Do you know how to make a butter toffee recipe. This recipe gets its delicious flavor by caramelizing sugar or molasses with butter (not margarine). These are some of the best candy recipes. Always use a heavy saucepan; because of the high content of fat in a butter toffee recipe it can scorch easily. After adding the other ingredients, the mixture is boiled to desired temperatures.
Various ingredients in these recipes and cooking to different levels of temperature will determine the hardness of the candy. The texture could reange from a chewy pulled candy like taffy to a hard brittle texture. It is important to use a candy thermometer when making this candy; a few degrees off will make a big difference in the candy.
If you are learning how to make a butter toffee recipe, it is easy to make if you follow the directions on the recipe. This recipe here in the United States may also be called an English
toffee recipe. Both of these recipes here are rich and buttery;
although the English toffee recipe is known to have almonds in it, so
can a butter toffee recipe. Both can be cooked to a soft chewy stage or a
hard stage. There can be no difference found in the butter toffee
recipe and the English toffee recipe here in the US.
Prepare 9X13 inch baking pan by lining with foil.
Butter foil until well coated bottom and sides.
Set pan aside on work space where you can pour the candy.
Measure and chop walnuts; set aside on work surface.
Measure chocolate chips; set aside on work surface.
Combine sugar, butter, water and corn syrup in heavy saucepan.
Over low heat stir with a wooden spoon until sugar dissolves.
Cover with lid and increase heat to medium for 2 to 3 minutes.
Remove lid and cook mixture to 300F degrees on candy thermometer.
Remove candy from stove top to a hot plate on work surface.
Quickly stir in vanilla and pour into prepared pan; do not scrape down sides.
NOTE: I scrape sides and bottom of pan onto a small buttered plate for tasting.
Sprinkle chocolate chips over hot candy; let stand a few minutes to melt.
With back of spoon gently spread melted chocolate chips over the candy.
Sprinkle walnuts over the top of chocolate; gently press into chocolate.
Let stand until chocolate sets up and candy is cool; break into pieces.
When completely cold store in airtight container.
the water, butter, corn syrup and sugar in a heavy saucepan. Cook on
high until it smokes and turns a tan color. Pour into a buttered pan.
While still hot cover with grated semi sweet chocolate and chopped nuts.
When cooled, tap to break into pieces.
If you are learning how to make a butter toffee recipe, you may want to try this microwave toffee recipe. It is one of the best candy recipes to make in the microwave.
Place almonds on a butter greased cookie sheet.
Butter a 2-3 quart microwave cooking bowl. Place the ¼ pound butter in the bowl. Pour the sugar directly on top of the butter and avoid getting the sugar on the sides of the bowl. Add salt and water. Place in microwave and cook on high for 7 minutes. Add time in 30 second intervals until the mixture is the color of light brown sugar. When the candy is ready pour mixture over the almonds. Do not scrape the bowl. Let it set to cool.
Melt the chocolate in the microwave on high for about 1 ½ minutes. Spread over the candy and let cool. Break into pieces.
Combine butter and sugar in a large saucepan; bring to boil over medium heat.
Stir with “folding” method cooking until the sugar is dissolved.
Add the almonds and continue to cook using the same “folding” method.
Cook and “fold” until candy thermometer reaches hard crack stage (300F degrees).
NOTE: Will be brown and “smoky” taking about 45 minutes to 1 hour.
Pour onto buttered jelly roll pan (cookie baking sheet with 1 inch edge).
Allow candy to harden for about 6 hours.
Melt both chocolates together in top of double boiler.
Spread evenly chocolate over top of firm toffee.
Sprinkle top of chocolate with chopped pecans; allow to set for several hours.
When cold and firm brake toffee into pieces and store in airtight container.
Makes about 3 pounds.
This delicious toffee recipe is made with almonds; then covered with chocolate.
Line a baking sheet with foil; arrange whole almonds covering an area about 7 X 12 inches and set aside.
Combine butter, sugar, vanilla and salt in a heavy saucepan; cook over high heat stirring constantly until butter is melted.
Continue cooking and stirring for 5 to 7 minutes or until color is that of unblanched almonds.
Immediately pour candy over the whole almonds without scraping the pan; let candy cool completely.
Melt chocolate pieces in top of double boiler until chocolate is smooth; spread over candy.
Spread ground almonds over chocolate; lightly press into soft chocolate.
When cooled break candy into pieces.
This English toffee recipe is a rich and very good. It has no water; mainly butter and sugar. The black walnuts add a delicious flavor.
Melt butter slowly; add sugar and almonds.
Turn heat up until sugar and butter are blended; be careful it doesn’t smoke.
Lower heat and cook slowly until a rich golden brown (about 30 minutes); pour onto buttered tin.
Sprinkle chocolate pieces on hot toffee; spread with wooden spoon.
Sprinkle top with ground black walnuts; let cool.
Line a 10X13 inch baking pan with foil; butter foil.
Combine butter, corn syrup, water and sugar in a heavy 2 quart saucepan.
Cook over medium heat stirring constantly until sugar dissolves and mixture boils.
Stir occasionally and cook until thermometer registers 290F degrees; remove from heat.
Quickly stir in almonds; pour mixture into prepared pan.
In a small bowl combine chocolate and vanilla milk chips; sprinkle chips over hot toffee.
Let toffee stand 2 to 3 minutes to soften chips; with knife swirl the softened chips over the toffee.
While toffee is still warm cut square indentations in candy.
Refrigerate until chocolate is set; break into pieces.
Melt butter in a large saucepan; add sugar and bring to a rolling boil stirring constantly.
Cook candy until thermometer reaches 250F degrees; add 1 ¾ cup almond slivers.
Continue cooking until thermometer reaches 305F degrees on candy thermometer.
Pour mixture onto a buttered cookie sheet; cool.
Melt chocolate morsels and mix in remaining almond slivers; pour half of chocolate over cooled toffee and spread.
Cool until chocolate is firm; turn candy over and spread remaining chocolate over candy.
Cool completely and break into pieces.
Line cookie sheet with foil and butter.
Combine first 4 ingredients and cook on medium heat to hard crack stage 340F degrees on candy thermometer.
Pour cooked mixture over foil; sprinkle chocolate chips over the top.
Spread chocolate as it melts; let stand until completely cool then break into pieces.