Honeycomb Toffee - Homemade Sponge Candy - Food Wishes
Learn how to make Honeycomb Toffee! While there is a chance you could horribly burn yourself making this, the reward far outweigh the risk. And that reward is a gorgeous, crispy, feather-light candy that melts in your mouth. Visit for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this Honeycomb Toffee recipe (aka cinder toffee, sponge candy, and hokey pokey)!
You can also find my content on Allrecipes:
Recipe Toffee Butter Torte with Chocolate Ganache Frosting
Recipe - Toffee Butter Torte with Chocolate Ganache Frosting
INGREDIENTS:
●1 box Betty Crocker SuperMoist butter recipe yellow cake mix
●Water, butter and eggs called for on cake mix box
●3 cups semisweet chocolate chips
●1 1/2 cups whipping cream
●1 bag (8 oz) toffee bits (1 1/2 cups)
●Pirouette cookies, if desired
Professional Baker Teaches You How To Make ENGLISH TOFFEE PUDDING!
Sometimes you just want to bake a cake and have it's rich aromas fill your home...but are there other options for creating a delicious spongey delicacy? There certainly is, and if you've ever wanted to know how to make the best Sticky Toffee Pudding you've ever had then you are in the right place! Follow along with Chef Anna Olson as she walks you through all the steps you'll need to make this classic steamed dessert!
After your done let us know how it went in the comments below!
Ingredients
English Sticky Toffee Pudding
1 cup loosely packed pitted and chopped dates
¾ cup hot English Breakfast or Orange Pekoe tea
½ tsp vanilla extract
¾ tsp baking soda
6 Tbsp unsalted butter, at room temperature
¾ cup sugar
2 large eggs, at room temperature
1 ⅓ cup all-purpose flour
1 tsp baking powder
Toffee Sauce
¼ cup unsalted butter
½ cup packed dark brown sugar
¼ cup whipping cream
½ cup raisins or lightly toasted walnut pieces
2 Tbsp (1 oz) brandy
Directions
English Sticky Toffee Pudding
1. Preheat the oven to 350 F. Grease six 5-ounce ramekins or individual savarin pans (ring-shaped pans) and place then in a roasting pan with sides higher than the baking dishes.
2. Place the dates in a bowl and pour the hot tea over top. Let the mixture sit a few minutes, then stir in the vanilla and baking soda.
3. In a separate bowl, beat the butter and sugar until blended, then add the eggs one at a time and beating well after each addition. Sift the flour and baking powder over the butter mixture and stir to blend. Add the still-warm date mixture and stir until evenly combined. Divide this evenly between the prepared dishes.
4. Pour boiling water around the dishes so that it comes half way up, and cover the entire pan with foil. Bake the pudding s for about 30 minutes, until the cake springs back when gently pressed. Remove the ramekins from the roasting pan, let them cool for 10 minutes, then turn them out onto plates and serve warm with Toffee Sauce.
5. The cakes can be prepared and baked in advance, stored chilled and then microwaved for just 10-15 seconds to re-warm.
Toffee Sauce
1. Melt the butter and brown sugar in a sauté pan over medium high heat until bubbling. Stir in the whipping cream, add the raisins and return to a simmer. Add the brandy (taking care in case it ignites). Spoon this over the steamed puddings and serve warm.
Subscribe for more video recipes:
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:
Magical Holiday Desserts ???????? 7 recipes to switch up your dessert game !
Ho ho ho... Checkout our selection of festive desserts! The secret ingredient: the magic of the holiday season ✨
Winter Wonderland Desssert
Santa's Chimney Cake
Snowglobe Cake
4 Easy Christmas Cakes
Find the full recipes, with quantities and step-by-step instructions at
Click here to subscribe to Chefclub ➡️ ⬅️ and turn on notifications ????
►► Chefclub videos :
►► Chefclub store :
FOLLOW US :
Instagram :
Facebook :
Welcome to Chefclub! Our mission is to make you have fun in the kitchen! Our quick, easy and entertaining recipes will help you surprise everyone! Whether you're looking for inspiration for the next lunch with your family, to cook with the kids, to have a drink with your friends, or simple ideas to twist your daily dinners, Chefclub is the right place for you!
Don't forget to subscribe and enable notifications so you don't miss our news!
You can also find all of our full recipes at
#CHEFCLUB #COOKING #RECIPES
Caramel Coffee Buttercream Cake 焦糖咖啡黄油奶油蛋糕 Gâteau crème au beurre et au café caramel
Ingredients
Coffee sponge cake
Baking pan of 40cm x 30cm
3 eggs
Sugar 100g
Cake flour 80g
Espresso 15g
Milk 25g
180°C (356°F) for 10 minutes
Coffee battercream
Sugar 30g
Water 10g
Liquid cream 50g
Espresso 50g
1 egg
Sugar 100g
Softened unsalted butter 300g
Assembly and decoration
Espresso 100g
Chopped chocolate
Coffee beans
配料
咖啡海绵蛋糕
40cm x 30cm的烤盘
3个鸡蛋
糖100g
低筋面粉80g
浓缩咖啡15g
牛奶25g
180℃(356℉)烤10分钟
咖啡黄油奶油霜(黄油忌廉)
糖30g
水10g
液体奶油50g
浓缩咖啡50g
1个鸡蛋
糖100g
软化的无盐黄油300g
组装和装饰
浓缩咖啡100g
巧克力碎
咖啡豆
Ingrédients
Génoise au café
Plat de cuisson de 40cm x 30cm
3 oeufs
Sucre 100g
Farine T45 80g
Espresso 15g
Lait 25g
180°C (356°F) pendant 10 minutes
Crème au beurre au café
Sucre 30g
Eau 10g
Crème liquide 50g
Espresso 50g
1 oeuf
Sucre 100g
Beurre non salé ramolli 300g
Montage et décoration
Espresso 100g
Chocolat haché
Grains de café
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