This English Toffee Recipe is a must-make each Christmas! It’s a beloved, irresistible vacation present amongst my buddies!
I shake up my vacation sweet and baking checklist now and again, however one candy deal with by no means adjustments. I’ve been making this identical Recipe for Toffee for over a decade; it’s the very best! Try all my suggestions and tips on the way to make this decadent Christmas Sweet!
Why You Should Make
- There’s no must look any additional, this tried and true toffee recipe works!!
- I’ve been making it for 10+ years and I’ve by no means needed to toss out a failed batch.
- It’s extremely scrumptious!!!
Ingredient Notes
- Kitchen Staples – Sugar, Butter, Water
- Chopped Pecans – Toast within the oven or in a skillet to convey out their important oils for extra taste
- Corn Syrup – Helps forestall the sugar from recrystallizing or turning into grainy because it cools.
- Semisweet Chocolate Chips – I exploit Ghirardelli model. It’s also possible to use Ghirardelli chocolate bars, chopped.
- Vanilla – All the time use pure vanilla extract, not artificially flavored.
Skilled Suggestions
I’ve listed my finest suggestions for making excellent home made toffee beneath:
- PRO-Tip: As with fudge and caramel recipes, you want an correct sweet thermometer. Take a look at its accuracy by inserting it in a pan of boiling water. If you happen to stay at sea degree, your thermometer ought to learn 212º Fahrenheit or 100º Celsius with regards to a full boil. Test the boiling temperature at your altitude earlier than checking your thermometer.
- Ensure that the tip of the thermometer doesn’t relaxation on the underside of the pan or you’ll not get an correct temperature.
- PRO-Tip: Hold your burner on medium-high. Any decrease and it’ll take ceaselessly to come back to temperature and any larger, it’ll prepare dinner too shortly and the feel can be off.
- PRO-Tip: Use a heavy saucepan as it’ll enable the temperature to be maintained in addition to minimizing scorching.
- Due to the addition of corn syrup, this toffee is not going to recrystallize. But in addition keep away from making on a moist day, lower than 35% or the outcomes might be sticky.
- You don’t must stir continually, however as a substitute continuously.
- Keep close to your boiling sweet. It is advisable watch the temperature carefully as it’ll rise quickly as soon as it approaches the 290º level.
- Pull the pan off the warmth at 290-300º. I used to prepare dinner to above 300º and solely about half the batches had been the proper consistency.
- Use a Small Offset Spatula to softly transfer the recent sweet throughout the Sheet Pan together with tilting the pan backwards and forwards.
- Add the chocolate whereas the sweet may be very scorching so it melts. Use the offset spatula to unfold it evenly throughout the sweet’s floor as quickly because it seems melted.
- I add chopped, toasted pecans, however almonds are a scrumptious different. PRO-Tip: Toasting your nuts brings out the pure oils and enhances their taste.
- Watch out. This sweet will burn your pores and skin shortly if you happen to spill. Hold younger youngsters at a distance when you’re making this.
Methods to Make
Regularly Requested Questions
Toffee (or toffy) is a sweet made by cooking sugar, water, or cream to a temperature inside the onerous ball to onerous crack sweet vary, relying on the result you need. This toffee is cooked to 290º proper in the midst of the span of temperatures, within the comfortable crack stage.
Each toffee and caramel are candy, amber-colored candies, however caramel sweet is comfortable and chewy whereas toffee is difficult and crunchy. The ingredient checklist is analogous, however they’re cooked to completely different temperatures, and caramel has cream added whereas sometimes, toffee doesn’t. On a molecular degree, the sugar crystallization is completely different for every sweet.
Corn syrup prevents the recrystallization of the sugar when the toffee cools and hardens. If you happen to’ve ever eaten gritty toffee, you understand what recrystallized toffee is like. It’s brought on when all of the sugar just isn’t melted. Even a few granules lingering on the edges of the pan can mess up a batch. So don’t skip this ingredient!
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Components
- 1 cup chopped pecans, toasted (5-8 minutes at 350º stirring usually)
- 2 sticks butter
- 1 cup sugar
- 6 tablespoons gentle corn syrup
- 2 tablespoons water
- 1 teaspoon vanilla
- 8-12 ounces milk chocolate, chopped
Directions
- Cowl a baking sheet with a Silpat or flippantly grease with Pam.
- Lower butter into items and blend with sugar, corn syrup, and water.
- Convey to boil over medium-high warmth, stirring till sugar is dissolved. Insert a sweet thermometer and permit to boil, stirring sometimes, till the liquid turns amber and the temperature reaches 290º.
- Take away from warmth instantly and add vanilla. Stir to mix and pour onto ready sheet.
- Enable to chill for a few minute, then sprinkle with chocolate. Enable the warmth to soften the chocolate, then clean out with a spatula.
- Sprinkle with nuts and gently pat down so nuts adhere to chocolate.
- Chill for two hours, then break into small items. Retailer in fridge.
Notes
Tailored from Gourmand Journal.
One serving is 1 ounce of toffee. This recipe makes 48 ounces.
Really helpful Merchandise
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Vitamin Info:
Yield:
48
Serving Measurement:
1 ounce
Quantity Per Serving:
Energy: 377Whole Fats: 22gSaturated Fats: 13gTrans Fats: 0gUnsaturated Fats: 7gLdl cholesterol: 23mgSodium: 77mgCarbohydrates: 40gFiber: 2gSugar: 36gProtein: 5g
