Teaffee Food

BEST TOFFEE EVER - SUPER EASY

Steps:

• In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
• While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
• As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
• Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.

TOFFEE ANGEL FOOD CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes., Meanwhile, place oven rack in the lowest position and remove upper rack if needed. Preheat oven to 325°. Sift confectioners' sugar and cake flour together twice., Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add superfine sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently transfer to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest rack until top crust is golden brown and cracks feel dry, 50-60 minutes. Immediately invert pan; cool completely in pan, about 1-1/2 hours. , Run a knife around sides and center tube of pan. Remove cake to a serving plate. Using a long serrated knife, cut cake horizontally into 3 layers. In a large bowl, beat cream until it begins to thicken. Gradually add caramel topping and vanilla; beat until soft peaks form., Place 1 cake layer on a serving plate; spread with 1 cup whipped cream mixture. Sprinkle with a third of the chopped candies. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining whipped cream mixture; sprinkle with remaining candy. If desired, sprinkle chocolate curls over top and around bottom of cake.

TEAFFEE

Steps:

• Prepare four cups coffee in your coffee maker.
• Boil remainder of the water.
• Place tea bags in water and steep five minites.
• Combine the two and pour over ice.

HOMETOWN TOFFEE

Steps:

• Preheat the oven to 375 degrees F.
• Tip the almonds, sunflower seeds and pumpkin seeds onto a baking sheet. Toast until they begin to color, 10 to 12 minutes. Allow to cool.
• Melt the chocolate in a glass bowl over a pan of simmering water (or in the microwave for 1 to 2 minutes) and stir until smooth and glossy. Set aside.
• Spray a 9-by-12-inch baking sheet with nonstick cooking spray.
• Add the granulated sugar, butter, brown sugar, kosher salt and 2 tablespoons of water to a heavy-bottomed saucepan fitted with a candy thermometer. Cook over medium-high heat, swirling the pan occasionally, until the thermometer registers 300 degrees F, 5 to 8 minutes. Remove from the heat and stir in the vanilla. Sprinkle in the baking soda and mix. Pour onto the prepared baking sheet and tip the baking sheet to spread the toffee evenly. Let it cool and set, about 6 minutes.
• Drizzle the melted chocolate over the toffee. Scatter the toasted nuts and seeds, raisins and mini chocolate candy over the melted chocolate and sprinkle with the sea salt. Let set for 2 hours, then break the toffee into shards.

ENGLISH TOFFEE

Steps:

• In heavy saucepan, combine butter, sugar, water, and salt.
• Cook to hard-crack stage (300°F) stirring with a WOODEN SPOON constantly and watching carefully. Do not try a plastic spoon, it will melt into your delicious candy!
• Immediately pour into ungreased 13"x9" pan.
• Cool until hard.
• Melt chocolate over hot, but not boiling water.
• Spread over toffee; sprinkle with nuts, pressing them into chocolate.
• Let stand 2-3 hours or chill 30 minutes.
• Break into bite-size pieces.