Toffee

 

 

• 1 cup salted butter (2 sticks) The salt in the butter helps stabilize the mixture.
• 1 cup sugar
• ¼ teaspoon salt
• 1 cup milk chocolate or semi-sweet chocolate chips

1. Line a 13” x 9” baking dish with parchment.
2. Put ingredients in a 2-quart pot.
3. Turn burner on medium (that is 5 on an induction cooktop).
4. With a wooden spoon, stir constantly until mixture reaches 285 degrees.
5. It is important to use a candy thermometer to determine when it reaches 285 degrees. 
6. Pour onto the parchment and spread to edges. 
7. Let cool.
8. Put chocolate chips in a microwavable cup.
9. Heat on high in microwave, stirring chocolate every 30 seconds until spreadable.   
10. Spread chocolate over the cooled candy base mixture. 
11. Let cool to room temperature for a few minutes.
12. Place in refrigerator, so the chocolate solidifies.
13. Break into pieces and serve.

 

Cashew Brittle

• 2 ½ cups sugar
• 1 ½ cups light corn syrup
• 1 cup water
• 1 tablespoon salt
• 2 cups cashew nuts
• 4 tablespoons butter
• 3 teaspoons baking soda

1. Put parchment paper on two cookies sheets. It is easier to use ones that have the sides, I think, but flats ones should work, too, if you are careful.
2. With a wooden spoon in a saucepan, heat sugar, corn, syrup, water and salt over medium heat while constantly stirring until sugar has dissolved. Turn to high heat, and keep stirring until mixture reaches 290 degrees Fahrenheit (also known as the hard crack stage).
3. Add the cashews and butter and continue cooking to 300 degrees Fahrenheit, stirring constantly. Remove from the heat and stir in baking soda for 30 seconds. The mixture will be rather bubbly and airy.
4. Pour quickly into the parchment lined pans and spread evenly as quickly as possible. Let cool, harden, and then break apart.  Enjoy.

Bourbon Glazed Pecans

• 6 oz. pecan halves
• ½ cup sugar
  2  tablespoons butter
• ¼ teaspoon salt
• 1/8 teaspoon cayenne pepper
• 2 tablespoons bourbon

1. In an omelette sized skillet, cook the first six ingredients on medium high heat, constantly stirring for 7 minutes. Medium high heat is setting 8 on the small burner of my induction cooktop.
2. Spread them on a silicone cake pan.
3. Allow to cool.
4. Enjoy.

Nancy's English Toffee

The most difficult part of this recipe is finding the Golden Syrup. It is an amber colored thick syrup. I used Lyle's brand and I got it at at import store. I think it is popular in the UK, but can be purchased over the internet if you can't find it in your local store. I am giving the directions to use specifically for an induction cooktop, as this is what I have. I have found that an induction cooktop had a bit of a learning curve, but I love it. (No burner crevices for stuff to go down into and get trapped.) But if you are using another type stove, use the cold water test and cook until a little bit dropped in it forms a hard ball. It is much easier to use silicone baking pans because it will not stick, and that is all I will ever use for similar projects any more. One recipe of this makes one 20 count tarltet pan full of candies.

Equipment:

• 1 wooden spoon
• 2 quart saucepan
• timer
• silicone tartlet pan

Ingredients:

• 1 cup sugar
• 1 stick salted butter
• 1 tablespoon white vinegar
• 1/8 cup golden syrup
• 1/8 cup water

Instructions:

1. Measure ingredients and place into saucepan.
2. Set timer for 13:30.
3. Turn the large burner control to halfway between 6 and 7.
4. Constantly stir with wooden spoon until melted.
5. Stir occasionally (about once a minute), until timer goes off.
6. When timer goes off, remove from the heat and pour into the silicone molds.
7. Let cool for an hour and invert on a clean surface.
8. Enjoy.   

No Thermometer Fudge

3 cups sugar

1 ½ sticks butter or margarine

2/3 cup evaporated milk

1 teaspoon vanilla

12 oz. pkg. of chocolate or semi-sweet chocolate chips

1 jar marshmallow cream

Spray 8 x 8 inch glass pan with non-stick spray.

1. In a 2 quart saucepan, combine sugar, butter, and evaporated milk. Heat on medium high heat until mixture comes to a rolling boil, stirring constantly with a wooden spoon.

2. Continue to stir constantly for 5 more minutes after the mixture barely comes to a rolling boil.  If you decide to use a thermometer, cook until 234 degrees.

3. Remove from heat.

4. Stir in vanilla, chocolate chips, and marshmallow cream. Stir thoroughly until all is blended well. But don’t over stir or the fudge will become “sugary.”

5. Pour into a 8 x 8” dish and smooth so the height of the fudge is even.

6. Score when the fudge cools. Enjoy

Note:  This recipe may be doubled.  Cook in a Dutch oven and pour into a 13 X 9" pan.