English Toffee an Instructional How To Make Video
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- เผยแพร่เมื่อ 3 ธ.ค. 2022
- This Toffee is Crunchy, chocolatey, and topped with your choice of nuts. The perfect gift for the holidays. I've packaged them in cellophane treat bags or in lovely decorated tins for gifts throughout the year. But especially for Christmas.
@DarlenesTable
Recipe Link
darlenestable.com/?p=1171
Link To Amazon Stuff I Use:
darlenestable.com/?page_id=973 - แนวปฏิบัติและการใช้ชีวิต
I’ve been making this toffee ever since I saw your original video several years ago. It is FABULOUS! I make it every year in addition to your “Mamie Eisenhower” fudge. I give them out as gifts in cute tins and everyone adores it.🎄
Oh Fantastic! This comment truly makes it real for me. I appreciate this. They really do make great gifts don't the. Hey thanks again for you kind words.
YOU REMIND ME OF MY AUNT BETTY COLEMAN. SWEETEST WOMAN EVER. THANK YOU FOR SHARING. I LOVE THIS CANDY.
Awe Thank You! And thanks watching.
I love English Toffee at the holidays and make several batches for gift giving. It's always a big hit. I'll have to give your version a try this year! Thanks for your tips Darlene! And you are so right about the Chocolate!!! It is so important to use a high quality chocolate, especially when you invest so much time and money making these special treats. 😊
Hey miss Gail! Exactly right. You know the formula right? Quality in Quality out. That goes with the butter as well. You really need a high quality butter as well. Please do give it a try. And let me know what you think. Always good to hear from you. Blessings to you and yours.
EVERYTHING IS SO BEAUTIFUL ABOUT THIS VIDEO! THANK YOI!
Thank you!
Using the very best ingrediets is the only way to bake and cook and make candy. Things just taste a whole lot better...
I totally agree. A good example is the butter. This recipe will fail every time if you don’t use a high quality butter.
Wow so amazing 😮😮yummy and delicious i love it so much. I will try this recipe 😊 from sri lanka . My name is shehari .Thanks for sharing us very valuable recipe 😊
Thank you so much Shehari.
MashaAllah 👍
Yum!!!
Oh yes!
yum!
Thank YOU!
Oh yum!!! Thank you for sharing this!
You are so welcome!
greetings to you all. What's new in the video, I haven't seen it anywhere. This is cutting before the sweet or tofu hardens. Something beautiful ✌️👍🌹
Thank You!
Looks delicious
Thanks for watching.
Thank you for teaching ❤️
Going to try it for upcoming holidays! Yay!
Please let me know how it turns out for you! And if you have questions don't hesitate to ask.
I've had these last Christmas. This candy is delicious. Thank you Darlene.
I bet more is on the way? Thank you Martha!
This looks delishous❤
Thank You!
This looks so delicious !!! Thank you for sharing this recipe with us ❤
Oh it is. Thanks for watching.
Am trying this. Love toffee thanks
I surely hope you do. And please reach out to me if you have any questions. I may be slow to reply but I will. God Bless!
Wow! This looks yummy! Thank you so much for this delicious video of how to make delicious toffee.
My pleasure 😊
I have never made toffee and I can’t wait to make your recipe . Thanks Ms Darlene for sharing. Barbara from North Carolina 😊
Alright! Please let me know how it turns out for you.
Your recipes are great
Thank You so much. I try!
Absolutely love your recipe and your honesty! I particularly appreciate your tip about the famous brand of chips that do not melt (it begins with an N? Lol). Thanks so much, new subscriber!
Thanks so much! Love it!
Looks so delicious and very pretty too thank you and God Bless you....
Oh Thank You and God Bless You and Yours!
Thank you for sharing your Recipe looking for recipe yummy
My pleasure 😊
Thank you for the update! I've been using your original recipe for years now and will make it with your improvements.
Merry Christmas, Darlene! 🙏🇺🇸🎄🎁
Great! Yeah, you know things change, we just have to keep up. Thanks for watching my Channel.
@@DarlenesTable Just so you know, I looked up your link to see your recommended kitchen items; the link comes up and shows the names, but pictures don't come up. 🌝
@@Rollwithit699 Not sure what happened. I checked it this morning and seems to be working find now. Thanks for letting me know.
Good tutorial.... Good idea using the pizza cutter. I will try this...
Let me know how it turns out. And don't hesitate to contact me if you need help.
I can't wait to make this. Can you tell me what the temperature is when it reaches the right color? I'd like to use a candy thermometer if possible. Thank you!
A candy thermometer will be very difficult to use with this recipe. IT MUST be stirred continuously. If you stop long enough to even check the temperature it will burn quickly.
Why r u breaking it up 😅my all time favorite candy love toffee 😊
Lol! Sorry for the late reply. We've been busy selling our house.
Hi Darlene I finally got my toffee done right. Do you think you might of left out some tablespoons of water when cooking the butter and sugar? That's why I think my batch was so thick it was burning before turning peanut butter color. I don't know.
Well I’m so glad it worked out. Water is the enemy with toffee. Quality of the butter is everything. I’ve been making this for 20 years. I suggest Turning heat down slightly from the beginning. Don’t change the temperature after starting. Never stop stirring . Everyone’s cook top is different. Mine is gas and set just slightly above medium heat. A good quality butter has less water content. I use Falfurrias butter
Hello,
This is my 1st time to your chanel, and the 1st video I've seen of yours.
This is the 1st English Toffee recipe I've seen out nuts in the toffee.
Nuts are on the outside of the chocolate, which is also usually on both sides of the toffee.
But I do have a question, can you use margerine instead of butter?
I know sometimes you can, and sometimes you can't substitute one to the other.
I am just not sure on the rules, about when.. 😊
It was a really good video, thanks for sharing 😊
No margarine. Only a high quality butter. I used pecans both in it and outside. You can dip the pieces in chocolate after it cools. You can use almonds if you like
@@DarlenesTable Yes, I was really wondering as this isn't cookies, and using marg instead wouldn't be noticed.
Were now talking science and boiling temp and crack stages.. I had a feeling it was a no, but wanted to ask for a just in case...
Thank you for answering so quickly ☺
Can you use unsalted butter if you have high blood pressure
Unfortunately No! It will fail. Sorry.
I hope you will check out this Video by Margaret's Make and Bake Channel. A Wonderful Coffee, Walnut & Caramel Cake th-cam.com/video/CKZn9x9OK3w/w-d-xo.html Completely Awesome!
So... can you make a Keto friendly version of this?? Allulose instead of sugar maybe? Chips with fewer carbs? Verdict?
Interesting! I just don't know. I don't have any experience with Allulose. I do know that Allulose is expensive in comparison to Sugar. We would have to experiment and find the right ratio. Maybe one day I'll try that. Thanks for the comment!
I just read you use a 1:1 sugar to allulose ratio. Now the next question is what will it do to the texture. You've made me curious. Shame on you! Lol
I tried making this a couple times but it came out toffee like once out of 3 .. it has a soft texture what am I doing wrong? Is it cooking tooo long ? The only thing different that I’ve done since the first time was using a wooden spoon vs a large metal tablespoon
Sorry you are having trouble. Let’s see if I can help. I think you aren’t cooking it long enough. Are you using a jar of peanut butter to compare color to. It should be the color of peanut butter or slightly darker not lighter ever. If you want to test it with an infrared temperature thermometer it should read 305F to 310F for hard crack I always use a wooden paddle because I continuously scrape the bottom
Didn't turn out for me. Maybe my heat was too high cause I had to stop cooking it cause it started to smell like it was going to burn but wasn't the color yet. First time I made Toffee.
I’m so sorry. Toffee is a tricky thing. Set your heat and don’t change it. A little above medium works for me. Usually takes me about 16 minutes after all the butter is melted. Don’t stop stirring. Be consistent in stirring. Don’t beat it. When it reaches color pour immediately into pan and spread. Give it another try. I’ve found that never changing the temperature and consistently stirring are the most important
@@DarlenesTableThank you. I'm getting better at it. I have made a whole lot for Christmas presents! Thank you.
I’m not sure what I did wrong, but after about two days my chocolate started to bloom 😩 I used Ghirardelli’s bitter sweet chocolate chips.
I’m thinking. What was the texture of your toffee? Was it crisp or grainy? Im rather baffled cause I’ve never had that happen. Do you refrigerate your toffee or chocolate? This is really baffling to me. I’m sure you did nothing wrong. What is your climate? How was toffee stored after making it? If you can send me a picture. DarlenesTable@gmail.com
Do you ever make divinity?
You know I haven't made divinity in an over 20 years. My mother made it all the time. It was her specialty. I'm going to make it soon, in memory of her. Divinity is very temperamental. The weather plays a very strong part in making it. It the Houston area, where I live, you need to watch the humidity levels. It doesn't like humidity.
@@DarlenesTable - I remember my grandmother making it when we would go to visit at Christmas. Best I’ve ever had! She lived in Springfield Missouri. Grandpa knew where a wild butternut tree grew and he would gather the nuts for grandma to use in her divinity…. Miss them both.
@@DarlenesTable - I look forward to that video!
Sweet Memories!@@janvafa9959
I just got done making this! It's so easy! I can't wait til it cools off enough to eat! Merry Christmas! (Also in the Houston area)