d0es eny0ne kn0w h0w t0 make T0FFEE?

Question

PLEASEEE LET MEEE KN0W BECAUSE I TRED SUGAR AND BUTTER ADN IT CAME 0UT T0 P0WDERYY

0H YEAH AND I ALREADY TRIED G00GLEE .. AND I HAD N0 LUCK .

Answer 1

English Toffee recipe

1/2 pound milk chocolate
2 cups salted almonds
2 cups butter or margarine
2 cups granulated sugar
2 tablespoons white corn syrup
6 tablespoons water
1 teaspoon vanilla extract

Cut chocolate fine; melt in double boiler over lukewarm water (115 degrees F). Stir occasionally. Slice 1 cup of the almonds in halves lengthwise; coarsely chop remainder of nuts.

Melt butter or margarine in heavy frying pan; add sugar, the almond halves, corn syrup and water; stir until sugar is blended and no undissolved sugar adheres to sides of pan. Cook very slowly until small amount in cold water separates into hard but not brittle threads (290 degrees F). Stir occasionally to prevent burning.

Add vanilla extract. Pour to 1/4-inch thickness into a 10 x 15-inch buttered pan or individual molds.

When cool, spread melted chocolate evenly over the top. Sprinkle with remaining chopped almonds. When hard, break into pieces; store in a tightly covered container between wax paper layers.

Makes about 3 pounds candy.

Answer 2

English Toffee:

1 servings
1 pounds

2 cups sugar
1 cup butter
2 tablespoons vinegar
1/4 cup Safeway gourmet golden syrup
1/4 cup water

1. Combine all ingredients in large saucepan.
2. Bring to a boil, stirring until all dissolved, then boil without stirring until the mixture is dark golden.
3. Test by spooning a few drops into a cup of cold water.
4. The toffee is done when it hardens at once into a crisp ball.
5. Take off heat and pour into a flat oiled pan to make a layer about 1/2 inch thick.
6. When toffee is tepid, score into squares, and when cool break with a hammer and store in an airtight container.

Answer 3

Chocolate Nut Toffee


INGREDIENTS:
2 paper packages of graham crackers
1 cup broken pecans
1 cup butter (2 sticks)
1/2 cup sugar
1/4 cup brown sugar
pinch of salt
12 oz. pkg. semisweet chocolate chips
PREPARATION:
Preheat oven to 350 degrees F. Line a 15x10" jelly roll pan with foil, then grease the foil with unsalted butter. (If you use salted butter, it will stick!!) Cover the pan with the graham crackers, breaking them into pieces to fit if necessary.

Only make one layer. Arrange the pecans evenly over the graham crackers.
Combine the butter, sugars, and salt in a heavy saucepan. Bring to a rolling boil, stirring constantly, until the butter is absorbed and the mixture becomes smooth and thick. Then spoon the cooked syrup over the crackers to coat, spreading evenly.

Bake at 350 degrees for 10 minutes, until topping is bubbly all over the surface. Immediately sprinkle with the chocolate chips. Let the pan cool, then peel the foil off the toffee, break into pieces, and serve. Be sure to be very careful with that hot sugar syrup - it can burn like the dickens. Makes about 36 pieces

These are also excellent made with salted rectangular crackers as the base. I've also made them without the nuts; in that case, sprinkle a cup of milk chocolate chips over the bars after they are baked.

Answer 4

Ingredients:
1 pound butter
1/2 cup water
2 cups sugar
1 teaspoon salt
16 ounces milk chocolate chips

Directions:
Bring first 4 ingredients to a boil over high heat in a 2-quart saucepan (nonstick works best) and stir constantly until temperature on candy thermometer reaches 300 degrees G (approx 10-13 minutes).

Pour into an ungreased 10x13 inch baking sheet and spread evenly to coat. Will begin hardening immediately so move quickly. Sprinkle milk chocolate chips evenly over hot toffee and wait 1 minute till they begin to melt. Spread softened chocolate evenly over entire pan (like frosting) and chill for 2 hours.

Slam pan once on counter to crack and break apart into about 2-inch or smaller pieces. Store chilled in a sealed plastic bag or container and let get to room temperature before serving.

This recipe for Awesome Homemade Toffee serves/makes 24

Answer 5

I won't give you another good recipe as someone already has but i will suggest that you invest in a good candy thermometer so that you know when to pour the toffee. i make it all the time from scratch and forecasting but once upon a time when i was a novice at candymaking, invested in a thermometer, it makes a big difference.

Answer 6

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Answer 7

G00glee