Toffee Making: Easy and Deliciously Irrestible Candy Recipes

Ingredients:

• 3/4 cup almonds
• One bag of dark chocolate (16 oz)
• 2 cups butter
• 2-2/3 cups granulated sugar
• 1/3 cup water
• 1/4 cup light corn syrup

Supplies

• Small Baking Sheet
• Large Baking Sheet
• Large Heavy Saucepan
• Two Large Serving Spoons or spatula
• Aluminum Foil
• Cooking Spray
• Candy Thermometer

1. Preheat oven to 325 degrees then spread almonds on a cookie sheet. Place in oven for about 10 minutes. Turn them over with a spoon every 3 minutes. Remove them and chop them into small bits.
2. Line a large baking sheet with aluminum foil and spray it with unflavored cooking spray.
3. Over medium heat, mix butter, sugar, water and corn syrup in a large heavy-duty saucepan. Stir without stopping to evenly blend sugar and butter into a syrup consistency. Insert a candy thermometer and heat mix to a boil, remove any mix that brushes up on sides.
4. Keep stirring until the mix gets to 300 degrees farenheit. Make sure the candy stays blended. You should not have any butter surface to the top. Once candy reaches 300 degrees remove it.
5. Pour into your prepared baking sheet. Spread candy evenly across sheet with large serving spoon or spatula. Let candy set to harden a bit.
6. Sprinkle chocolate chips over top. Let them melt until they start to deform. Spread over candy until entire sheet is covered in chocolate.
7. Now sprinkle the bits of almond over the top before chocolate begins to harden.
8. Place candy in refrigerator to set for at least 30 minutes before serving or store in airtight container in fridge and deliver as gift within one week.

Ingredients

• 1 pound butter
• 1/2 cup water
• 2 cups sugar
• 1 teaspoon salt
• 16 ounces milk chocolate chips

Supplies

• Large Baking Sheet
• Medium Saucepan
• Candy Thermometer
• Spatula or Large Metal Serving Spoon
• Butter Knife
• Cooking Spray
• Aluminum Foil

Directions:

1. Line baking sheet with aluminum foil. Spray with cooking oil. Then set aside
2. Bring butter, water, sugar and salt to a boil in saucepan, place candy thermometer in pan. Stir constantly until it reaches 300 degrees.
3. Remove from heat and pour onto baking sheet and spread evenly, cover entire sheet. Let harden a bit (this will happen fast.) Sprinkle chocolate chips over toffee and wait until they begin to melt. Spread chips with spatula or back of large metal serving spoon. Then chill for at least 30 minutes. If you'd like even shaped pieces as final result then crease lines with butter knife into toffee now before placing in fridge. You will break the candy into pieces after chilling.
4. Break along creased lines or break apart with butter knife. Store in fridge in airtight plastic container.

Ingredientes

• 1 cup white chocolate chips
• 2/3 cup chopped macadamia nuts
• 3/4 cup butter
• 3/4 cup granulated sugar
• 3 tablespoons light corn syrup

Supplies

• Medium Heavy Duty Saucepan
• Pie Pan
• Alumunum Foil
• Candy Thermometer
• Cooking Spray
• Spatula or Large Metal Serving Spoon

Directions

1. Cover pie pan with aluminum foil. Use more than just enough, extra foil should drape over sides. Spray foil with cooking oil.
2. Set aside 2 tablespoons of white chocolate chips, sprinkle the rest and nuts over pan.
3. Bring butter, sugar and corn syrup to medium heat. Stir butter once it starts to melt, dissolve butter and sugar completely.
4. Place candy thermometer in pan. Bring mix to boil and stir constantly then remove from heat once toffee reaches 300 degrees.
5. Pour mix over pan and evenly spread over entire pan.
6. Sprinkle the remaining chips over mix, once chips begin to melt spread them over the mix with spatula or spoon.
7. Cool in refrigerator for at least 30 minutes. Break into pieces with butter knife
8. Store in airtight plastic container in fridge.

Homemade English Toffee will create some great candy gifts for you to take to your friends, family and people at the office. Enjoy!

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