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Posts Tagged ‘toffee’

I’ve been debating whether or not to share this recipe for an entire week.

Do you ever do that with new recipes you’ve come up with? Struggle with the decision to share it or keep it as a secret recipe to yourself?

I haven’t ever had such a hard time with a recipe as I’ve had with this one. But it turned out better than I thought it would.

I knew I couldn’t keep it a secret for long.

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This vegan toffee tasted spot on: buttery, rich, sweet and salty.

And while making toffee seems like such a hard thing to do, it’s actually really easy. You just need to have the time to get it cooked to the right temperature and the rest will take care of itself.

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Just remember I warned you to use a candy thermometer and don’t go by the color like I did.

Yours will probably turn out even better than mine if you do things the right way.

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Put Earth Balance, sugar, water, and salt in a saucepan and heat on medium high heat until melted.

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Bring to a boil and let cook until mixture reaches a hard crack stage (about 290-300 degrees).

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Nick and I have made regular (non-vegan) toffee as Christmas gifts the past two years and have found that going by the color is better than the temperature. We burned our very first batch, but again – the temperature is the best way to do it! Just make sure you’re also paying attention to the color and smell of the candy.

This part will take 10-15 minutes.

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Once your toffee is to the right temperature (or color), take off the heat and stir in the vanilla.

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The mixture will bubble up quite a bit when you stir in the vanilla – that’s okay!

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After the vanilla is mixed in, pour your toffee onto a parchment lined baking sheet and spread out into an even layer.

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Let the toffee sit 20-30 minutes or until hardened.

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Heat chocolate in microwave and spread onto toffee.

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Once the chocolate has set, break toffee into bite size pieces.

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Chocolate Covered Toffee – Vegan!

  • 1 cup Earth Balance
  • 1 cup sugar
  • 1/4 cup water
  • 1 tsp sea salt
  • 1 tsp vanilla
  • 1/2 cup dark chocolate chunks
  1. Put Earth Balance, sugar, water, and salt in a saucepan and heat on medium high heat until melted.
  2. Bring to a boil and let cook until mixture reaches a soft crack stage (about 285 degrees). This will take 10-15 minutes.
  3. Once your toffee is to the right temperature (or color), take off the heat and stir in the vanilla. The mixture will bubble up quite a bit when you stir in the vanilla – that’s okay!
  4. After the vanilla is mixed in, pour your toffee onto a parchment lined baking sheet and spread out into an even layer.
  5. Let the toffee sit 20-30 minutes or until hardened.
  6. Heat chocolate in microwave and spread onto toffee.
  7. Once the chocolate has set, break toffee into bite size pieces.
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I’ve never morphed one dessert into a totally new dish before. But there’s always a first time for everything.

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On Thanksgiving Day, we made two desserts. One was a homemade berry pie and the other was this Pumpkin Cake with Caramel Cider Sauce.

By Saturday afternoon, we still had about half the pumpkin cake leftover and half of the caramel sauce so Nick’s dad and I started brainstorming – what could we do with the rest of the cake and sauce to make sure we didn’t waste it?

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I’ve had trifles before, but I’ve never tried making my own. And while we didn’t have the actual “trifle” dish, I think it came out perfect.

This is a great way to use up extra cake or sweet breads and it’s versatile enough to stand up to just about any flavor combination you could put together.

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Pumpkin, White Chocolate, and Caramel Toffee Trifle

  • 4 cups cubed pumpkin / spice cake or bread
  • 2 cups milk
  • 1 package White Chocolate Jello instant pudding
  • 1/2 cup Heath toffee pieces
  • 1/2 cup caramel sauce (we used the leftover caramel cider sauce, but regular caramel – store bought or homemade – would also be delicious)
  • 1.5 cups heavy cream
  1. In bowl, whisk pudding mix into 2 cups milk and set aside to thicken up.
  2. Take caramel sauce (cooled, if you make your own) and stir in heavy cream.
  3. Beat cream and caramel mixture until stiff peaks form. Set aside.
  4. In trifle dish or other large dish, layer half of the cubed cake/bread.
  5. Spread on half of the pudding, sprinkle half of the toffee pieces and top with half of the whipped caramel cream.
  6. Take the rest of the ingredients and do one more layer – cake/bread, pudding, and whipped cream – and top with the remaining toffee.
  7. Keep in refrigerator until ready to serve.

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A fair warning?

This won’t last long.

And if you’re the one putting this together, make sure you taste the whipped cream on its own. It’s pretty incredible.

 

Don’t forget to donate and help Holly  + I raise money for Jovenes en Camino, an orphanage in Honduras for abused, homeless and orphaned children. Tis’ the season!

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