Joseph Dobson & Sons Toffee Mega Lollies 1.99 kg

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If you love gifting old-fashioned holiday sweets, my Homemade Peanut Brittle recipe, Easy Peppermint Bark Recipe, and Homemade Chocolate Truffles Recipe are some of my favorites to give away. What You’ll Need for This Recipe

Grease & line a metal pan with baking parchment and put on a flat, heatproof surface. Also lay any silicon lollipop molds that you are using on a flat, heatproof surface Use a large heavy based saucepan – the ingredients should come just ¼ up the side of the pan when added. As the toffee cooks it will bubble and boil, rising up the side of the pan significantly. If your pan is too small the toffee will take a long time to reach the required temperature. And, if it boils over, onto your hob, it will be nasty to clean up Chocolate Chips : I use milk chocolate but feel free to use semi sweet chocolate, dark chocolate, or bittersweet chocolate if you want your toffee less sweet. Some recipes suggest adding cream of tartar or white wine vinegar. This is to help prevent the formation of sugar crystals. Don’t worry, you won’t be able to taste these ingredients and you can use either in my recipe. But watch the quantities – my recipe calls for 1 tbsp of vinegar or ¼ tsp cream of tartar – quite a difference As soon as the toffee reaches 150C/ 300F, carefully pour it into your tin and/or molds and leave to cool completely. The tin will be very hot so avoid touching/ moving it aroundTop with a few tablespoons of finely chopped pecans as well as some salt if desired. See my notes below on salt in the Pro Tips section. Refrigerate for at least an hour to chill and set then break into pieces and enjoy.

If you are making the lollipops ensure you use silicon molds that can tolerate the high temperature of the cooked toffee. Do not use metal molds – remember, toffee can weld itself to metal. And no amount of teasing or bashing will shift these lollipops out. How do I know? ….. 24 hours of soaking my pops out of metal molds #kitchenfails Pecans : Toasting pecans is a great way to bring their flavor out. Almonds can be used in place of pecans if you prefer. All you need is a few simple ingredients and a candy thermometer to make it super easy. The best thing about this treat is that you can make a large batch and give it to family and friends as gifts during Christmas or any December holiday party.

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If you are making the lollipops ensure you use silicon molds that can tolerate the high temperature of the cooked toffee. Do not use metal molds – remember, toffee can weld itself to metal. And no amount of teasing or bashing will shift these lollipops out. How do I know? ….. 24 hours of soaking my pops out of metal molds #epicfail Once completely cold, give the toffee a few firm taps with a toffee hammer or the end of a rolling pin to break it up. If using silicon molds, the lollipops should unmold easily The toffee is going to reach a very high temperature. Do not make this recipe with small children. Do not be tempted to taste the toffee as it cooks. Resist the temptation to multi-task. Keep your eye on the pan to avoid it bubbling over and to ensure you do not overcook the ingredients & end up with bitter, burnt toffee Some recipes suggest adding cream of tartar or white wine vinegar. This is to help prevent the formation of sugar crystals. You can use either. But watch the quantities – my recipe calls for 1 tbsp of vinegar or ¼ tsp cream of tartar – quite a difference Store in an airtight tin (using baking parchment to keep layers of toffee separate) or wrap up in boxes or cellophane bags to give as gifts

The chocolate is optional. You can leave it out or use 1/2 a cup instead for a paper thin layer. Milk, semisweet, or bittersweet are all fine, it’s really up to your personal preference. Sometimes the chocolate melts at a temperature that makes it shrink when it hardens, pulling it away from the toffee layer. If your chocolate isn't melting or spreading easily on the hot toffee in the sheet pan, use a hair dryer to re-melt the chocolate until it's workable. Or pop the pan in a 300°F oven for a minute or so. Can you freeze toffee? Yes! Freeze it in an airtight container, with layers separated by waxed paper, up to 3 months (or longer—we always ate it by then!) Tip the sugar, cream and butter into a large, heavy-based, deep saucepan and heat gently, stirring occasionally until all the ingredients have come together and the sugar and butter have melted.I love this toffee recipe when topped with a sprinkle of big flaked sea salt. You can find Maldon’s sea salt flakes at most grocery stores or look for a brand that says fleur de sel. Sweets UK - Foam Style! Clinging to the ‘health train’ and the food-shaped theme, perhaps you remember Foam Bananas. If not, it might sound like a funny name, but these 1980s sweets couldn’t really be called anything more suitable. They’re soft and juicy chews with a mild banana flavour, perfect for people who want a bit of a change from plain chocolate, or the ultra-sweet hit of a boiled sweet. These might not look quite as real as the Sweet Peanuts, but the bright yellow with a gentle green tinge is convincing enough for everyone to enjoy them! It is essential to use a reliable food thermometer that can withstand temperatures up to 150C/ 300F. I use a Thermapen . If you are making lollipops, then you will most likely have far too much toffee to fill your molds. Prepare a couple of tins of different sizes to pour the excess toffee into. As a guide: I made 8 lollipops, each measuring approx 1.5 inches using ¼ of the recipe listed here Once the mixture comes to a simmer, stop stirring, put a lid on the pan, and let it simmer for 2 minutes to dissolve any stray crystals.

Use the BEST ingredients you can find. Using quality butter and chocolate will ensure you have the best toffee recipe. Before you start, read my recipe and notes in full to ensure you understand all stages of making bonfire toffee so that you are fully prepared: I recommend lining your baking tins with baking parchment. Although some recipes suggest greasing the baking tin and pouring the toffee in, I have had mixed results. Lining the tin with parchment removes the risk that the toffee will weld itself to the tin and refuse to come out This recipe was written for sea level. Cooks living at altitude will need to cook their toffee to a slightly lower temperature. Look up the temperature water boils at for your elevation, then subtract that from 212°F. The number you get is how many degrees you should subtract from the 295°F to 305°F range given in the recipe.

Immediately pour over the pecans and use a spatula to spread to the edges. Set aside for 2-3 minutes to cool slightly. Place a sugar thermometer or digital cooking thermometer in the pan, then turn up the heat and boil everything together vigorously, without stirring, until the temperature reaches 140C. Remove from the heat and leave for a moment to let any bubbles settle, then carefully pour the molten toffee into the prepared tin, swirling the tin until the toffee fully covers the base. Leave for at least 2 hrs to set, or overnight if possible.