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
Honeycomb Recipe | Cinder Toffee | Hokey Pokey | Homemade Crunchie Rocks
Honeycomb goes by many names around the world - cinder toffee, hokey pokey, yellowman, sea foam, puff candy, sponge candy and sponge toffee are just a few of them. Whatever you call it, it's very simple to make. You can also make something like a Crunchie bar by coating chunks or bars of honeycomb / cinder toffee in chocolate.
Sponge Toffee/Honeycomb/Seafoam candy (homemade Crunchie bars)- with yoyomax12
Sponge toffee is very crunchy but melts in your mouth. If you love Cadbury Crunchie bars, dip your toffee pieces in chocolate.
Candy playlist:
2 1/2 cups granulated sugar
2/3 cup white corn syrup
1/3 cup water
4 tsp baking soda
2 tsp vanilla
In a large saucepan, stir together sugar, corn syrup and water over medium heat just until sugar dissolves.
Bring to boil and continue to cook without stirring. Brush down side of pan occasionally with pastry brush dipped in cold water, until candy thermometer reaches hard-crack stage of 300°F
Video of hard crack stage:
Remove from heat.Whisk in baking soda. (sugar mixture will bubble and sputter and increase in volume! Be careful!) Whisk in vanilla.
Pour into greased foil-lined 13- x 9-inch pan. Let cool without disturbing, about 2 hours. Break into pieces. Dip pieces in melted chocolate if desired. Store layered between waxed paper in airtight container.
This recipe found on the Canadian Living website.
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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
this is a free to view online news outlet. Let me know how you get on and if you enjoy my videos
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Cracker Toffee Recipe - Glen And Friends Cooking - Saltine Toffee Crunch Recipe
Sweet Salty Holiday Toffee Crunch - Glen And Friends Cooking - How to make saltine cracker toffee
This is a sweet salty crunchy toffee dessert that is festive and easy to make! They will be a welcome addition to every holiday baking tray. Lot's of suggestions about what people call these... How to make Christmas Crack Candy recipe seems to be the top suggestion.
Ingredients:
1 sleeve graham wafers (or saltines)
250 mL (1 cup) butter
250 mL (1 cup) packed brown sugar
500 mL ( 2 cups) semisweet chocolate chips
Handful of Smarties or M&M's
Method:
Preheat oven to 180ºC (350°F).
Line a 9x13 baking sheet with parchment paper.
Cover the baking sheet with graham crackers.
In saucepan, melt together butter and brown sugar.
Bring to a boil, cook stirring continuously for about 2 minutes.
Pour mixture over crackers in an even layer; bake for about 15 minutes.
Immediately after pulling from oven top with chocolate chips and let melt.
Smooth the chocolate into an even layer, and then sprinkle with Smarties.
Cut into squares, then cool until the chocolate has hardened.
#LeGourmetTV #GlenAndFriendsCooking
Check out our Aviation and Flying Channel:
Welcome friends welcome back to the kitchen it is again December which is sort of the peak for most people of of baking and today I wanted to do something a little snack that's super easy to make it is pretty low on on the technical level for uh for a baking or a dessert type thing for the side table so into this pot i've put a cup of butter and a cup of brown sugar and I don't exactly know what to call this because it could go by so many different names and there's so many different ways to make it and sort of variations so i'd love for you to tell me down below in the comment section what you call it. Saltine toffee cracker, toffee recipe, saltine cracker toffee recipe?
Caramel shortcake bites | Easy Caramel shortcake recipe :)
Hello folks!
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Hey folks! Today I made a batch of delicious caramel shortcake :) I make this quite often…but just realised that I’d never filmed it before :) You could make this salted caramel by adding a teaspoon of sea salt to the caramel. Hope you love it as much as we do!
Everything I used will be listed below.
-Cheryl x
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Makes 9 good sized fingers (my tin was 7 x 11 inches or 18 x 28 cm)
Shopping list:
For the shortcake -
75g (2.6oz) White sugar (I used caster sugar, but ordinary white sugar would do)
225g (7.9oz) Plain or all purpose flour - sieved
150g (5.2oz) Unsalted butter - make sure it’s at room temperature and not from the fridge!
For the caramel -
2 Tablespoons Golden syrup or light corn syrup
400g (14 oz) Condensed milk
100g (3.5 oz) Butter - salted or unsalted, it’s up to you.
100g (3.5 oz) Soft brown sugar
And a drizzle of melted milk chocolate for the top - I used milk chocolate
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Epic Chocolate Salted Caramel Trifle | Cupcake Jemma
Behold the almighty Trifle! The trifle to beat all Trifles. The Trifle that will W-O-W your family this Christmas.
After experiencing the stress and anxiety of being on the SortedFood Pass it On challenge in which Sally and Jemma helped to create (we are not taking any responsibility) a terrible trifle style dessert they have taken it upon themselves to give you guys the BEST Trifle ever known to man. This Trifle consists of Bourbon soaked Chocolate Sponge, Salted Caramel Creme Diplomat, Chocolate Custard, Chocolate Brownie, Caramel Cornflake Crunch and even more Salted Caramel.
It really is one hell of a masterpiece. You can find the ingredients list for each component down below but if you want the full download-able pdf which photos and instructions then join our Bake Club over on Patreon:
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CHOCOLATE CAKE
9” cake tin. Preheat oven to 150C fan assisted (170C non fan)
150ml buttermilk
150ml cooled down coffee
130ml veg oil
2 eggs
215g plain flour
240g caster sugar
40g cocoa powder
¾ tsp bicarbonate of soda
½ tsp salt
SALTED CARAMEL CREME
DIPLOMAT
- Saucepan
150g caster sugar
1 egg
3 egg yolks
3 tbsp cornflour
120ml double cream
480ml milk
1 tsp salt
1 tbsp vanilla
45g of cold butter
Double cream - same amount
as creme patissiere
BROWNIE
- 10” square tin. Preheat oven to 170C fan assisted (190C non fan)
165g 70% chocolate
165g butter
330g caster sugar
3 eggs
120g plain flour
45g cocoa powder
½ tsp baking powder
½ tsp salt
CHOCOLATE CUSTARD
Saucepan
600ml milk
4 egg yolks
2 tbsp caster sugar
1 tbsp cornflour
1/2 tsp salt
150g 70% chocolate
CARAMEL CORNFLAKES
Saucepan
300g caster sugar
200g double cream
1 tsp vanilla
1.5 tsp salt
100g cold cubed butter
140g cornflakes
SALTED CARAMEL SAUCE
- Saucepan
220g caster sugar
120ml water
245 ml double cream
1 tsp vanilla
1 tsp salt
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