How to make Toffee???
Can I please have the recipe in making the best Homemade Toffee??
- scrappykinsLv 71 decade agoBest Answer
2 c Sugar
1 c Butter
2 tb Vinegar
1/4 c Safeway gourmet golden syrup
1/4 c Water
Combine all ingredients in large saucepan. Bring to a boil, stirring until all dissolved, then boil without stirring until the mixture is dark golden. Test by spooning a few drops into a cup of cold water. The toffee is done when it hardens at once into a crisp ball. Take off heat and pour into a flat oiled pan to make a layer about 1/2 inch thick. When toffee is tepid, score into squares, and when cool break with a hammer and store in an airtight container. Makes about 1.5 pounds.
- 1 decade ago
1 1/2 c. chopped nuts
2 c. sugar
1/2 c. water
1/2 c. light corn syrup
1 c. butter
1 (6 oz.) pkg. chocolate chips
Combine sugar, water, corn syrup, and butter. Boil until sugar is dissolved. Cover, cook 5 minutes. Uncover, cook until hard crack stage (300 degrees). Remove from heat and stir in nuts. Spread in buttered 10 x 15 inch pan. Cool. Melt chocolate chips. Spread over toffee. Let set. Break into pieces. Store in airtight container.
I do a very quik short version, uinder a Q on here earlier. Very easy and quik. No matter what recipe, be sure to use REAL butter.
- Anonymous1 decade ago
Almond Toffee Recipe
1 cup butter (must be butter)
1 cup blanched slivered almonds
1 cup sugar
1 tablespoon water
1 tablespoon light Karo syrup
1/2 cup chopped or sliced almonds
1/2 pound Hershey Bar, broken into pieces
Use medium to large heavy saucepan. Melt butter, sugar, water, syrup, and nuts on medium heat. Increase heat to high. cook and stir until brown and steamy (about 5 minutes). It will seem like you are burning it, but continue stirring. Pour into ungreased 9X13 non-stick pan. Spread to cover bottom. Spread cut chocolate bar pieces over candy and use a knife to spread chocolate as it melts. Sprinkle w/chopped or sliced nuts. Refrigerate 1 hour and break into pieces.
- SwirlyLv 71 decade ago
BEST EVER BUTTER TOFFEE:
2 1/3 cups granulated sugar
2 cups LAND O LAKES Butter
1/4 cup plus 2 tablespoons water
2 tablespoons light corn syrup
1 1/2 cups chopped walnuts or pecans, toasted
1 cup (6-ounces) semi-sweet or milk real chocolate chips (We recommend NESTLÉ TOLL HOUSE Morsels)
Butter 15 x 10 x 1-inch jelly roll pan. Combine all ingredients except nuts and chocolate chips in heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until butter is melted.
Reduce heat to medium-low. Continue cooking, stirring occasionally, until candy thermometer reaches 300°F or small amount of mixture dropped into cold water forms hard brittle strands (25 to 40 minutes). Stir in 1 cup nuts.
Pour mixture into prepared pan; spread to desired thickness. Sprinkle chocolate chips over hot candy; let stand 5 minutes. Spread melted chocolate evenly over candy. Sprinkle with nuts. Cool completely (at least 3 hours). Break into pieces. Store in airtight container in a cool dry place up to three weeks.
Makes 5 dozen candies (2 1/4 pounds).
Tips: Test your thermometer in boiling water. If the water boils at a temperature other than 212°F, adjust the temperature accordingly.
If your toffee separates during cooking, carefully and slowly add about 1/2 cup hot water, 1 tablespoon at a time, and stir constantly.
If you prefer a thinner toffee, use two buttered (15 x 10 x 1-inch) pans or cookie sheets and pour half of toffee mixture on each; spread to desired thickness.
Nutrition Facts (1 candy):
Calories: 120, Fat: 9 g, Cholesterol: 15 mg, Sodium: 45 mg, Carbohydrates: 11 g, Dietary Fiber: 0 g,
Protein: <1 g.
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- Deana GLv 51 decade ago
1 pound butter
1 pound sugar
Melt butter. Add sugar and cook until the mixture turns to light brown. It will turn yellow first. Be patient. When it gets to the hard crack stage [300° to 310°], pour into a buttered pan.