Dose any body know the recipe for fudge of toffee?!
Dose any body know the recipe for fudge of toffee?
Answers: Toffee Fudge
1 (14 ounce) can sweetened condensed milk
2 cups vanilla chips or white chocolate chips
1 cup milk chocolate chips
1 tablespoon butter
1 dash salt
3/4 cup chocolate-covered toffee bits
1/8 teaspoon rum extract
1. Line a 9-inch square pan with foil and grease the foil; set aside.
2. In a large saucepan, combine the milk and chips. Cook and stir over low heat until chips are melted.
3. Add the butter and salt; stir until smooth. Remove from the heat; stir in toffee bits ans extract. Pour into prepared pan. Cover and refrigerate for 2 hours or until firm.
4. Using foil, remove fudge from pan; carefully remove foil. Cut fudge into 1 inch squares. Chocolate Fudge
150g/5oz granulated sugar
55g/2oz cocoa powder
40g/1?oz butter
40g/1?oz milk
1 tbsp golden syrup
450g/1lb icing sugar, sifted well
1 tsp vanilla extract
85g/3oz chopped nuts (optional)
Method
1. Mix the granulated sugar and cocoa powder together in a saucepan.
2. Stir in the butter, milk and golden syrup and bring to boil. Boil for 3 minutes, stirring constantly.
3. Remove from the heat and immediately add the icing sugar, vanilla and nuts (if using). Stir until the sugar is completely mixed in.
4. Turn into a 20cm/8in square pan and pat out with fingers. Allow to set and cut into squares.
Super Creamy Butter Toffee
700g (24oz) granulated sugar
700g (24oz) glucose syrup (light corn syrup in North America)
700g (24oz) full-cream, sweetened condensed milk
300g (10oz) hard vegetable fat - any non-animal pastry fat/shortening will do
60g (2oz) unsalted butter
1tsp salt
Vanilla essence to taste (4 - 8 drops should be about right)
Method
Warning: Boiling sugar syrup is much hotter and stickier than boiling water and can burn very deeply, very quickly. Take great care when boiling sugar, and always have a large bowl of iced water and a first-aid kit nearby in case you get any on your skin.
While this can be made using an electric hob, a gas ring is by far the best way to cook toffee.
Firstly, weigh out the ingredients, leaving the glucose until last. Once weighed, pour and scrape the glucose into the small bowl or dish. Next, place the vegetable fat, cut into small pieces, into the smaller pan and set it on a low heat - just warm enough to melt the fat. When it has completely melted, add the condensed milk, turn down the heat to the lowest setting, and stir slowly with a whisk. By the time the sugar and glucose reach the correct temperature (see below), you should have as close to an emulsion as you can achieve.
Put the sugar into the large pan and gently, without splashing, pour in barely enough cold water to cover it. When making any kind of boiled sugar syrup confection, try to use the least possible amount of water - the whole point of boiling is to drive off the water you've already added to dissolve the sugar. At this point, and until you add the fat and milk, it's important to try and avoid getting any sugar crystals on the side of the pan - these can re-crystallise after the toffee has cooled and turn it 'grainy', so do not stir it yet. Grainy toffee has crunchy crystals of sugar in it - we're going for a super smooth toffee here.
Place the pan over a high heat and wait for the sugar and water to boil. By the time it comes to a rolling boil, the sugar should have dissolved, so pour in the glucose syrup. This is another way of avoiding graininess - glucose is used in most sweets and its purpose is to prevent the sugar re-crystallising after the product cools. If, however, you add the glucose before the sugar has completely dissolved it can enclose the sugar grains and prevent them from dissolving fully, so that they easily re-crystallise in the finished product.
Begin gently stirring the syrup when the glucose goes in so that it doesn't sit at the bottom of the pan and burn. Glucose syrup can be quite viscous at room temperature, so it's a good idea to put two wooden spoons across the top of the pan and rest the upturned bowl or dish containing the glucose on top so that the remaining glucose drips into the pan as the syrup cooks. Remove it (and the wooden spoons) as soon as soon as it is empty. Use the oven mitts - it will be very hot.
When the glucose has melted you no longer need to stir the syrup, so place the sugar thermometer into the pan. Sugar thermometers are usually made with a large loop at the top - a good tip is to get about 30cm of light gauge wire, tie one end to the loop of the thermometer, and wind the other end around the handle of the pan so the thermometer doesn't slide down into the syrup, which should be deep enough to cover the bulb of the thermometer. Continue to boil the mixture on the highest possible heat. At this point it will seem as though the pan is much too big, but the reason for this will soon be revealed.
When the temperature on the sugar thermometer reaches 265°F, take the pan off the heat. With a long spoon, take out about a teaspoonful of the syrup and drop it into the iced water - after a few seconds it will have cooled enough to handle. Squeeze it flat between your thumb and forefinger, leave it in the water for a few seconds more, then remove it. Hold it between the thumb and forefingers of both hands and try to snap it. If it snaps first time, it's ready. If it just bends, return the pan to the heat, cook it a few degrees higher, then repeat the process.
Now that the sugar has reached the correct temperature, it's time to remove the thermometer and introduce the fat and milk mixture. Slowly pour it into the sugar syrup, stirring all the time. It will spit, so make sure you're wearing the oven mitts. It will also foam up, now and throughout the rest of the cooking, to three or four times the volume of the sugar syrup. This is why you need such a large pan. When it's all in, return the pan to a high heat and stir. After a while you'll notice small bits of brown appearing in the mixture. Don't panic! This is what gives toffee its flavour and colour - the controlled burning (caramelisation) of the sugars in the condensed milk. To avoid over-burning of any sugar, make sure that you stir continuously and that you scrape all parts of the pan - bottom, sides and corners - with the wooden spoon. The entire mixture will gradually become browner as it cooks, and when it reaches roughly the colour of milk chocolate, it should be done.
Remove it from the heat once more and add the butter and the vanilla. Briefly return it to the hob and stir until the butter has been incorporated - it shouldn't take more than a minute to do this. Pour the toffee into the prepared trays and leave to cool. According to the temperature you initially cook the sugar syrup to, you can make a soft, chewing toffee (lower temperature) or a hard, sucking toffee (higher temperature). Randi's Melt In Your Mouth Toffee:
1 pound butter 1 cup white sugar
1 cup packed brown sugar
1 1/2 cups chopped almonds (toasted if you want)
2 cups semisweet chocolate chips (optional)
note:almonds are not compulsary.
method: 1. In a heavy saucepan, combine butter, white sugar, and brown sugar. Cook SLOWLY over medium heat, stirring constantly until mixture boils.
Boil to brittle stage, 300 degrees F (150 degrees C) without stirring. Remove from heat.
2. While it's cooking, pour and spread out nuts and chocolate chips (if you're using) into an ungreased 18 X 12 inch sheet-pan that you've lined with a silpat or if not, lightly buttered. Pour hot mixture over the nuts and chocolate, and working quickly, spread out to fill pan evenly with a wooden spoon or heat-resistant spatula. Let the mixture cool and break it into pieces before serving.
Randi's notes: I place a silpat on a half-sheet pan, which makes clean up a breeze. Be sure to use a very heavy pot to ensure the candy doesn't burn.
fudge:
Vanilla fudge....a basic recipe:
100 mls milk 100 mls double cream
350 grms caster sugar 80 grms butter
1 tsp vanilla extract
method: Lightly butter a shallow baking dish
Put all of the ingredients in a heavy based saucepan and over a mediun heat bring to the boil.
Reduce the heat and simmer while stiring continiously for 15 mins or untill it registers 115 degrees C on sugar themometer.
Add vanilla mix and remove from heat. It is at this stage I add the chocolate. Then beat untill it starts to thicken.
Pour into your baking dish. and spread out. It will cool and thicken really quickly but don't worry about this as it is still pliable and easy to spread.
Chill out of the fridge untill it sets. Then break into pieces. You can score or cut before it sets fully to give neater presentation. Okay, the other recipes look really, really good, but this is the easiest fudge recipe ever. It's hard to mess up and reasonably quick and tastes so yummy, I give out about 20 lbs. every year for Christmas.
Never Fail Fudge
Submitted by: Sunkattt
Prep Time: 15 Minutes
Cook Time: 5 Minutes
Ready In: 1 Hour
Yields: 64 servings
INGREDIENTS:
2/3 cup evaporated milk
1 2/3 cups white sugar
1/2 teaspoon salt
16 large marshmallows 1 cup semisweet chocolate chips
1 teaspoon vanilla extract
1/2 cup chopped walnuts
DIRECTIONS:
1. In a medium saucepan over medium heat, combine evaporated milk, sugar and salt. Bring to a boil, then remove from heat and stir in marshmallows, chocolate chips, vanilla and nuts until marshmallows are melted. Pour into an 8x8 inch dish. Let cool completely before cutting into squares. Fudge : http://www.cooks.com/rec/search?q=fudge...
Toffee : http://www.cooks.com/rec/search?q=toffee...