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I am addicted to cooking and baking. I love to find and make delicious recipes. Sometimes I create my own and I post them here. Other times I find a recipe and adapt it. I have posted those recipes here as well. Enjoy.

Sunday, November 11, 2012

EASY BUTTERSCOTCH (OR PEANUT BUTTER) TOFFEE





Ingredients:

2 cups sliced almonds

1 cup semisweet chocolate pieces

1 cup milk chocolate pieces

1/3 cup white baking pieces

¼ cup butterscotch chips (or peanut butter chips for peanut butter toffee)

4 tablespoons malted milk powder

1 ¼ cups butter

1 ¼ cups sugar

4 tablespoons water
Directions:
1.Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. In a bowl combine sliced almonds, semisweet and milk chocolate pieces, butterscotch and white baking pieces. Sprinkle half of the nut/chocolate piece mixture over the bottom of prepared baking pan. Sprinkle malted milk powder over mixture in pan.
2.In a 2-quart heavy saucepan combine butter, sugar, and water. Cook over medium heat to boiling, stirring to dissolve sugar. Clip a candy thermometer to the pan. Cook, stirring frequently, until thermometer registers 290 degree F (soft-crack stage), about 15 minutes. Mixture should boil at a steady rate over the entire surface. (Adjust heat as necessary so that mixture does not boil over.)
3.Remove from heat; remove thermometer. Pour mixture quickly over nuts and chocolate pieces in pan. Immediately sprinkle remaining nut/chocolate piece mixture over toffee. Cool about 1 hour before breaking into pieces. If necessary, chill 15 minutes or until chocolate is firm. Makes about 2 pounds (36 servings).
Ingredients

Nut, Chocolate Mixture

Spread Out with Malted Milk

Nut, Chocolate and Butterscotch Mixture

Wet Ingredietns

Soft Crack Stage

Ready to Chill

Toffee Pieces, Ready to Serve


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