Sadie's Toffee

 Sadie says the he recipe is quite simple. 

1/2 cup butter

1 cup sugar

few pinches of salt

 

Just melt down half a cup of butter in a medium size skillet.  When it has melted add one cup of sugar and a few pinches of salt.  The salt helps the toffee not separate.  Turn the temperature up to a medium or high heat depending on whether you would rather it take less time with more of a chance of burning or more time with less of a chance.  Continue stirring it until the mixture becomes a light brown color that when left for a few seconds, and you mix it deep brown streaks turn up.  Most importantly when you can no longer see the sugar particles and it is smooth.  Then remove from heat and pour it onto a parchment paper on a pan of some sort.  Allow to cool completely then crack into pieces.

Enjoy!

Thanks for the recipe and the yummy toffee Sadie! 

Oma's Five Minute Holiday Fudge

Combine 

2/3 cup (small can) undiluted evaporated milk

1 2/3 cup granulated sugar 

1/2 tsp. salt 

in saucepan and cook over medium heat.  Heat to boiling, then cook 5 minutes, stirring constantly. Remove from heat.  

Add 

1 1/2 cups (16 medium) diced marshmallows

1 1/2 cups chocolate chips

1 tsp. vanilla and 

1/2 cup chopped nuts

Stir 1 to 2 minutes or until marshmallows melt.  Pour into buttered 9 inch square pan. Allow to cool. Cut into squares.  

Chocolate Earl Grey Caramels

Unsalted butter for the pan

1 1/2 cups heavy cream

1 1/2 cups sugar

1 cup plus 2 tablespoons light corn syrup

1 teaspoon salt

9 ounces bittersweet chocolate (99% dark preferable), finely chopped

1 tablespoon Earl Grey tea leaves, finely ground

2 tablespoons cacao nibs, crushed (optional)

Line a 9 x 9 pan with 9 x 17 piece of parchment paper.  The paper will droop over the sides.  Butter well.

Stir together the cream, sugar, corn syrup and salt together in a heavy bottom pan. Bring to a boil and continue to cook until it reaches 250 F.  Remove from heat and let cool for five minutes.

Add chocolate and tea.  Stir together and pour into the pan and spread with an offset spatula.  Gently press on cacao nibs and let the caramel sit for a few hours.

Cut apart into 1 inch squares.  Serve or store in an airtight container.

A few tips

The first time I tried the recipe I used my double boiler as I thought it would prevent burning.  It took what seemed like forever to get the mixture to a boil, I never did reach quite 250 degrees and the caramels turned out quite soft.  The second time I tried the recipe I put the pan directly on the heat.  It quickly came to a boil and only took about 10 minutes to achieve 250 degrees.  The caramels were solid, yet still soft......perfect.

I found the cacao nibs at Nutters and apparently they are very good for you although too bitter to eat right out of the bag.

I used whipping cream for the heavy cream and white corn syrup for light corn syrup.

Great for a "tea party".