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Old 02-03-2012, 01:30 PM   #1
Arianwen
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Thumbs up How to make toffee

http://www.wikihow.com/Make-Toffee
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Old 02-03-2012, 01:45 PM   #2
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I had a friend who used to make toffee for Christmas gifts, and she'd would
take her mix a bit past medium brown, to the ragged edge of tasting a little burnt.

It was the best toffee I've ever had.
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Old 02-03-2012, 01:58 PM   #3
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1.) Put on Fuzzy House Slippers.
2.) Check on the cleanliness of your favorite thermos mug.
3.) Get in car.
4.) Drive to Starbuck.

Ooops.., I guess I need some caffeine.
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Last edited by Auburn Boy; 02-03-2012 at 01:59 PM. Reason: I thought you said COFFEE!!!
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Old 02-03-2012, 03:04 PM   #4
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lol. I want so see your fuzzy house slippers.
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Old 06-16-2012, 06:02 PM   #5
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Been using this toffee recipe for years. Never had a bad batch. It's rather like Almond Roca; tender crisp, doesn't stick to teeth or dental work and is wonderful

2 cups lightly toasted almonds, finely minced
1 cup sugar
1 cup brown sugar
1 pound butter
12 ounces semi-sweet chocolate chips (plus about 1 tablespoon butter)
1 teaspoon vanilla
2 teaspoons baking soda


Place the butter, brown sugar and granulated sugar in a large saucepan over a medium high heat.

Stirring constantly until the mixture comes to a full, rolling boil to 290 degrees.

Remove from heat and quickly stir in vanilla and baking soda.

The baking soda will cause the toffee mixture to foam a bit; this is good, it helps to aerate the toffee giving it a crisp but not hard or brittle like, finish when cooled.

Mix in about a cup of the toasted almonds.

Pour mixture into butter cookie tray.

Allow to cool slightly, then melt the chocolate with butter in microwave. Spread over the cooling toffee and sprinkle with remaining toasted almonds.

Allow to cool overnight, then break into pieces.

Another option is to forgo the melted chocolate over the top of the toffee and instead, allow the toffee to cool over night, break into pieces and then dip into melted chocolate and then into the toasted almonds, covereing both sides of the toffee

Easy to make, easier to over indulge in
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Old 12-12-2013, 11:41 AM   #6
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Bumping this thread because we're making a couple batches of this today, to send off tomorrow.

Tonight I'll make my obscenely rich, deep, dark, decadent brownies --- With pecans and coconut. These brownies are so lush with butter, Dove's dark chocolate sauce and other forms of dark chocolate, that they'll stay moist in a covered container for a week. Ha! As if they ever last that long. But they also do pack well and are great for mailing out for gifts. Not as fragile as some cookies.
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Old 12-12-2013, 09:40 PM   #7
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Sugar cookies and rocky road fudge going out to my parents and sister tomorrow. The fudge just went into the cake pan to harden. Note to self: chocolate chips that have been hanging around long enough to 'bloom' don't melt very well. I had to put the pan back on the heat.
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