Not sure how to avoid that. Cooked for quite a while but I finally gave up trying to reach I cooked it for around 10 minutes. I felt that if I reduced the temperature it would never reach It has a lot more moisture in it. Unsalted or salted butter—or does it matter? The additional salt is what threw me. Valerie, I always bake with unsalted butter, so I can control the salt content. If you use salted butter, you can omit the extra salt.
To think I almost ordered toffee bits from Amazon because none of my area grocery stores sell them anymore. This was so easy and incredibly delicious. Will use this recipe from now on!
Thank you so much! It worked! I did have a little separation issue when it started to thicken, but I turned my heat down to a med-low, stirred like crazy till it was completely combined. Turned the heat back up to medium still stirring and took it off the heat when it turned a light caramel color.
So tasty! Thanks for posting this recipe! I managed to drop some on my fingernail by accident and the gap between my fingernail and skin actually started bleeding immediately. For those that are having a problem with it burning. Thanks so much for this recipe. Will never buy them again. These are much better. Just to confirm, the temps should be in Fahrenheit. Try placing everything in a clean, dry pot.
Stir in once to combine and then leave it alone. Keep an eye on it. At about the minute mark, it should start to change colors. Watch it and when it becomes a rich amber color like the color in the picture , remove it from the heat.
Give it a quick stir and pour it out on the lined pan. I really wish you said on your recipe to not stir! I followed your recipe exactly except I was stirring the whole time….. Love this! My daughter and I have a tree nut allergy. I also love the idea of chocolate bits mixed in. Any suggestions? Are you using real butter? Margarine and spreadable butter probably will not work because they have oil in them.
I used real butter and it separated. After it cooled, I just poured off the excess oil and patted down the toffee with a paper towel, then broke it up. Tastes delicious! Yum is a understatement! My mom and dad loved them and so did my sister. I put them into a cookie and it tasted amazing. A very big thanks from The Netherlands for this recipe. Just made some now and the whole family loved them! Thanks for the recipe! I make this and have never had to grease or line a pan with anything. I also sprinkle chocolate chips on top while it is still warm and spread with a knife.
Tastes just like a Heath Bar. You can actually just use foil as a liner. I just made it and will add the toffee bits to my Almond Toffee Sandies I make every year at Christmas. I have always used store bought so your bits will make them extra tasty!!!
So butter smooth, my daughter and I could have eaten the whole thing, before we even made the cookies. Thanks DeDe. As you know, with Army life it can be hard to find the essentials. After years of buying bits, I decided to tryout a recipe. Thank you so much for the recipe and pictures, they really help.
Keep it boiling while you stir, stir, stir and watch the temp with a thermometer. The coloring instantly darkened close to degrees. Dawn, Thanks so much for the thorough instructions using other pots.
I hope you loved the cookies! Margarine is 1 molecule away from plastic, so you never want to cook or even eat with it at all. All these oils should be banned already. So many people do not realize. They actually thought margarine was better then butter at one time, but that probably was someone trying to sell their product.
Steer clear of anything hydrogenated and make your own candy and cookies, your kids will be eating healthier. People believe everything they read on the internet…hahaha. I was wondering, do I have to use white sugar, or would brown sugar work too?
I have never tried making them with brown sugar. Let me know how they turn out. Hi , mai I know how much is 1 T. Instead of using silpat, parchment paper would work and you would not need to grease it. Parchment paper can usually be found at the supermarket with the foil, wax paper and plastic wrap, or in a kitchen supply store or — am I allowed to say Costco?
The recipe sounds scrumptious,will try it for my grandkids. I was wondering what I could use instead of a silpat lined cookie sheet. Would it be possible to crisco to grease the pan add flour, and then pour the toffee down?
I recommend you lay a sheet of foil on the pan and then use Pam, butter, vegetable oil or Crisco. The foil will help you life the toffee off the pan easier. Thank you for your response. I ended up using wax paper instead and it worked out just fine.
Soooo good, definitely a keep. Hello, I was up late and craving something sweet but had very few ingredients in my house and I came across your recipe. Only took me about 15 min total to make and about 5 min in the freezer and I am enjoying my toffee treat as I type this.
Thanks so much for sharing. I definitely will be making more soon! Thanks so much for taking the time to post your comment…love the nuts addition. Wow, what a great idea. My mother-in-law could use this recipe. Thanks for posting. Awesome Ally. I love your creative add-ins. It sounds like the sugar cooked a little too long. I cooked mine in a Le Creuset pot on medium high burner set to 8 for exactly 13 minutes from the time I turned the burner on to the time I pulled it off the stove. Gonna try it again and do it in my Le Creuset, too…I do think I cooked it a little too long, hence the chicory somewhat choco bitter, but interesting, taste.
January 16, PK?!!?!? Ilabas na yan! This site uses Akismet to reduce spam. Learn how your comment data is processed. Homemade Toffee Bits. Previous Next. Start by placing butter, sugar, water and salt in a saucepot, and bring it to a boil. This is an important point of the process. This candy is screaming hot, and will burn you. Be patient. Once cooled, break it into bits and enjoy it in cookies, muffins or on ice cream.
Course: Dessert. Cuisine: American. Keyword: toffee. The D in this product means Dairy and either contains dairy ingredients or has been processed on dairy equipment.
Gluten-free foods must contain less than 20 parts per million ppm gluten. Also, any unavoidable presence of gluten in the food must be less than 20 ppm. The Hershey Company. Shop Hershey's Exclusive Items. Current Size: 8 oz bag. Facebook Pinterest Mail. I made this toffee just as described and double-checked the ingredients. The toffee tastes delicious but it is 1 quite hard the temp did not go higher than F degrees.
When I poured it onto the silpat, liquid butter spread everywhere. So the toffee, even after I beak it up will be oily. I know that is not correct but have no idea what I did to cause this. Also, you say keep whisking but most recipes say swirl the pan but do not ever stir after the initial ingredients are in the pan.
Thank you! I had the same issue as Sharon. I used Land o Lakes unsalted butter thst is supposedly ideal for baking. I drained off the butter that did not incorporate and poured out on a pan but it was still real oily.
Mine was a bit gritty as if the sugar did dissolve but I did get it up to degrees. I used it anyway for a cookie recipe and it worked out fine. I too had the same issue as Sharon and Cheryl. The butter never incorporated so I was using paper towels to soak up pools of butter off of the hardened toffee. But it still tastes really good and will be just fine when I break it up and bake it into peanut butter cookies.
Oh gosh! I was just reading an article about toffee and you are right. I will update the recipe. Hi- Ok I am not trying to be a jerk, but did you actually make toffee successfully using this recipe? I tried twice and ended up with a burnt mess both times. I switched over to youtube and found a video with instructions which are the complete opposite every step of the way. And it came out perfect.
Is there a reason you make it this way? I am genuinely curious since its my first time making it and this is so drastically different. By the time my candy thermometer hit I knew it was destined to fail lol. So I make this recipe about 5 times a year for the past six or seven years, usually in the fall and winter for holiday cookies.
I received comments from people telling me their butter did not incorporate with the sugar because another recipe told them they were stirring too much. Apparently toffee is a fickle thing.
0コメント