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Results 1 - 10 of 51 for 1800s candy toffee
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 ...
Combine sugar, butter and water in heavy saucepan. Cook to 300 degrees (hard crack stage) stirring constantly to prevent burning. Add ...
3. TOFFEE CANDY
Combine sugar, salt, water and ... stage (285°F on candy thermometer). Add 1/2 cup walnuts. ... thermometer is recommended. Makes 2 dozen candies.
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, ...
In a very heavy saucepan, ... on the hot candy and wait for 1 minute. ... will not keep at room temperature. Makes about 1-1/2 pounds of toffee.
Melt butter in sauce pan. ... and lay on toffee. Allow to melt and ... cold break into pieces. Store in tin container with wax paper for layers.
Melt butter in large saucepan. Add sugar, corn syrup and water. Cook over medium heat. Stir occasionally. Cook to hard crack stage, 300 ...
8. TOFFEE CANDY
Boil to 290 degrees over low flame. Stir constantly with a wooden spoon. Pour in well buttered 9 1/2 x 13 cookie sheet. While still hot, ...
Preheat oven to 375 degrees. ... spread to coat top of candy. Top with nuts. Refrigerate until firm. Let stand at room temperature before cutting.
Toast almonds in 300 degree oven until light tan. Melt butter in large saucepan. Add sugar, corn syrup and water. Cook over medium heat, ...
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