Toffee Slices Recipes

BEST TOFFEE EVER - SUPER EASY

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.

TOFFEE SLICES

Steps:

• Base---------------------.
• Using electric mixer, beat sugar and butter until fluffy.
• Gradually beat in flour until well combined.
• Press mixture over base of 8 inch square baking pan.
• Bake in 325 degree Fahrenheit oven for 30 minutes until golden brown.
• Toffee filling---------------------.
• While base is baking, mix condensed milk, butter and corn syrup. Cook, stirring constantly, over medium low heat for 5 minutes or until bubbly.
• Remove from heat; stir in vanilla.
• Pour toffee mixture over baked base.
• Bake 25 to 30 minutes or until golden.
• Cool completely.
• Drizzle-----------------.
• Melt chocolate until smooth.
• Drizzle over filling.
• Chill.
• Cut into bars.

HOMEMADE TOFFEE APPLES

Steps:

• Place the apples in a large bowl, then cover with boiling water (you may have to do this in 2 batches). This will remove the waxy coating and help the caramel to stick. Dry thoroughly and twist off any stalks. Push a wooden skewer or lolly stick into the stalk end of each apple.
• Lay out a sheet of baking parchment and place the apples on this, close to your stovetop. Tip the sugar into a pan along with 100ml water and set over a medium heat. Cook for 5 mins until the sugar dissolves, then stir in the vinegar and syrup. Set a sugar thermometer in the pan and boil to 150C or 'hard crack' stage. If you don't have a thermometer you can test the toffee by pouring a little into a bowl of cold water. It should harden instantly and, when removed, be brittle and easy to break. If you can still squish the toffee, continue to boil it.
• Working quickly and carefully, dip and twist each apple in the hot toffee until covered, let any excess drip away, then place on the baking parchment to harden. You may have to heat the toffee a little if the temperature drops and it starts to feel thick and viscous. Leave the toffee to cool before eating. Can be made up to 2 days in advance, stored in a dry place.

TOFFEE APPLE POPS

Steps:

• Grease a large baking tray, a spatula and a metal tablespoon with oil. For the toffee, put the sugar, golden syrup, vinegar and butter in a small saucepan and heat gently until the sugar has dissolved.
• Meanwhile, cut the apples into chunky slices, about 1cm thick, and push a lollipop stick or wooden skewer through the edge so that the point reaches the centre - if your skewers are very long, cut them in half before using.
• Once the sugar has dissolved, turn up the heat and bring the mixture to the boil. Pop in a sugar thermometer and bubble until the temperature reaches 148C. Quickly remove from the heat and stir in the cream using the oiled spatula. Leave the toffee to cool and thicken a little, then hold the apple skewers over the pan, one at a time, and spoon over some of the toffee to thickly coat one side of the slice. Let any excess drip off around the edges, then transfer to the prepared tray, toffee-side up, and sprinkle with some chopped pecans, if using. If the toffee in the pan becomes too firm, gently heat to re-melt it.
• Leave the slices to cool until hardened, then drizzle over some dark chocolate, if using. Leave to set, then enjoy.

TOFFEE SHORTCAKE (CARAMEL SLICE) - TRADITIONAL SCOTTISH RECIPE!

Steps:

• Cream the caster sugar with 4oz of margarine and then add the flour.
• Knead as you would for shortbread then roll out and bake in a swiss roll tin until slightly brown.
• Mix the other 4oz margarine with the golden syrup and add the condensed milk. Bring it to the boil in a small pan and spread over the shortbread base.
• Melt the chocolate and pour it over the toffee mixture.
• Allow to cool and then cut into pieces.