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Toffee Ball Recipes
GETTING READY 1. Grease and line a baking sheet with parchment paper. 2. Preheat oven to 180 degree C or 350 degree F. MAKING 3. In a large mixing bowl combine butter sugar and vanilla. Beat until nice and creamy. 4. Drop egg and mix well. 5. Sift and add
Chocolate Toffee Cookies
These candies remind me so many good memories of my childhood. I used to spend all the money i had to buy these and in this video im going to show you how to make them. The best part is that you dont even need a lot of ingredients to make these. MAKING 1.
African Candies (Toffee)
Finely chop chocolate covered toffee pieces set aside. Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar beat until combined. Beat in milk and vanilla. Beat in as much flour as you can with the mixer.
Holiday Toffee Cakes
GETTING READY 1. Grease well a 7 inch square tin with oil or butter. MAKING 2. In a heavy bottom saucepan combine sugar butter and syrup 3. Place pan on a low flame and heat stirring until the sugar dissolves. 4. Bring the syrup to a boil. 5. Add the condensed
Grease two 8 x 12 baking tins and set aside. Put the sugar water cream of tarter and the syrup into a heavy based pan. Cook gently over a low heat stirring occasionally with a wooden spoon. When the sugar has dissolved increase the heat to moderately high and
GETTING READY 1. Wash the apples and pat them dry. Insert a small wooden skewer or toothpick into the stalk end of each apple. 2. Grease a baking try with oil or line it with butter paper. MAKING 3. In a heavy bottom saucepan combine all the other ingredients.
GETTING READY 1 Grease a deep tin with butter. MAKING 2 Into a large strong saucepan Put all the ingredients except the apples. 3 Heat gently Until dissolved. 4 Boil rapidly for 5 minutes stirring occasionally to avoid sticking. 5 Test the syrup by dropping a
GETTING READY Grease an 11 X 7 inch Swiss roll tin with oil or butter. Cut waxed paper into squares for toffee wrappers. MAKING In a heavy bottomed saucepan combine the sugar butter and golden syrup. Place pan on a medium flame and stir until the butter has
GETTING READY 1. Prepare a large amount of boiling water which is enough to soak the apples in. 2. Set aside a baking tray with butter paper on it. MAKING 3. In a large bowl soak the apples in the boiling water in batches. This will remove the waxy coating on
Homemade Toffee Apples
Combine condensed milk sugar water and glucose in a saucepan and place over medium heat. Stir until sugar is dissolved. Let the mixture boil without stirring until it reaches a soft ball stage. Remove from heat. Add butter. Mix well and pour over a greased
Stir all together in heavy saucepan. Bring to boil stirring continually. Continue to stir and boil over medium low heat until it reaches the hard ball stage on candy thermometer 260 F 128 C or until it forms a hard ball in cold water that chews fairly tougli.
Ryley S Toffee
MAKING 1. In a saucepan add sugar water and black treacle and boil the mixture until sugar dissolves. 2. Boil the mixture rapidly for 5 minutes until the syrup form a firm ball when dropped into cold water. 3. Stick the apples on wooden skewers and coat the
Treacle Toffee Apples
Combine sugar syrup and cream in heavy saucepan cook over medium heat stirring constantly until sugar is dissolved. Add butter. Turn heat low and cook stirring occasionally until 260 F. registers on candy thermometer or until a small amount of mixture dropped
Combine water sugar vinegar and cream of tartar in saucepan. Heat over low heat stirring to dissolve sugar completely. Use small brush dipped in cold water to wash down sugar grains from the sides of the saucepan. Undissolved sugar in the syrup or on sides of
Remove all unpopped kernels from popped corn. Place pop corn in a greased 17 x l2 x 2 inch baking pan. Keep popcorn warm in a 300 oven while making apricot mixture. Butter the sides of a heavy 2 quart saucepan. In the saucepan combine the 1 cup butter or
Apricot Toffee Corn
In a heavy saucepan combine sweetened condensed milk sugar and corn syrup. Cook over medium heat stir constantly until mixture begins to boil. Reduce heat to low. Cook stir constantly to 236 F. on candy thermometer or until a small amount dropped in cold water
Combine coffee dry milk and sweetener. Sprinkle extract and water over dry ingredients. Stir until mixture forms dry paste that just holds together. With wet hands shape mixture into small balls about 1 inch in diameter. Chill in freezer for at least 40