Ingredients

Cooking To A Hard Ball

Adding a pinch of salt

Cooking the Toffee

Adding the chocolate chips

Stir in chopped pecans

Spreading the chocolate over the toffee

Introduction to Homemade Toffee

Preparing Your Baking Dish

Toasting and Chopping Almonds

Assembling Ingredients for Toffee

Cooking the Toffee Mixture

Adding Chocolate and Nuts Topping

Letting the Toffee Set

Toffee Taste Test

Tips for Storing and Gifting

Cookbook Promo and Closing

Getting started

Adding in the salt

Lining the pan

Boiling the Toffee

Adding vanilla and salt

Spreading the Toffee

Adding the foil

Spreading the chocolate over the toffee

Tasting the Toffee

Taste Test

Intro

Line baking dish with parchment paper

Adding the salt

Checking the Temperature

Soft ball stage

Adding vanilla

Cover with foil

Let it cool

Adding the pecans

Taste Test

Introduction

Line a 9x9 pan with parchment paper and scatter coarsely chopped almonds evenly over the bottom. Set aside.

Combine butter, sugar, water, and salt in a medium-sized pot over medium heat. Meanwhile measure out your vanilla extract and have it ready nearby.

Stir ingredients frequently over medium heat. During this time (only before boiling), use a wet pastry brush to brush down the sides where any sugar may settle on the side of the pot to prevent sugar crystals. Continue to stir frequently until mixture comes to a boil (this may take a while, have patience and do not turn up the heat or you will ruin your toffee).

Once the mixture comes to a boil, attach your candy thermometer. Make sure that the point of the candy thermometer is not touching the bottom of your pan.

Once toffee reaches 305°F/151°C, immediately remove from heat and stir in vanilla extract (careful, it bubbles and steams a bit).

Pour mixture evenly into your prepared pan over the almonds. Allow to sit for 5 minutes and then sprinkle chocolate chips evenly overtop the mixture. Cover with foil and allow to sit another 5 minutes, then remove the foil and use a spatula to gently spread chocolate chips evenly over your toffee.

Allow to cool completely at room temperature before breaking and serving.

Intro

Put 125 ml of cream over steam to warm up.

Melt 250 grams of sugar in a pan.

Bring to a caramel color.

Add hot cream and stir.

Put 25g of butter and mix well. Cook another 3-4 minutes.

Pour the caramel into a mold and cool down.

Cut into pieces.

JUST BRING THE BUTTER TO A BOIL

ADD THE WATER WITH THE SEA SALT AND RETURN TO A BOIL

ONCE DONE, DIP IN CHOCOLATE

LAURIE STARTED THE COMPANY SO HER KIDS COULD HAVE SOME SPECIAL TREATS!

YOU KNOW... THE COOKIE TOPPED WITH MARSHMALLOW AND COATED IN CHOCOLATE?

USING HOMEMADE MARSHMALLOW...

IT'S THEN PIPED ON TOP OF CHOCOLATE-COVERED SHORTBREAD COOKIES

AND MELTY DARK CHOCOLATE

THAT'S CHOCOLATELY MARSHMALLOW CLOUD HEAVEN!

Intro

Ingredients for English Toffee

Bring the mixture to a simmer over medium-low heat

Add a candy thermometer

Stirring the candy

Pour the caramel onto a tray lined with parchment paper

Finishing the toffee

Sprinkle with chopped nuts

Refrigerate for 30 minutes

Taste Test

Making the Toffee

Measure Out Sugar

Prep Work

Melting the Butter

Adding Sugar