How To make English Toffee Refrigerator Cake

Harry Potter | Mrs. Weasley's English Toffee Recipe

Original Recipe:

Make Mrs. Weasley's quick and easy English toffee this Mother's Day.

Ingredients you'll need:
1 cup whole raw almonds
170grams (3/4 cup) butter
1 cup white sugar
½ teaspoon salt
½ teaspoon vanilla
200 grams milk cooking chocolate
¼ cup crushed pecans

Music:Wizardtorium Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0

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Yummy English Toffee Recipe -- Made from Scratch

January 8 is National English Toffee Day and we have a recipe for some homemade toffee that's sure to satisfy your sweet tooth and bring a smile to your face!

Once you realize how delicious this candy dessert is to make, we think 2019 could become the year of toffee for you and your loved ones.

The ingredients and directions are listed below and to walk you step by step through the process, Chef Cody's here with another great video.

Enjoy!

English Toffee

Toffee Ingredients
8 oz Butter
8 oz Sugar
2 oz Water
Pinch Salt

Toffee Directions
In a Saucepan under medium heat combine Butter, Sugar, Water and Salt. Cook until temperature reaches 300 degrees stirring constantly with a wooden spoon. Toffee will be a light caramel color when ready.

Immediately pour into an ungreased 13 X 9 pan.

Chill in refrigerator until hard.


Chocolate Ingredients
2 oz Dark Chocolate Chips
1 Tbsp Vegetable Oil
1 Tsp Ancho Chilli Powder
8 oz Glazed Pecans (Crushed)

Chocolate Directions
Bring a quart of water to boil and place metal mixing bowl on top to create a doubler boiler. This will help melt the chocolate without scorching it.

NOTE: The metal bowl will be VERY HOT! Use a hot pad or towel to hold it while you melt the chocolate chips.

Put the chocolate, cayenne, and vegetable oil in the mixing bowl and stir continously until smooth.

Pour chocolate over the hardened toffee, then sprinkle chopped glazed pecans on top. Push pecans into chocolate and chill until hard.

English Toffee Recipe

Printed recipe:

Delicious, crunchy English Toffee is a perfect treat for the Holidays!

Ingredients
2 sticks butter
1 cup sugar
1/4 cup water
1/2 teaspoon salt
3/4 cup semi-sweet or milk chocolate morsels
3/4 cup crushed pecans

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English Toffee Cheesecake is packed with English Toffee flavor!

English Toffee Cheesecake is an amazing cheesecake that is sure to create conversation at your next party or event or at the dinner table for your family and friends. This cheesecake is packed with English Toffee bits and topped with a delicious chewy toffee topping along with more English toffee bits. Wow! I encourage you to head to the kitchen and make this really delicious cheesecake as I am sure you will make it time and time again.
Here is the recipe:
For the Crust:
192 g/ 1.5 cups crushed tea biscuits (crust)
75g/ 1/3 cup melted unsalted butter (crust)
14g/ 1 tbsp. brown sugar
For the Filling:
680g/ 3-oz packets cream cheese (room temperature)
150g/ 2/3 cup granulated sugar or stevia sweetener
64g/ 1/3 cup light brown sugar
60g/ 1/4 cup sour cream
296g/ 1 cup English toffee bits
171g/ 3 eggs
6g/1.5 tsp vanilla flavoring
4g/ 1 tsp pure chocolate flavoring
30g/ ¼ cup cornstarch

English toffee bits (sprinkles on top)
Preheat oven to 350F/176C
Crush tea biscuits using a food processor or by hand.
Combine tea biscuits, light brown sugar, and melted butter until sand-like texture.
Line springform with parchment paper.
Form crust in spring form pan and press firmly into pan.
Bake crust in oven at 350 F/176C for 10 mins and remove to cool.
In a large bowl, combine cream cheese and sugars mix until creamy.
Add eggs and combine.
Add vanilla, and chocolate flavoring and combine.

Add sour cream and combine.
Add cornstarch and combine.
Place a large sheet of foil between baking tray and springform pan.
Wrap foil around bottom and sides of springform pan.
Pour batter into spring form and spread evenly.

Place hot water into baking sheet till the surface is covered (water bath).
Bake 350F/ 176C for 60 minutes.
Turn off oven OFF and leave cheesecake in over for 30 mins.
Remove and allow to cool at room temperature for 1 hour.
Place cheesecake in refrigerator to chill/setup for 6 hours/overnight.

Chewy toffee topping:
100g/ 1/2 cup granulated sugar
50g/ ¼ cup brown sugar
62g/ 4.5 tbsp. unsalted butter
150g/ 2/3 cup heavy cream
2g/ 1/2 tsp vanilla

In a saucepan over medium heat, add sugars, heavy cream, and butter.
Stir gently until all ingredients are combine and melted.
Place a candy or digital thermometer into the pan, increase the heat to medium-high.
Bring to a boil (without stirring) until the temperature reaches 239F/115C.
Remove from heat and add vanilla and combine.
Let stand until mixture reduces to 140F/60C.
Stir until it becomes smooth and creamy.
Cover top of cheesecake.
Sprinkle toffee bits on top.
Refrigerate until served.
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Chewy toffee topping:
100g/ 1/2 cup granulated sugar
50g/ ¼ cup brown sugar
62g/ 4.5 tbsp. unsalted butter
150g/ 2/3 cup heavy cream
2g/ 1/2 tsp vanilla

In a saucepan over medium heat, add sugars, heavy cream, and butter.
Stir gently until all ingredients are combine and melted.
Place a candy or digital thermometer into the pan, increase the heat to medium-high.
Bring to a boil (without stirring) until the temperature reaches 239F/115C.
Remove from heat and add vanilla and combine.
Let stand until mixture reduces to 140F/60C.
Stir until it becomes smooth and creamy.
Cover top of cheesecake.
Sprinkle toffee bits on top.
Refrigerate until served.
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Chocolate Toffee Cake

house of embers in wisconsin dells shows us how they make their chocolate toffee cake.

BEST Sticky Toffee Pudding Recipe!

A timeless desert island dessert which is perpetually popular. This version is an ideal family favourite as there is no fussing around with little molds, instead the batter is poured into a big serving dish, baked in the oven, slathered with salted caramel and devoured tableside with vanilla ice cream!

Serves: 6

Ingredients (US & METRIC):

For the pudding:
125g/ 1 stick butter
150g/ ¾ cup light muscovado sugar
1 tbsp golden syrup
1 tbsp black treacle
2 large free range eggs
1 tsp vanilla extract
150g/ 1 ¼ cup self-raising flour
150g/ 5 oz medjool dates, chopped
2 tsp bicarbonate soda
Tub of vanilla ice cream, to serve

For the sauce:
100g/ ¾ stick unsalted butter
150g/ ¾ cup dark muscovado sugar
3 tbsp golden syrup
150ml/ ⅔ cup double cream
1 tsp vanilla extract
Generous pinch sea salt

Get the full method here:

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