What is toffee?
TofEE is sweet, which is produced by heating butter and sugar together to a temperature known as a hard stage of cracks and then pouring the mixture into molds and allowing it to cool. The resulting candy is heavy with weak chewing as it warms; Some versions have added ingredients that make it still chewing. TofEE is popular candies in many areas of the world, especially those with the Great UK population, and there are a number of variations for a basic recipe that resembles Butterscotch, caramel and other candies made in a similar style.
Common variations on caramel are produced with added nuts or dried fruit for further taste and texture. It can also be cooled by a layer of molten chocolate for further taste; This trend is popular with some English styles. The basic recipe is very simple and can be easily made at home. For people who do not feel like making candies, it is possible to palot.
To caramel, the chef will need a large heavy pan, candy thermometer, silicone spatula and mold that cools downThe candy inwards. Silicone candies are ideal because they will not be a caramel heat; If the chef wants to make a thin plate, it can use a silicone mat to cool it. Butter, sugar or molasses, water, vanilla and salt will also be required, as well as chocolate or nuts if they are added.
cooks should measure 1 cup (225 g) sugar and 1 cup (225 g) butter in the pan, along with 2 teaspoons (9.8 ml) of water and 1/8 teaspoon (0.4 g) salt. Brown sugar can be used for richer, more complex taste or white sugar for simplicity; Malasses can also be used for particularly intense taste. These ingredients should be cooked at low heat, which will support mixing without separation until the hard crack phase, be 300 ° F (150 ° C) and 320 ° F (160 ° C).
Toffee should be mixed because it warms up to stimulate even mixing, but the chefs should be careful because the mixture will be very hot. As soon as the stages of the hard cracks reaches,1 teaspoon (4.9 ml) should be added; At this point you can also add nuts. The hot mixture should then be poured into molds or out on a baking tray to cool. If the chef wants to add a layer of molten chocolate, it should be ready to go when the caramem closer to the finishing phase and can be extended at the top as soon as the candies spill.