will go out of temper!. Using an offset spatula, spread the surface with the tempered chocolate and sprinkle on the remaining 1/4 cup almonds!. Let it set up at room temperature and then break into pieces!. Store in an airtight container!.Www@FoodAQ@Com
English Toffee
Combine in a heavy saucepan:
1 3/4 c!. sugar
1/8 tsp!. cream of tartar
1 cream
Stir over high heat until sugar is dissolved!. Bring to boil and cook for 3 minutes, stirring constantly!. Add:
1/2 c butter
Cook and stir the syrup to the soft-crack stage (about 270 degrees with candy thermometer!. It will be light-colored and thick!. Remove from heat and add:
1 tsp!. vanilla or 1 T!. rum
Pour candy into a buttered pan!. When cool, cut in to squares!.
Optional - Melt approximately 4 oz!. semisweet chocolate!. Spread over toffee and sprinkle with approximately 1/4 cup nuts (walnuts preferred)!.Www@FoodAQ@Com
Combine in a heavy saucepan:
1 3/4 c!. sugar
1/8 tsp!. cream of tartar
1 cream
Stir over high heat until sugar is dissolved!. Bring to boil and cook for 3 minutes, stirring constantly!. Add:
1/2 c butter
Cook and stir the syrup to the soft-crack stage (about 270 degrees with candy thermometer!. It will be light-colored and thick!. Remove from heat and add:
1 tsp!. vanilla or 1 T!. rum
Pour candy into a buttered pan!. When cool, cut in to squares!.
Optional - Melt approximately 4 oz!. semisweet chocolate!. Spread over toffee and sprinkle with approximately 1/4 cup nuts (walnuts preferred)!.Www@FoodAQ@Com
I make toffee sauce by boiling condensed milk (still in the tin) completely submerged in water for 2 hours!.
Sorry if thats not what you were looking for!Www@FoodAQ@Com
Sorry if thats not what you were looking for!Www@FoodAQ@Com