How To Make Classic Hard English Toffee
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- เผยแพร่เมื่อ 6 ก.ค. 2017
- Classic English hard toffee is one of my favourite sweet treats to bring along on hikes or out to Burning Man. It's ram packed with sugar which means it can give you a pretty quick energy boost when you need one (although no the healthiest of energy boosts)!
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Who has turned into a master chef during quarantine😂😂?!
Me lmao
Me bc Gordon Ramsey Is jello
I have. I am learning a lot of new trades.
@@ehoward2246
You'll succeed in all of them.
Im putting my toffee on top of cookies. Im getting hella fancy haha
A wooden spoon is used as it doesn't conduct the heat through it like a metal spoon would
And because the plastic spoon will melt or release harmful plastic into the food
And because wood doesn't leave scratches like metal spoon would.
Julie M can you just use a spatula?
@@EminoMeneko and plus wood tastes good especially black mens wood when its really hard
App Productions if it’s heat resistant then probably
1 Cup Butter
1/2 Teaspoon Vanilla Extract
(About) 1/4 Teaspoon Salt
1 Cup Sugar
Thanks
That was a very inaccurate measurement for a "cup" of butter/sugar when she used a freakin' bowl, dude
@@JGirDesu Im guessing she knows how much the cup holds. Or she pre weighed everything. And 2 sticks of butter is a cup, no matter how it fits in a cup.
@@tvan718 Correct, but I think it's slightly misleading using a bowl for cereal to display the amount instead of an actual measuring cup.
@@JGirDesu
You feel misled when when she said _cup of butter_ because she didn't actually empty the butter from a cup? Public school is to blame.
2nd time making this. Came out perfect both times. Stove was on 7. Kept stirring the entire time. Mixture goes through all 4 stages as her video. Butter separates near the end then magically comes back together and starts to brown. Thats when u know it's done. I use half the recipe. Ie 1/2 stick of butter + 1/2c sugar. Yummy
Half of it would be a full stick btw
mine too
HOLY MOLY I MADE THIS FOR THE FIRST TIME EVER AND IT TURNED OUT SO GOOD I HAD T LEAVE A COMMENT. it tooks more like 7 minutes for me after it started to boil I was hesitant in leaving it in for over five minutes but I trusted my gut and thought that it wasn't brown enough, I kept stirring non stop because I was really scared to burn it, but i say leave it in till its a little like peanut butter even darker maybe but dont stop stirring and make sure its like smooth consistency not chunky and then poor it. anyways it tastes so good mine cooled and it was not as dark as hers its more like if anyone has tried almondroca it tasted exactly like it:) thank you for this video
For those who burned their toffee I’m guessing you forgot to put it on medium heat
Ya i left it on high and left for a while accidwntly turned completely black
hhahaa and forgot to keep stirring
I didn't know if it was ready the first time. This is my fourth attempt and I waiting for it to cool I'm terrified. I wish I could of seen her put it in the pan so I know what it looks like.
Edit:not cooked long enough
I just love ur profile pic 😝
@@rubywebb2624
Thank you.
I've used this recipe/video for a couple years to make toffee for Christmas. It's time consuming but it's great! It works with margarine too, but if you add 1/2 a tsp of coffee extract, you can make something that tastes a lot like Worthers coffee flavored candies!
Oh my god.... Who knew two ingredients could be so unbelievably delicious. Thank you so so so much for this video. This just upped my Christmas candies game.
It's good in cookies
I just made some on medium heat, you have to stir constantly! It does become the color of Peanut Butter! Mine did take 5 minutes! Poured it on to sheet pan and added slivered almonds on top and some choc chips melted on top , wait a few min. then spread the choc chips and put in refrigerator for 3minutes . Came out perfect! Yummy!
Oh! Yessss,your presentation is brilliant,and,your description perfect. No nonsense.....just the facts,and,some interesting little hints that are useful. Well done.
thank you!!! My dad use to make this for me as a kid this brings back memories. I am going to make some for my twin tomorrow he is gonna be stoked
I know it was a while ago but did he like it! It's gotta be so cool being a twin
John Mellet imagine getting along with your twin 😂
Homemade toffee is wonderful! I've made it before. My mouth is watering just watching this video
So straightforward and to the point, thank you!
Nice child hood recipe I made this toffee throughout my childhood to young adult.
We didn't have lunch at school so we used to scramble home make toffee or pancakes and back to school.
Now I'm a chef de
You can always do the Water test to make sure it's going to harden up nicely.
Use a little pyrex dish or coffee cup. Add cold water in cup. After it's boiled for at least 4-5 minutes take a little bit of mixture and stream it into the cup of water. Doesn't take that much. Soft strands or ball not good. Keep cooking until you can get hard strands and hard ball of mixture. This is called hard ball stage or hard crack.
Change your water in between test stages. It's nice having someone to help so you don't end up with burnt toffee.
Perfect video exactly what i was looking for
I made you a recipe this morning. It's so delicious. Thanks for the recipe. Have a nice day
Love this! We used to drop chocolate chips on to it a few seconds after pouring it, then spread them a
With a spatula or knife when melted. 🙂
😋
THANK YOU FOR THIS EASY RECIPE ❤️❤️❤️❤️
Thanks this is so simple 😀
Nice tutorial. Thank you.
Thanks because I didn’t know how to make it so I looked and loved how u did that
thank for this, till trying to find the old English hard toffee me mum used to make when I was a kid, thought she used golden syrup or something and not sugar but I might be mistaken ;) thanks going to try this at chrimbo with the grand kids hahah
Thank you , looks amazing . I just finished making caramel
First go ... did exactly what you said "perfect" .. thank you ❤
Looks great, I love toffee. 💖
This was my second attempt to make English Toffee. The first recipe was the worst! I wasted 1 cup of butter and a cup of sugar. Thank God I found your video. I followed it to a tee. It was perfect. It came out exactly like your video. Thank you so much for sharing.
Lovely, just tucking into some, yum.
I used stick margarine and it turned out a very golden blond color, which is the same color it comes out when my mother makes it. I'm not 100% sure I did it right, but I got a very nice smooth almost "Worthers original" flavor. I'm happy.
whats stick margarine ??
Me and my son made together it turned out really great.much faster recipe.thank you very much
I love how simple this is compared to the other ones
YES! It’s so underated
str8 to the fkn point, thats why im in love with you
proud to be brown haha
That was pretty simple, thanks for being straightforward.
Respect,
Mike
beautiful, thankyou,back home in africa we cook with wood and wooded spoons(mwiko) in Kiswahili its the natural way the food tastes so yummier! we also make something like that but with milk sugar and cardamom dessert then u wait for it to harden and we cut them into diamond shape and there are others into heart shape (labania) very tasteful,
I tried this out and it worked
thank]
Perfect! If you struggle to get the caramel off your pot soak it in super hot water and dish soap and clean down the side with a spatula! Hope this helps.
I’m going to try this 💙
Easier than i thought, i love English toffee.
PERFECT!!! Thank you!!
I will for sure have to try this..
Thanks your a legend ☺️
Don't stir too fast. Butter could separate
John Kohlman ummm that was my mistake . I just did it now and it did separate . I came here to ask for the reason , and I should’ve read the comments before I did it . Thanks very much for the good tip ❤️❤️❤️
Thanks
Don't stir at all.
True, there is no need to stir caramel or any boiling sugar.Cover til it starts to boil then remove lid and use a thermometer for consistent results.If butter seperates out its too much butter for the amount of sugar. (I saw that in the video).A pinch of lecithin (called paramount crystals) will keep it emulsified and allow even more butter to be used which results in a more tender toffee. Allowing it to age a couple of days improves the tenderness.Cutting into squares is easy, allow it to half set then score with a big French knife that is wiped with Crisco.The shortening melts as you work keeping it from sticking. Use the back of the blade, not the cutting edge to make deep scores. Do it twice if needed.I'm a retired candy pastry chef.
Yip I got carried away watching vid and started to stir just as fast. Ended up like treacle FFS. And burnt my hand, I'm going to shop to buy a bar.😂
Thanks! You rock!!
I cannot believe my favorite dessert is just butter and sugar
Lol ive used this video to make toffee so many times
Thank you! it worked beautifully and taste great
I accidentally made toffee, while trying to melt marshmallows.
looks great I will give it a go thanks
I found I had to whisk it for the last two mins as the butter separated. Now in a tray cooling.
Not often i need to turn up heat on sweets, thank you for the video
just made this and it tastes exactly like Werthers!
I make this every christmas and it takes waaaay longer than 5 minutes....more like 15. And it will not burn if you stop stirring...caramel doesnt get stirred and it doesnt burn
It only takes 5 mins an constant stirring if you have it on high heat
Mine seems slightly separated but I poured it on anyways so hopefully it works it looks fine after it’s on the pan
Life hack: when you’re done put hot milk in the pot instead of water and drink it. Btw my caramel turned out perfect and I’m rlly happy about it. Instead of putting it directly on the baking sheet I put popcorn on the baking sheet and put the caramel on top and it worked great
It came out beautifully. It was thicker when it hardened rather than in the video.
I tried this tasty
keeps the pot from boiling over the wooden spoon is suppose to? It does to an extend plus wood does not transmit heat 300F is pretty hot
Hey, I made this just then and it's so good :) Thankyou my saint. I wish I had a woman like you
Jamie H lol a wild internet horn-dog
Beautiful!
how long should it take for it to cool down???? me and my friends just made it?
This is the perfect thing to make in a college kitchenette.
Yeah this didn't work I tried it twice and it just became like the butter separated from the sugary stuff and became like an oil slick I tried once and I was stirring constantly second time I tried not to stir as much still happened
The wooden spoon is to not burn yourself as metal gets really really hot :) Thanks for the tutorial. :)
Yes and some utensils may melt.
I watched this to make sure I wasn’t cooking my toffee right
Just finished making this, mine didn't get as dark tho will see how it is after it cools :)
My first batch didn't set properly but just did a 2nd batch and it came out perfect!
Thank you SO much for this video! I made some to take to Bible study, and it tasted great!
Yum Yum Noodle how was bible study?
Cluster Universe it was good! :)
Sounds pretty sinful to me - lol!
I used a whisk lol still turned out good xox
Mine was coming together but then they just separated and now it won’t come back together I don’t know what’s wrong
Ok,so i did just as she said and it separated(i think IT was because overmixing-but the sugar didnt want to dissolve)so the second time when i ad sugar i also mix in water(about 100 ml) i didnt mix it whole 5 min and it take longer but it worked
Hey just wondering, what does it taste like? is it supposed to be sweet or smoky-bitterish. I might have made both sweet caramel and smoky bitter toffee after 2 attempts
If it’s bitter it’s burnt. It’s supposed to be sweet.
What do you put in to make candy hard?
Can I theb crush it and used it as a glaze for cinnamon rolls?
Can u make it with brown sugar and salted butter?
What is added to harden candy?
iv just made this but i added pepppermint essence instead and topped it off with peppermint crunchy topping
Wondering to myself, could I use Swerve instead of sugar?
And I'm such an anglophile, I was disappointed she only said "foil," and not "aluminium." ☺️
Lovely accent. ♥️
Looks good. Any chance of listing weights for those of us who live in countries which don't use cups in place of scales?
pffft... she is not using standardized measuring cups or teaspoons for cooking. She is just using whatever cup she has in the closet.
@@anastasia10017 No chance of anyone replicating the toffee, then. Weights are needed for that, not volumes, which will vary from person to person.
@@jonobrien3381 just look at the proportions she is using and replicate that. if you want weights, do 250 grms of butter + 250 gems of sugar. Add some vanilla and a pinch of salt. It's basically just sweet butter and sugar in equal amounts. excellent for the waistline. In the USA, we dont use random cups out of the cupboard as shown in this video. We have standardized measuring cups and american recipe books give instructions in cups. It works.
Can you use brown sugar
English toffee? No better recipe
source than an Englishwoman.
what do you do if it separates?
How long goes it take to cool down ??
I wait 20 min before breaking it (:
Hello Dear, a wooden spoon doesn't conduct heat, so it is a safety factor, especially when making toffee because the temperature gets quite hot.
Great recipe, mine turned out great! Think there was a tad too much butter but it’s delicious nonetheless.
i used 1 stick and a half of butter! It was perfect!
You use a wooden spoon because metal conducts heat so when you are stirring the spoon will get very hot and because wood doesn’t conduct heat it stays cool which is why it is preferred . Hope that helped
It didn’t
Gymnastics Trey ur stupid then 😂I’m saying metal is a conductor of heat where as wood isn’t so using wooden keeps your hands from burning. jeez
Geez everyone must be rich in this comment section, I’m saying it didn’t help because I had to use a plastic spoon because I can’t afford normal cutlery, your so rude for making me feel bad about my financial state 😢
@@treyingram sorry I didn't know your financial background.
Lmao
I just tried to make toffee for the first using your very clear recipe. I must have done something wrong.. It never got to the "peanut butter" stage. The sugar crystallized and the temperature and color was good. I was left with about a half a cup of melted butter. What do you think I did wrong? Thanks for the video. I'll keep trying. It tastes good, but it isn't smooth.
mine did the same! I’ve tried few video recipes and had wasted 2 pound of butter and still don’t know why lol
Are you sure you used butter and not margarine.
Or maybe you scraped the sides of the pan getting the crystalized sugar in the mixture which will crystalize the rest of what's in the pan.??
So um for some reason the butter and sugar didn't combine... I got butter and caramel.
Any clue what happened? It was going great was staring then it started separating and the Carmel darkened under molten butter
what would be the optimum point to add chopped walnuts?
Right after you pour your toffee on to a baking pan. i did it with almonds. it was perfect, then let it cool.
bro mine just gets super clumpy and the butter seeps out like oil idk what the hell im doing wrong
Mine too
ShadowLabs try adding a splash if water and stir really quickly:)
You stirred too quickly and too much, stir constantly but not rapidly
What a wao? Thanks so much. Can you please send the recipe to me?. :)
I’m going to make toffee popcorn. But without the accent. Lol
Where’s the chocolate lady 😲😬 nice video thanks!
the wooden spoon-thing is because toffee can come really hot and eventually melt a regular spoon
Idk what I'm doing wrong 😩 been storing for 10 mins now nothing is happening
Can u use brown sugar
👍👍👍
I used a plastic spoon the first time I tried making toffee and about half of it was turned into part of the toffee.
Same I used a red spatula, red bits of it melted into it , now I've invested in a wooden spoon
Its good on popcorn
If you were to pour the batch into a mason jar and refrigerate it instead of the flatter pan, is that how it remains as a sauce instead of toffee?? Thank you in advance!
Yanky Russ ...it will eventually harden and then you have a problem because it will be hard and in your mason jar and it will take forever to cool down. Try other recipes to make caramel sauce, this one is for hard caramel (and it works great)
@@fewer_pancakes Thank you so much! I been watching both, an to be honest, with all the same yet slight difference in the recipes, they both seem to be made bout the same way lolol but what I got from the videos is I think I got the answer to my question : its all about the temperature to set the difference lolol
Looking at the color, it must a very bitter toffee!
Why isn't the uploader responding to the comments on her page here?
T I M E
She's got better stuff to do
Everyone liked her English Toffee so much that she: A sold the recipe for a million dollars. B: she got arrested for selling her stolen recipe. or C: She just wants to relax and enjoy her English Toffee while sitting in front of her telly with her mum. As for me.... I'm trying out her yummy looking recipe. ta ta as they say in England ole chap. (giggle giggle)
To avoid 💩 like you.
20alphabet damn the internet does have ya panties in a twist
I burnt my toffee looking up a video on how ot make toffee. I don't hink my first batch can be saved so hopefully better luck with this next one