how do u make toffee?
does any one know how to make toffee every time i try it turns out yuck lol?
lol i put pink an blue food coloring in it and it looks grate just hopeing it sets now
- David HLv 61 decade agoBest Answer
I love this recipe! mmmmmmmm. Right from my book for you to enjoy!
1 lb. butter
2 ½ c. sugar
1 c. water
¼ c. light corn syrup
Nuts (pecans) optional
Combine all ingredients in a warmed 10” Dutch oven, stir
and boil to hard crack on 300o or until just about burned. Add nuts and pour into greased pan. While warm, spread with melted chocolate.
Grandma's Almond Toffee
Mary Shaw, Dave’s Grandmother
Combine in a heavy pot or pan, cast iron is best:
1 lbs. butter
1 box brown sugar
5 small Hershey’s milk chocolate bars
1 ½ c. approx. chopped almonds or walnuts
Combine and cook over medium heat to hard crack stage
first three ingredients. (Be very careful or it will burn.)
Pour into buttered pan, let cool 10 minutes. Place chocolate
bars, broken into pieces, on toffee. As the chocolate melts, spread over entire toffee.
Spread nuts over chocolate and carefully press in. Cool
thoroughly. Break into pieces and store in plastic baggies.Source(s): retired chef
- 1 decade ago
Here is my recipe and it is REALLY easy. I made it for the first time and it came out perfect.
• 2 cups butter
• 2 cups white sugar
• 1/4 teaspoon salt
• 2 cups semisweet chocolate chips
• 1 cup finely chopped almonds
1. 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 295 degrees F (137 degrees C). Stir occasionally.
2. While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
3. As soon as the toffee reaches the proper temperature/darker than peanut butter, 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. Wipe off excess butter. 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.
4. Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.
** Tips **Let come to a steady, but NOT rolling boil, at about medium heat as well, and DO NOT STIR ANYMORE. At medium heat it really shouldn't burn. Last, keep temping toffee until thermometer says 285-295...at 285 do the ice water test by dropping a dot of toffee into the water...it should be brittle. If so, it's done...pour into foil lined pan, put on chocolate and nuts and, VOILA! Perfect toffee!! Refrigerate before breaking apart!
- joeLv 61 decade ago
You have been given sound advice, so I will just add that if you wish, you can add mint essence, also the toffee while hot, can be pulled and stretched repeatedly, becoming paler and paler, until almost white.
I have made loads, and would stretch half of the batch on a long nail in the wall, then, when a pale colour, would take the other half, stretch it on the nail once, then twist the two together, this all has to be done quickly, while still pliable.
So now you can show off your twist mint toffee, in two colours.
This tip it given as a matter of interest, in case you wish to experiment later, when you become expertised.
Also, if you add a pinch of B-carb to toffee when it has finished cooking, it will rise, all bubbly like those crunchy bars with chocolate on. That's your lot, have fun, practice makes perfect.
- Anonymous1 decade ago
I thought you said coffee. Anyways... I love anything sweet.
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- 1 decade ago
well it melted sugar with some food coloring other stuff...
- 1 decade ago
hehe..u juz go to www.recipe.toffee.com.my
from there u can get the way....ENJOY!!!!!!!!