Chewy Toffees Recipes

Steps:

• Neatly line the base and sides of a 20x30cm baking tin with baking parchment. Tip the sugars, cream and butter into a large heavy-based deep saucepan and heat gently, stirring occasionally until all the ingredients have come together and the sugars and butter have melted. Place a sugar thermometer or digital cooking thermometer in the pan, turn up the heat and boil everything together vigorously without stirring until the temperature reaches 125C. Remove from the heat and stir in the vanilla. Leave for a moment for any bubbles to settle, then carefully pour the molten toffee into the prepared tin, swirling the tin until the toffee covers the base. Leave the toffee for at least 2hrs to set - overnight is ideal.
• Use the parchment to lift the set toffee out of the tin and cut into squares or fingers. If the toffee is sticking to the knife, lightly oil the blade. Wrap the toffees in waxed paper and store in a jar for up to two weeks at room temperature or a month in the fridge.

Steps:

• In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
• While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
• As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
• Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.

Steps:

• Coat a 9-by-13-inch baking pan that is at least 1 1/2 inches deep with cooking spray. Set aside. In a 2-quart saucepan, combine the cream and condensed milk; set aside.
• In a heavy 3- to 4-quart saucepan, combine corn syrup, water, sugar, and salt. Cook, over high heat, stirring with a wooden spoon, until sugar is dissolved, about 5 minutes. Using a pastry brush dipped in water, brush away any sugar crystals on sides of pan to prevent recrystallization.
• Stop stirring, reduce heat to medium, and bring to a boil. Cook without stirring until the temperature reaches the hard-ball stage on a candy thermometer (260 degrees), about 20 minutes. Meanwhile, cook the cream mixture over low heat until it is just warm. Do not boil. When the sugar mixture reaches 260 degrees, slowly stir in the butter and warmed cream mixture, keeping the mixture boiling at all times. Stirring constantly, cook over medium heat until the mixture reaches the firm-ball stage (248 degrees), about 15 minutes. Stir in the bourbon or vanilla and the nuts, if desired. Immediately pour into the prepared pan without scraping the pot. Let sit uncovered at room temperature for 24 hours without moving the pan.
• To cut, spray a large cutting board generously with vegetable-oil spray. Unmold the toffee from the pan onto sprayed surface. Cut into pieces, and wrap each in cellophane or waxed paper. Store in an airtight container at room temperature for up to 1 month.