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Old 08-29-2008, 09:30 AM   #1
Stan R
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Default Chocolate Toffee

I have been making this candy for over 18 years and have won ribbons at the TEXAS State Fair and the Colorado State Fair.

Chocolate Toffee

cup corn syrup
1 stick of no salt butter
3 sticks of margarine
2 cups of sugar

2 cup of pecans
1 cup of chocolate chips
of pecans sprinkles

heat sugar, butter, margarine, syrup in large pan until it reaches 290 degrees add pecans and reheat to 290

you have to stir all the time with a long handle wood spoon and you need a good candy thermometer .pour on 2 large no stick cookie sheets and spread as thin as possible.

Top with the chocolate chips and after they are melted spread evenly over the top

Top with pecan sprinkles

Put in refrigerator to set and keep candy in there is stays better

Enjoy

Stan Rodgers
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Old 09-03-2008, 08:16 AM   #2
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i have actually been looking for a good toffee recipe.. ill have to try this out tomorrow!
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Old 09-04-2008, 05:45 PM   #3
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Let me know how it works out.... when you pour it in the pan work it as thin as you can with the back side of a long spoon... IN fact you have to sitr with a wooden spoon as it gets pretty thick.
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Old 09-05-2008, 12:03 PM   #4
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Got any pics of the process or the finished product????
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Old 09-05-2008, 03:46 PM   #5
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I will look for a picture or make a batch and take one...
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Old 11-14-2008, 04:45 AM   #6
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ttt
Any pics of this being made?

sounds like you put the chocolate chips over the hot candy and wait for them to melt? Could you melt them and then pour it over the candy?
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Old 11-15-2008, 05:54 AM   #7
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Quote:
Originally Posted by kfd82 View Post
ttt
Any pics of this being made?

sounds like you put the chocolate chips over the hot candy and wait for them to melt? Could you melt them and then pour it over the candy?
I put the chocolate chips over the hot candy and wait a few minutes to spread the chocolate. You could melt in a pan but this adds a step that is not necessary.

This is good stuff and wonderful for the holidays!

I do not have pictures but plan on making a patch soon and will post some pics.
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Old 11-15-2008, 10:59 AM   #8
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Thanks - my wife is always looking for another Sweets recipe!
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Old 11-15-2008, 08:26 PM   #9
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My wife made this today and it is great. Thanks tons for the recipe.

Will be making this again for sure.
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Old 11-16-2008, 04:27 AM   #10
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Quote:
Originally Posted by Lonestar_HOYT View Post
My wife made this today and it is great. Thanks tons for the recipe.

Will be making this again for sure.
Thanks..... I used to make this as give as X-Mas gifts for business clients.... everyone used to beg for it... I would say no business no candy...

Have her try try the Nut Brittle....
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Old 11-25-2008, 07:59 PM   #11
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She made it again Sunday after Church and I cant stay out of it.
This stuff is great.
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Old 11-25-2008, 08:12 PM   #12
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pics man...we need pics!!
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Old 11-26-2008, 05:16 PM   #13
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Quote:
Originally Posted by kfd82 View Post
pics man...we need pics!!
Okay... just made some...

Cooking




just poured and spread thin on the cookie sheet



with chocolate



done and ready to put in refrigerator to cool

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Old 11-26-2008, 10:05 PM   #14
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Name:  ToffeePic1.jpg
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Name:  ToffeePic2.jpg
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Pics from our batch.
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Old 11-27-2008, 04:47 AM   #15
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Quote:
Originally Posted by Lonestar_HOYT View Post
Attachment 67006

Attachment 67007

Pics from our batch.

That looks perfect.... I can tell by the color of the toffee. Darker means heated to much.... lighter means not heated enough.
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Old 12-17-2008, 04:02 PM   #16
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Watch Channel 13 New Friday morning. I will be on making this recipe with Don Nelson... not sure the exact time.. but normally 5-6
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Old 12-20-2009, 09:00 AM   #17
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Thought I would bump this up for Christmas... Just made 4 batch's this morning just awesome
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Old 12-23-2009, 08:25 AM   #18
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I made some night before last along with your peanut brittle Stan (with cayenne) and man, is it good!! I used a butter blend in lieu of margerine for the toffee and I think that 290 must have been a little too hot because it looks a little darker than your pics.

This was my first go around making candy and I really appreciate your recipe guidance. Merry Christmas!

chad
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Old 12-24-2009, 02:00 PM   #19
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Sweet I love toffee
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Old 12-27-2009, 02:11 PM   #20
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Quote:
Originally Posted by mrgroundblind View Post
I made some night before last along with your peanut brittle Stan (with cayenne) and man, is it good!! I used a butter blend in lieu of margerine for the toffee and I think that 290 must have been a little too hot because it looks a little darker than your pics.

This was my first go around making candy and I really appreciate your recipe guidance. Merry Christmas!

chad
If you use to much butter it is easy to burn.... the burn is what gives it the flavor.... .... you have to stir until your arm hurts....

Glad you liked both.... Happy New Year!!
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Old 02-02-2010, 07:51 PM   #21
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I will be looking forward to trying this out
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Old 10-07-2010, 07:49 AM   #22
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ttt... It is coming up the holiday time so I thought I would bump this up.

if you have not tried this is is awesome..
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Old 10-17-2010, 07:31 PM   #23
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AWSOME! Calorie free ..right?
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Old 10-18-2010, 04:17 PM   #24
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Quote:
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AWSOME! Calorie free ..right?
Only from Thanksgiving thru Christmas!
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Old 11-29-2011, 05:21 PM   #25
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It's that time of year I have started making candy. We have a lot of new folks.

This stuff is just wonderful..




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Old 11-29-2011, 06:54 PM   #26
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sounds awesome
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Old 11-29-2011, 08:10 PM   #27
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Thanks for sharing, think i'll try some this weekend...

tending the fire,
Bob G.
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Old 11-29-2011, 09:36 PM   #28
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Oh this will be made soon!
Love it!
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Old 11-30-2011, 04:23 AM   #29
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Make sure you reheat back to 290... You have to stir fast at the higher temps to keep it from buring. It is okay if you can only get to 285..

I have also altered it just a bit. Put the pecans in at 250.. and then heat until it reaches the 285-290

Spread it as thin as you can. The thinner the better!

Store it in the freezer...

Last edited by Stan R; 11-30-2011 at 04:26 AM.
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Old 11-30-2011, 10:11 AM   #30
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I made some when I got off work this morning. I dusted one pan with cayene. Oh man this stuff is awesome and easy to make. Gonna do a batch of nut brittle tonight. Thanks for sharing.
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Old 12-07-2011, 07:52 PM   #31
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Made another batch tonight, but used chopped up york peppermint patties instead of chocolate chips. Took it to a whole new level. I dont usually eat sweets, but this stuff is amazing.
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Old 12-08-2011, 04:21 AM   #32
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Quote:
Originally Posted by mharris1 View Post
Made another batch tonight, but used chopped up york peppermint patties instead of chocolate chips. Took it to a whole new level. I dont usually eat sweets, but this stuff is amazing.
Need Pictures...
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Old 12-21-2011, 09:43 AM   #33
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I finally made it!!
First time making this type of candy and it was pretty easy! And wow! It was good, here is a few pics (sorry about the dirty egg pan in the background):

Stiring the candy, it was around 280 degrees with the nuts in it at this point
Name:  candy1.JPG
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Candy on the pans with the chocolate melted
Name:  candy2.JPG
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Notes:
1. make sure the nuts are finely chopped, I had some chunks that were a bit bigger than they should have been, IMO
2. Spread the sugar mixture thinner next time, I wasn't able to because of the nuts being bigger than they should be.
3. I used a really good quality milk chocolate and it made it really good.
4. I also used a heat proof rubber spatula, and Silpat mats, I don't think this could be done without them. This is the digital candy thermometer I use.


I'm also going to try making it with almonds and dark chocolate next time, YUM!
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Old 12-21-2011, 11:10 AM   #34
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Quote:
Originally Posted by Hillary View Post
I finally made it!!
First time making this type of candy and it was pretty easy! And wow! It was good, here is a few pics (sorry about the dirty egg pan in the background):

Stiring the candy, it was around 280 degrees with the nuts in it at this point
Attachment 294968

Candy on the pans with the chocolate melted
Attachment 294969

Notes:
1. make sure the nuts are finely chopped, I had some chunks that were a bit bigger than they should have been, IMO
2. Spread the sugar mixture thinner next time, I wasn't able to because of the nuts being bigger than they should be.
3. I used a really good quality milk chocolate and it made it really good.
4. I also used a heat proof rubber spatula, and Silpat mats, I don't think this could be done without them. This is the digital candy thermometer I use.


I'm also going to try making it with almonds and dark chocolate next time, YUM!
That looks great!! You will love the almonds. Use thin sliced almonds... (amazing)
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Old 12-22-2011, 07:39 PM   #35
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When you mentioned almonds.... (on sale) just had too amazing... and you can get it real thin. I used less chocolate as I did not want to overpower the almonds

You have to stir this more..





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Old 12-20-2012, 05:47 AM   #36
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Bump for the new members

I have to fixed a few pictures..
But the recipes are still awesome
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Old 12-25-2012, 09:00 AM   #37
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Thanks for sharing! This will be a must!
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Old 12-27-2012, 10:48 AM   #38
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looks good
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Old 01-03-2013, 09:31 PM   #39
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We made this for the first time back when Stan R posted this recipe in 2008. It has become a family favorite. My wife makes 4-5 batches each holiday season. We give lots away to neighbors and friends. Thanks again for posting this recipe!
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Old 01-05-2013, 07:41 AM   #40
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made it last night, turned out really good but i need to spread it out thinner next time. thanks for sharing the recipe
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Old 12-12-2013, 05:29 AM   #41
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Time to go to the top again.


I started marking candy Monday night
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Old 12-12-2013, 05:34 AM   #42
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All this candy Talk is making my stomach growl
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Old 12-12-2013, 05:34 AM   #43
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Old 12-12-2013, 06:18 AM   #44
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I'll be making some today. Thanks Stan.
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Old 12-12-2013, 06:14 PM   #45
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Gonna have to try this!
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Old 12-12-2013, 07:13 PM   #46
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Gotta try this.
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Old 12-15-2013, 11:24 AM   #47
Stan R
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I have about 50 lbs to go and I will be finished.
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Old 12-15-2013, 01:12 PM   #48
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My wife had a couple of questions since she is going to make this for Christmas.

1) is the corn syrup light corn syrup?

2) what kind of chocolate chips; sweet, semi sweet, milk chocolate?
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Old 12-15-2013, 02:47 PM   #49
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Regular corn syrup

Semi Sweet
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Old 12-15-2013, 06:31 PM   #50
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Just seeing this this season, thanks for kicking it to the top, will be making some tomorrow, sounds and looks awesome!
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