3 Recipe

3 Recipe : TOFFEE
ENGLISH TOFFEE
INGREDIENT
 2 ounces or cup ( 80 ml ) water
 1 ½ ounces or 2 tablespoon ( 42 g ) light corn syrup
 1 pound or 2 cups (454 g) unsalted butter, at room
temperature
 1 pound 2 2/3 ounces or 2 2/3 cups ( 522.5 g)
granulated sugar
 1 teaspoon salt
 1 pound ( 454g) dark chocolate , melted and
tempered
PROCEDURE
1. Line a rimmed baking sheet with nonstick silicone mat
or aluminum foil sprayed with nonstick cooking spray.
2. In 4-quart ( 3.6 L ) saucepan, combine the water , corn
syrup , butter, granulated sugar , and salt. Place the
pan over medium heat, and stir while the butter melts
and the sugar dissolves. Brush down the sides of the
pan with wet pastry brush to prevent sugar crystals
from forming , and bring the candy to a boil. Once
boiling insert a candy thermometer.
3. Continue to cook the candy stirring frequently to
prevent scorching, until it reaches 300 F ( 149C).
4. Once at 300°F (149°C), pour the candy out onto the prepared
baking sheet and spread it into a thin layer. Let it set for a few
minutes, and then when it is no longer liquid but still pliable, use
a knife or a pizza cutter to score the toffee into small 1 × 2-inch
(2.5 × 5-cm) rectangles. Let the toffee cool completely at room
temperature.
5. When the toffee is cool, carefully break it apart along the
scored lines. You can serve it plain, or you can dip it partially or
completely in melted, tempered chocolate. If you dip it in
chocolate, you can decorate the top by touching the top with the
tines of a dipping fork to give it a nice pattern. This toffee also
pairs well with nuts, so consider sprinkling the toffee with your
favorite toasted nuts to add a little more flavor and crunch.
6. Store English Toffee in an airtight container at cool room
temperature for up to 2 weeks. In humid environments it might
start to get soft and sticky within a week.
SPICY PEANUT BUTTER
TOFFEE
INGREDIENTS
• 2 ounces or cup ( 80 ml ) water
• 3 ounces or cup ( 102g) corn syrup
• 7 ounces or 1 cup ( 196g) granulated sugar
• 9 ounces or 1 cup (273 g) crunchy peanut butter
• teaspoon baking soda
• teaspoon chipotle Chile powder
• 4 ounces or 1 cup ( 133g) honey –roasted peanuts ,
coarsely chopped
• 6 ounces (168 g) milk chocolate , melted and
tempered
Procedure
1. Line a rimmed baking sheet with a nonstick silicone mat or
aluminum foil sprayed with nonstick cooking spray.
2. In a medium saucepan, combine the water, corn syrup, and
granulated sugar over medium-high heat. Stir until the sugar
dissolves, then wipe down the sides of the pan with a wet
pastry brush to prevent sugar crystals from forming. Bring the
mixture to a boil, and insert a candy thermometer.
3. Cook the candy, stirring occasionally, until it reaches 305°F
(152°C) on the thermometer. Once at the right temperature,
remove the pan from the heat and stir in the peanut butter,
baking soda, and Chile powder. The baking soda will cause the
mixture to bubble up and become very foamy. Once it bubbles
up, add the chopped peanuts and stir them in as well.
4. Scrape the toffee onto the prepared baking
sheet and smooth it into a thin, even layer. Let the
toffee set at room temperature, for about 45
minutes. Once set, spread the top of the toffee
with the tempered milk chocolate and allow the
chocolate to set. Break or chop the toffee into
small pieces to serve it.
5. Wrap Spicy Peanut Butter Toffee in plastic wrap
and store it in an airtight container at room
temperature for up to 2 weeks.
HAZELNUT TOFFEE
INGREDIENTS
• 8 ounces or 1 cup ( 224g) unsalted butter,
cubed
• 1 ounces or 2 tablespoon (28ml) water
• ounces or 1 tablespoon ( 21g) light corn syrup
• 7 ounces or 1 cup (196g) granulated sugar
• 1 teaspoon ground cinnamon
• 4 ounces or cup ( 112g) toasted hazelnut,
coarsely chopped
Procedure
1. Line a rimmed baking sheet with a nonstick silicone
mat or aluminum foil sprayed with nonstick cooking
spray.
2. Place the cubed butter in a medium saucepan over
medium heat, and gently warm it until it is mostly
melted. Once it is almost completely liquid, add the
water, corn syrup, and granulated sugar. Stir until the
sugar dissolves, then brush down the sides of the pan
with a wet pastry brush. Bring the candy to a boil, and
insert a candy thermometer. Continue to cook the
candy, stirring occasionally to prevent scorching, until
it reaches 295°F (146°C) on the thermometer.
3. Once at 295°F (146°C), remove the pan from
the heat and stir in the ground cinnamon until it is
well incorporated. Add the hazelnuts, mix them in
well, and scrape the toffee onto the prepared
baking sheet. Smooth it into a thin, even layer and
let it set at room temperature, for about an hour.
4. When the toffee is set, break or cut it into small
pieces to serve. Store Hazelnut Toffee in an
airtight container at cool room temperature for up
to 2weeks. In humid environments it might start
to get soft and sticky within a week.
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3 Recipe : TOFFEE

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