how do you make tofee?

Question

i had it in france in october in a crepe and it was home made toffe and was stunning. i tried to do it at home but i souldn't get it the same so how do i make it?

Answer 1

http://www.cooks.com/rec/search?q=+tofee

Answer 2

Maybe try this recipe, but I suspect you are looking for a toffee cream filling if it was in a crepe. Good luck!

Toffee Recipe
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
FREE Newsletter. Sign Up Now!
This buttery toffee is made with butter and sugar, with your choice of nuts. This recipe comes from Judy's cousin, Virginia
INGREDIENTS:
1 pound butter
1 pound sugar
nuts
PREPARATION:
Melt butter. Add sugar and cook until the mixture turns to light brown. It will turn yellow first. Be patient. When it gets to the hard crack stage [300° to 310°], pour into a buttered pan. Add walnuts, or any nuts

Answer 3

Never heard of toffee crepes. May you mean caramel?

Souffled Crepes with Apple Caramel Sauce
CREPES
4 oz Plain flour
1 x Egg
2 tbl Caster sugar
1/2 pt Milk
SOUFFLE
2 x Egg whites
2 tbl Caster sugar
FILLING
200 gm Cooking apples, diced into 1cm dice
200 gm Caster sugar
SAUCE
1 lt Clear apple juice

To make the crepe batter, beat the sugar into the egg and add a little milk.
Incorporate the flour and thin with the rest of the milk. Allow to stand and they fry in gently foaming butter. This makes about 8 crepes - choose the best 4.
Make a half quantity of creme pat in a small pan and allow to cool. To make the fruit filling cook the apple and caster sugar together with 1tbsp water over a low heat until they start to soften. Set aside.
Beat the egg whites and sugar together to form a stiff peak, set aside. To make the apple caramel sauce boil the apple juice until reduced to approximately 100ml.
When ready to serve, place a tablespoon of the apple filling in the centre of each crepe and 2 tablespoons of the creme pat. Fold over and once again to make a triangle.
Pipe the meringue into each of the folds and place onto a greased tray.
Bake in a preheated oven, 250C, for 7 minutes until the meringue starts to brown.
Flood 4 plates with the apple caramel sauce and top with a crepe, dust with icing sugar and serve immediately.

Answer 4

"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 and 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 refrigerator.

Answer 5

Ingredients:
1/2 c. coarsely chopped toasted almonds or pecans
1 c. butter
1.c sugar
1 T. light corn syrup
3/4 c. semisweet chocolate pieces
1/2 c. finely chopped toasted almonds or pecans

Directions:
Line a 13x9x2" baking pan with foil. Extending foil over edges. Sprinkle the 1/2 c. coarsely chopped nuts in pan. Butter sides of a heavy 2 qt. saucepan. In saucepan melt butter. Add sugar, corn syrup, and 3 T. water. cook and stir over medium-high heat to boiling.

clip candy thermometer to pan. cook and stir over medium heat to 290 degrees, soft-crack stage (about 15 minutes). Watch carefully after 280 degrees to prevent scorching. Remove saucepan from heat; remove thermometer. Pour mixture into prepared pan with nuts. Let stand 5 minutes or till firmp sprinkle with chocolate pieces. Let stand 1-2 minutes. When softened, spread chocolate over mixture. Sprinkle with nuts. Chill till firm. Lift candy out of pan; break into pieces. Store tightly covered. Makes about 1 1/2 pounds. (48 servings).