Toffee candies with walnuts
Votes: 2
Time: 1 hour 30 minutes (including cooling time)
Complexity: easily
Quantity: 72-84 pcs. (2.5 cm)
Complexity: easily
Quantity: 72-84 pcs. (2.5 cm)
Nutritional value per serving:
Serving size: 1 of 78
Calories 82, total fat 6 G., saturated fats 2 G., proteins 0 G., carbohydrates 8 G., fiber 0 G., cholesterol 12 mg, sodium 10 mg, sugar 8 G.
Serving size: 1 of 78
Calories 82, total fat 6 G., saturated fats 2 G., proteins 0 G., carbohydrates 8 G., fiber 0 G., cholesterol 12 mg, sodium 10 mg, sugar 8 G.
Delicious homemade milk toffee candies with chopped walnuts. To make them, you'll need a candy thermometer and waxed paper for wrapping. The recipe is super simple, and the toffee candies are soft and chewy—a perfect treat for those with a sweet tooth.
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:
- 110 g butter, plus more for greasing the pan
- 1 cup brown sugar
- 1 cup granulated sugar
- 1 cup dark corn syrup
- 470 ml heavy cream
- 2 cups chopped walnuts
- 1 tsp vanilla extract
- Special equipment: caramel thermometer
We recommend
Recipes with similar ingredients: butter, brown sugar, sugar, corn syrup, cream, vanilla extract, walnuts
Cooking the dish according to the recipe:
- Generously spray a 9x12x2-inch baking dish with cooking spray; line it with parchment paper and grease the paper with butter.
- In a large saucepan, combine the brown sugar, granulated sugar, corn syrup, and 1 cup heavy cream. Heat until the mixture begins to simmer. Slowly pour the remaining 1 cup heavy cream into the mixture, stirring constantly as it simmers. Place a caramel thermometer in the saucepan and cook the mixture over medium heat until it reaches 250°F (118°C). Remove from the heat and stir in the butter, chopped walnuts, and vanilla extract. Pour the soft caramel into the prepared pan. Chill the caramel in the refrigerator until firm but not hard, about 1 hour.
- Cut the caramel mixture into 2.5 cm squares. Cut wax paper into 10 cm squares and wrap each toffee individually. Store in the refrigerator. Before serving, remove the toffees from the refrigerator and let them sit for a while to soften.
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