Best Easy Toffee Candy Ii Recipes
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
TOFFEE CANDY
This crunchy toffee is covered with milk chocolate and topped off with a generous sprinkling of pecans.-Janice Cranor, Bartlesville, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 2-1/2 pounds.
Number Of Ingredients 5
Steps:
- Grease a 15x10x1-in. pan with 2 teaspoons butter; set aside. In a large heavy saucepan, melt the remaining butter. Add sugar and water; cook and stir over medium heat until a candy thermometer reads 300° (hard-crack stage)., Quickly pour into prepared pan. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over toffee. Sprinkle with pecans. Let stand until set, about 1 hour. Break into bite-size pieces. Store in an airtight container.
Nutrition Facts : Calories 174 calories, Fat 14g fat (7g saturated fat), Cholesterol 26mg cholesterol, Sodium 69mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
4 INGREDIENT TOFFEE
It's a holiday candy classic! But with only 5 ingredients, this buttery toffee can be enjoyed any time of year!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 36
Number Of Ingredients 5
Steps:
- 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.)
- 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.
- Let stand at room temperature about 1 hour, or refrigerate if desired, until firm. Break into bite-size pieces. Store in airtight container.
Nutrition Facts : Calories 90, Carbohydrate 7 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 35 mg
EASY TOFFEE CANDY II
I was surprised this recipe wasn't on zaar yet. I got this recipe from Carnation and have been making it for a couple years. I tried one of the other versions on zaar, which are similar but does not have the sweetened condensed milk in it. I like this recipe much better! I hope you enjoy :)
Provided by kaithun1
Categories Candy
Time 25m
Yield 50 pieces
Number Of Ingredients 6
Steps:
- Directions:.
- PREHEAT oven to 425°F Line 15 x 10-inch jelly-roll pan with heavy-duty foil.
- MELT 1/4 cup (1/2 stick) butter in medium saucepan. Pour into prepared jelly-roll pan. Arrange crackers over butter, breaking crackers to fit empty spaces.
- MELT remaining butter in same saucepan; add sugar. Bring to a boil over medium heat. Reduce heat to low; cook, stirring occasionally, for 2 minutes. Remove from heat; stir in sweetened condensed milk. Pour over crackers.
- BAKE for 10 to 12 minutes or until mixture is bubbly and slightly darkened. Remove from oven; cool for 1 minute.
- SPRINKLE with morsels. Let stand for 5 minutes or until morsels are shiny; spread evenly. Sprinkle with nuts; press into chocolate. Cool in pan on wire rack for 30 minutes. Refrigerate for about 30 minutes or until chocolate is set. Remove foil; cut into pieces.
Nutrition Facts : Calories 129.6, Fat 8, SaturatedFat 4.3, Cholesterol 15.1, Sodium 75.4, Carbohydrate 13.8, Fiber 0.5, Sugar 11.4, Protein 1.4
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