Does any body known how to make millk free toffee?!
Does any body known how to make millk free toffee?
Answers:
1 cup corn flakes
3/4 cup brown sugar
1/2 cup milk free margarine
1/2 cup milk free/nut free chocolate chips
"Butter" square 9x9 pan. Spread corn flakes in pan. Heat sugar and margarine to boiling in saucepan stirring constantly seven (7) minutes. Immediately spread on top of corn flakes. Sprinkle chocolate chips over hot mixture and place cookie sheet over pan until chocolate is melted. Spread chocolate over candy. Cut into squares while hot. Refrigerate until firm.
Source(s):
http://www.peanutallergy.com
Yep!
Hazelnut Chocolate Toffee:
1 1/4 cup unsalted butter (2-1/2 sticks)
1 1/4 cup packed light-brown sugar
1/4 cup water
1 tbsp honey
1 cup toasted, skinned hazelnuts, chopped
1/4 tsp vanilla extract
1 cup semisweet chocolate chips (6 oz)
Instructions:
1. Butter a small baking sheet.
2. Melt the butter over low heat in a large heavy saucepan.
3. Add the sugar, water, and honey and stir constantly until melted, using a wooden spoon.
4. Increase the heat to moderately high and continue cooking for 15 minutes, or till the mixture reaches 290 degrees (hard-ball stage) on a candy thermometer, stirring often with a wooden spatula, scraping the bottom of the pan to make sure the mixture is not sticking.
5. Remove the pan from the heat and stir in the chopped nuts and vanilla extract.
6. Pour the toffee evenly onto the prepared baking sheet.
7. Cool about 5 minutes, until the surface is barely set.
8. Sprinkle the top of the toffee with the chocolate chips.
9. Let stand about 10 minutes, until the toffee is completely set and the chocolate is melted.
10. Spread the chocolate evenly in a thin layer over the toffee.
11. Cool completely until the chocolate is firm.
12. Break the toffee into rough pieces and store in an airtight container for up to 5 days
1 cup firmly packed brown sugar
1 cup butter, softened
1 egg yolk
2 cups all-purpose flour
1/2 cup semi-sweet real chocolate chips
1 milk chocolate Heath candy bar, crushed
Heat oven to 325° degrees. Combine the brown sugar and butter in a large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add egg yolk; continue beating until well mixed. Reduce speed to low. Add flour; beat until well mixed (1 to 2 minutes).
Press mixture evenly onto bottom of ungreased 15x10x1-inch jelly-roll pan.
Bake for 22 to 25 minutes or until lightly browned. (Bars will be soft.)
Sprinkle the bars immediately with chocolate chips; let stand 3 minutes. Swirl chips slightly with table knife or back of spoon. Sprinkle with crumbled candy bar.
Cool 1 hour; cut into bars with sharp knife while slightly warm.
absolutely.....don't add milk