COOKING CLASS--Candy--" The Classics"

CLASSIC ENGLISH TOFFEE

1 cup unsalted butter
1 cup sugar
2 Tbsp water
1/4 tsp salt
1 tsp vanilla
1 (3 oz) bar premium bittersweet chocolate
1/2 cup chopped and toasted pecans

Line a 9-inch square pan with heavy duty aluminum foil, pressing foil into the corners to cover completely and leaving 1-inch overhang on sides.  Combine butter, sugar, water and salt in a heavy 2 or 2 1/2 quart saucepan. Bring to a boil over medium heat, stirring frequently. Wash down sugar crystals, if necessary.

Attach candy thermometer to the side of the pan.  Continue boiling about 20 minutes or until sugar mixture reaches hard-crack stage (305 to 310 degrees) on candy thermometer, stirring frequently.
Watch closely after the temperature reaches 290 degrees because the temperature will rise quickly and mixture will burn above 310 degrees. Remove from heat; stir in vanilla.

Immediately pour into the prepared pan, spreading to the edges with a narrow metal spatula. Cool completely. Break both chocolates into pieces; place in small microwave-safe bowl. Microwave at MEDIUM (50% power) for 5 to 6 minutes, until melted, stirring every two minutes. 

Remove toffee from pan to flat surface. Lay foil flat; spread chocolate evenly over the toffee. Sprinkle chocolates with pecans, pressing lightly with fingertips so pecans adhere to chocolate. Refrigerate about 35 minutes or until chocolate is set. Bring back to room temperature before breaking toffee.

To break toffee into pieces without dislodging pecans, place on a cutting board. Press with the tip of a small chef's knife about 1 inch from edges of toffee and break into chunks. Break any large chunks in half by pressing tip of knife in the center and pressing down firmly on the knife. Store in an airtight container at room temperature temperature between sheets of waxed paper. Makes about 1 1/4 pounds of toffee.

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HAWAIIAN TOFFEE

1 jar (3 1/2 oz) macadamia nuts or 3/4 cup
1 cup unsalted butter
1 cup sugar
2 Tbsp water
1/4 Tbsp salt
1 tsp vanilla
1 cup flaked coconut
4 ounces premium milk chocolate

Line a 9 inch square pan with heavy duty foil, pressing the foil into the corners to cover completely and leaving 1 inch overhang on the sides.  Coarsely chop the macadamia nuts on cutting board with chef's knife. Sprinkle nuts evenly in a single layer in prepared pan. Combine butter, sugar, water and salt in heavy saucepan. Bring to a boil over medium heat; stirring frequently. Attach candy thermometer to the side of the pan. Continue boiling about 20 minutes or until sugar mixture reaches the hard-crack stage, stirring frequently. Remove from heat; stir in vanilla. 

Immediately pour over the nuts in the pan, spreading to edges with narrow metal spatula. Cool completely, about 30 minutes. Meanwhile to toast coconut, preheat oven to 350 degrees. Spread coconut in a single layer on a baking sheet. Bake 6 to 8 minutes until coconut is golden. Break chocolate into pieces or coarsely chop; place in microwave-safe bowl. Microwave at medium (50%) power 4 to 5 minutes until chocolate is melted, stirring every 2 minutes.

Remove toffee from the pan to flat surface by lifting toffee and foil using foil handles. Lay the foil flat; spread chocolate evenly over the toffee. Sprinkle with toasted coconut, pressing lightly with fingertips so coconut will adhere to the chocolate. Refrigerate about 30 minutes or until chocolateis set. Bring to room temperature before breaking toffee.

Break toffee into pieces with the tip of a lare chef's knife. Store in airtight container at room temperature between sheets of waxed paper.  Makes about 1 1/4 pounds toffee.

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NEW ORLEANS STYLE PRALINES

2 cups packed light brown sugar
1 cup half and half
2 Tbsp butter
2 Tbsp bourbon or cognac
1 1/2 cups pecan halves

Line 2 baking sheets with foil. combine brown sugar, half and half and salt in heavy saucepan. Cook over medium heat until sugar is dissolved and mixture begins to goil, stirring occasionally.  Attach candy thermometer to the side of pan making sue bulb is submered in sugar mixture but not touching bottom of the pan, or use an instant read thermometer.

Continue boiling about 20 minutes or until sugar mixture reaches soft-ball stage. Remove from heat; stir in butter, bourbon and pecans.  Beat with a wooden spoon 3 to 4 minutes until temperature drops to 155 degrees on a candy thermometer and mixture is thickened and glossy.  Quickly drop pecan mixture by level measuring tablespoonfuls onto prepared baking sheets. (If the mixture becomes too thick, stir in 1 to 2 teaspoons not water and reheat over medium heat until mixture reaches 155 degrees on candy thermometer.) Cool completely about 30 minutes. Store in an airtight container at room temperature up to 3 days. Makes about 34 pralines (1 1/4 pounds).

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BUTTERSCOTCH PATTIES

1 cup firmly packed brown sugar
1/4 cup butter
2 Tbsp dark corn syrup
1 Tbsp water
1 Tbsp cider vinegar
Pinch of salt

Line 2 baking sheets with foil. Combine all ingredients in a heavy saucepan. Bring to a boil over medium-high heat, stirring occasionally.  Attach candy thermometer to the side of the pan and continue boiling about 15 minutes or until sugar mixture reaches hard-crack stage on candy thermometer, stirring frequently. Remove from heat; stir until mixture stops bubbling. Quickly drop by teaspoonfuls onto prepared baking sheets to form patties. Cool patties completely, about 15 minutes. Store in airtight container at room temperature between sheets of waxed paper. Makes about 3 dozen 1 1/2 inch patties.

BUTTERSCOTCH PIECES: Prepare sugar mixture as directed. Pour onto foil instead of dropping into patties; cool completely and break into pieces, store as directed.

MOLASSES CHIPS: Substitute light molasses for the dark corn syrup. Proceed as directed.