TOFFEE CANDY
This crunchy toffee is covered with milk chocolate and topped off with a generous sprinkling of pecans.-Janice Cranor, Bartlesville, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 2-1/2 pounds.
Number Of Ingredients 5
Steps:
- Grease a 15x10x1-in. pan with 2 teaspoons butter; set aside. In a large heavy saucepan, melt the remaining butter. Add sugar and water; cook and stir over medium heat until a candy thermometer reads 300° (hard-crack stage)., Quickly pour into prepared pan. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over toffee. Sprinkle with pecans. Let stand until set, about 1 hour. Break into bite-size pieces. Store in an airtight container.
Nutrition Facts : Calories 174 calories, Fat 14g fat (7g saturated fat), Cholesterol 26mg cholesterol, Sodium 69mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE TOFFEE MATZO CANDY
This sweet-and-salty holiday treat made with matzo is so delicious, you'll probably want to make it all year.
Provided by Food Network Kitchen
Time 2h30m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Line a rimmed baking sheet with aluminum foil and spray lightly with nonstick spray. Arrange the matzo crackers in a single layer on the foil, breaking them as necessary to fit. (Depending on their size, you may not need to use all of the crackers.)
- Melt the butter in a medium saucepan over medium-high heat. Stir in the sugar and kosher salt and bring to a full boil; the mixture should be bubbling all over, not just on the edges. Continue to boil for 2 to 3 minutes, stirring occasionally so the sugar and butter caramelize evenly. Remove from the heat and stir in the vanilla.
- Pour the mixture over the top of the matzo. Using a rubber spatula, quickly spread the toffee mixture to coat the matzo. (It does not have to be perfect; the oven will even it out). Bake until the toffee is bubbling, 5 to 6 minutes.
- Sprinkle the chocolate chips over the hot toffee in an even layer. Let sit until the chocolate is melted, about 5 minutes. Use an offset spatula to gently spread out the chocolate, then sprinkle with the sea salt, if using. Let sit at room temperature for 1 hour, then refrigerate for another hour to set completely.
- Break into pieces and serve, or store in an airtight container at cool room temperature for up to 2 weeks.
SALTINE CANDY / TOFFEE
These are fantastic! Don't let the thought of saltine crackers turn you away. You won't believe how delicious these turn out!
Provided by NYAmy
Categories Candy
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Line jelly roll pan with foil and spray with non-stick spray.
- Lay crackers out flat on foil.
- Melt sugar and butter until foamy (3 minutes).
- Pour over crackers and spread to coat.
- Bake 10 minutes in 350ºF oven.
- Remove from oven.
- While hot, sprinkle with chocolate chips, let soften and melt, then spread.
- Sprinkle with nuts.
- Let cool.
- Refrigerate until hardened.
- Break into pieces like peanut brittle.
- Serves one, hee hee, two if you share!
CHOCOLATE TOFFEE CANDY COOKIES (SALTINE CANDY)
This simple candy shows up at all of my family gatherings .This recipe is quick and easy. The saltines may sound like a strange addition to something sweet, but I have never known anyone who made this recipe just once!
Provided by Girly_Girl_Lori
Categories Bar Cookie
Time 1h22m
Yield 40 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Cover cookie sheet with a single layer of saltines.
- Boil butter, sugar, and vanilla for one minute. Pour evenly over saltines. If needed, gently spread to make even. Bake for 7 minutes.
- While toffee is still hot and bubbly, pour chocolate chips evenly on top of candy. When the chocolate chips begin to melt, gently spread chocolate over toffee. Freeze for one hour. Break into pieces and enjoy!
- ***I have sprinkled nuts and/or drizzled white chocolate over the top of this candy to make it even better, but the basic recipe is outstanding as well. You can also change the type of chocolate that you use in the chips. White chocolate chips and milk chocolate both work, but make the candy incredibly sweet.***.
SPONGE TOFFEE (ANGEL FOOD CANDY) RECIPE - (4.4/5)
Provided by á-153
Number Of Ingredients 5
Steps:
- Butter a 9x13 inch baking dish. In a medium saucepan over medium heat, combine sugar, corn syrup and vinegar. Cook, stirring, until sugar dissolves. Heat, without stirring, to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in baking soda. Pour into prepared pan; do not spread. Mixture will not fill pan. Allow to cool completely. In the microwave or over a double boiler, melt coating chocolate, stirring frequently until smooth. Break cooled candy into bite sized pieces and dip into melted candy coating. Let set on waxed paper. Store tightly covered.
ENGLISH TOFFEE CANDY
Make and share this English Toffee Candy recipe from Food.com.
Provided by Mark McCowan
Categories Candy
Time 55m
Yield 25 serving(s)
Number Of Ingredients 5
Steps:
- Heat Butter, Sugar and water in a 3 quart sauce-pan to a rolling boil.
- When mix reaches 305 degrees pour onto a greased large cookie sheet.
- Sprinkle chocolate Chips over the candy.
- As chocolate melts spread with a butter knife.
- Spread nuts evenly over the pan, shaking lightly until all nuts stick.
- Cool until hard.
- Break into pieces.
- Enjoy.
CHOCOLATE TOFFEE CANDY CRISPS
With only 5 ingredients this treat could not be easier to make. A wonderfully crisp delicate layer topped with a butter toffee and chocolate. Nuts optional. The secret ingredient is saltine crackers. Great on a cookie tray and takes only a few minutes to make.Unlike other toffee recipes, this one is delicate and very flaky crisp....
Provided by Deb Crane
Categories Crackers
Time 15m
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 375 degrees. Line a 15 x 10 x 1 inch pan (jelly roll pan) with foil. Grease the foil lined pan with shortening.
- 2. Place crackers in a single layer to cover the bottom of the pan (breaking them if needed to fit)
- 3. In a medium saucepan,over medium heat, combine butter and brown sugar. Whisk constantly and when it begins to boil gently, start timing and let it boil gently for 3 minutes, stirring constantly. Take off heat after the 3 minutes.
- 4. Pour toffee layer over cracker lined pan. Spread if needed to cover the crackers. (work quickly, as it does tend to harden quickly)
- 5. Bake toffee covered crackers in preheated 375 degree oven for 5 minutes.
- 6. Take out of oven and sprinkle the chocolate chips evenly over the entire pan. Let sit a few minutes, and with a spatula spread the melting chocolate chips to create an even chocolate layer. If using nuts, sprinkle nuts evenly over the chocolate.
- 7. Let completely cool to the point of the chocolate being hardened. Cut into about 48 squares. Be ready for it to disappear!
HONEYCOMB TOFFEE - SPONGE CANDY RECIPE - (4.2/5)
Provided by micpad
Number Of Ingredients 8
Steps:
- Butter or oil an 8-inch square pan; set aside. NOTE: I like to line my pan with the Silicone Baking Mats. In a large heavy saucepan (I like to use my small Cast-Iron Dutch Oven) over medium-high heat, place sugar, vinegar, golden syrup, and water. NOTE: A large pot is needed because sugar has a tendency to boil over. Gently heat the mixture, stirring with a wooden spoon, until sugar has dissolved and syrup has melted. Bring to a boil, cover and boil approximately 3 minutes, and then uncover and boil until temperature reaches 285 degrees F. on a candy thermometer (hard-crack stage) and the mixture turns a light amber color. Check out What's Cooking America's Kitchen Store too view and purchase Candy Thermometers (if desired). Remove from heat and stir in the baking soda, mixing well to allow bubbles to subside a little. CAUTION: once you add the baking soda the mixture will bubble up quite a bit. Again, make sure your pot is large enough or it will bubble over the sides. The trick is to combine the soda without bursting the bubbles as little as possible. The baking soda is what gives it its light airy texture. Quickly pour into prepared pan (so that mixture stops cooking and doesn't burn - do not spread, as this will make all the bubbles disappear) and leave until just beginning to set (as it cools, it will harden). After candy has cooled, cut or break into pieces. Honeycomb can be eaten as is, or you can dip it in chocolate (my choice). In a large micro-proof bowl, combine chocolate chips, vegetable shortening, and baking chocolate. Microwave on HIGH 2 minutes. Using wooden spoon, stir until melted; remove from heat. Dip honeycomb pieces into the melted chocolate, covering completely. Place on waxed paper to cool. When cool, wrap each candy individually in wax paper, twisting the ends together, and store in an airtight container. NOTE: This candy cannot be left out in the open for any extended length of time, as it will draw moisture from the air and become a sticky mess.
COCONUT PALM SUGAR TOFFEE CANDY
Similar to butter crunch but made with low-glycemic coconut palm sugar. Similar in taste to coconut toasted marshmallow.
Provided by michele
Categories Desserts Candy Recipes Toffee Recipes
Time 50m
Yield 25
Number Of Ingredients 4
Steps:
- Line a baking sheet with parchment paper.
- Melt sugar and butter together in a saucepan over medium heat. Heat, stirring frequently, to 310 degrees F (155 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat.
- Stir 3/4 of the coconut into the butter mixture. Spread butter-coconut mixture into the prepared baking sheet. Sprinkle chocolate chips over the top. When the chocolate chips melt, spread the chocolate over the top and sprinkle with remaining coconut. Cool completely before breaking into pieces.
Nutrition Facts : Calories 132.2 calories, Carbohydrate 10.9 g, Cholesterol 19.5 mg, Fat 10.2 g, Fiber 0.6 g, Protein 0.4 g, SaturatedFat 7.1 g, Sodium 56.7 mg, Sugar 9.1 g
EASY TOFFEE CANDY II
I was surprised this recipe wasn't on zaar yet. I got this recipe from Carnation and have been making it for a couple years. I tried one of the other versions on zaar, which are similar but does not have the sweetened condensed milk in it. I like this recipe much better! I hope you enjoy :)
Provided by kaithun1
Categories Candy
Time 25m
Yield 50 pieces
Number Of Ingredients 6
Steps:
- Directions:.
- PREHEAT oven to 425°F Line 15 x 10-inch jelly-roll pan with heavy-duty foil.
- MELT 1/4 cup (1/2 stick) butter in medium saucepan. Pour into prepared jelly-roll pan. Arrange crackers over butter, breaking crackers to fit empty spaces.
- MELT remaining butter in same saucepan; add sugar. Bring to a boil over medium heat. Reduce heat to low; cook, stirring occasionally, for 2 minutes. Remove from heat; stir in sweetened condensed milk. Pour over crackers.
- BAKE for 10 to 12 minutes or until mixture is bubbly and slightly darkened. Remove from oven; cool for 1 minute.
- SPRINKLE with morsels. Let stand for 5 minutes or until morsels are shiny; spread evenly. Sprinkle with nuts; press into chocolate. Cool in pan on wire rack for 30 minutes. Refrigerate for about 30 minutes or until chocolate is set. Remove foil; cut into pieces.
Nutrition Facts : Calories 129.6, Fat 8, SaturatedFat 4.3, Cholesterol 15.1, Sodium 75.4, Carbohydrate 13.8, Fiber 0.5, Sugar 11.4, Protein 1.4
CANDY'S TOFFEE S'MORES BREAD PUDDING
With a name like that how could we not fall in love?! We added a bit more bread than called for just to be sure all of the milk mixture soaked in... It was divine.
Provided by Candy Beard
Categories Crackers
Time 1h
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degres. Spray Butter flavored Pam into the bottom and sides of a 10 x 15" baking pan. Slice bread vertically and lay in the bottom of the baking pan.
- 2. Mix butter, chocolate milk, eggs, sugar and vanilla well and pour over bread. Use back of spoon or end of a large wooden spoon to make indentations in the bread so that the milk mixture will soak in better.
- 3. Bake 25 minutes.
- 4. While this is baking, mix cracker pieces, marshmallows and candy pieces.
- 5. Remove bread from oven and sprinkle cracker mixture over the top.
- 6. Place back into the oven for an additional 15 minutes or until it is set and marshmallows are lightly browned. Serve warm.
MOCHA WHITE CHOCOLATE WITH CHOCOLATE TOFFEE CANDY
Steps:
- Melt the chocolate and coffee in a double boiler. Stir them until creamy and then add the crushed heath bar. Dip fruits and cakes into the mixture and serve.
CHOCOLATE TOFFEE CANDY DELIGHT
Steps:
- 1. Preheat oven to 350 degrees. Line baking sheet w/ aluminum foil and spray with nonstick cooking spray. 2. Arrange the crackers in a single layer on the baking sheet so that there are no empty spaces in between them. Crush any remaining crackers into small crumbs and set aside for now. 3. Place the butter and brown sugar in a small saucepan over medium-high heat. Stir while the butter melts, and bring the mixture to a rolling boil. (Or do this in the microwave- beware of boiling over.) Once boiled, pour the sugar-butter mixture over the crackers on the baking sheet in an even layer, trying to cover most of the crackers. If you miss some spots, don't worry as the toffee will spread in the oven. 4. Bake at 350 degrees for five minutes, until the toffee is bubbling all over. Remove the pan from the oven and allow to cool for one minute. 5. Sprinkle the chocolate chips on top of the hot toffee, and allow them to sit for one minute to soften and melt. Once softened, use an offset spatula or knife to spread the melted chocolate over the entire surface of the toffee in an even layer. While the chocolate is still sticky, sprinkle the top with the reserved crushed crackers. 6. Refrigerate the pan to set the toffee and chocolate for about 30 minutes. Once set, break into small uneven pieces by hand, and enjoy! Store uneaten saltine toffee in an airtight container for up to a week.
HALLOWEEN PEANUT BUTTER AND TOFFEE CANDY BAR
Provided by The Bon Appétit Test Kitchen
Time 50m
Yield Makes about 2 pounds or 30 two- inch pieces
Number Of Ingredients 7
Steps:
- Line baking sheet with foil. Stir chocolate chips in heavy medium saucepan over low heat until melted and warm (not hot) to touch. Pour chocolate onto foil; spread to 1/4- inch thickness (about 12x10-inch rectangle). Sprinkle with Butterfinger candy, toffee, peanut butter cups, and nuts, making sure all pieces touch melted chocolate to adhere.
- Put white chocolate in heavy small saucepan. Stir constantly over very low heat until chocolate is melted and warm (not hot) to touch. Remove from heat. Dip spoon into chocolate; wave from side to side over bark, creating zigzag lines. Scatter Reese's Pieces and M&M's over, making sure candy touches melted chocolate.
- Chill bark until firm, 30 minutes. Slide foil with candy onto work surface; peel off foil. Cut bark into irregular pieces.
SKOR TOFFEE CANDY BAR ICE CREAM
From my mother-in-law's recipe collection.
Provided by Chrystal Cackler @journeyrock92
Categories Ice Cream & Ices
Number Of Ingredients 6
Steps:
- Line 9x5x3 inch loaf pan with foil. In large bowl, beat egg yolks with wire whisk; stir in sweetened condensed milk, water, and vanilla. Finely chop SKOR bars by hand or in food processor to measure 1 1/4 cups; set aside.
- In large mixer bowl, beat whipping cream until stiff; fold with chopped SKOR bars into egg yolk mixture. Pour into prepared pan. Cover; freeze 6 hours or until firm.
CHOCOLATE TOFFEE CRUNCH CANDY
The name says it all! Very simple to make and so delicious! A great topping or ingredient to add to ice cream!
Provided by sassafrasnanc
Categories Candy
Time 20m
Yield 16-18 pieces, 12 serving(s)
Number Of Ingredients 4
Steps:
- Sprinkle walnuts on bottom of a greased 9x9 inch pan.
- Combine sugar and butter in a saucepan.
- Bring to a boil and boil for 7 minutes, stirring constantly.
- Spread over nuts.
- Sprinkle chips on top of hot sugar mix and nuts.
- Spread melted chips with a knife to cover the top.
- Refrigerate to set.
- Cut into pieces. It will crack apart as well.
Nutrition Facts : Calories 250.5, Fat 18.2, SaturatedFat 7.9, Cholesterol 20.3, Sodium 61.6, Carbohydrate 23.6, Fiber 1.5, Sugar 21.1, Protein 2.1
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