in desparate need?

Question

i am in desparate need of a toffee recipe...i remember when i was a kid my mum used to make it by cooking sugar on the stove or something like that, does anyone know how to make toffee

Answer 1

INGREDIENTS
1 cup butter
1 cup white sugar
2 tablespoons water
1 tablespoon light corn syrup
3/4 cup finely chopped walnuts
1 cup semisweet chocolate chips
1/4 cup finely chopped walnuts
DIRECTIONS
In 2-quart heavy saucepan melt butter. Remove from heat and add sugar. Stir well until blended. Return to low heat, stir rapidly until reaching a rolling boil. Add water and corn syrup, mix well. Stir and cook over low heat to soft crack stage (290 degrees F). Remove from heat, add 3/4 cup nuts all at once. Mix well, then pour into lightly buttered 13x9x2 inch pan. Quickly spread with spatula (careful that it doesn't melt!). Let cool on own for 7-10 minutes.
Sprinkle chocolate chips and spread evenly when they begin to melt. Finally top with 1/4 cup nuts (or enough to lightly cover by sprinkling). Let cool overnight. Use butter knife to get out by cracking into pieces (about the size of peanut brittle). Crack the rest by hand.



here is another one

Butter Toffee

Recipe By : Elizabeth Jolls Giese
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c toasted pecans
1 1/4 c firmly packed light brown sugar
2 T. water
1/2 c sweet butter
1 t vanilla
1/4 t baking soda
6 oz. semisweet chocolate, in pieces or chopped

1.) In a food processor pulse the pecans until they are finely chopped.
Sprinkle half the pecans on a 7 by 10 inch area on a buttered cookie sheet.
Have the sheet, the vanilla and baking soda near the range.

2.) In a heavy, medium sized saucepan, combine the brown sugar, water, and
butter, and stirring constantly, bring to a boil. Stir often to prevent
burning until the mixture reaches 285 degrees. Remove the saucepan from the
heat and add the vanilla and baking soda. Pour the toffee mixture evenly over
the 7 by 10 rectangle on top of the nuts.

3.) Immediately scatter the chocolate pieces over the hot toffee. After about
5 minutes, spread the chocolate with a long metal spatula in an even layer.
Dust the chocolate with the remaining chopped pecans.

4.) Cool completely and break into irregular pieces. Stores in an airtight
container for one month.

Answer 2

"Hazelnut Toffee" - 1 3/4 lbs.

2 tsp. plus 1 cup butter; divided
1 cup sugar
3 tbsp. water
1 tbsp. light corn syrup
1/3 cup chopped hazelnuts
TOPPING:
2 cups (12 oz.) semisweet chocolate chips
1/2 cup finely chopped hazelnuts

Line a 13x9x2" pan with foil; coat the foil with nonstick cooking spray; set aside.
Butter the sides of a large heavy saucepan with 2 tsp. butter. Cube remaining butter; place in pan. Add the sugar, water and corn syrup. Cook and stir until mixture turns golden brown and a candy thermometer reads 300* (hard-crack stage).
Remove from heat; stir in hazelnuts. Pour into prepared pan without scraping; spread evenly. Let stand at room temperature until cool, about 1 hour.
In a microwave-safe bowl, melt the chocolate chips; spread evenly over toffee. Sprinkle with hazelnuts, pressing down gently. Let stand for 1 hour. Break into bite-size pieces. Store in the refrigerator.

Answer 3

English Toffee
10 servings
time to make 1 hour 30 min prep

Pure decadence!
by Carol Bullock

2 cups sugar
2 cups margarine
2 (12 ounce) bags semisweet vegan chocolate chips
2 teaspoons vegetable shortening
walnuts (optional)

Get a cookie sheet ready with wax paper on it.

In a medium size pan on medium heat, melt margarine and sugar.

Stir constantly until you reach 285 degrees on the candy thermometer.

(Usually about 15 minutes when hard crack stage sets in. You can also test in a glass of cold water by dropping in a bit and seeing if it hardens and is crunchy, which means it is ready).

Pour mixture onto wax paper cookie sheet and let cool.

This is the time to add nuts as well.

In a double boiler (or in a pot that is atop a pot of steaming water) melt 1 teaspoon of shortening, and then add a 12-ounce bag of chocolate chips.

When melted, pour on one side of the toffee batch, and spread out.

Put in fridge and let cool.

When chocolate has hardened flip entire toffee batch over on another piece of wax paper and peel off old wax paper.

Repeat double boiler procedure and put in fridge.

After cooled, you can now break up and eat.

Store candy in the fridge for up to 2 weeks.

Answer 4

no. but the main ingrediants you need are flour, sugar, and of course BUTTER!!