does anybody have a good recipe for toffee?
- 1 decade agoFavorite Answer
10 ounces (2 1/2 sticks) butter
1 1/3 cups sugar
1/4 teaspoon lecithin
1 heaping tablespoon corn syrup
1/8 teaspoon salt
1/4 cup roasted chopped almonds, optional
In a saucepan melt butter over low heat. Add sugar and lecithin and stir constantly with a wooden spoon over medium heat. When mixture comes to a boil, add the corn syrup and continue stirring constantly to prevent burning until temperature reaches 300 degrees F on a candy thermometer.
After mixture reaches 300 degrees F, remove from heat and add salt and chopped almonds, if using, and mixing gently. Pour into a well buttered shallow pan. Depth of toffee should be approximately 1/4-inch.
Before toffee sets, score with a knife into uniform pieces. Toffee should be stored in an airtight container.
2 cups sugar
1/3 cup water
3 tablespoons light corn syrup
12 ounces salted butter (3 sticks), cut into chunks
1/4 cup cocoa powder, preferably Droste or Valrhona
1 cup whole blanched almonds,
preferably Marcona, toasted and roughly chopped
Silicone baking mat; candy thermometer
Line a sided sheet pan with a silicone baking mat, or oil it well with vegetable oil (or use a heavyweight nonstick sheet pan).
Pour the sugar into the center of a saucepan fitted with a candy thermometer. Pour the water around the edge of the pan and wait to allow the water to moisten the sugar. (You can draw a clean finger through the center of the pan to allow some water to seep in.) Add the corn syrup and bring to a boil. Add the butter and boil until the mixture reaches 300 degrees F.
Turn off the heat and whisk in the cocoa; then stir in the nuts. Quickly pour the mixture onto the center of the prepared pan and let it spread out—it may not reach the sides of the pan. Set aside to cool at room temperature until hard. Using your hands (I wear gloves to avoid fingerprints), pry the toffee out of the pan and break into large pieces. Store in an airtight container. The toffee will keep well for up to 2 weeks in an airtight container.
- JubJubLv 61 decade ago
"Hazelnut Toffee" - 1 3/4 lbs.
2 tsp. plus 1 cup butter; divided
1 cups sugar
3 tbsp. water
1 tbsp. light corn syrup
1/3 cup chopped hazelnuts
2 cups (12 oz.) semisweet chocolate chips
1/2 cup finely chopped hazelnuts
Line a 13x9x2" pan with foil; coat the foil with nonstick cooking spray and set aside. Butter the sides of a large heavy saucepan with 2 tsp. butter. Cube remaining butter; place in pan. Add the sugar, water and corn syrup. Cook and stir until mixture turns golden brown and a candy thermometer reads 300* (hard crack stage).
Remove from heat; stir in hazelnuts. Pour into prepared pan without scraping; spread evenly. Let stand at room temperature until cool, about 1 hour.
In a microwave-safe bowl, melt the chocolate chips; spread evenly over toffee. Sprinkle with hazelnuts, pressing down gently. Let stand for 1 hour. Break into bite-size pieces. Store in refrigerator.
- 1 decade ago
I can't believe I'm about to hand out the hands-down favorite of my holiday cookie trays, but here goes:
2 cups butter
2 cups sugar
2 Tbs. light corn syrup
1 pkg. milk chocolate chips (Ghirardelli)
1 cup chopped, toasted almonds
Melt butter over med-high; stir in sugar corn syrup and 1/3 cup water. Stir until sugar dissolves. Cook over med heat until 290 degrees (soft-crack), about 15 minutes. The mixture will turn golden brown. Pour into foil-lined 15 x 10" pan. Let stand 5 minutes (until top barely sets).
Sprinkle with the chocolate. Let stand 2 minutes, then spread melted chocolate evenly. Sprinkle nuts and press them lightly. Put in the fridge for an hour or so, then break it into small pieces.