Toffee Recipe

my children want me to caramel is known a recipe that calls for white sugar, all in one I found so far want sugar.
thank you in advance for any response

Hey Bec, here are some websites that use white sugar in their recipes. The second, to show you, step by step how to do it with images. One is for the caramel sponge he says in the link, and the last words best recipe caramel quick and easy. Hope one of them work for you. Please note: to scroll the entire link above.


www.cdkitchen.com/recipes/recs/30/Engl ...


www.cookingforengineers.com/recipe/159 ...


www.netcooks.com / Recipes / Cookies / Old.F ...


www.barlowsrecipes.com / English_Toffee_ ...


allrecipes.com / Recipe / Best-caramel-Ever ... Easy / detail.aspx

Toffee is a confection made by boiling molasses or sugar with butter, milk and flour from time to time.

Brown sugar contains molasses, but white (powder) sugar is not, so if you use white sugar should be added molasses to make the caramel. Without either molasses or brown sugar, it would not caramel.

But you can make a caramel-like molasses and no white sugar like this:

Almond 8 oz
12 oz dark chocolate
2 cups (1 pound) butter (do not use margarine)
2-2/3 cups granulated sugar
1 / 3 cup water
1 / 4 cup light corn syrup

1. Toast the nuts by spreading them on a cookie sheet and place in an oven at 325 degrees for about 10 minutes. Stir every 3-4 minutes, and remove them when they darken and become fragrant.

2. Let the nuts cool, then chop them finely.

3. Prepare a 12x16 inch cookie sheet by lining it up with aluminum foil and spray with nonstick cooking spray.

4. Mix butter, sugar, water and corn syrup in large saucepan over medium heat. Bring to 300 degrees (hard crack stage).

5. Remove from heat and pour into the prepared baking sheet. Use a spatula or spoon to spread evenly candy quarter of an inch thick. Cool.

6. While candy is cooling, melt the chocolate in a double boiler or a microwave oven. He does not need to be tempered.

7. Pour half of melted chocolate over the cooled candy and spread on the edges. Place half the chopped almonds on top of chocolate and press gently to attach them. Let completely.

8. Reversing the candy so that the background is now facing. Spread the remaining chocolate over the caramel (it may need to be warmed up) and sprinkle with remaining nuts.

9. Let completely. Once cooled, break into small pieces by hand.

below the recipe sugar Pentecost try,

Ingredients

60g margarine
180g white sugar
155g golden syrup
70g black treacle
20ml vinegar
Method:

Put margarine and white sugar in a saucepan and heat gently, stirring all the time. When all the margarine has melted, add the corn syrup and molasses black. Continue to stir until the sugar is dissolved. Boil slowly, over low heat, stirring occasionally.

You need to boil enough water for mixture to solidify by cooling to room temperature, but you also need to maintain the temperature of the mixture low enough during cooking to avoid burning. The test involves obtaining a sample of the mixture on a teaspoon and dropping it into cold water - whether in a cup or saucer.

When the test gives a soft but not runny Add result, the vinegar carefully. The water and most of the acetic acid in vinegar to boil, but some remain in the caramel and change the taste - most importantly, remain in the caramel malt final.

Lightly grease a baking caramel with margarine.

Continue to boil slowly and testing.