I'm making some treacle toffee for tonight but think I've left it too late to cool naturally - will cooling it In the fridge affect the result too much, or just speed the process up nicely?
I found a cookie recipe which requires "English Toffee bars". I have never seen them around here, and don't know what they are. What are these bars? Is there any substitution I can use? How close ...
Some recipes for toffee call for butter, some don't. I'd like to know please what adding butter does, and if I do add butter, will I still be able to make the stickjaw type toffee? Thanks in advance.
What effects would using salted butter instead of unsalted butter have on a toffee recipe? I'm using the basic Equal parts butter and sugar Heat to soft crack (285 F) Poor into flat cooking sheet ...
Each year at this time, I make 4-6 batches of Butter Toffee (2c sugar, 2 c butter, 2 tsp vanilla, 6 tbsp water), but only about half usually turn out ok. About half way through the heating process, ...