Toffee Recipe
Toffee
English Cream Toffee Recipe
Mahogany Butter Crunch Toffee Recipe
Cream Toffee Recipe
Toffee
English Toffee Recipe




Toffee Recipe

This buttery toffee is made with butter and sugar, with your choice of
nuts.

1 pound butter
1 pound sugar
nuts

Melt butter. Add sugar and cook until the mixture turns to light
brown. It will turn yellow first. Be patient. When it gets to the hard
crack stage [300° to 310°], pour into a buttered pan. Add walnuts, or
any nuts.

Our favorites are macademias! Butter waxed paper and place on cookie
sheets. Pour mixture onto the waxed paper and let harden and then
crack into pieces.

This is truly wonderful! Peanuts or walnuts work just as well, or any
of your favorites - cashews are fantastic.

Source: http://southernfood.about.com/od/can...r/bl30321q.htm





Toffee
(makes 3 dozen pieces)

1 cup pecans
3/4 cup brown sugar
1/2 cup butter
1/2 cup chocolate chips

Butter a 9x9 baking pan and spread pecans evenly in the pan. In a
heavy bottom sauce pan, heat brown sugar and butter over medium heat,
stirring constantly. Boil for 7 minutes, stirring constantly. Spread
sugar mixture over pecans and sprinkle with chocolate chips; cover
with cookie sheet. Let stand for about 1 minute until chips are
softened; spread chips over toffee. While candy is hot, cut into 1.5
inch squares. Refrigerate until firm.

Source: http://www.everydaycook.com/recipebox/candy/toffee.htm





English Cream Toffee Recipe

mmm I really liked this one. It was very much like a famous Toffee
bar you can purchase on the store shelves here. It was a devil to cut
after making it though, so I just make it for special occasions now,
or pour it into the bottoms of muffin tins, so that each piece is a
certain size around.

2 cup brown sugar
1/2 lb. butter
3/4 cup golden syrup
1 300 ml tin Eagle Brand Sweetened Condensed Milk

Bring to boil in heavy pot. Boil hard, stirring constantly until
toffee threads in cold water (about 20 minutes). Pour onto buttered
baking sheet. Cool. turn sheet upside down and break into pieces.
Nuts may be added to pan before toffee is poured.

Source: http://www.carrieschocolates.com/Rec...eam_toffee.htm





Mahogany Butter Crunch Toffee Recipe

2 cup sliced almonds
1 1/4 cup (firmly packed) light brown sugar
2 Tbsp water
1/2 cup butter
1 tsp vanilla extract
1/4 tsp baking soda
2 3-oz.bars bittersweet or semisweet chocolate, broken into squares or
coarsely chopped

Preheat oven to 350° F.
Place almonds on a cookie sheet and bake them, stirring occasionally,
for 10 to 12 minutes or until golden. Cool completely.
In a food processor with the metal blade, pulse almonds until they are
very finely chopped but not powdery. You could also chop them by hand.
Sprinkle half the nuts over a 7- by 11-inch area of a greased cookie
sheet. Place it near the stove. Also have the vanilla and baking soda
near the stove.
In a heavy, medium-size saucepan, combine brown sugar, water and
butter and bring to a boil, stirring constantly. Stir often to prevent
burning until mixture reaches 285° F. Immediately remove saucepan from
heat because the temperature will continue to rise to 290° F. and add
vanilla extract and baking soda. Pour toffee mixture evenly over nuts
on the cookie sheet.

Immediately scatter chocolate over the hot toffee. Press pieces
lightly with your fingers so they start melting. After about 5
minutes, the chocolate will be soft enough to spread with a metal
spatula in an even layer over the surface of the toffee. Cover the
chocolate with remaining chopped almonds. Cool completely and break
into irregular pieces. Store in an airtight container at room
temperature. Keeps about 1 month.

Source: Rose Levy Beranbaum - "Rose's Christmas Cookies"

Source: http://www.razzledazzlerecipes.com/c...ndy/mahoga.htm





Cream Toffee Recipe

Another well received favorite, but I found this one too hard to make
all the time, and too hard to cut into perfectly square pieces, which
I had to do in order to sell it. It's a perfect recipe if you want to
give gifts from your kitchen that will be accepted with awe that you
can make such a glorious tasting confection.

2 cups Brown Sugar
1 cup white corn syrup
1/2 lb. butter
1/2 tin sweetened, condensed milk

Mix all ingredients together and boil slowly, stirring constantly. It
will gradually become a brown color. Boil, stirring continuously,
until it forms a hard ball when tested in cold water, and leaves the
pan when stirring. Remove from stove and beat until thick. Pour into
buttered pan. When cooler, mark into squares, and after cold, break
into pieces.

Source: http://www.carrieschocolates.com/Rec...ee__recipe.htm





Toffee

1 cup butter
1 cup sugar
1 Tbsp corn syrup
3 Tbsp water
1/2 cup finely chopped pecans (optional)
1/2 cup coarsly chopped pecans (optional)
1 pkg. milk chocolate chips
NOTE: A candy thermometer is vital

Butter sides of heavy saucepan. Cook the first 4 ingredients over a
medium heat until 280 stirring occassionally, then watch carefully
until 290 degrees. This could take about 10 - 15 minutes. Note: If it
goes over 290, then it burns...very quickly.
Remove from heat at 290 degrees, add 1/2 cup coarsly chopped pecans,
stir. Pour onto (2) buttered cookie sheets. Spread to edges with a wooden
spoon.
Put in cool place to harden. When cool, melt choc chips, spread half
of chocolate over toffee, then sprinkle on finely chopped pecans. Cool
again. After chocolate is hardened, then flip over and repeat
chocolate and nuts. Note: The nuts are optional
Cool again, break into pieces, and store...covered....in refrigerator.

Source: http://www.ircbeginner.com/justfun/r-toffee.html





English Toffee Recipe

Recipes from 1811 House
Manchester, Vermont.

1 cup butter (not margarine)
1 cup sugar
2 Tbsp water
Hershey milk chocolate bar (plain)
1/2 cup chopped nuts

Combine butter, sugar and water in large heavy saucepan. Stir over
medium heat until ingredients are combined. Cook until mixture reaches
the hard crack stage, stirring constantly. Quickly pour onto cookie
sheet with edges. Break chocolate bar into squares and place about the
top of the hot toffee. As soon as choclate softens, spread over the
top and sprinkle with the chopped nuts, press them into chocolate a
little so they stay on the candy. When cooled, break into bite sized
pieces and store in covered container.

Source: http://www.lanierbb.com/recipes/data/ds256.html



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