Fools Toffee Recipes

Steps:

• Preheat oven to 375 degrees.
• In a small sauce pan, over medium high heat, melt the butter and brown sugar together.
• Heat to boiling and continue boiling for 4 minutes.
• Cover a 10x15" cookie sheet covered with foil.
• Rub some butter over the foil for greasing.
• Place the crackers on the foil very close together.
• Pour butter mixture over crackers spreading evenly. (Don't worry if it goes all over the place!).
• Bake at 375 for 5 minutes.
• Immediately spread chocolate chips on top. Allow them to soften and than spread them evenly over crackers.
• Sprinkle with nuts.
• Refrigerate until cool.
• Break into small pieces before serving. (If you have leftovers be sure to keep them 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:

• 1 To make the compote, preheat the oven to 350°F.
• 2 Place the fruit in a large saucepan and sprinkle with the sugar. Add enough water to just cover and bring the mixture to a boil, letting, allowing the sugar to dissolve. Let the mixture simmer for 10-15 minutes, until the fruit has completely softened.
• 3 Add the syrup, if using (elderflower works very well with gooseberries, and ginger is great with rhubarb). Check the compote for sweetness and add more sugar if you desire. Allow the compote to cool, then chill in the refrigerator for 30 minutes.
• 4 Whisk the cream and confectioners' sugar together until soft peaks form (it should not be too thick), then fold in the compote. Divide the fool among 6 decorative glasses and serve.