SWISS COLONY BUTTER TOFFEE RECIPES

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SWISS MILK TOFFEE RECIPE - FOOD.COM



Swiss Milk Toffee Recipe - Food.com image

This is my mother's recipe - I don't know where she got it from. She only made this a couple of times a year, so it was a special treat. The best bits were always the lumps that were scraped out of the pan after the bulk had been poured out - they have a different texture to the poured toffee. It's not chewy or hard (or even, strictly speaking, "toffee"), but melts in the mouth. A lot of people call it tablet.

Total Time 1 hours 30 minutes

Prep Time 10 minutes

Cook Time 1 hours 20 minutes

Yield 20 squares

Number Of Ingredients 6

2 lbs sugar
1 (218 g) can condensed milk
1 cup milk
1 cup water
butter
vanilla extract (optional)

Steps:

  • Grease one 7x11 inch baking pan and another of half the capacity.
  • Put the sugar, condensed milk, milk and water into a large, deep saucepan (I use a pressure cooker pan). Add a walnut sized piece of butter.
  • Heat the mix gently until all the sugar has dissolved, then bring to the boil.
  • Reduce the heat and simmer gently, stirring occasionally. It needs to cook for up to an hour, but the colour will change from an unappealing beige to a golden caramel as it cooks, showing it's nearly ready.
  • The toffee is ready when it reaches the soft ball stage. Use a candy thermometer, or drop a teaspoonful into some cold water.
  • Half fill the sink with cold water and place the saucepan in it. Beat the toffee with a wooden spoon until smooth and thick. Stir in the vanilla, if using.
  • Pour the toffee into the baking pans, getting all the really liquid part of it out of the saucepan. (As it sets, white "blooms" may appear. These are just milk solids (probably from the butter).
  • Scrape the toffee that has stuck to the sides of the pan out with a metal spoon. This should give nuggets and flakes of toffee.
  • When the toffee in the baking pans has set, score and cut into squares.

Nutrition Facts : Calories 218.3, FatContent 1.4, SaturatedFatContent 0.9, CholesterolContent 5.4, SodiumContent 20.1, CarbohydrateContent 51.9, FiberContent 0, SugarContent 51.2, ProteinContent 1.3

CHOCOLATE-COVERED BUTTER TOFFEE RECIPE: HOW TO MAKE IT



Chocolate-Covered Butter Toffee Recipe: How to Make It image

This toffee has been a Christmas favorite in our family for over 30 years now. My interest in cooking also reaches back far—to the preparation of those big threshing-day and family dinners when I was growing up in Iowa.

Provided by Taste of Home

Categories     Desserts

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield about 3 dozen.

Number Of Ingredients 6

1 cup sugar
1/2 teaspoon salt
1/4 cup water
1/2 cup butter, cubed
1 cup chopped pecans, divided
2 cups semisweet chocolate chips, divided

Steps:

  • In a heavy saucepan, combine sugar, salt, water and butter. Cook until mixture reaches 285° (soft-crack stage). Add 1/2 cup nuts. Pour onto a well-greased jelly roll pan or baking sheet; cool. Melt half of the chocolate chips in a double boiler or microwave. Spread over cooled toffee and sprinkle with 1/4 cup nuts. Cool. Turn over onto another sheet of waxed paper; repeat with remaining chocolate chips and nuts. When cool, break into pieces.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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