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
Sticky Date Pudding (aka Sticky Toffee Pudding)
You're my favourite, and always will be ❤️
Helen's Home Cooking Scottish Puff Candy/Honeycomb/Cinder Toffee.
Today's recipe is for Scottish Puff Candy, this sweetie can also be known as Hokey Pokey,
Cinder Toffee and Candy Toffee to name but a few. This is an extremely sweet confection so eating
in moderation is to be advised. With this in mind it is a great sweetie to turn into Christmas presents
or to be handed out on All Hallow's Eve. As always the written recipe can be found in theorkneynews.scot
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Glasgow, Scotland | Food and Travel Tour | Cullen Skink and Sticky Toffee Pudding!
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There's so many things to do in Glasgow, and we barely scratched the surface in the one full day we were here. Glasgow was filled with delicious eats, and we wish we had more time to spend here!
We visited Gandolfi Bar, which had a beautiful rustic interior that reminded me of a log cabin! This restaurant is highly acclaimed, and frequented with big stars like Anthony Bourdain.
Next, we had the pleasure of enjoying Cullen Skink and Sticky Toffee pudding at The Bothy Restaurant. This was one of the memorable restaurants in our trip; the interior felt like a cozy cave, and the waiters were wearing very classy kilts!
We strolled around the enormous Pollok House Estate, which looked like it was straight out of a fantasy novel. We also explored the University of Glasgow, which was so enchanting that I fooled myself to believe that Harry Potter was filmed there!
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Gordon Ramsay Makes a Sticky Toffee Pudding in a Microwave?!? | Ramsay in 10
That's right.....Chef Mike, Microwayve, Microwave, whatever you call it is being used to make a delicious Sticky Toffee Pudding in just 10 minutes. With this version of a Ramsay classic, it may be an Instant (or 10 minute) hit at home!
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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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Traditional Puff Candy | Easy Honeycomb, Crunchie, Hokey-Pokey, Cinder Toffee, Sponge Toffee :)
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Hey folks! So today I made a batch of wonderful puff candy! Seriously simple to make…and absolutely delicious. Everything I used will be listed below.
-Cheryl x
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Make sure you have a big saucepan and big enough lined & greased tin :)
* 250g (8.8 oz) Golden syrup or corn syrup
* 250g (8.8 oz) White sugar - I used caster sugar
* 3 Teaspoons bicarbonate of soda
* Optional chocolate drizzle
______________________________________________________________________
CONTACT ME:
New P.O. Box coming soon!
Instagram: whatsfortea3
Email...reach me here:
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Support my wee channel (only if you want :)
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