Best 4 Toffee Ii Recipes
Indulge your sweet tooth with the delectable toffee ii, a confection that tantalizes the taste buds with its rich, buttery flavor and irresistible texture. This delightful treat can be enjoyed in a variety of ways, from a smooth and creamy sauce to a crispy and crunchy candy. Whether you are looking for a quick and easy dessert or a special occasion showstopper, toffee ii offers endless possibilities for culinary creativity. With just a few simple ingredients and a bit of patience, you can craft this irresistible confection in your own kitchen. So, gather your supplies, prepare your taste buds, and embark on a journey to toffee ii perfection!
Check out the recipes below so you can choose the best recipe for yourself!
CHOCOLATE TOFFEE COOKIES II
These cookies will become crisp after they have cooled.
Provided by Stephanie
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Yield 18
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees F).
- Beat butter and sugar in large bowl until fluffy. Add egg, rum, and vanilla and beat until well blended.
- Sift flour, cocoa, baking soda and salt into small bowl. Stir dry ingredients into butter mixture. Mix in toffee and chopped almonds.
- Drop batter by heaping tablespoonfuls onto heavy large ungreased baking sheet, spacing 2 inches apart. Bake until cookies puff slightly and crack on top but are still soft to tough, about 11 minutes. Let cookies cool on sheet 1 minutes. Transfer cookies to rack and cool completely. Repeat shaping and baking with remaining batter.
Nutrition Facts : Calories 260.4 calories, Carbohydrate 31.1 g, Cholesterol 40.2 mg, Fat 14.5 g, Fiber 1.2 g, Protein 2.1 g, SaturatedFat 7.7 g, Sodium 170.6 mg, Sugar 12.7 g
TOFFEE II
My mother made this toffee every Christmas and had to hide it from us kids.
Provided by FIREFIGHTERS WIFE
Categories Desserts Chocolate Dessert Recipes
Time 30m
Yield 20
Number Of Ingredients 6
Steps:
- Grease a 9x13 inch baking pan.
- Combine sugar, butter, water, and salt in a heavy saucepan. Cook, stirring continuously until the mixture reaches light crack stage (310 degrees F, 160 degrees C) on a candy thermometer). Remove the pan from heat and stir in vanilla. Pour mixture into the prepared baking pan.
- Lay chocolate bars on top of the hot mixture and spread the melting chocolate over the top of the mixture. Chill well. Crack into pieces to serve.
Nutrition Facts : Calories 188.6 calories, Carbohydrate 17.5 g, Cholesterol 24.5 mg, Fat 13.2 g, Fiber 0.6 g, Protein 0.7 g, SaturatedFat 8.3 g, Sodium 80.8 mg, Sugar 15.8 g
BACON TOFFEE II
Still on my bacon/dessert kick..... I have a Bacon Toffee recipe on this site already, but this one deserves a place, too....from the blog "Foodie with Family". Will be making it soooooon :)
Provided by Raquel Grinnell
Categories Candy
Time 25m
Yield 1 lb. toffee, 15-20 serving(s)
Number Of Ingredients 6
Steps:
- Put all the ingredients except the bacon into a large, heavy saucepan over medium-high heat. Go with a larger pot than you think you'll need because the toffee has a tendency to boil up the sides. You really don't want that to happen. Have you ever had hot toffee on your skin or tried to clean it off the stove? Don't go there.
- Bring to a boil, stirring frequently. Cook until the mixture hits 300F on a candy thermometer. This goes fast once you hit about 200F, so don't walk away from the pan. You will regret it if you do. Trust me and the big, sooty, burned sugar mess I had to clean up once.
- Once the toffee mixture hits 300F, stir the crispy bacon in and pour immediately into the prepared pan. Use a silicone or offset spatula to gently spread the toffee into an even layer. And do not, no matter how BADLY you want to, lick that spatula if you want to keep your tongue. Again, I ask you to trust me here!
- Allow to rest at room temperature until the toffee has cooled and firmed completely. When completely cool, break into pieces with your hands. Store, refrigerated, in a zipper top bag in the back of the fridge to discourage people from snitching it when they think you're not looking.
- One comment on the blog: "As if this recipe wasn't already decadent enough, I just topped my bacon toffee with dark chocolate & cayenne-dusted pecans. it's obscenely good. Talk about a new guilty pleasure!".
Nutrition Facts : Calories 492.9, Fat 38.2, SaturatedFat 20.1, Cholesterol 85.7, Sodium 259.1, Carbohydrate 35.7, Sugar 32.6, Protein 3.8
TOFFEE BLONDIES II
I believe this recipe originally came from Everyday Food. Sometimes it is difficult to find the toffee bits - they should be the kind without chocolate coating. However, this recipe makes a dense, rich, tasty blondie base that is really good with any yummy tidbits you have around. Any kind of chips, nuts, coconut, dried fruits. I love it with butterscotch chips!
Provided by Cheeselover
Categories Bar Cookie
Time 50m
Yield 9-16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Prepare an 8 by 8 inch square pan by lining it with foil.
- In an electric mixer, cream together the butter and brown sugar. It won't quite cream like unmelted butter, but just get it mixed really well.
- Add the eggs, vanilla, and salt and mix until well combined.
- Add the flour and mix on low until just combined.
- Add the toffee bits and, with a rubber spatula, mix them in, scraping down the bowl and giving the batter a final mix by hand.
- Bake the blondies for 30-35 minutes until just golden brown and firm.
- Enjoy!
Nutrition Facts : Calories 276.1, Fat 11.5, SaturatedFat 6.8, Cholesterol 74.1, Sodium 162.8, Carbohydrate 39.8, Fiber 0.6, Sugar 23.7, Protein 3.7
Tips:
- Plan Ahead: To ensure your toffee is perfect, start preparing at least a day before you plan to serve it.
- Use a Heavy-Bottomed Saucepan: This will help distribute heat evenly and prevent scorching.
- Stir Constantly: Keep stirring the toffee mixture throughout the cooking process to prevent it from sticking to the pan or burning.
- Use a Candy Thermometer: Accurately measuring the temperature of the toffee is crucial for achieving the desired consistency. Aim for 300°F (149°C) for a hard toffee and 285°F (141°C) for a chewy toffee.
- Be Patient: Toffee takes time to cool and harden. Allow it to cool completely before breaking it into pieces.
- Store Properly: Keep your toffee in an airtight container at room temperature for up to 2 weeks or in the refrigerator for up to 4 weeks.
Conclusion:
With careful attention to detail and a bit of patience, you can create delicious toffee at home using any of the recipes provided in the article. Whether you prefer a classic hard toffee, a chewy toffee, or a toffee with added flavors like chocolate, nuts, or spices, there's a recipe here to suit your taste. So gather your ingredients, preheat your oven, and get ready to indulge in the sweet and buttery goodness of homemade toffee!
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