Butter Candy WithIn 5 Min | Hard Toffee | Caramel Candy #chocolate
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Easy Homemade Toffee in 15 minutes!
Whip up a batch of homemade toffee in about 15 minutes using your Ninja Foodi, Instant Pot, or your stove! It's super easy and no thermometer is needed! ???????????? CLICK FOR RECIPE & DETAILS ????????????
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Butter Toffee Recipe - Classic Homemade Candy - Step by Step - How to Cook Tutorial
Deliciously Irresistible Butter Toffee Recipe - Create Classic Homemade Candy - Step by Step - How to Cook Tutorial
Butter Toffee (Vol. 3 Cookbook) Recipe Download:
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Butter Toffee (Recipe is in our Vol.3 Cookbook)
2 CUPS WHOLE ALMONDS (ABOUT 10 OZ.)
11 OZ. MILK CHOCOLATE MORSELS
2 STICKS BUTTER
1 CUP SUGAR
3 TBSP. COLD WATER
Spread almonds on a pan and toast at 350 degrees F
for about 10 minutes, shaking after the first 5 minutes.
After 10 minutes, remove from the oven and let cool.
Put chocolate morsels in a food processor or hand pull
chopper and chop fine (but not into powder).
Chop cooled nuts as well. Sprinkle 1 cup nuts over the
bottom of a greased (with butter) 15 x 10 x 1 jelly roll
pan. Sprinkle 1 cup of chopped chocolate over nuts.
In a saucepan, combine butter, sugar, and water, then
cook over medium heat, stirring occasionally until
mixture reaches 290 degrees F (the soft crack stage).
Quickly pour mixture over nuts and
chocolate. Sprinkle remaining nuts and chocolate on
top. Chill then break into pieces and enjoy!
CAUTION: Candy is hot - use a spatula to spread and
do not touch until cooled.
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Professional Baker Teaches You How To Make TOFFEE!
Chef Anna Olson shows you how to make this amazing buttercrunch toffee recipe!
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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).
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Old English Toffee - Oma’s Best Recipes - Easy Step-by-Step Instructions
Oma teaches you how to make Old English Toffee. This is a generations old recipe passed down from the family. While most Toffee can be questionable, Oma’s secret to tempering the Toffee as she cooks it ensures that you will get the best toffee you’ve ever tasted. The recipe was passed down from her aunt almost 60 years ago which was passed down from her mother, who was English. Best guess is that the recipe comes from the 1880s. Oma, Helen Widener at the age of ? has been cooking since she was a farm girl in Arkansas. She is also a gourmet cook that trained in France and many other places and is the author of the Irving Centennial Cookbook and Family Histories. I have tried to speed up the video in a couple of places but at the risk of important information being omitted, most of the video happens in real time. Enjoy the video and let me know the results of your Old English Toffee.
For all of those that wanted a typed out recipe...here you go!!
English Toffee
1 cup pure cane sugar
1 cup best grade fresh butter(227 grams)
1 cup - Almonds, sliced, toasted and crushed ime
1 cup - Chocolate Chips (Semi-Sweet Dark Chocolate) Refrigerated until very hard then powder in food processor
Prepare a flat Gelly roll type) pan by buttering the pan, putting down a layer of the crushed almonds and then a layer of the powdered chocolate.
Slowly melt butter - Leaving butter at room temperature until soft will hasten the melting and the butter solids will be less likely to separate from the butter fat.
Slowly melt your butter.
When the butter is melted - Add the sugar and raise the heat under your pan - stirring constantly bring the mixture to a foaming stage. I call this the Sea foam Stage.
When mixture is a Sea Foam Stage - lower the heat until mixture begins to cool and Thicken into what I call the Rubber Stage. The mixture will be thick and come away from the pan sides and slide around the edge of the pan.
Give the Rubber Stage a few moments until color just begins to change from white to light Carmel. Raise the heat and begin to reduce the rubber mixture into a thick liquid mixture and a rich Carmel color. When the color and texture of the toffee is just right, the thick Liquid Stage. Pour hot toffee over the prepared Almonds and Chocolate in your pre-prepared pan. Spoon on another layer of powdered chocolate, when chocolate becomes soft spread and smooth it out on the top of the toffee. Then add a layer of crushed almonds. Over this a layer of foil and then refrigerate until hard. Break into pieces and keep in the refrigerator.
Things to remember:
Toffee mixture is extremely hot and will quickly burn the flesh. DO NOT let any persons stand close to you are get in the way of your being able to pour the mixture into your prepared pan.
Watch the temperature so that you can raise or lower the stove's heat and your pan light enough to pick up the pan from the stove. You must be able to stir the candy mixture in the pan at all times without distractions. The candy burns very easy and will have a bitter taste if it is allowed to burn or get too dark.
When making the toffee it is important to alternate the heating of the mixture, as this is a chemical reaction taking place and is what gives the candy its nice crunch
instead of being hard. It should not have to be broken by the teeth but lightly crunched and melted in your mouth.
Making toffee is like anything else, it takes time to master the process and there will be destroyed batches, so just have a pan handy to throw any that is not to your liking away and start over. When you get the feel of the candy making and become more comfortable with the process. Failures will be few. Even so, we can't control
the freshness or quality of the butter and sometimes the butter will separate and the batch will be ruined no matter what we do or don't do that is correct.
All of this is why toffee is difficult to make and why for good toffee you will pay the Price of 30 to 50 dollars a pound.
Additional info:
10 inch stainless steel skillet - Made by design
$20 at target
13x9 pan for toffee about an inch deep
12x18 pan for roasting almonds. Almonds are roasted about 400 degrees for 10 minutes
Note: The chemical process during the cooking process works best with pure cane sugar and sweet cream butter(salted or unsalted works)
Blouse by Soft Surroundings
Butter Toffee Candy
Butter Toffee Candy
2 sticks butter
3 Tablespoons water
1 cup sugar
3 Hershey bars
Place butter, water, and sugar in a heavy saucepan. Cook over medium heat until thick and a deep copper color; about the color of an old penny.
Pour onto a parchment paper lined, or well buttered, cookie sheet.
Break up Hershey bars and place on top of hot candy. Allow chocolate to melt. (I turn another cookie sheet upside down to cover the candy.) Spread the melted chocolate over the toffee.
Place in the refrigerator until candy cools and chocolate is hardened. Break into pieces.
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