Toffee Recipes

Cheryl Said:

Can you help me find a specific kind of English toffee recipe?

We Answered:

Try playing around with this recipe. Perhaps, instead of getting the "candy" to the hard brittle stage, cook it a bit less to a hard ball stage? Try different candy stages, you might just be able to find that perfect mix of Grandma's touch. Good luck!!

English Toffee
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

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.

Jeffery Said:

Why do some recipes for Sponge Toffee use vinegar while some don't? What is the difference in the end result?

We Answered:

The acid in the vinegar activates the baking soda to make it rise.
Some use double acting baking powder which will activate when moistened and when heated.

Not much of a difference in the end result

Gerald Said:

Has anyone got good recipes for toffee, treacle toffee and/or fudge?

We Answered:

Treacle toffee -

Ingredients:
1 pound (500g or Two and a half cups ) castor (super fine) sugar
Â¼ pound (125g or one stick) butter
1 dessert spoon treacle (molasses)
3 dessert spoons golden syrup (alternatively, light corn syrup)
1 teaspoon vanilla
Large tin condensed milk
5 or 6 dessert spoons water

Method:
Place the butter, sugar, treacle, syrup and water into a pan and heat, stirring constantly. Once all the ingredients are well mixed and melted, add the condensed milk slowly, stirring occasionally until it boils. Continue on a slow boil for 15-20 minutes, again stirring occasionally. Test that the toffee is ready by dropping a spoonful into cold water - if it turns solid, it is ready. Pour into a tray, mark out cut into pieces. Wrap in greaseproof paper (vegetable parchment or waxed paper). Store in an air-tight container.

Fudge -

Cold water
1/4 pound butter
1 pound granulated sugar
4 tablespoons milk
1 tablespoon golden syrup
1 large tin condensed milk
Vanilla extract
Pinch of salt

Grease an oblong baking tin. Rinse pan with cold water and leave a little in the bottom. Melt butter, milk, sugar and syrup gradually. Add condensed milk and bring to boil. Boil for 20 minutes, stirring constantly. Beat until it feels rough. Add vanilla extract and salt and pour into tin to set.

Marie Said:

Anyone know if Betty Crocker or Pillsbury products sell ready mix toffee bar recipes?

We Answered:

I do not believe that either sell a boxed mix (researched a bit as I am a scratch cook). However, they are very easy to make. The first recipe here is an actual clone of Starbucks by a huge fan of their toffee bars, and would be a snap to make. The second/third recipes are from Betty Crocker's site. Interesting one using potato chips, but it did win Betty Crocker's Grand Prize of over $10,000, and is also rated very high, as well as the third. Hope you find what you are looking for ;)

BLACK & WHITE TOFFEE BARS (Starbucks Clone)

1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup packed brown sugar
1/2 cup (1 stick) butter, softened (or use 1/4 cup butter and 1/4 cup vegetable shortening
1 teaspoon vanilla extract
1 large egg
1cup (6-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup (6-ounce package) White chocolate chips
1/2 cup chopped toffee candy such as Almond Rocca

PREHEAT oven to 375Â° F. Grease 9-inch-square baking pan.

COMBINE flour, baking soda and salt in small bowl. Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Beat in egg; gradually beat in flour mixture. Stir in morsels and chopped toffee. Spread into prepared baking pan.

BAKE for 20 to 23 minutes. Remove pan to wire rack. Cool completely in pan on wire rack; refrigerate for 5 to 10 minutes or until chocolate is set. Cut into bars.

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CHOCOLATE-TOPPED PEANUT-TOFFEE BARS

"Grand Prize-Winning Recipe 2007! Potato chips are the secret ingredient that keep sweet in balance with salty in a candy-like toffee bar."

Prep Time: 30 min | Total Time: 3 hours 15 min | Makes: 32 bars

Cookie Base:
1 pouch (1 lb 1.5 oz) Betty CrockerÂ® peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg

Filling:
1 cup butter, cut into small pieces
1 cup packed brown sugar
1 1/2 cups lightly crushed potato chips
1 cup salted peanuts

Topping:
1 bag (12 oz) semisweet chocolate chips (2 cups)

1. Heat oven to 350Â°F. Spray bottom and sides of 13x9-inch pan with cooking spray.

2. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 10 minutes or just until dough is set.

3. Meanwhile, in 1-quart saucepan, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring frequently. Boil 1 minute, stirring constantly.

4. Sprinkle potato chips and peanuts over partially baked base. Pour brown sugar mixture over chips and peanuts. Bake 15 minutes longer or until surface is bubbly.

5. Sprinkle chocolate chips evenly over chips and peanuts; return to oven for 2 minutes to soften chocolate. Spread chocolate over filling. Cool completely, about 2 hours. Refrigerate 30 minutes or until chocolate is set. For bars, cut into 8 rows by 4 rows. Store covered at room temperature.

High Altitude (3500-6500 ft): In step 2, bake 12 minutes. In step 5, return to oven for 3 minutes.

TIPS:

Success:
Refrigerating the bars for 30 minutes sets the chocolate so cutting and serving are a snap.

How-To:
Line the pan with foil, leaving the edge of the foil above the rim of the pan on two opposite sides. Lightly grease foil in pan. Bake bars as directed. When cool, use foil "handles" to remove the bars from the pan. Cutting and cleanup are now a snap.

~~~~~~~~~~~~~~~~~~~~~~~~~~

TOFFEE BARS

Prep Time: 10 min | Total Time: 1 hour 15 min | Makes: 32 bars

1 cup butter or margarine, softened
1 cup packed brown sugar
1 teaspoon vanilla
1 egg yolk
2 cups Gold MedalÂ® all-purpose flour
1/4 teaspoon salt
2/3 cup milk chocolate chips
1/2 cup chopped nuts, if desired

1. Heat oven to 350Â°F. In large bowl, mix butter, brown sugar, vanilla and egg yolk. Stir in flour and salt. Press in ungreased rectangular pan, 13x9x2 inches.

2. Bake bars 25 to 30 minutes or until very light brown (crust will be soft). Immediately sprinkle chocolate chips on hot crust. Let stand about 5 minutes or until chocolate is soft; spread evenly. Sprinkle with nuts.

3. Cool bars 30 minutes in pan on wire rack. For bars, cut into 8 rows by 4 rows.

TIPS:

Success:
For easiest cutting, cut the bars while they're still warm.

Substitution:
Three bars (1.55 ounces each) milk chocolate, broken into small pieces, can be substituted for the milk chocolate chips.

Sheila Said:

toffee recipes home made?

We Answered:

Easy Toffee
3/4 cup brown sugar (packed)
1/2 cup butter
1 cup chopped walnuts
1/2 cup semi sweet chocolate chips

Grease a 9 x 9-inch cake pan. Spread the chopped walnuts evenly in the bottom of the pan. Over high heat, melt together sugar and butter in medium size saucepan until boiling. Lower heat to medium. Boil over medium heat for 7 minutes. Pour into pan. Sprinkle chocolate chips over hot mixture. Place a cookie sheet over the pan to retain the heat and melt the chocolate chips. Cut into squares while hot, then refrigerate until hard. Break into pieces.

Dwayne Said:

I want to make sticky toffee pudding any recipes?

We Answered:

Ingredients
55g/2oz butter
170g/6oz demerara sugar
2 tbsp black treacle
1 tbsp golden syrup
2 eggs
200g/7oz self-raising flour
200g/7oz pitted dates
290ml/10fl oz boiling water
1 tbsp bicarbonate of soda
Â½ tsp vanilla extract
For the sauce:
110ml/4fl oz double cream
55g/2oz butter, diced
55g/2oz dark muscovado sugar
2 tbsp black treacle
1 tbsp golden syrup
For the moulds:
30g/1oz soft butter
30g/1oz flour

Method
1. Butter the moulds and dust with flour and preheat oven 200C/400F/Gas 6.
2. Using a food processor cream the butter and sugar together.
Slowly add the golden syrup, treacle and eggs. Continue mixing until the mixture looks smooth, then turn down to a slow speed and add the flour. Mix until everything is well combined.
3. Add the boiling water to the dates and tip into a blender. Secure the lid firmly and blend to a purÃ©e.
4. Add the bicarbonate of soda and vanilla.
5. Pour this into the batter while it is still hot and stir well.
6. Pour into the moulds and bake for 20-25 minutes until the tops are just firm to the touch.
7. Make the sauce: simply place all the ingredients in a pan, bring to the boil, stirring a few times and then remove from the heat. Put to one side until ready to use.
8. Remove the puddings from the moulds and place on plate. Coat with the warmed sauce and serve with good vanilla ice cream.

Dean Said:

Does anyone know any easy toffee recipes?

We Answered:

TOFFEES

3 cups sugar
1 cup water
1/4 cup brown vinegar

1. Place sugar, water and vinegar into saucepan, stir over low heat until sugar is dissolved;brush down sides of suacpan with brush dipped in hot water to remove any sugar from sides of pan.
2. Increase heat, boil rapidly uncovered for approx 15 mins or until a small amount, when dropped into cold water will crack. This gives a good hard toffee. ( if you prefer the "stick jaw"or more strechy toffe, boil for 10 - 12 mins only or until a small amount, when dropped into cold water, forms a soft ball between the fingers.) Remove from heat while testing.
3. When toffe is ready, remove from heat, stand saucepan in cold water 1 min. Remove pan from water, and all all the bubbles to subside.
4. For easier handling pour toffee into heatproof jug. Tehn, pour into paper cases. (To keep good shapewhile toffes set, stand paper cases in patty cake tins.) Leave 2 mins before decorating with cocnut or hundreds- and - thousands.

I hope this is what you were after.

Toffee Recipes

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