Toffee Lace Cups Recipes
HOT FUDGE SUNDAE PECAN LACE CUP RECIPE BY TASTY
Here's what you need: unsalted butter, brown sugar, corn syrup, flour, finely chopped pecan, semi sweet chocolate, vanilla ice cream, mixed nut
Provided by Julie Klink
Categories Bakery Goods
Yield 20 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350˚F (180˚C).
- In a saucepan over medium heat bring the butter brown sugar and corn syrup to a boil. Remove from heat
- Add the flour and nuts into the butter mixture. Stir until cooled, about 10 minutes.
- On a parchment paper-lined baking sheet, use a teaspoon to scoop 5 balls 5 inches (13 cm) apart onto the baking sheet.
- Bake for 6-7 minutes, until the edges are a deep golden color.
- Let the cookies cool for about 1 minute, until they are cool enough to handle but still flexible.
- Place the cookie over the backside of a muffin tin and gently form until the cookie is a cup shape. Wait until the cookie has hardened into the cup shape then remove from the muffin tin, about 1 minute.
- In a bowl, microwave the chocolate in 20-second intervals stirring in between for 1 minute.
- Take one of the pecan lace cookie cups and dip the edge into the chocolate. Let cool.
- Place one scoop of ice cream in the cookie cup, pour hot fudge over the ice cream, top with nuts. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 235 calories, Carbohydrate 15 grams, Fat 19 grams, Fiber 2 grams, Protein 3 grams, Sugar 11 grams
TOFFEE LACE CUPS
Steps:
- Combine all ingredients except flour in a small, heavy saucepan over med-high heat. Bring to a boil, stirring often. Once mixture is at a boil, stir constantly for 2 minutes. Remove from heat and sift in flour a little at a time, stirring to combine each addition before adding the next. Cool to room temperature or refrigerate for later use. (If refrigerated, allow mixture to come up to room temperature before cooking.)
- Heat oven to 350 degrees. Cover a backing pan or cookie sheet with parchment paper and spoon out mixture with a metal soup spoon or a number 50 disher. Cookies will spread out like crazy, so place dollops 6 to 8 inches apart. Bake 18 minutes or until deep mahogany brown.
- To form into cups, use a metal spatula to transfer the hot candy disks to the bottoms of inverted ramekins or custard cups. (Have a ramekin for each disk, or the disks will set before you can get through them all.) Work quickly and the disks will conform to the shape of the cups. Remove when cool and store wrapped with paper towel inside resealable plastic bags.
- Variation:While hot, disks can be cut into shapes with a pizza cutter and used as garnish for other desserts, or l
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