How To make Chocolate Toffee (Scotland)
1 c Sugar
2/3 c Light corn syrup
1 1/2 c Half-and-half
1 1/2 Squares (1 oz each)
-unsweetened chocolate, -melted 1 1/2 tb Vanilla
1 pn -Salt
YOU SHOULD NEVER trY TO MAKE TOFFEE (OR ANY OTHER COOKED CANDY, FOR THAT MATTER) IN DAMP WEATHER, BECAUSE THE CANDY WILL NOT HARDEN PROPERLY. Combine the sugar, corn syrup, and 1/2 cup of cream in a large saucepan set over moderate heat. Stir the mixture until the sugar dissolves completely. Insert a candy thermometer, reduce the heat to low, and cook the syrup, stirring frequently, until the thermometer registers 238F. Blend in another 1/2 cup of the cream, which will cause the temperature to drop, and
continue to cook and stir until the thermometer reaches 236 F or until a bit of the hot toffee dropped into a little cold water forms a soft, pliable ball. Mix in the remaining 1/2 cup cream and the melted chocolate. Cook the toffee, stirring constantly lest it scorch. Cook toffee until the mixture becomes quite thick: A drop of it should firm up quickly in cold water. (NOTE: Even though the temperature of the toffee may not exceed 230F, if it firms in cold water, remove the pan from the heat at once.)
Quickly mix in the vanilla and salt, then pour the toffee into a well-buttered 8-by-8-by-2-inch pan. Cool the toffee completely, then cut it into 1-inch squares. Wrap each one in waxed paper or plastic wrap. Makes 64 candies.
How To make Chocolate Toffee (Scotland)'s Videos
Salted Caramel Shortcake Cups | Quick & Easy Recipe
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Hello Folks!
I hope I find you all well. So today I made these wonderful salted caramel shortcake cups. Melt in the mouth biscuit base with lovely chewy caramel top :) You can add the salt to the caramel or the base…I like to add it to the base! because it gives a nice surprising hit of salt when you find it in your bite :) But it’s entirely up to you. Topped off with a Cadbury mega chocolate button. This is such a quick & easy recipe :)
Everything I used will be below.
-Cheryl x
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INGREDIENTS
Biscuit Base -
250g | 8.8 oz Soft unsalted butter - salted or unsalted, it’s up to you
1 Teaspoon vanilla extract
80g | 2.8 oz Icing or powdered sugar
225g | 7.9 oz Plain flour or all purpose flour
75g | 2.6 oz Cornflour or cornstarch
1.5 Teaspoons Sea salt - Use less or more depending on how salty you want it.
Caramel -
2 Tablespoons Golden syrup or light corn syrup
400g (14 oz) Sweetened condensed milk
100g (3.5 oz) Butter - salted or unsalted, it’s up to you
100g (3.5 oz) Soft brown sugar - I used dark but use light if you prefer
**I’ve added mega milk chocolate buttons, but you can cover the top entirely in melted chocolate if you prefer…or even just a drizzle**
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HOW TO MAKE TOFFEE | HARD TOFFEE RECIPE
HOW TO MAKE RECIPE | HARD TOFFE RECIPE
Ingredients
1 cup White Sugar
1/2 cup Unsalted Butter
1 teaspoon Sea salt
Instruction
In a heavy bottom saucepan, add sugar and butter
Bring to a boil on low to medium heat, continuously stirring
Cook until the mixture is a rich golden colour
Remove from heat
Pour into a baking sheet and allow to cook completely
Enjoy…
Chewy Toffee Recipe:
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How to Make Caramel Fudge with Sweetened Condensed Milk 4K
This simple How to Make Caramel Fudge with Sweetened Condensed Milk recipe is easier then you think. You will have lovely tasting Caramel with this how to make caramel recipe at home in no time at all.
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Ingredients:
150 gms unsalted butter
500 gms brown sugar
1 tsp vanilla essence
125 ml milk
395 gms sweetened condensed milk
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Scottish Butteries Rowies Toffee and Softie Recipes from Aberdeen Tradtional Aberdonian Recipes
These delicious recipes are all from my home town in Aberdeen. My favourite has to be the Scottish buttery, also known as a rowie in the toon!
FULL RECIPE Aberdeen Recipes - *awaiting recipe link*
In this video you will find the recipes for a traditional Scottish Aberdeen Buttery or also known as a Rowie and an old recipe for Aberdeen Toffee and an Aberdeen Softie :-) I hope you enjoy them! Angie x
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I love sharing my Scottish content with you all and it really touches my heart to hear how much you all enjoy making and learning about Scottish foods. Sometimes I will be gifted Scottish products to share with you all and will disclose that but my opinion is always my own and I will decide if if is something I wish to share or not. Some videos may also include a paid promotion, which is where I have been offered payment in exchange for sharing a product. I don't share items or take payment for things I wouldn't normally recommend and like to work with brands that fit well with my mission to bring Scottish food, culture and traditions to those who have an interest in Scotland.
***This recipe does not include paid promotional material or gifted products.***
Toffee Apple Crumble | Easy Scottish Recipe
Hello folks!
Today I made this wonderful apple crumble! Apple crumble always goes down really well in this house, but combined with the toffee sauce…it’s just a whole other level of delicious! :) Very easy to make and such a simple combination of ingredients! A true classic.
Everything I used will be listed below,
-Cheryl x
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Toffee Sauce-
Butter: 60g (2 oz)
Golden syrup: 125g (1/2 cup) - Use corn syrup if you don’t have golden syrup
Soft brown sugar: 125g (1/2 cup)
Vanilla extract: 1 Teaspoon
Double cream: 100ml (1/2 cup) - Use heavy cream if you don’t have double cream
Apples-
6 Standard size eating apples - I used Granny Smith
Butter: 25g (2 Tablespoons)
Crumble-
Self raising flour: 175g (6oz)
Butter: 75g (2.6oz)
Soft brown sugar: 75g (3/8 cup)
Flaked Almonds: 50g (1/2 cup) - Use ground almonds if you don’t have flaked almonds
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Sticky Toffee Pudding & Caramel Sauce | Easy Steamed pudding :)
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Welcome back to What’s For Tea. For pudding tonight I made this old school syrup sponge pudding :)
This is such an old recipe and one my gran used to make!
Super easy and absolutely delicious. It’s simple syrupy basin pudding with a moist sponge and sticky toffee sauce- a Great British tradition with retro charm.
Perfect as a midweek treat after dinner or any time as a cheeky snack.
I’ve listed everything I used below…in case you want to give it a go for yourself.
Thanks for stopping by and until I see you next, take care x
-Cheryl
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For the pudding -
4 Tablespoons golden syrup
200g or 7oz Room temperature butter
200g or 7oz Self raising flour
200g or 7oz Muscovado sugar (or soft brown sugar of your choice)
3 Medium free range eggs
1 Teaspoon vanilla extract
1 Teaspoon baking powder
For the sauce -
50g or 1.7oz Room temperature salted butter
250ml 9oz Double or heavy cream
250g or 9oz White sugar (I used caster sugar)
100ml or 3.4oz Water
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CONTACT ME:
New P.O. Box coming soon!
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Support my wee channel (only if you want :)
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