Englishtoffeecandy Recipes

ENGLISH TOFFEE

Steps:

• In heavy saucepan, combine butter, sugar, water, and salt.
• Cook to hard-crack stage (300°F) stirring with a WOODEN SPOON constantly and watching carefully. Do not try a plastic spoon, it will melt into your delicious candy!
• Immediately pour into ungreased 13"x9" pan.
• Cool until hard.
• Melt chocolate over hot, but not boiling water.
• Spread over toffee; sprinkle with nuts, pressing them into chocolate.
• Let stand 2-3 hours or chill 30 minutes.
• Break into bite-size pieces.

ENGLISH TOFFEE

Steps:

• Butter a 10x15 inch jellyroll pan.
• Melt butter in a heavy skillet over medium heat. Stir in sugar and water. Bring to a boil and add almonds. Cook, stirring constantly until nuts are toasted and the sugar is golden. Pour the mixture into the prepared pan; do not spread.
• Immediately sprinkle the chocolate chips on top. Let stand for a minute, then spread the chocolate over the top. Let cool completely, then break into pieces.

TRADITIONAL ENGLISH TOFFEE

Steps:

• Gather the ingredients. Preheat oven to 325 F.
• Toast the nuts by spreading them on a cookie sheet and placing them in the preheated oven for approximately 10 minutes. Stir them every 3 to 4 minutes, and remove them once they darken and become fragrant. Let the nuts cool to room temperature.
• Chop the toasted nuts finely with a knife or food processor .
• Prepare a 12x16 inch cookie sheet by lining it with aluminum foil and spraying it with nonstick cooking spray.
• Combine the butter, sugar, water, corn syrup, and salt in a large heavy saucepan over medium heat. Stir constantly to dissolve the sugar and melt the butter. Insert a candy thermometer and bring the candy to a boil, periodically brushing down the sides with a wet pastry brush to prevent crystallization.
• Continue to cook the candy, stirring frequently, until it reaches 300 F, and begins to caramelize-about 20 to 30 minutes. If the candy appears to separate (with a layer of melted butter on top) stir vigorously to make it come back together again. Watch the candy as it approaches 300 F since it cooks quickly and can scorch at high temperatures.
• Once the candy reaches 300 F, remove from heat and pour it onto the prepared baking sheet. Use a spatula or spoon to spread the candy to an even thickness. Allow the toffee to begin to set, then spray a knife with nonstick cooking spray and score the toffee into small squares or rectangles. Allow the toffee to cool completely.
• Once the toffee is cool, break it apart on the scored lines into small squares. The toffee can be left plain, or dipped in chocolate.
• To dip the toffee in chocolate, begin by melting the chocolate . Place it in a microwave-safe bowl and microwave it in one-minute increments, stirring after every minute to prevent overheating.
• Dip each piece of toffee in the chocolate, either submerging it completely or dipping it halfway in, according to your preference. Place dipped toffee pieces on a baking sheet lined with aluminum foil. While the chocolate is still wet, sprinkle the top generously with chopped nuts. Repeat with remaining toffee, chocolate, and nuts.
• Place the toffee in the refrigerator to set the chocolate, about 20 minutes. Once set, toffee can be served immediately.

ENGLISH TOFFEE

Steps:

• Grease a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a large heavy saucepan, melt the remaining butter. Add the 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, heat chocolate chips for 30 seconds; stir. Repeat until chocolate is melted and smooth. Spread over toffee. Sprinkle with pecans. Let stand until chocolate is set, about 1 hour. Break into bite-size pieces. Store in an airtight container at room temperature.

ENGLISH TOFFEE BARS

Steps:

• Butter a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a heavy 3-qt. saucepan, melt the remaining butter. Add sugar and corn syrup; cook and stir over medium heat until a candy thermometer reads 295° (soft-crack stage). Remove from the heat; stir in pecans and salt. , Quickly pour into prepared pan. Let stand for 5 minutes. Using a sharp knife, score into lines. Let stand at room temperature until cool., Separate into squares, using a sharp knife if necessary. In a microwave, melt candy coating, stirring often. Dip squares, one at a time, in coating. Place on waxed paper until set.

ENGLISH TOFFEE CANDY

Steps:

• Heat Butter, Sugar and water in a 3 quart sauce-pan to a rolling boil.
• When mix reaches 305 degrees pour onto a greased large cookie sheet.
• Sprinkle chocolate Chips over the candy.
• As chocolate melts spread with a butter knife.
• Spread nuts evenly over the pan, shaking lightly until all nuts stick.
• Cool until hard.
• Break into pieces.
• Enjoy.

ENGLISH TOFFEE

Steps:

• Butter a 12-by-18-inch baking pan. Cover two large cutting boards or cardboard pieces with parchment paper. Set aside.
• In a medium saucepan, melt butter. Remove from heat, and stir in sugar, corn syrup, and 3 tablespoons water. Cook, stirring occasionally, until the mixture reaches 300 degrees on a candy thermometer. Remove from heat, stir in 1 cup almonds, and pour out into prepared pan, spreading the mixture with the back of a spoon to fill the pan.
• Before candy hardens, but when it is firm enough to handle, turn it out onto parchment-lined board. Allow to cool completely.
• Wipe the surface of candy with a damp paper towel to remove excess butter, and allow to dry.
• Using a small offset spatula, quickly spread half the chocolate over candy. Scatter 1/2 cup of the remaining almonds over chocolate. Cover with parchment paper, and place second cutting board on paper. Turn candy over onto second surface. Remove top board and paper, quickly spread candy with remaining chocolate, and scatter with the remaining 1/2 cup almonds. Refrigerate for 20 minutes to set chocolate.
• Break candy into 2-inch pieces. The candy may be stored in an airtight container at cool room temperature for up to 1 week; use parchment paper to separate layers.

ENGLISH TOFFEE

Steps:

• Melt the butter in a large pot over medium heat. (Use a pot larger than you think you need, because the caramel will eventually expand quite a bit.) While the butter is melting, crush unsalted peanuts in a bowl with the end of a rolling pin. Once the butter has melted, stir in sugar and water with a heat-resistant spatula. Add a pinch of salt. Bring the mixture to a boil, then add corn syrup. Clip a candy thermometer to the side of the pot and continue cooking until it reads 310 degrees F.
• When the caramel is golden and the thermometer registers 310 degrees F, remove the thermometer, add the baking soda, and stir in peanuts. Cook until temperature reads 320 degrees F, then pour the mixture onto a Silpat baking liner and lay another Silpat on top. Use a rolling pin to roll the mixture out to desired thickness and then transfer to a baking sheet. Let cool for 45 minutes.
• Melt 2/3 of the chocolate over a saucepan of simmering water. If it begins to feel too thick, add a few drops of canola oil to loosen it up. Check the temperature of the chocolate by testing it on your bottom lip; it should feel warm, but not too hot. Once the chocolate is melted, stir in the remaining 1/3 of chocolate to cool it down. Wipe toffee with a paper towel to remove any excess fat. Pour about half of the melted chocolate over the toffee and spread with an offset spatula. It doesn't have to be perfectly smooth; you want it to have a bit of a rustic look. Before the chocolate sets, sprinkle with chopped peanuts and transfer to the fridge just until the chocolate has crystallized, 2-3 minutes. Remove from the fridge. Lay another Silpat and baking tray on top of the toffee and flip in one quick motion. Peel off the Silpat and repeat with chocolate and peanuts. Return to the fridge for another 2-3 minutes.
• Remove toffee from the fridge and transfer to a cutting board. Break into large or small pieces, pack in a bag, and finish with a bow.