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| A different take on toffee http://cookaholics.org/viewtopic.php?f=14&t=3010 |
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| Author: | Amy [ Wed Mar 06, 2013 9:21 am ] |
| Post subject: | A different take on toffee |
I love Marilyn's toffee, but wanted to make it in a way that works for me for different applications, e.g., crumbled to go on top on desserts without it being teeth crunchingly hard. Yesterday, I made toffee reversing the process, i.e., I made caramel then added butter, toasted almond slivers and finished with salt and baking soda. I've got to say I really enjoy the addition of baking soda. It lightens the toffee and makes it easier on the teeth. Just wanted to share. Amy |
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| Author: | talanhart [ Wed Mar 06, 2013 10:04 am ] |
| Post subject: | Re: A different take on toffee |
Amy, Can you post the recipe. I was thinking about making Toffee for the residents at the Assisted Living, but I haven't because it is so hard. They have to make two desserts every day and they are running out of ideas and this might be good to have around. |
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| Author: | Amy [ Wed Mar 06, 2013 10:39 am ] |
| Post subject: | Re: A different take on toffee |
Todd, I'm only posting the changes I made to the toffee...make the chocolate and nut topping according to Marilyn's recipe. 2 cups granulated sugar water to cover sugar 1/3 cup corn syrup 3/4 lb. unsalted butter (this is less than Marilyn's) 1 cup slivered almonds 1/2 teaspoon salt 1/2 teaspoon baking soda Toast almonds in a 350 degree oven until golden. Put sugar and water into a saucepan. When sugar is melted and just boiling add corn syrup. (Corn syrup is optional, but aids in preventing crystalization...imperative at my altitude.) Then add room temperature butter in pieces. Bring to amber color and add toasted almonds, salt and baking soda. Stir, then pour out into your prepared pan. I've not written this from scratch, as I'm sure you're familiar with the basic steps of prepping and preparing toffee. The baking soda makes a big difference. It lightens the toffee dramatically. Amy |
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| Author: | pepperhead212 [ Wed Mar 06, 2013 10:50 am ] |
| Post subject: | Re: A different take on toffee |
Good idea, Amy! Nut brittles usually have soda stirred into them, and it makes them much easier to eat. |
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| Author: | talanhart [ Wed Mar 06, 2013 11:09 am ] |
| Post subject: | Re: A different take on toffee |
Thanks! |
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| Author: | jeanf [ Wed Mar 06, 2013 11:10 am ] |
| Post subject: | Re: A different take on toffee |
I'm thinking this toffee would be a great jumping off point for your appetizer party. Chris had a great candied popcorn with bacon appetizer in Chicago that he still talks about a year later. |
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| Author: | Amy [ Wed Mar 06, 2013 11:14 am ] |
| Post subject: | Re: A different take on toffee |
Jean, I made this for the party. One of my apps is caramel chocolate soup with espresso foam (with a modernist take) and toffee crumbles. It's to be served in Asian porcelain soup spoons. The rest of the toffee will be used to decorate the platter with the spoons. Amy |
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| Author: | jeanf [ Wed Mar 06, 2013 4:29 pm ] |
| Post subject: | Re: A different take on toffee |
Where is the licking the screen emoticon when you need it? Amy - if that doesn't wow them over then nothing will. Awesome. Just awesome. |
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| Author: | phoenix [ Wed Mar 06, 2013 10:28 pm ] |
| Post subject: | Re: A different take on toffee |
Thanks, Amy! I always wanted a trustworthy recipe with baking soda in it. |
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| Author: | Cubangirl [ Thu Mar 07, 2013 3:42 am ] |
| Post subject: | Re: A different take on toffee |
Thank you so much Amy. I've copied your amounts and instructions, copied Marilyn's recipe and inserted yours into Marilyn's recipe. I now have Marilyn's Toffee and Amy's Toffee as two separate recipes. I will try yours next time I make it. |
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