Coconut Palm Sugar Toffee Candy Recipes

COCONUT TOFFEE

Coconut Toffee image

Provided by Aarti Sequeira

Categories dessert

Time 1h

Yield 10 to 12 servings

Number Of Ingredients 6

Ingredients

Baking spray
1 1/2 cups sugar
1/2 cup water
2 cups unsweetened desiccated coconut (also called finely grated)
Pinch ground cardamom
Drop pink food coloring, optional

Steps:

Line an 8-inch square baking pan with parchment paper overlapping the sides (for easy lifting).
In a heavy bottomed 3-quart saucepan over medium heat, mix the sugar and the water over medium heat. Cook until the mixture reaches the soft ball consistency, or a temperature of 235 degrees F on a candy thermometer. Stir in the coconut, cardamom and add food coloring, if using. (The toffee should be a pale, gentle pink.)
Quickly spread the mixture evenly into the prepared pan, firmly pressing it into the corners. Allow it to cool and harden (takes a number of hours!). Cut or break into delicate squares or pieces and enjoy!

BEST TOFFEE EVER - SUPER EASY

Best Toffee Ever - Super Easy image

Chocolate and almonds top off a rich buttery toffee. A simple recipe that you could easily remember and whip up any time. I always get compliments and requests for more. Use any type of nut that you like in place of the almonds.

Provided by FUNKYSEAMONKEY

Categories Desserts Candy Recipes Toffee Recipes

Time 1h20m

Yield 32

Number Of Ingredients 5

Ingredients

2 cups butter
2 cups white sugar
¼ teaspoon salt
2 cups semisweet chocolate chips
1 cup finely chopped almonds

Steps:

In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.

Nutrition Facts : Calories 226 calories, Carbohydrate 20 g, Cholesterol 30.5 mg, Fat 16.9 g, Fiber 1.1 g, Protein 1.5 g, SaturatedFat 9.3 g, Sodium 101.1 mg, Sugar 18.4 g

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