BROWN SUGAR AND BUTTER TOFFEE RECIPES

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STICKY TOFFEE PUDDING RECIPE - FOOD NETWORK



Sticky Toffee Pudding Recipe - Food Network image

Provided by Food Network

Categories     dessert

Total Time 1 hours 35 minutes

Prep Time 20 minutes

Cook Time 1 hours 15 minutes

Yield 7 servings

Number Of Ingredients 15

2 1/2 cups heavy cream
1 cup sugar
1/2 cup light corn syrup
1 stick sweet unsalted butter
1/2 stick sweet unsalted butter, plus more for greasing
6 ounces dates, pitted
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
Pinch salt
3/4 cup light brown sugar
1 teaspoon pure vanilla extract
1 large egg
1/4 teaspoon orange zest
Whipped cream, for serving

Steps:

  • For the sauce: In a heavy saucepan over medium heat, combine 1 1/4 cups of the heavy cream, the sugar, corn syrup and butter. Cook, stirring often, until a dark amber color, about 40 minutes. Carefully add the remaining 1 1/4 cups heavy cream. IT WILL BUBBLE UP AND IT IS HOT!
  • For the cake: Preheat the oven to 350 degrees F. Grease seven 1/2 cup ramekins and set aside.
  • Combine the dates and 3/4 cup water in a small saucepan and cook until the dates are softened, about 15 minutes. Puree in a blender and cool. Combine the flour, baking powder, baking soda and salt in a small bowl and set aside.
  • In the bowl of an electric mixer, cream the brown sugar and butter until light and fluffy. Add the vanilla, egg, zest and date puree. Stir in the dry ingredients. Divide into the prepared ramekins and bake about 20 minutes. Cool slightly and remove the cakes from the ramekins. Slice the cakes in half horizontally. Rinse out the ramekins. Pour a little toffee sauce in the bottom of the ramekins and top with the bottom layer of the cake. Add more toffee sauce, place the top cake layer on top and cover with more sauce. Heat slightly before serving invert onto plate and yes ...cover with more sauce. Serve with whipped cream.

BROWN BUTTER AND TOFFEE CHOCOLATE CHIP COOKIES RECIP…



Brown Butter and Toffee Chocolate Chip Cookies Recip… image

Using chocolate wafers instead of chips is a cookie game-changer. They spread as they melt, creating thin pockets of chocolate in each layer, and stay much softer at room temperature.

Provided by Kate Davis

Yield Makes about 20

Number Of Ingredients 11

1 cup (2 sticks; 227 g) unsalted butter
2 cups (250 g) all-purpose flour
1 teaspoon baking soda
¾ teaspoon kosher salt
1 cup (packed; 215 g) dark brown sugar
⅓ cup (73 g) granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 1.4-oz. (80 g total) chocolate toffee bars (preferably Skor), chopped into ¼-inch pieces
1½ cups (216 g) chocolate wafers (disks, pistoles, fèves; preferably 72% cacao)
Flaky sea salt

Steps:

  • Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes. Scrape into a large bowl and let cool slightly, until cool enough to touch (like the temperature of a warm bath), about 10 minutes.
  • Meanwhile, whisk flour, baking soda, and kosher salt in a medium bowl.
  • Add brown sugar and granulated sugar to browned butter. Using an electric mixer on medium speed, beat until incorporated, about 1 minute. Add eggs and vanilla, increase mixer speed to medium-high, and beat until mixture lightens and begins to thicken, about 1 minute. Reduce mixer speed to low; add dry ingredients and beat just to combine. Mix in toffee pieces and chocolate wafers with a wooden spoon or rubber spatula. Let dough sit at room temperature at least 30 minutes to allow flour to hydrate. Dough will look very loose at first, but will thicken as it sits.
  • Place a rack in middle of oven; preheat to 375°. Using a 1-oz. ice cream scoop, portion out balls of dough and place on a parchment-lined baking sheet, spacing about 3" apart (you can also form dough into ping pong–sized balls with your hands). Do not flatten; cookies will spread as they bake. Sprinkle with sea salt.
  • Bake cookies until edges are golden brown and firm but centers are still soft, 9–11 minutes. Let cool on baking sheets 10 minutes, then transfer to a wire rack and let cool completely. Repeat with remaining dough and a fresh parchment-lined cooled baking sheet. Do Ahead: Cookie dough can be made 3 days ahead; cover and chill. Let dough come to room temperature before baking.

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2. Butter Pecan Toffee Combine 1 stick butter, 3/4 cup sugar and 1 tablespoon corn syrup in a saucepan over medium heat; cook, stirring occasionally, until brown (305 degrees F on a candy ...
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TOFFEE CHOCOLATE CHIP COOKIE BARS - TASTES BETTER FROM SCRA…
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From tastesbetterfromscratch.com
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BROWN SUGAR - WIKIPEDIA
Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses.It is either an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content (natural brown sugar), or it is produced by the addition of molasses to refined white sugar (commercial brown sugar).. The Codex Alimentarius requires brown sugar …
From en.m.wikipedia.org
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EASY STICKY TOFFEE PUDDING | NIGELLA'S RECIPES | NIGELLA ...
Combine the 100g / ½ cup of dark muscovado sugar with the flour in a large bowl. Pour the milk into a measuring jug, beat in the egg, vanilla and melted butter and then pour this mixture over the sugar …
From nigella.com
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BUTTERSCOTCH - WIKIPEDIA
Butterscotch is a type of confectionery whose primary ingredients are brown sugar and butter, but other ingredients are part of some recipes, such as corn syrup, cream, vanilla, and salt.The earliest known recipes, in mid-19th century Yorkshire, used treacle (molasses) in place of, or in addition to, sugar.. Butterscotch is similar to toffee, but for butterscotch, the sugar …
From en.m.wikipedia.org
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BROWN SUGAR COOKIES RECIPE - PINCH OF YUM
Dec 05, 2011 · Then, I made these brown sugar cookies. After giving permission for Bjork to eat 2 heaping spoonfuls of the dough, and giving permission for myself to eat unlimited dough, I sat by the fire sipping hot chocolate and eating a perfectly lightly crunchy-on-the-outside, chewy-on-the-inside cookie glittering with sugar …
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MUSCOVADO VS BROWN SUGAR: WHAT’S THE DIFFERENCE? | A FORK ...
Feb 28, 2015 · A reader was making my salted peanut butter biscuits and asked if she could substitute brown sugar for muscovado sugar, and the short answer is yes, absolutely. They are totally interchangeable in most cases and are, in reality, almost the same thing. Almost. In the photo above, muscovado sugar is on the left, and brown sugar …
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STICKY TOFFEE PUDDING CAKE RECIPE | ALLRECIPES
My toffee sauce is different - 1-1/2 cups heavy cream, 3/4 cup unsalted butter, 1/2 cup DARK brown sugar. Combine all in saucepan over low heat until melted. Simmer gently for 20 min. or until …
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TOFFEE SAUCE RECIPE | ALLRECIPES
This is good, and certainly a quick and acceptable substitute for the real deal made with heavy cream and sugar, but with all the brown sugar, corn syrup and sweetened condensed milk it is more "sweetness" than caramel-y as it should be. I let it come to a boil, then boiled it gently for about 2 minutes to make sure the sugar …
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