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How to make candy?
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2017-06-21 at 3:32 AM UTCWilly Wonka mode. I want to make some great Toffee. Who has a good recipe? I'm thinking Vanilla with some Sesame Seed Oil for taste....Molasses :)
Recipes?? KINKOU? -
2017-06-21 at 3:50 AM UTCToffee
Toffee from the UK (a chewy variant) in cellophane wrapping.
This article refers to the sweet. For the Premier League team known as "the Toffees" see Everton F.C.
Toffee is a confection made by caramelizing sugar or molasses (creating inverted sugar) along with butter, and occasionally flour. The mixture is heated until its temperature reaches the hard crack stage of 149 to 154 °C (300 to 310 °F). While being prepared, toffee is sometimes mixed with nuts or raisins.
Creation
The process of making toffee requires the boiling of ingredients until the mix is stiff enough to be pulled into a shape which holds and has a glossy surface. The resulting mixture will typically be poured into a shallow tray and allowed to cool to form a slab. Different mixes, processes, and most importantly, temperatures, will result in different textures and hardnesses, from soft and often sticky to a hard, brittle material. A brown color, and smoky taste, is imparted to the toffee by the caramelization of the sugars.
Variants and applications
A popular variant in the US is English toffee, which is a very buttery toffee often made with almonds. It is available in both chewy and hard versions. Heath bars are a type of confection made with an English toffee core. Although named English toffee it bears little resemblance to the wide range of confectionery known as toffee currently available in the United Kingdom. However, one can still find this product in the UK under the name "buttercrunch."
Another variant is honeycomb toffee, which is an aerated version with bubbles introduced by adding baking soda and vinegar while mixing. These react to form carbon dioxide, which is trapped in the highly viscous mixture. In the UK and Canada, the most well known honeycomb confection is the Crunchie bar. A similar Australian chocolate bar is the Violet Crumble. In New Zealand, toffee flavoured ice cream is called hokey pokey.
A particular application of toffee is in toffee apples, sometimes called candy apples, which are apples coated with hard toffee mounted on sticks. Toffee apples are similar to taffy apples and caramel apples, which are both covered in caramel.
Toffee used in confectionery can be mixed with many different ingredients to produce a variety of flavors: rum and butter, chocolate covered, vanilla and chocolate, rum and raisin, raspberry, and honeycomb.
Etymology
The origins of the word are unknown. Food writer Harold McGee claims it to be "from the Creole for a mixture of sugar and molasses", but which creole language is not specified. The Oxford English Dictionary dates the first publication of the word to 1825 and identifies it as a variation of taffy, both of which are first recorded as English dialectical words.The following users say it would be alright if the author of this post didn't die in a fire! -
2017-06-21 at 3:51 AM UTC4 Ingredient Toffee
75 Ratings
37 Comments
4 Ingredient Toffee
Prep
10 MIN
Total
1 HR 30 MIN
Servings
36
It’s a holiday candy classic! But with only 5 ingredients, this buttery toffee can be enjoyed any time of year!
Savings on 1 ingredient(s)
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Ingredients
1
cup sugar
1
cup butter or margarine
1/4
cup water SAVE $
1/2
cup semisweet chocolate chips
1/2
cup finely chopped pecans
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Steps
1
Heat sugar, butter and water to boiling in heavy 2-quart saucepan, stirring constantly; reduce heat to medium. Cook about 13 minutes, stirring constantly, to 300°F on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.)
2
Immediately pour toffee onto ungreased large cookie sheet. If necessary, quickly spread mixture to 1/4-inch thickness. Sprinkle with chocolate chips; let stand about 1 minute or until chips are completely softened. Spread softened chocolate evenly over toffee. Sprinkle with pecans.
3
Let stand at room temperature about 1 hour, or refrigerate if desired, until firm. Break into bite-size pieces. Store in airtight container. -
2017-06-21 at 3:52 AM UTCLEVEL: EASYYIELD: 1 SHEET PAN TOFFEE
INGREDIENTS
1 1/4 c. butter
1 1/4 c. sugar
1/2 tsp. vanilla
pinch of kosher salt
2 c. semisweet chocolate chips
1/2 c. Toasted chopped almonds
1/2 c. toasted chopped pecans
Flaky sea salt, for garnish
DIRECTIONS
In a saucepan over medium heat, combine butter, sugar, vanilla, and salt. Let butter melt and then cook, stirring constantly with a spatula (so the butter and sugar don't separate!), until mixture turns a dark amber, 12 to 15 minutes. (This can take closer to 20 minutes if you're heat is not high enough. Increase the heat and keep stirring until the color turns. Don't give up! If you'd like to use a candy thermometer for this step, attach it to the saucepan and cook until the temperature reaches 285º, or hard crack stage.) Toffee mixture should be dark in color and very thick.
Pour toffee mixture onto a parchment-lined baking sheet and immediately top all over with chocolate chips. Let sit 2 minutes so chocolate begins to melt, then spread chocolate all over with a spatula to create a layer on top of toffee.
Sprinkle all over with almonds and pecans (use chopped crumbs too for nice texture!) and flaky sea salt.
Refrigerate until set, about 1 hour, then cut or break into pieces and serve.
DELISH TIPS
- It may take longer than 15 minutes for your mixture to turn amber. Turn up the heat and keep stirring! It will change.
- Butter and sugar separation can happen when you don't stir the mixture frequently enough. Let the butter melt and the sugar dissolve and then get to it!
- Make sure your toffee mixture is a dark amber before you take it off the heat. If it's lighter in color, that means the mixture has not reached the "hard crack" stage and will be closer to a caramel sauce. If you feel like it the butter and sugar are not separating and the mixture is thickening but not getting dark, increase the heat a little.
- Toffee will keep in an airtight container up to 1 week. -
2017-06-21 at 3:57 AM UTCn addition to enjoying the fabulous cookie demonstration, Holiday Baking Weekend attendees also enjoyed a great truffle and toffee-making class.
TPW_2916This is Chef Lia. She’s a patry chef and spent a couple of hours teaching all of us about chocolate and candy, which she understands as well as a doctor understands his specialty of medicine.
It was so much fun to listen to her.
I’ll cover the chocolate truffles in another post (good lands, were they incredible) but first I want to share Lia’s delicious Butter Toffee. It’s utterly perfect, so easy to make, and makes such a nice (and personal) Christmas gift when wrapped in individual bundles and tied with a bow.
Whip out your candy thermometers! (If you don’t have one, you can find them at any large supermarket or specialty cooking store.)
TPW_2808Combine butter, sugar, water, and salt in a pan. (This is tripled, I think, so don’t expect your pan to be this full!) Bring it to a boil, stirring constantly. Stick the candy thermometer (pictured here in the back of the pan) on the side of the pan (it’ll come with a handy clip) so you can monitor the temperature.
TPW_2865Cook the mixture over medium/moderate heat until it reaches 298 degrees on the candy thermometer. Remove it from the heat immediately and stir in vanilla extract.
Yum.
TPW_2870Immediately pour it onto a silicone baking mat (or good parchment) distributing it evenly across the sheet.
TPW_2868Burned sugar. Yum.
TPW_2876Act quickly to spread the toffee thin before it starts to set. You can use a heatproof rubber spatula or (probably better) an offset metal spatula.
I noticed two things during this step:
1. Lia spread the toffee very thin. This wound up being really nice. Don’t be afraid to spread it so thin that you see the baking mat in some spots!
2. Lia didn’t seem concerned about the toffee looking uniform or perfect. Don’t be afraid of the natural look.
TPW_2918Next, just set the toffee aside and allow it to set completely. This probably could take as little as twenty to thirty minutes; more than that would be even better.
TPW_2897When you’re ready to proceed, melt some tempered chocolate (or just good quality chocolate; i.e. not regular chocolate chips) and stir until it’s cool enough to dab right underneath your bottom lip and feel slightly cool to the touch.
Translation: the chocolate should be cooler than your body temperature, but still (obviously) warm enough to pour and spread.
Oh, and please don’t burn your lip.
Please?
I care about your lip.
Thank you.
TPW_2926Pour half the melted chocolate on top of the set toffee.
TPW_2929Use a spatula to spread it evenly over the top…
TPW_2928Then immediately sprinkle on whatever topping you’d like! Chopped nuts—either big chunks or finely chopped so that they’re almost powdery—are classic and delicious.
TPW_2934Or how ’bout crushed candy canes?
Just be sure to break it up so that a chunk won’t break someone’s tooth.
*CRUNCH*
TPW_2938This was my favorite: light, lovely sea salt.
And just think of all the other possibilities.
TPW_2948Now let this stage sit until the chocolate is firm, probably about 30 minutes or so. Then carefully flip the toffee over to the other side…
TPW_2950Perfect!
TPW_2942Then pour on the rest of the chocolate. This is the sea salt pan—you’ll notice that this one broke apart a bit when it was flipped.
And that didn’t matter one bit.
TPW_2940Just spread the chocolate over the other side, and sprinkle on the toppings again. Let it set, then break it apart into pieces. Package them in bundles, take them to your friends, and know the joy and simple beauty of giving such a personal gift.
Here’s Lia’s recipe.
Enjoy, guys!
Oh, and by the way:
This toffee was so freaking good.
I just thought you’d want to know that.
The end.
RECIPE
Lia's Butter Toffee
December 7, 2010 626
PREP TIME:
10 Minutes
DIFFICULTY:
Easy
COOK TIME:
30 Minutes
SERVINGS:
18 Servings
INGREDIENTS
16 ounces, weight Butter, Melted
16 ounces, weight Granulated Sugar
3 ounces, fluid Water
1 teaspoon Salt
1 teaspoon Vanilla Extract
16 ounces, weight Chopped Topping: Toasted Nuts, Candy Canes, Sea Salt, Etc.
24 ounces, weight Tempered Dark Chocolate For Coating, Melted
INSTRUCTIONS
*Necessary Equipment: Candy Thermometer*
Combine butter, sugar, water, and salt in a saucepan. Bring to a boil, stirring constantly.
Cook over moderate heat, stirring gently, until candy thermometer registers 298 degrees.
Remove from heat and stir in vanilla until well combined.
Pour the mixture onto a silicone baking mat or good parchment paper. Use a heatproof rubber spatula or offset spatula to spread quickly before the toffee sets. Spread thin.
Allow toffee to cool completely. Blot to remove excess oil from the surface. Coat surface with half of the melted chocolate and immediately sprinkle with topping.
When chocolate has totally set, carefully flip over (it's okay if it falls apart a bit) and coat other side with the rest of the chocolate. Sprinkle on topping.
Allow to set, then break into bite-size pieces.
Store in an airtight container. -
2017-06-21 at 3:58 AM UTCBrandini Toffee
113
This fantastic recipe is courtesy of Leah Post and Brandon Weimer of Brandini Toffee.
YIELD: MAKES ABOUT 2 POUNDS
10.2 k
SHARES
SOURCE: THE MARTHA STEWART SHOW, FEBRUARY WINTER 2008
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INGREDIENTS
1/4 pound whole almonds
3 cups (6 sticks) salted butter
3 cups sugar
C&H Sugar Pure, Granulated
$1.89 thru 06/24
Domino Pure Cane Granulated Sugar
$1.89 thru 06/24
1 pound Guittard French vanilla dark chocolate
DIRECTIONS
Preheat oven to 350 degrees. Spread almonds evenly on a baking sheet and transfer to oven. Roast until almonds are dark and fragrant, but not burned, about 15 minutes. Remove nuts from oven and let cool completely. Transfer cooled nuts to a large resealable plastic bag. Using a mallet or other heavy object, pound nuts until coarsely ground.
Melt butter in an 8-quart pot over medium-low heat; stir in sugar. Continue stirring until toffee reaches 305 degrees on a candy thermometer, about 30 minutes.
Pour toffee onto an 18-by-13-inch rimmed baking sheet, spreading evenly to cover. Let cool until toffee is slightly hardened, but still tacky. Run a knife along the edges of the baking sheet to make toffee easier to remove.
Meanwhile, in a bowl set over (but not touching) simmering water, melt chocolate. Remove chocolate from heat and let cool slightly until it reaches about 95 degrees on a candy thermometer. Immediately pour melted chocolate over toffee, spreading evenly to cover. Sprinkle over coarsely ground almonds, pressing down with offset spatula. Transfer to refrigerator until toffee is set, about 1 hour.
To remove toffee from pan, run a sharp knife along the edges and l -
2017-06-21 at 3:58 AM UTCThis heavenly chocolate-toffee is one of our favorite holiday treats to make (and eat). We know the thought of making candy can be intimidating, but it really needn't be. Sure, you need a candy thermometer, and you do need to pay close attention – the toffee can go from perfect to burnt in a matter of moments - but beyond that, it's pretty simple, and the results are spectacular. We recommend making two batches; one to give away as gifts, and the other to keep for yourself.
Featured in: Holiday Gifts From The Kitchen.
British, Butter, Milk Chocolate, Walnut Mark as Cooked 37 ratings
INGREDIENTS
½ pound walnuts, coarsely ground, divided
1 pound semisweet chocolate, preferably Lindt or Tobler, grated (see note), divided
2 ½ cups sugar
1 pound butter
4 tablespoons light corn syrup
5 ½ ounces walnut meats, finely chopped
1 cup water
Nutritional Information
PREPARATION
Spread half the ground nuts in a thin, even layer over 3/4 of an ungreased half-sheet baking pan. Spread half the chocolate over the nuts.
Combine sugar, butter, corn syrup, chopped walnuts and water in a heavy saucepan; place over medium heat. Cook, stirring constantly with a wooden spoon until a candy thermometer reads 280 degrees. Remove from heat, allow to stand a few minutes longer until thermometer reads 285 degrees. Pour the hot mixture over the nut and chocolate layers, use an offset spatula to evenly spread the toffee over the chocolate. Allow to cool for 1-2 minutes.
Sprinkle remaining chocolate evenly over the cooling syrup, and carefully spread the chocolate over the surface of the toffee. Then sprinkle on the remaining ground nuts. Let stand in a cool place (preferably not the kitchen) for at least five hours. Break or cut into bite-size pieces. If the chocolate has not hardened thoroughly, place the candies in the refrigerator for 10 to 15 minutes. Store in a covered container or in glass jars or decorated tins.
Have you cooked this? Mark as Cooked
Tip
Chocolate can be grated by hand or in a food processor. Freezing the chocolate briefly makes grating easier. -
2017-06-21 at 3:59 AM UTCPREV RECIPENEXT RECIPE
Graham Cracker Toffee
1 Review
Recipe courtesy of Julia Baker
Show: Sweet Julia
Episode: Speedy Sweet
PRINT
Graham Cracker Toffee
Total:50 minActive: 20 min
Yield: 8 servings
Level: Easy
Ingredients
8 sheets graham crackers
8 ounces salted butter (2 sticks)
1 cup packed brown sugar
1 cup chopped pecans
Directions
Preheat the oven to 350 degrees F. Grease and line a 13-by-9-inch baking sheet.
Break the sheets of graham crackers on the perforated lines into smaller 1-by-3-inch rectangles, and lay them out on the prepared baking sheet as close together as possible, covering the entire sheet.
Mix the butter and sugar in a saucepan over medium heat. Once the butter and sugar mixture comes to a bubble, add the chopped pecans and stir together.
Pour the mixture evenly over all of the crackers. Bake for 10 minutes and then cool, about 30 minutes. Break or cut into pieces to serve.
Recipe courtesy of Julia Baker
Categories: -
2017-06-21 at 4:18 AM UTCBake.
-
2017-06-21 at 4:25 AM UTCI make some badass praline cookies or maybe they're just callled pralines. Either way I make them badassadly. It's super easy too. Just heat up some sugar and butter to soft boil temp (I can't remember what it is like 236.6 F or something) then let it cool down 5 degrees add some vanilla and melted butter and pralines and stir until it gets thick and then put it on a fucking stupid ass bitch FAGGOT pan and let it harden and fuck yourself!
-
2017-06-21 at 8:33 AM UTC
Originally posted by greenplastic Toffee
Toffee from the UK (a chewy variant) in cellophane wrapping.
This article refers to the sweet. For the Premier League team known as "the Toffees" see Everton F.C.
Toffee is a confection made by caramelizing sugar or molasses (creating inverted sugar) along with butter, and occasionally flour. The mixture is heated until its temperature reaches the hard crack stage of 149 to 154 °C (300 to 310 °F). While being prepared, toffee is sometimes mixed with nuts or raisins.
Creation
The process of making toffee requires the boiling of ingredients until the mix is stiff enough to be pulled into a shape which holds and has a glossy surface. The resulting mixture will typically be poured into a shallow tray and allowed to cool to form a slab. Different mixes, processes, and most importantly, temperatures, will result in different textures and hardnesses, from soft and often sticky to a hard, brittle material. A brown color, and smoky taste, is imparted to the toffee by the caramelization of the sugars.
Variants and applications
A popular variant in the US is English toffee, which is a very buttery toffee often made with almonds. It is available in both chewy and hard versions. Heath bars are a type of confection made with an English toffee core. Although named English toffee it bears little resemblance to the wide range of confectionery known as toffee currently available in the United Kingdom. However, one can still find this product in the UK under the name "buttercrunch."
Another variant is honeycomb toffee, which is an aerated version with bubbles introduced by adding baking soda and vinegar while mixing. These react to form carbon dioxide, which is trapped in the highly viscous mixture. In the UK and Canada, the most well known honeycomb confection is the Crunchie bar. A similar Australian chocolate bar is the Violet Crumble. In New Zealand, toffee flavoured ice cream is called hokey pokey.
A particular application of toffee is in toffee apples, sometimes called candy apples, which are apples coated with hard toffee mounted on sticks. Toffee apples are similar to taffy apples and caramel apples, which are both covered in caramel.
Toffee used in confectionery can be mixed with many different ingredients to produce a variety of flavors: rum and butter, chocolate covered, vanilla and chocolate, rum and raisin, raspberry, and honeycomb.
Etymology
The origins of the word are unknown. Food writer Harold McGee claims it to be "from the Creole for a mixture of sugar and molasses", but which creole language is not specified. The Oxford English Dictionary dates the first publication of the word to 1825 and identifies it as a variation of taffy, both of which are first recorded as English dialectical words.
Thanks a load! -
2017-06-21 at 8:35 AM UTCOoh I got brer, it's on.
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2017-06-21 at 8:44 AM UTCThanks man I'm reading through this. We'll see if I can make something tomorrow. Got any good recipes regarding canola oil?
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2017-06-21 at 10:08 AM UTC
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2017-06-21 at 5:40 PM UTCno u probably put pubes in it
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2017-06-21 at 5:42 PM UTCYes, I definitely would.The following users say it would be alright if the author of this post didn't die in a fire!
-
2017-06-23 at 3:41 AM UTC
