THETINCAT

Saturday, February 27, 2010

English Toffee Recipes

Paula Deen Recipe

Ingredients
14 tablespoons (1 stick, plus 6 tablespoons) butter
1 cup sugar
2 tablespoons cold water
1/2 chopped pecans
1 teaspoon pure vanilla extract
Dash salt
1 (6-ounce) bag semisweet chocolate chips or thin chocolate bars

Directions
Generously butter a cookie sheet.
Put butter, sugar, and water in a heavy pan or skillet over
medium-high heat. Bring to a bubbling boil, stirring constantly
with a wooden spoon, about 10 minutes. Remove spoon from
pan, and cook to a very brittle stage (300 degrees to 310 degrees
F on a candy thermometer). Or, make a cold water test: candy
will separate into hard, brittle threads when dropped in cold
water. Remove from heat and add nuts to mixture. Add vanilla
and salt. Pour onto prepared cookie sheet and spread to
1/4-inch thickness. Cool slightly, top with chocolate chips or
chocolate bars, and spread as it melts. Cool completely and
break into pieces. Store in an airtight container.

Cooks Toffee Recipe
Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients:
•3/4 cup almonds
•1 pound of dark chocolate
•2 cups (1 pound) butter
•2-2/3 cups granulated sugar
•1/3 cup water
•1/4 cup light corn syrup

Preparation:

1. Toast the nuts by spreading them on a cookie sheet and placing them in a 325-degree oven for approximately 10 minutes. Stir them every 3-4 minutes, and remove them once they darken and become fragrant. Let the nuts cool, then chop them finely.
2. Prepare a 12x16 inch cookie sheet by lining it with aluminum foil and spraying it with nonstick cooking spray.
3. Combine the butter, sugar, water and corn syrup in a large heavy saucepan over medium heat. Stir constantly to dissolve the sugar and melt the butter. Insert a candy thermometer and bring the candy to a boil, periodically brushing down the sides with a wet pastry brush to prevent crystallization.
4. Continue to cook the candy, stirring frequently, until it reaches 300 degrees. If the candy appears to separate (with a layer of melted butter on top) stir vigorously to make it come back together again. Watch the candy as it approaches 300, since it cooks quickly and can scorch at high temperatures.
5. Once the candy reaches 300 degrees, remove from heat and pour it onto the prepared baking sheet. Use a spatula or spoon to spread the candy to an even thickness. Allow the toffee to begin to set, then spray a knife with nonstick cooking spray and score the toffee into small squares or rectangles. Allow the toffee to cool completely.
6. Once the toffee is cool, break it apart on the scored lines into small squares. The toffee can be left plain, or dipped in chocolate.
7. To dip the toffee in chocolate, begin by melting the chocolate. Place it in a microwave-safe bowl and microwave it in one-minute increments, stirring after every minute to prevent overheating.
8. Dip each piece of toffee in the chocolate, either submerging it completely or dipping it halfway in, according to your preference. Place dipped toffee pieces on a baking sheet lined with aluminum foil. While the chocolate is still wet, sprinkle the top generously with chopped nuts. Repeat with remaining toffee, chocolate and nuts.
9. Place the toffee in the refrigerator to set the chocolate, about 30 minutes. Once set, toffee can be served immediately or stored in an airtight container in the refrigerator for up to one week.

Paulines English Toffee

Paulines English Toffee

1 pound butter
2 cups Sugar (C&H)
5 Tablespoons Water
1 cup raw chopped almonds
1 pound bag milk chocolate chips
1/3 cup finely chopped almonds to sprinkle on top of the chocolate

Melt butter, add sugar and water on medium low heat.
Stir until sugar and butter are incorporated.
Continue stirring as it turns creamy light color. Bring temperature to medium heat, stir constantly.
Add raw almonds just before soft crack stage.
When it reaches soft crack, and turns toffee color, pour onto buttered marble or cookie sheet.
Sprinkle with milk chocolate chips. Once the chocolate is melted, spread with spatula.
Sprinkle with finely chopped almonds.
Cool--allow enough time for the chocolate to harden. Crack into pieces and Serve
Best made when air temp is dry and clear.
On rainy moist days the toffee will not set firm.