CLASSIC ENGLISH TOFFEE RECIPE
My English Toffee recipe is a quintessential holiday candy - delicious and crunchy! It's also the perfect thing to have on-hand for a beautiful and simple gift!
Provided by Gemma Stafford
Categories Dessert
Number Of Ingredients 7
Steps:
- Line a medium baking sheet with parchment paper and set aside.
- In a heavy-bottomed saucepan over medium heat, combine butter, sugar, vanilla, and salt.
- Let the butter melt and sugar dissolve and then bring to a simmer, then cook, stirring constantly with a whisk, so the butter and sugar don't separate, until mixture turns dark amber, 15 - 20 minutes or 285ºF on a candy thermometer. Note: if your toffee is still pale at this temperature then continue to simmer until you reach the color in the video.
- Pour toffee mixture into the prepared baking sheet and set aside to harden for 20 minutes.
- Gently melt the chocolate and using a spatula spread it thinly and evenly over the hard candy. Sprinkle the chopped almonds and pecans all over the wet chocolate.
- Refrigerate to JUST set the chocolate, about 1 hour. Then remove from the fridge and break into pieces and enjoy. Store the toffee at room temperature in an airtight container. Note: Don't store the toffee for too long in the fridge as it will make the toffee damp and not as crisp.
ENGLISH TOFFEE
This heavenly chocolate-toffee is one of our favorite holiday treats to make (and eat). We know the thought of making candy can be intimidating, but it really needn't be. Sure, you need a candy thermometer, and you do need to pay close attention - the toffee can go from perfect to burnt in a matter of moments - but beyond that, it's pretty simple, and the results are spectacular. We recommend making two batches; one to give away as gifts, and the other to keep for yourself.
Provided by Florence Fabricant
Categories sauces and gravies, dessert
Time 5h30m
Yield 5 pounds
Number Of Ingredients 7
Steps:
- Spread half the ground nuts in a thin, even layer over 3/4 of an ungreased half-sheet baking pan. Spread half the chocolate over the nuts.
- Combine sugar, butter, corn syrup, chopped walnuts and water in a heavy saucepan; place over medium heat. Cook, stirring constantly with a wooden spoon until a candy thermometer reads 280 degrees. Remove from heat, allow to stand a few minutes longer until thermometer reads 285 degrees. Pour the hot mixture over the nut and chocolate layers, use an offset spatula to evenly spread the toffee over the chocolate. Allow to cool for 1-2 minutes.
- Sprinkle remaining chocolate evenly over the cooling syrup, and carefully spread the chocolate over the surface of the toffee. Then sprinkle on the remaining ground nuts. Let stand in a cool place (preferably not the kitchen) for at least five hours. Break or cut into bite-size pieces. If the chocolate has not hardened thoroughly, place the candies in the refrigerator for 10 to 15 minutes. Store in a covered container or in glass jars or decorated tins.
Nutrition Facts : @context http, Calories 358, UnsaturatedFat 11 grams, Carbohydrate 34 grams, Fat 25 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 13 grams, Sodium 11 milligrams, Sugar 32 grams, TransFat 1 gram
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- Line a baking sheet with foil. If you'd like to have nuts in your toffee, toss a handful of almonds onto the baking sheet. Set aside.
- Heat all of your ingredients (except for the nuts and chocolate) in a nice sturdy saucepan on med heat until butter is melted. Turn temp up to med-high and stir constantly until mixture comes to a boil.
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