Toffee Receipe?!
Toffee Receipe?
Hey just wondering if anyone out there knows how to mkae toffee. The glashish one.. Not the chocolatey one....
Answers:
English Toffee
Ingredients
1 tbsp Plus 2 cups butter (no substitutes), softened, divided
2 cups Sugar
1 tbsp Light corn syrup
1/4 tsp Salt
1 cup Milk chocolate chips
1 cup Chopped pecans
Preparation
Grease a 15x10x1 inch baking pan with 1 Tbsp butter; set aside. In a heavy 3-quart saucepan, melt the remaining butter. Add 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, melt chocolate chips; spread over toffee. Sprinkle with pecans. Let stand for 1 hour. Break into bite-sized pieces. Store in an airtight container at room temperature. Yield: about 2 pounds
Cook's Notes
It is recommened that you test your candy thermometer before each use by bringing water to a boil. The thermometer should read 212. Adjust your recipe tempurature up or down based on your test.
Source(s):
http://www.mealsmatter.org/recipes-meals...
sorry, go buy one pack from the supermarket.
i don't know how to "make" toffee. i got this reciepe from the net. it's sesame toffee.Hope you like it.
Ingredients:
1 cup Butter
1 cup Granulated sugar
1/3 cup Packed brown sugar
2 tablespoons Water
1 cup Sliced unblanched almonds
1/2 teaspoon Baking soda
1/3 cup Semisweet chocolate pieces
1/2 cup Pistachios (optional)
Directions:
Grease 13x9x2" baking pan; set aside. In 3-quart saucepan melt butter. Add sugars and water and mix well. Bring to boil, stirring constantly. Place candy thermometer in syrup and when it reaches 260F, stir in almonds. Boil to 300 F (hard-crack stage), stirring occasionally. Remove from heat; stir in baking soda.
Working rapidly, pour candy into greased pan, top with chocolate pieces and let stand a few minutes until melted. Spread chocolate evenly, then sprinkle with Pistachios. Cool in pan on rack.
To serve, break in pieces. Store airtight with waxed paper between layers in cool, dry place 4 weeks.