Toffeegrapes Recipes

GRAPE TUXEDO BITES, 3 WAYS

Steps:

• Chocolate Toffee Grapes Put toothpicks into the grapes, set aside. Line a baking sheet with wax paper or parchment. In a small double boiler, melt the chocolate and oil together over medium-low heat, stirring until melted, about 5 minutes (or in the microwave on high power 30 seconds, stirring once). Dip the grapes in the chocolate and then in the toffee. Place on the parchment lined baking sheet. Repeat until all the grapes are used. Chill until set. Nutritional analysis per dipped grape: Calories 47; Protein .5 g; Carbohydrate 6 g; Fat 3 g; 48% Calories from Fat; Cholesterol 2 mg; Sodium 20 mg; Potassium 22 mg; Fiber .24 g.
• White Chocolate Almond Grapes Put toothpicks into the grapes, set aside. Line a baking sheet with wax paper or parchment. In a small double boiler, melt the chocolate and oil together over medium-low heat, stirring until melted, about 5 minutes (or in the microwave on high power 30 seconds, stirring once). Dip the grapes in the chocolate and then in the almonds. Place on the parchment-lined baking sheet. Repeat until all the grapes are used. Chill until set. Nutritional analysis per dipped grape: Calories 48; Protein 1 g; Carbohydrate 4 g; Fat 3.5 g; 61% Calories from Fat; Cholesterol .71 mg; Sodium 17 mg; Potassium 49 mg; Fiber .5 g.
• Caramel Peanut Grapes Put toothpicks into the grapes, set aside. Line a baking sheet with parchment. Place the peanuts in a small bowl and set aside. In a small saucepan, melt the caramel and cream together over medium-low heat, stirring until melted, about 5 minutes. Keep warm. Dip the grapes in the caramel and then in the nuts. Place on the parchment lined baking sheet. Repeat until all the grapes are used. Nutritional analysis per dipped grape: Calories 38; Protein 1 g; Carbohydrate 4.5 g; Fat 2 g; 46% Calories from Fat; Cholesterol 1 mg; Sodium 19 mg; Potassium 8 mg; Fiber .3 g.

TAFFY APPLE GRAPES

Steps:

• 1. Wash and dry grapes (the bigger the grapes the better).
• 2. Chop up the honey roasted peanuts (a food processor works great). You don't want dust, just very small pieces. Place in a bowl.
• 3. Melt almond bark or white chocolate chips in the microwave. Place them in a microwave safe bowl and heat on high for about 30 seconds. Remove and stir and repeat at 15-20 second intervals until completely melted, stirring each time.
• 4. Lay out wax paper on a cookie sheet. Dip your grapes about half way in the bark or chocolate, then into the finely chopped peanuts. Set on wax papered tray. When all grapes are dipped put them into the refrigerator to help them set quicker. When all the grapes are set, put them onto a covered serving platter or in a ziplock bag and store in the fridge until needed. These are fine made a day ahead, but I wouldn't make them much earlier than that. Enjoy!

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 GRAPES

Steps:

• Line 2 baking trays with non-stick baking paper; and using kitchen scissors, cut the grapes into small bunches of 3-6 grapes.
• Combine the sugar and water in a heavy-based saucepan and stir over a low heat until the sugar dissolves. Increase the heat to medium and gently boil, without stirring, occasionally brushing down the sides of the pan with a pastry brush dipped in water, for 12-15 minutes or until golden, then set the toffee mixture aside until the bubbles have reduced.
• Using kitchen tongs to hold the stem (or if your tongs are too large for this job, a pair of tweezers), gently dip a grape cluster into the toffee mixture and turn it evenly to ensure that it is fully coated. Transfer the grapes to the prepared tray. Repeat with the remaining grapes and toffee mixture. Set aside for 10 minutes or until the toffee sets.
• Arrange the grapes on a cheese board with the assorted cheeses of your choice. And serve with water biscuits, Oaten Biscuits Recipe #144738 and bread slices.