Anonymous asked in Food & DrinkCooking & Recipes · 1 decade ago

how do you make toffee?

i wanna make toffee but not sure

3 Answers

  • Anonymous
    1 decade ago
    Favorite Answer


    1 c. crushed chocolate wafers

    3 tbsp. melted butter

    3/4 c. sugar

    1/2 c. butter

    4 eggs

    1 (1 oz.) sq. unsweetened chocolate

    2 tsp. instant coffee crystals

    1/2 tsp. vanilla

    6 chocolate coated toffee bars (like Heath or Skor)

    Combine wafer crumbs and melted butter; press into 8 x 8 x 2 inch pan. Cream 1/2 cup sugar, butter, and yolks of eggs (save whites). Add melted chocolate, coffee, and vanilla; set aside.

    Beat egg whites to soft peaks; add 1/4 cup sugar and beat until stiff. Fold in chocolate mixture and spread over crust. Crush toffee bars and sprinkle on top. Cover and freeze. Serves 9.



    1 c. packed brown sugar

    1 c. flour

    1/2 c. butter (room temp.)

    2 lg. eggs

    1 tsp. vanilla

    3 chocolate covered toffee bars (Skor or Heath, about 1.25 oz each) chopped coarse

    Heat oven to 350 degrees. Line a 9 or 8 inch square pan with foil. Grease foil.

    Beat sugar, flour, butter, eggs and vanilla in a large bowl with electric mixer about 3 minutes until fluffy. Spread in pan. Sprinkle with toffee. Bake 25 minutes for 9 inch or 35 minutes for 8 inch pan or until lightly browned.



    2 c. flour

    1 c. packed light brown sugar

    1/2 c. butter

    1 c. pecan halves

    1 c. Hershey milk chocolate chips

    In large bowl combine flour, sugar, butter, mix to form fine crumbs. Press into ungreased 13 x 9 inch pan. Sprinkle pecans over crust. Make toffee topping and drizzle over pecans and crust. Bake at 350 degrees for 20-22 minutes, or until bubbly and golden. Remove from oven. Immediately sprinkle chocolate chips over top. Press gently onto surface. Cool completely. Cut into bars.


    2/3 c. butter

    1/3 c. packed light brown sugar

    Cook toffee topping: In small saucepan combine butter and brown sugar. Cook over medium heat, stirring constantly, until mixture comes to boil. Boil and stir 30 seconds. Use immediately.


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  • 1 decade ago

    2 sticks butter

    1 cup sugar

    3 tablespoons warm water

    1 teaspoon vanilla

    Mix all ingredients in large skillet. Cook and stir on medium heat until it turns brown. Pour into greased 9x13 pan.



    1 1/2 cup chopped pecans, almonds, or walnuts

    1 cup brown sugar, firmly packed

    10 tablespoons butter

    3/4 cup semi-sweet chocolate chips


    Sprinkle nuts of choice in the bottom of a 9-inch round cake or pie tin, or Pyrex pie plate. Combine sugar and butter in a 1 1/2 quart saucepan. Cook and stir over medium heat until attaining a 290-F degree temperate on a candy thermometer. Takes about 6 or 7 minutes. Make sure to stir your toffee constantly while melting the brown sugar and butter. Remove the melted toffee from the heat source and cool for 5 minutes. Pour the mixture over the top of the nuts of choice in the round container and spread out in an even layer.

    Immediately sprinkle the top with the chocolate chips. Let them melt from the heat of the toffee, then gently spread the melted chocolate over the top of the hardening candy. If desired, sprinkle a few more chopped nuts on top of the chocolate while it's still soft and warm.

    Cool at room temperature, at least 2 hours, then refrigerate to firm chocolate. Break into pieces and store in an airtight container



    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. Add walnuts, or any nuts. Our favorites are macademias! Butter waxed paper and place on cookie sheets. Pour mixture onto the waxed paper and let harden and then crack into pieces.

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  • Anonymous
    1 decade ago

    * 1 3/4 cups all-purpose flour

    * 1 cup butter, softened

    * 1 cup white sugar

    * 1 teaspoon vanilla extract

    * 1 egg, separated

    * 1/2 cup finely chopped walnuts

    1. Preheat oven to 275 degrees F(135 degrees C). Grease 15 1/2 by 10 1/2 inch jelly-roll pan.

    2. Sift the flour, set aside. In a medium bowl, cream the sugar and butter. Add the vanilla and egg yolk; mix well. Stir in the flour. Spread batter evenly into the prepared jellyroll pan.

    3. In a cup, beat egg white slightly; brush over top of dough and sprinkle with nuts.

    4. Bake one hour and 10 minutes or until golden. Immediately cut into 50 bars and remove from pan to cool on wire racks. Store in tightly covered container for at least 3 days before serving.

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