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How To make English Toffee Refrigerator Cake
2 1/2 oz Unsweetened baking chocolate
-(2-1/2 squares) 1/2 c Milk
2/3 c Granulated sugar
5 Egg yolks, beaten
1 c Butter
1 c Confectioners' sugar
5 Egg whites
1 c Graham-cracker crumbs
1 c Pecans, chopped
1 c Whipped topping
Makes 12 servings Melt chocolate; cool. Combine milk, granulated sugar, and beaten egg yolks in top of double boiler. Cook over boiling water, stirring constantly, until thickened. Cool. Cream butter, powdered sugar, and cooled chocolate together. Blend into cooled egg-yolk mixture. Beat egg whites until stiff. Fold chocolate mixture into egg whites. Blend well. Combine graham crackers and pecans. Sprinkle half the graham cracker crumb and nut mixture over the bottom of an 8-inch square pan. Pour chocolate mixture into pan; top with remaining crumb and nut mixture. Chill for 24 hours. To serve, cut cake into squares. Garnish with whipped topping. From Whitman's Chocolate Cookbook ISBN 0-517-64157-7
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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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How To Make English Toffee | Christmas Crack Recipe | Christmas Candy
With the Winter Season in full swing, you need to make this English Toffee this Christmas morning. Christmas Crack for Christmas morning .
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#christmascrack #christmascandy #englishtoffee #toffee #christmastoffee #christmasrecipes #christmasfood #toffeerecipe #christmascrackrecipe #crackrecipe #homemadetoffee #homemadetoffeerecipe
How to Make Toffee | My Favorite Holiday Treat!
Rich, buttery toffee has wonderful notes of deep caramel that pairs perfectly with crunchy pecans and chocolate. This easy to make candy takes less than 30 minutes and is perfect for holiday gifts and parties as well as year round snacking.
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3 ingredients!! *Butter, condensed milk and vanilla extract.. #toffeerecipe #desert #toffee #iloka
Gordon Ramsay’s Top 5 Desserts | COMPILATION
We’ve pieced together some of our favourite dessert recipes from the channel into one special. This includes how to make, profiteroles, a hazelnut meringue tower, a vanilla cheesecake, strawberry glory and a chocolate, marshmallow, peanut fridge cake.
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Yummy English Toffee Recipe -- Made from Scratch
January 8 is National English Toffee Day and we have a recipe for some homemade toffee that's sure to satisfy your sweet tooth and bring a smile to your face!
Once you realize how delicious this candy dessert is to make, we think 2019 could become the year of toffee for you and your loved ones.
The ingredients and directions are listed below and to walk you step by step through the process, Chef Cody's here with another great video.
Enjoy!
English Toffee
Toffee Ingredients
8 oz Butter
8 oz Sugar
2 oz Water
Pinch Salt
Toffee Directions
In a Saucepan under medium heat combine Butter, Sugar, Water and Salt. Cook until temperature reaches 300 degrees stirring constantly with a wooden spoon. Toffee will be a light caramel color when ready.
Immediately pour into an ungreased 13 X 9 pan.
Chill in refrigerator until hard.
Chocolate Ingredients
2 oz Dark Chocolate Chips
1 Tbsp Vegetable Oil
1 Tsp Ancho Chilli Powder
8 oz Glazed Pecans (Crushed)
Chocolate Directions
Bring a quart of water to boil and place metal mixing bowl on top to create a doubler boiler. This will help melt the chocolate without scorching it.
NOTE: The metal bowl will be VERY HOT! Use a hot pad or towel to hold it while you melt the chocolate chips.
Put the chocolate, cayenne, and vegetable oil in the mixing bowl and stir continously until smooth.
Pour chocolate over the hardened toffee, then sprinkle chopped glazed pecans on top. Push pecans into chocolate and chill until hard.