TOFFEE RECIPE...please!!!!!!!?

Question

I want a toffee recipes that tastes as close to "Macintosh toffee" as possible!!!!

*NO NUTS

*NO CHOCLATE

*MUST INCLUDE BUTTER!

thanks you so much! i really need a recipe!

Answer 1

http://www.recipezaar.com/189805

go to this site. easy recipe, nuts are optional

Answer 2

Butter Toffee

8 tablespoons (1 stick) unsalted butter

1 1/2 cups granulated sugar

1 packed cup light brown sugar

3/4 cup plus 2 tablespoons heavy cream

1/2 teaspoon pure vanilla extract

Line a baking sheet with parchment or waxed paper.

Combine the butter, granulated sugar, brown sugar and heavy cream in a medium heavy saucepan and cook over low heat, stirring occasionally, until the sugar dissolves. Continue to cook until the mixture reaches 300 degrees F, or the hard-crack stage (a drop of boiling syrup immersed in cold water crackles).

Remove from the heat, add the vanilla, and stir. Pour onto the prepared sheet and let cool completely.

Crack the toffee into large shards with a rolling pin. Place the pieces in a large deep pot and break into smaller pieces with the end of the rolling pin. Store in an airtight container until ready to use.

Answer 3

1 pound butter

1 pound sugar

Melt butter. Add sugar and cook until the mixture turns to light brown. It will turn yellow first. Be patient. When it gets to the hard crack stage [300° to 310°], pour into a buttered pan.

Answer 4

12 ounces dates, pitted and roughly chopped

2 1/2 cups water

2 teaspoons baking soda

3 1/4 cups sifted all-purpose flour

2 teaspoons baking powder

8 tablespoons (1 stick) softened, unsalted butter, cut into pieces

1 2/3 cups granulated sugar

4 large eggs

2 teaspoons vanilla extract

Butterscotch sauce, recipe follows

Butterscotch Sauce:

2 1/4 cups light brown sugar

7 tablespoons unsalted butter

1 cup half-and-half

1 teaspoon brandy

1/4 teaspoon vanilla extract

1 cup cold heavy cream, optional

Preheat oven to 350 degrees. Line a 13 by 9-inch baking pan with parchment or waxed paper.

Combine the dates and water in a saucepan and bring to a boil. Turn off the heat and gradually stir in the baking soda (it will foam up), and set aside.

In a bowl, combine the flour and baking powder. In the bowl of a mixer, cream the butter until fluffy. Add the sugar to the butter, and cream until fluffy. Without stopping the mixer, add 2 of the eggs and mix until combined. Add the remaining 2 eggs and vanilla and mix until combined. Add about 1/3 of the flour mixture and 1/3 of the dates and mix until combined. Repeat until all the flour mixture and the dates are incorporated into the batter. Pour into the baking pan and bake about 40 minutes, until firm and set in the center. Let cool in the pan. When cool, turn out of the pan onto a baking sheet and peel off the parchment paper. The recipe can be made through this step up to 2 days in advance.

Butterscotch Sauce: Combine the brown sugar, butter, half-and-half, and brandy in a saucepan and bring to a boil. Boil 3 minutes, until combined. Remove from the heat and stir in the vanilla.

When ready to serve pudding, preheat the oven to 400 degrees. Pour the sauce evenly over the top of the cake. Bake until the sauce is bubbly and cake is heated through, about 5 minutes. Meanwhile, whip the heavy cream into soft peaks with the mixer. Cut the cake into squares and serve with whipped cream.

Hope you like it!