White chocolate toffee
Votes: 1
Time: 2 hours 45 minutes
Complexity: easily
Quantity: 25 - 30 candies
Complexity: easily
Quantity: 25 - 30 candies
Nutritional value per serving:
Serving size: 1 of 18 servings
Calories 303, total fat 20 G., saturated fats 11 G., proteins 3 G., carbohydrates 31 G., fiber 1 G., cholesterol 31 mg, sodium 136 mg, sugar 29 G.
Serving size: 1 of 18 servings
Calories 303, total fat 20 G., saturated fats 11 G., proteins 3 G., carbohydrates 31 G., fiber 1 G., cholesterol 31 mg, sodium 136 mg, sugar 29 G.
"I think the ultimate comfort food is candy," says Ina Garten, "any kind of candy, from a store-bought Snickers bar to handmade chocolate truffles. Besides satisfying our sweet tooth, candy helps us feel like kids again. While we all love store-bought sweets, there's really nothing better than homemade candy. You might think handmade candy is complicated, but this white chocolate toffee doesn't even require any special equipment. You simply boil the caramel, pour it into a cake pan, melt some white chocolate, pour it over the toffee, and top it with all sorts of crunchy, salty, and sweet dried fruits and nuts. The hardest part of the whole process is waiting two hours for the toffee to set so you can break it open and eat it!"
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220g unsalted butter, plus extra for greasing the pan
- 1 cup of sugar
- 1.5 tsp vanilla extract
- 1 teaspoon coarse salt
- 340 g of high-quality white chocolate, coarsely chopped
- 0.5 cup salted roasted cashews
- 0.5 cup shelled, salted, roasted pistachios
- 0.5 cups candied ginger (not in syrup), 0.5 cm in size (85 g)
- 0.5 cups dried cranberries
- Fleur-de-sel
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Recipes with similar ingredients: white chocolate, caramel, cashews, pistachios, dried cranberries, candied fruit, salt fleur de sel
Cooking the dish according to the recipe:
- Generously grease a 22x30cm (8x12") metal cake pan with butter, making sure to coat all corners and sides. In a medium saucepan (25-27cm) or cauldron, combine the butter, sugar, vanilla extract, and coarse salt. Heat over medium heat, stirring occasionally, until the butter melts.
- Continue cooking for 8-10 minutes, stirring frequently with a wooden spoon, until the mixture turns a pale golden brown. Continue cooking, stirring constantly, until the mixture turns a rich caramel color. Be careful, it will be very hot! Immediately pour the mixture into the prepared pan, tilting the pan to distribute the caramel evenly.
- Set aside to cool for 5 minutes, then use a small knife to make slits to cut into pieces. Let the toffee cool for 5 minutes, then cut again along the same lines.
- Meanwhile, melt the white chocolate in a heatproof bowl set over a pan of simmering water (see Note). Pour the chocolate over the toffee, spreading it evenly with a spatula.
- Immediately sprinkle with cashews, pistachios, candied ginger, and cranberries, distributing them evenly. Sprinkle with fleur de sel and let sit at room temperature for at least 2 hours to allow the chocolate to set completely.
- Break into pieces along the marked lines and serve the toffee at room temperature.
Note
To melt the chocolate, chop it and place it in a heatproof bowl set over a pan of simmering water (the water shouldn't touch the bowl). Remove from the heat before the chocolate is completely melted and stir until all the chocolate has melted.
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