1 - 10 of 68 for english toffee candy
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Combine sugar, butter and water in heavy saucepan. Cook to 300 degrees (hard crack stage) stirring constantly to prevent burning. Add vanilla and ...
Melt butter over low flame (use a heavy pot). Add sugar and stir until butter is absorbed by butter. Turn heat on high and stir constantly until ...
In a very ... on the hot candy and wait for ... candy out and break it into pieces. It will not keep at room temperature. Makes about 1-1/2 pounds of toffee.
Break up or grate one Hershey bar into 9 x 13 inch cookie or pizza pan. Boil butter, sugar, and water over medium heat to 300 degrees or to hard ...
Melt butter slowly in heavy pan; add sugar, water, salt, and nuts. Turn to high heat. Stir constantly until soft crack stage. Remove from heat add 2 ...
Mix well and cook until brown (about 10 minutes). Stir continually. It may take longer depending on how high the heat is. If it separates, keep on ...
Melt butter in ... at 295°F on candy thermometer. Remove from ... warm. When cool, score. Let mixture set until brittle. Break according to score lines.
Dissolve 1 teaspoon ... minutes. Coarsely chop candy bars; set aside ... reserved 2 tablespoons chopped toffee-flavored candy bars. Yield 1 (10 inch) cake.
Preheat oven to ... eggs and almond extract. Stir in toffee pieces and almonds. Spread evenly over crust. Bake 20 minutes or until golden. Cut into bars.
Blend wafers to ... Turn mixture into candy-topped crust. Bake ... minutes or until cake looks set around edges. Cool before refrigerating. 12 to 16 servings.
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