How To make English Toffee Refrigerator Cake

How To Make English Toffee

Ingredients
I made a mistake in the video and said 2 cups of sugar. The Recipe only calls for one cup. I'm sorry????

1 cup of salted butter
1 cup of sugar
1 tsp of vanilla
1/2 - 1 cup of chipped pecans
1/2 - 3/4 cup of chocolate chips

Directions

Prepare a baking sheet by buttering the bottom. I use a 9x13 but a smaller one can be used. Sprinke desired amount of pecans over the butter. Set aside

Add butter and sugar to a medium sized heavy gaged sauce pan. Melt over medium high heat, stirring occasionally until it comes to a full boil. Once it comes to a boil turn heat down to medium. Continue to stir occasionally until the temperature of the mixture reaches 300 degrees on a candy thermometer.

Once candy has reached 300 degrees, remove from heat. Stir in vanilla very carefully. Pour toffee over pecans. Spread toffee desired thickness. Sprinkle chocolate chips over hot Toffee. Allow them to sit about 2 minutes to soften up. Using a spatula, spread melted chips over toffee. Sprinkle remaining nuts over chocolate. Let the candy cool completely before breaking into pieces. Store in airtight container. Enjoy

3 ingredients!! *Butter, condensed milk and vanilla extract.. #toffeerecipe #desert #toffee #iloka

Professional Baker Teaches You How To Make TOFFEE!

Chef Anna Olson shows you how to make this amazing buttercrunch toffee recipe!

Subscribe for more video recipes:

Ingredients

1 cup (225 g) unsalted butter
1 ¼ cups (250 g) granulated sugar
3 Tbsp (45 mL) water
½ tsp (2.5 g) salt
1 ½ tsp (7 mL) vanilla extract
12 oz (360 g) dark chocolate, chopped & divided
1 cup (100 g) sliced almonds, lightly toasted
sprinkling flaked sea salt

Directions

1. Line a baking tray with parchment paper and set aside.

2. Measure the butter in a medium saucepan over medium high heat and swirl the pan to coat the sides with melted butter (this will help prevent the sugar from crystallizing as it cooks). Add the sugar and water and bring up to a boil still over medium high heat while stirring often with a wooden spoon or silicone spatula. Once the mixture comes to a boil, reduce the heat to medium and stir constantly until the mixture reaches 300ºF (150ºC) on a candy thermometer (it will only be a pale amber colour, not caramel-coloured). Remove the pan from the heat and stir in the vanilla and salt, then quickly pour the mixture onto the prepared tray (do not spread it around). Let this set until completely cooled, about 2 hours.

3. Before coating it with chocolate, gently wipe the top surface of the buttercrunch with a paper towel, to take away any excess oil (this could prevent the chocolate from sticking properly). Have ready a second baking tray lined with parchment paper.

4. To temper the chocolate, melt 9 oz (270 g) of the chocolate in a metal bowl placed over a pot of barely simmering water, stirring until it has melted and is within a temperature between 113-122ºF (45-50ºC). If the chocolate gets warmer than this, then you need to let it cool below 113ºF (45ºC) and re-warm. Remove the bowl from the heat and stir in the remaining 3 oz (90 g) of chocolate and stir to melt, continuing to stir until the chocolate reaches a temperature of 82ºF (28ºC). Return the bowl to the water bath and stir to warm up to between 88-90ºF (31-32ºC) – this doesn’t take long. At this point the chocolate is ready for using and will set at room temperature with a nice satin finish.

5. Pour half of the chocolate over the buttercruch and spread to cover it evenly and as close to the edges as possible. Sprinkle the chocolate with half of the almonds and a light sprinkling of sea salt. Once set (about 3 minutes), place the second parchment-lined baking tray over the buttercrunch and carefully invert – now the chocolate-coated side should be on the bottom, on the second tray. Peel away the parchment from the buttercrunch and wipe this side with a paper towel. Pour the remaining half of the chocolate over this side and spread evenly, finishing with a sprinkling of the remaining almonds and a little sea salt. Once the chocolate is almost set, pop the tray into the fridge for just 3-4 minutes – this “cures” or sets the chocolate. After this time, remove the chocolate, and it can be cracked into pieces and stored in an airtight container at room temperature (out of direct sunlight).

Shop Anna Olson Cookbooks:


Follow Anna on social media:
Pinterest:
Twitter:
Facebook:
Instagram:
Anna's Official Website:

Follow Oh Yum on...
Facebook:
Instagram:
Pinterest:
Twitter:
Official Oh Yum Website:

#ohyum

How To Make a Dates Cake | Date Cake Recipe | Sticky toffee pudding | popular English dessert

How To Make a Dates Cake | Date Cake Recipe | Sticky toffee pudding | popular English dessert


Sticky toffee pudding a very moist and delicious cake also known as sticky date pudding and it's a very popular traditional English dessert. A perfect make-ahead dessert as it stays moist for few days in the fridge. Warm it up before serving.

Ingredients:

280g Dates
1 tsp Baking soda
1 cup Boiled water
80g Butter
40g Brown sugar
2 Eggs
1 1/2 tsp Baking powder
185g Flour

Butterscotch sauce:
60g Butter
150g Brown sugar
375ml thick cream
1/2 tsp Vanilla extract


Homemade Tasties, bringing you easy-to-follow recipes so you can enjoy delicious food at home.

Make sure to subscribe and turn on the ???? notification bell icon to never miss another healthy recipe.

Subscribe to Homemade Tasties:
Follow me on Instagram:
Follow me on TikTok:
For business sponsor/inquiries E-mail me at- homemadetasties21@gmail.com

Amazon links for products used

Tripod-

Overhead stand -

Mini light -

Photo background -




Music: InShot classic, a little trip

#DateCakeRecipe #Sticky Toffee #tasty #stickytoffeepudding #homemadetasties

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.
.

















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.
.
.

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

► SUBSCRIBE:

LET'S BE FRIENDS:

Instagram:
Facebook:
Twitter:
Pinterest:

Thank you for subscribing! Happy Cooking!