A little sweetness for kids
- Replies 33
Cooking time: It’s best to let the mixture come up to the 140-148 degrees Celsius range over medium-low heat so that the bottom doesn’t scorch. Don’t rush it, it’ll take about 20 to 25 minutes, maybe longer.
When to prepare: If it’s a humid day, i.e. snowing or raining especially, don’t make it and wait until it’s a dry day. Candy makers know that humidity and candy-making don’t mix and the toffee may not turn out properly.
Chocolate issues: Some people have asked about the chocolate lifting off the top after they cut or break the toffee. From time to time, this does happen to me as well. If I don’t add too thick of a layer of chocolate, that seems to help it keep better adhered but sometimes, for whatever reason, it does seem to separate in some pieces, which I don’t worry too much about.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
INGREDIENTS:500 grams unsalted butter (4 sticks)
1 cup granulated sugar
1 cup light brown sugar, packed
1 teaspoon kosher salt, or to taste
1 to 2 teaspoons vanilla extract
2 cups chocolate chips (I used semi-sweet, use milk chocolate if preferred)
1/2 to 1+ cup chopped walnuts or pecans, optional and to taste sea salt flakes, optional for sprinkling holiday sprinkles,
INSTRUCTIONS:
Line a 9x13-inch pan with parchment paper; set aside.
If you have a clip-on candy thermometer, attach it to a heavy, high-sided saucepan. (If your thermometer doesn't clip, that's okay.)
Add the butter, sugars, salt, and cook over medium-low heat, stirring constantly, until the mixture boils. After it boils, don't stir.
Boil mixture until the 'hard crack' stage, 140-148 degrees Celsius, without stirring (stirring can cause the finished toffee to become grainy or crystallize). It will probably take 20-25-ish minutes to come up to temperature if you're cooking over a true medium-low. At 140-148 degrees Celsius, remove the pan from the heat.
Cautiously stir in the vanilla (it will bubble up).
Pour mixture into the prepared pan and let it sit for about 5 minutes before evenly sprinkling the chocolate chips over the toffee. Tip - Add one chip and if it sinks into the toffee, wait another few minutes before adding the chips.
Cover the pan with foil for about 5 minutes, remove the foil, and spread the chocolate chips smooth with a spatula or off-set knife. Tip - If you chips have not melted (some brands are more resistant to others to melting and/or your toffee may have taken awhile to set up), put the pan in a 148 degrees Celsius oven for a few minutes, or just until chips can be spread smooth.
Optionally sprinkle with nuts, sea salt, sprinkles, etc., to taste. For this batch, I used pecans with sea salt, sea salt, holiday sprinkles, and plain.
Let the toffee cool completely before in the fridge for about 30+ minutes, or until set. Break toffee apart with your hands or cut it with a sharp knife.
NOTES:
Storage: Toffee will keep airtight at cool room temp for many weeks.
NUTRITION INFORMATION:
YIELD: 48
SERVING SIZE: 1
Amount Per Serving: Calories: 143Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 20mgSodium: 59mgCarbohydrates: 13gFiber: 1gSugar: 12gProtein: 1g
When to prepare: If it’s a humid day, i.e. snowing or raining especially, don’t make it and wait until it’s a dry day. Candy makers know that humidity and candy-making don’t mix and the toffee may not turn out properly.
Chocolate issues: Some people have asked about the chocolate lifting off the top after they cut or break the toffee. From time to time, this does happen to me as well. If I don’t add too thick of a layer of chocolate, that seems to help it keep better adhered but sometimes, for whatever reason, it does seem to separate in some pieces, which I don’t worry too much about.
Irresistible, buttery, ADDICTIVE, and just melts in your mouth!! EASY and perfect for holiday parties, gift-giving, or cookie exchanges!!Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
INGREDIENTS:
1 cup granulated sugar
1 cup light brown sugar, packed
1 teaspoon kosher salt, or to taste
1 to 2 teaspoons vanilla extract
2 cups chocolate chips (I used semi-sweet, use milk chocolate if preferred)
1/2 to 1+ cup chopped walnuts or pecans, optional and to taste sea salt flakes, optional for sprinkling holiday sprinkles,
INSTRUCTIONS:
Line a 9x13-inch pan with parchment paper; set aside.
If you have a clip-on candy thermometer, attach it to a heavy, high-sided saucepan. (If your thermometer doesn't clip, that's okay.)
Add the butter, sugars, salt, and cook over medium-low heat, stirring constantly, until the mixture boils. After it boils, don't stir.
Boil mixture until the 'hard crack' stage, 140-148 degrees Celsius, without stirring (stirring can cause the finished toffee to become grainy or crystallize). It will probably take 20-25-ish minutes to come up to temperature if you're cooking over a true medium-low. At 140-148 degrees Celsius, remove the pan from the heat.
Cautiously stir in the vanilla (it will bubble up).
Pour mixture into the prepared pan and let it sit for about 5 minutes before evenly sprinkling the chocolate chips over the toffee. Tip - Add one chip and if it sinks into the toffee, wait another few minutes before adding the chips.
Cover the pan with foil for about 5 minutes, remove the foil, and spread the chocolate chips smooth with a spatula or off-set knife. Tip - If you chips have not melted (some brands are more resistant to others to melting and/or your toffee may have taken awhile to set up), put the pan in a 148 degrees Celsius oven for a few minutes, or just until chips can be spread smooth.
Optionally sprinkle with nuts, sea salt, sprinkles, etc., to taste. For this batch, I used pecans with sea salt, sea salt, holiday sprinkles, and plain.
Let the toffee cool completely before in the fridge for about 30+ minutes, or until set. Break toffee apart with your hands or cut it with a sharp knife.
NOTES:
Storage: Toffee will keep airtight at cool room temp for many weeks.
NUTRITION INFORMATION:
YIELD: 48
SERVING SIZE: 1
Amount Per Serving: Calories: 143Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 20mgSodium: 59mgCarbohydrates: 13gFiber: 1gSugar: 12gProtein: 1g
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