COFFEE-TOFFEE ICE CREAM TART
Categories Coffee Dairy Dessert Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Make crust and filling:
- Preheat oven to 325°F. Butter 9-inch-diameter tart pan with removable bottom. Mix cookie crumbs and cinnamon in medium bowl. Add melted butter and stir until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and up sides of prepared pan. Bake until crust is set, about 9 minutes. Cool completely.
- Sprinkle 2 tablespoons chopped toffee over cooled crust. Spread ice cream evenly in crust. Freeze until firm, at least 4 hours or overnight.
- Make topping:
- Combine cream and butter in medium saucepan. Bring to simmer. Remove from heat. Add white chocolate; let stand 1 minute. Stir until chocolate is melted and smooth. Mix in vanilla. Let topping stand until cool and slightly thickened but still pourable, about 15 minutes.
- Pour white chocolate topping over ice cream tart; tilt pan to cover top of tart completely. Freeze until topping is firm, about 1 hour. Sprinkle remaining toffee over. Freeze until tart is firm, about 4 hours. (Can be prepared 5 days ahead. Cover tightly and keep frozen.)
- Using small knife, carefully loosen crust from pan sides. Gently push up tart bottom to release tart and serve.
WHITE CHOCOLATE ALMOND TOFFEE
Make and share this White Chocolate Almond Toffee recipe from Food.com.
Provided by JoliePie
Categories Candy
Time 1h10m
Yield 2 1/4 lbs, 10 serving(s)
Number Of Ingredients 5
Steps:
- Line a 15x10x1" jelly-roll pan with non-stick foil,or spray regular foil with non-stick spray. In medium saucepan; heat butter, sugar, corn syrup, and 2 tbsp water. Heat over medium heat to melt butter. Increase heat to med-high and insert candy thermometer.
- Cook mixture about 12 minutes until golden brown and temp reaches 300°F DO NOT STIR. Remove from heat and remove thermometer. Carefully stir in 1c. chopped almonds.
- Quickly pour toffee onto prepared pan and spread to edges. Let stand in pan on a wire rack for 30mins.
- Melt half of the chocolate in microwave on High for 45 seconds. Stir to smooth. Spread over top of cooled toffee. Refrigerate 20 minutes until firm.
- Once bar is firm, flip over onto a piece of wax paper; remove foil. Microwave remaining chocolate on High 45 seconds and stir to smooth. Spread over toffee bar; sprinkle with remaining 1/4c. almonds. Use wax paper to slide toffee bar back onto baking pan. Refrigerate 20 more minutes.
- Once chocolate is firm, break bar into 2.5" pieces. Store airtight at room temperature up to 1 month.
Nutrition Facts : Calories 550.9, Fat 36.6, SaturatedFat 18.8, Cholesterol 53.6, Sodium 81.3, Carbohydrate 54.5, Fiber 1.6, Sugar 51.4, Protein 5.2
WHITE CHOCOLATE COFFEE
I made this beautifully layered coffee drink in my Ninja Coffee Bar®. You can also achieve the same effect by slowly pouring the froth over the coffee.
Provided by Yoly
Categories Drinks Recipes Coffee Drinks Recipes
Time 10m
Yield 1
Number Of Ingredients 4
Steps:
- Heat milk and sugar substitute in a small saucepan over medium-low heat until simmering, about 2 minutes. Froth hot milk with an immersion blender until foamy.
- Pour white chocolate syrup in a mug. Top with hot milk, holding froth back with a spoon. Pour coffee over syrup and spoon froth over coffee.
Nutrition Facts : Calories 35.3 calories, Carbohydrate 5.2 g, Fat 1.4 g, Fiber 0.5 g, Protein 0.8 g, Sodium 89.7 mg, Sugar 3.7 g
WHITE CHOCOLATE MACADAMIA TOFFEE
Make and share this White Chocolate Macadamia Toffee recipe from Food.com.
Provided by HDMac
Categories Candy
Time 35m
Yield 1 1/2 lbs.
Number Of Ingredients 7
Steps:
- Line a 15xl0xl-inch baking pan with foil, extending foil over edges of pan; set aside.
- Butter the sides of a heavy 2-quart saucepan.
- Melt the 1 cup butter in saucepan.
- Add sugar, the water, and corn syrup.
- Cook and stir over medium high heat until mixture boils.
- Clip a candy thermometer to side of pan.
- Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, until thermometer registers 290°F, soft-crack stage (about 15 minutes).
- (Adjust heat as necessary to maintain a steady boil.) Watch carefully after 280 degrees F.
- to prevent scorching.
- Remove pan from heat; remove thermometer.
- Stir in vanilla.
- Pour candy into the prepared pan, spreading quickly to about 1/4-inch thickness.
- (Toffee will not cover surface of pan.) Let candy stand for 2 to 3 minutes or just until set.
- Sprinkle with white baking pieces.
- Let stand for 1 to 2 minutes.
- When baking pieces are soft, spread over candy.
- Sprinkle with nuts, pressing lightly into melted white chocolate.
- Chill in the refrigerator about 20 minutes or until firm.
- Use foil to lift candy out of pan.
- Break candy into pieces about 2 inches in size.
- Store candy in a tightly covered container in the refrigerator for up to 3 weeks.
MOCHA WHITE CHOCOLATE WITH CHOCOLATE TOFFEE CANDY
Steps:
- Melt the chocolate and coffee in a double boiler. Stir them until creamy and then add the crushed heath bar. Dip fruits and cakes into the mixture and serve.
WHITE CHOCOLATE COFFEE TOFFEE
Super-easy and yummy toffee. I make mine during the holidays for unexpected guests or as a hostess gift. If you can't find plain toffee bits, go ahead and use the chocolate-covered for both toffee needs below.
Provided by Melanie Arsenault
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 1h15m
Yield 12
Number Of Ingredients 4
Steps:
- Butter a baking sheet and line the baking sheet with waxed paper.
- Melt white chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Stir in toffee bits, chocolate-covered toffee bits, and coffee. Remove from heat and spread into prepared baking dish. Refrigerate until hardened, about 1 hour; break into pieces.
Nutrition Facts : Calories 195.8 calories, Carbohydrate 20.8 g, Cholesterol 17.9 mg, Fat 12 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 7 g, Sodium 97.8 mg, Sugar 15 g
WHITE CHOCOLATE TOFFEE
"I think the ultimate comfort food might be candy - any kind of candy, from a store-bought Snickers bar to handmade chocolate truffles. In addition to giving us that wonderful sugar rush, candy makes us feel like we're kids again. When I had my specialty-food store, Barefoot Contessa, the checkout counter was piled high with glassine bags filled with candy - not fancy liqueur-soaked bittersweet truffles; rather, bags of old-fashioned candy corn and M&M's. I started making the bags one year because I thought they'd be fun for Christmas, and they were so popular that I just kept making them all year. When customers were checking out, they'd pick up a bag and say, "Oh, the kids will love these!" Sure, I would think. The kids. The kids will never even see them because you're going to eat those malted milk balls on the way home! While store-bought candy is a treat, there really is nothing like homemade candy. Making candy sounds complicated, but for this White Chocolate Toffee you don't even need a candy thermometer. You just make a caramel, pour it into a cake pan, melt some white chocolate to pour on top, then sprinkle it with all kinds of crunchy, salty and sweet dried fruits and nuts. The hardest part of the process is waiting the two hours for the toffee to harden before you break it into shards and eat it!" says Ina.
Provided by Ina Garten
Categories dessert
Time 2h45m
Yield 25 to 30 pieces of toffee
Number Of Ingredients 10
Steps:
- Generously grease a 9-by-12-inch metal cake pan with butter, making sure all the sides and corners are greased. Combine the butter, sugar, vanilla and kosher salt in a medium (10- to 11-inch) pot or Dutch oven, such as Le Creuset. Heat over medium heat, stirring occasionally, until the butter melts. Continue cooking for 8 to 10 minutes, stirring frequently with a wooden spoon, until the mixture turns a pale golden color. Continue to cook, stirring constantly, until the mixture turns a deep caramel color. (Be careful, it will be extremely hot!) Immediately pour the mixture into the prepared pan, tilting the pan to distribute it evenly. Set aside to cool for 5 minutes, then use a paring knife to score lines in large irregular serving pieces. Allow the toffee to cool for 5 minutes, then retrace the lines you drew with the paring knife.
- Meanwhile, melt the white chocolate in a heatproof bowl set over a pan of simmering water (see Cook's Note). Pour the chocolate over the toffee, using a spatula to spread it evenly. Immediately sprinkle on the cashews, pistachios, ginger and cranberries so they're evenly distributed. Sprinkle with fleur de sel and set aside at room temperature for at least 2 hours, until the chocolate is completely set. Break into pieces along the scored lines and serve at room temperature.
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