plain toffee recipe

Mixed it in large metal bowl spread it out on nonstick foil and used 2 forks to pull it apart before hardening. As always, please use your best judgment regarding substitutions and modifications. That being said, I am forcing Jason to bring the leftovers to class or I will seriously eat every last bite. 2. I tried to use a whisk when it started separating. Everyone loved it. No thermometer needed!! Used one of the commenters trick of turning a jar of peanut butter upside down and setting by the stove. Thanks! Use the other posters tip to make sure you heat and stir until the mixture is the colour of peanut butter. I think I too had the heat set too low (I cook with gas, flame, not electric). I tried the recipe it turned out great the cooking time is allot longer I think than the ten minutes if took awhile at low-medium  heat to bring it to caramel  color it gets foamy first then as it heats up more it turn more brown and then it’s ready. (: Have made this for years. Cannot believe it has taken me so long to try making toffee. Print Recipe Super happy with the result. The toffee part has hardened but the chocolate on top is still a bit gooey. My first two batches there came a point where the butter separated out from the mixture. Thanks so much! I stopped at the grocery store to buy a candy thermometer for a different recipe…there were none to be found. You don't need to be a candy maker to make these toffee recipes! The first time it never turned “paper bag brown” but I poured it over the almonds anyway to see what would happen. Made it at Christmas and gave it away I may be able to help explain why some people are getting hard toffee while others are still soft/runny. I’m not entirely sure if this will freeze well but we kept it in a airtight container for several days without any issues. I just tried to make it and my toffee got seperated and grainy. Never hardened and I threw it out. I love toffee! It was delicious, but was not nearly enough…lol…so my mom started looking for toffee recipes and found yours. Thanks for inspiring me to make this!! and the candy therm. Omg, so easy and tasty..i just made thr easy homemade toffee. Our Best Homemade Christmas Candy Recipes, Allrecipes is part of the Meredith Food Group. Thank you for this wonderful, delicious, easy recipe! Quickly afterwards, grate nut with a grinder or ch op finely, pecans or walnuts and sprinkle them over top. Use any type of nut that you like in place of the almonds. And for this one, we stop right there. Lauren, I like you. I’ve been making it for 5 years now. A simple but delicious treat. I cook the butter and sugar mixture on med heat for EXACTLY 12 minutes. LOVE this recipe!!!! Can we use sliced raw almonds instead of whole? In a medium saucepan, combine butter, sugar vanilla and salt over medium heat. indicated in the recipe. Yes, the almonds should not change the toffee. It’s been an hour – still not hardening & when I snuck a fingerful just to taste – seems grainy & sugary. This is an easy to make but wonderfully delicious treat. Break into pieces. This is my favorite holiday sweet!! Try it, you'll like it! I turned it back down and started using my whisk instead of the wooden spoon. I prefer to add nuts only on top and not in the toffee layer. I did it and it didn’t even stick to the cookie sheet. Ready in minutes, this toffee takes all the guesswork out of candy making, and is by far the most requested holiday treat I make. I tried looking through previous comments, but couldn’t see anything regarding freezing. Simple family recipes. Serves a crowd. This is one I will definitely give a go. I must say this was my 3 rd attempt to make this toffee….I was determined to make this! It looks delicious so I’m ready for the “challenge”. I poured my mixture in a very large baking sheet w/o parchment paper & once cooled, it easily released. I then sprinkle chopped dark I let it reach a slow boil and kept stirring. But in all fairness, I don’t think I’ve ever had a batch of any kind of candy work out. Nevertheless, there was no trace of toffee left in the pan after that. I used pecans in place of almonds.. worked perfectly. I make mine during the holidays for unexpected guests or as a hostess gift. I also don’t recommend pouring a sugar mixture without it caramelizing because it will result in a grainy texture. Cook, whisking constantly, until butter has melted and mixture is almond brown in color, about 10-15 minutes. So I followed your instructions completely. I make toffee all the time and have been making it for awhile now. You’ll know it’s done when it separates from the pan. Temp has to be exact or it’s hard as a rock or just goo. I learned this the hard way bc my grandmother’s recipe assumed salted butter and I always use unsalted. Thank you so much. Sprinkle with chocolate chips. Will it affect the solidity of it? Yes! There are much better recipes out there. Best toffee recipe I have tried so far!! FAMILY AND FRIENDS LOVE IT. Wonder why it would not turn color? Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. About how many would you say to put in? and it was amazing! I had that happen too, but I turned down the heat, added about a tsp of cold water (careful, it spits), and the butter was reabsorbed after stirring a bit. Sprinkle with pecans. I just made this….. soooo good! I left the whole thing to cool and set in the same pan. It can go wrong if you aren’t careful – grainy. My friends and family loved this recipe last year. Made this – so delicious and so easy…will be making more for Christmas gifts…thank you! This scrumptuos toffee recipe is almost identical to my mother’s recipe from years ago, and hers says “Cook to 300 degrees”. I stirred it constantly and I turned it up a bit to get it to brown. Read my About page to find out! I truly love the simplicity of the recipe with no thermometer. I also have the “original” recipe from The Yummy Life” and it said to use a flat wooden spoon. I appreciate that no thermometer is necessary. Help- I made this and it turned sugary and the butter separated from the sugar, and I did everything the recipe said. Tried a piece that had dried on the pan, wow, it tastes good! I changed the chocolate just a bit. I ‘cooked’ mine in one of those copper coated saute pans and when done, mixed in toasted chopped pecans. Cubed the butter, poured sugar, 1/2 tsp vanilla and 1/4 tsp salt over the top. What a joke. If you like Heath bars, this is the homemade equivalent. Consistency changed, but not the color. I used a wooden spoon instead of the bendy silicone whack I used before (I don’t see how that makes a big difference), I also added more salt after reading that many people use salted butter, mine was unsalted. I’m impatiently waiting for it to cool enough for me to break it (and eat some). While I didn’t add almonds I did mix 1 cup sugar with 1 up (2 sticks) no salt butter until my arms fell off! The first couple of times can be challenging. I was actually thinking about not posting these because I wasn’t 110% happy with the photos but they were too good to not share. There is no holidays without toffee! That helps me a lot! Mine stayed soft did I do something wrong? Did you Make This Recipe? Thank you. It is always best to use the ingredients listed in the recipe to obtain the best results possible.

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