How To make Toffee Squares

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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Homemade Soft & Chewy Caramel Toffee Recipe - Just 3 Ingredients | Kids Fav Caramel Candy Toffee

full recipe:

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caramel toffee recipe | caramel candy | how to make chewy caramels with detailed photo and video recipe. an easy and simple dessert snack recipe prepared with full cream cooking cream and caramelised sugar syrup. it is basically the homemade version of the popular eclairs toffee recipe without the chocolate stuffing inside the toffee. it can be an ideal munching snack for kids and even adults when compared to that store-bought chocolate or snacks as they do not contain any preservative.
caramel toffee recipe | caramel candy | how to make chewy caramels with step by step photo and video recipes. toffee or any homemade chocolate dessert snack recipes are always special and fun to prepare and serve. generally, we assume these are complex or may not be prepared at home and may require sophisticated machinery and types of equipment. even caramel candy is also believed to be complicated but it can be easily attempted at home and requires only 3 basic ingredients to prepare it.

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Toffee Bars (Classic Version) - Joyofbaking.com

Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Toffee Bars. Toffee Bars look innocent enough. That is, until you bite into one. I find it hard to resist the combination of a buttery brown sugar shortbread, dark chocolate, and a sprinkling of toffee bits or finely chopped nuts. Some say that these Toffee Bars look, and even taste, like Buttercrunch Toffee. I will leave that up to you to decide.

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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 Graham Cracker Toffee Bars

People go NUTS for these simple, but amazing Graham Cracker Toffee Bars! The recipes require 5 simple ingredients, and less than 30 minutes to make. They’re perfect for a quick and easy “homemade candy bar” type of treat that’s sure to be a crowd favorite.

Find the recipe at:


Ingredients
1 package honey graham crackers
14 ounces Hershey's chocolate bars (I use two large 7 oz bars)
1 cup butter 2 sticks
1 cup light brown sugar
1 cup chopped pecans

Find the directions and full recipe at:

Triple-Layer Cracker Toffee Bars | Pillsbury Recipe

We've stacked the deck on this dessert recipe! These easy homemade candy bars are so delicious you won't want to share. But if you must share, it's a great dessert for a crowd!

Recipe: