Professional Baker Teaches You How To Make TOFFEE!
Vložit
- čas přidán 9. 07. 2024
- Chef Anna Olson shows you how to make this amazing buttercrunch toffee recipe!
Subscribe for more video recipes: goo.gl/MJV4af
Ingredients
1 cup (225 g) unsalted butter
1 ¼ cups (250 g) granulated sugar
3 Tbsp (45 mL) water
½ tsp (2.5 g) salt
1 ½ tsp (7 mL) vanilla extract
12 oz (360 g) dark chocolate, chopped & divided
1 cup (100 g) sliced almonds, lightly toasted
sprinkling flaked sea salt
Directions
1. Line a baking tray with parchment paper and set aside.
2. Measure the butter in a medium saucepan over medium high heat and swirl the pan to coat the sides with melted butter (this will help prevent the sugar from crystallizing as it cooks). Add the sugar and water and bring up to a boil still over medium high heat while stirring often with a wooden spoon or silicone spatula. Once the mixture comes to a boil, reduce the heat to medium and stir constantly until the mixture reaches 300ºF (150ºC) on a candy thermometer (it will only be a pale amber colour, not caramel-coloured). Remove the pan from the heat and stir in the vanilla and salt, then quickly pour the mixture onto the prepared tray (do not spread it around). Let this set until completely cooled, about 2 hours.
3. Before coating it with chocolate, gently wipe the top surface of the buttercrunch with a paper towel, to take away any excess oil (this could prevent the chocolate from sticking properly). Have ready a second baking tray lined with parchment paper.
4. To temper the chocolate, melt 9 oz (270 g) of the chocolate in a metal bowl placed over a pot of barely simmering water, stirring until it has melted and is within a temperature between 113-122ºF (45-50ºC). If the chocolate gets warmer than this, then you need to let it cool below 113ºF (45ºC) and re-warm. Remove the bowl from the heat and stir in the remaining 3 oz (90 g) of chocolate and stir to melt, continuing to stir until the chocolate reaches a temperature of 82ºF (28ºC). Return the bowl to the water bath and stir to warm up to between 88-90ºF (31-32ºC) - this doesn’t take long. At this point the chocolate is ready for using and will set at room temperature with a nice satin finish.
5. Pour half of the chocolate over the buttercruch and spread to cover it evenly and as close to the edges as possible. Sprinkle the chocolate with half of the almonds and a light sprinkling of sea salt. Once set (about 3 minutes), place the second parchment-lined baking tray over the buttercrunch and carefully invert - now the chocolate-coated side should be on the bottom, on the second tray. Peel away the parchment from the buttercrunch and wipe this side with a paper towel. Pour the remaining half of the chocolate over this side and spread evenly, finishing with a sprinkling of the remaining almonds and a little sea salt. Once the chocolate is almost set, pop the tray into the fridge for just 3-4 minutes - this “cures” or sets the chocolate. After this time, remove the chocolate, and it can be cracked into pieces and stored in an airtight container at room temperature (out of direct sunlight).
Shop Anna Olson Cookbooks:
lickst.at/shopannaolson
Follow Anna on social media:
Pinterest: / chefannaolson
Twitter: / olson_anna
Facebook: / chefannaolson
Instagram: / chefannaolson
Anna's Official Website: annaolson.ca
Follow Oh Yum on...
Facebook: / ohyumfood
Instagram: / ohyumfood
Pinterest: / ohyumfood
Twitter: / ohyum_food
Official Oh Yum Website: ohyum.tv
#ohyum - Jak na to + styl
Thank you all for watching! Don't forget to use the recipe in the description, and have a great weekend!
I cant find any of your vidoes for fresh do you still post them? Well i only could find one. Please post i luv fresh. Thanks
Where can I find the recipe pls ?
Hi Anna, I presume the tempered chocolate for the second side of the toffee will harden if left in the bowl at room temperature. How long does it take for the chocolate on the first side to harden?
I will thanks Anna :) discovered your channel not long ago and love it! Will check thanks ♡♡♡
i know Im asking randomly but does any of you know of a way to get back into an instagram account..?
I stupidly forgot my account password. I would love any tricks you can offer me
Who else loves her channel because she does not waste time and talk to the point
Tehnan Fatima me
Same here!
Same. She doesn’t waffle on or repeat herself.
Same
🙋♀️
You are my Favorite Chef Anna Olson. For every reason. You are awesome. Everytime I do one of your recipes people think that I'm an expert Baker. Then I tell them about you. Anna Olson. I Love you
Love your channel Anna - back when I had cable you were honestly the only Food Network chef I faithfully watched.
Big hugs from BC.
I literally love Anna Olsen! Been watching her for years
Thank you for the support!
It’s ALWAYS fun to watch you talk , and explain . You really showcase your utter enthusiasm and passion ❤️❤️♥️♥️, plus your sweet mellow sense of humor . I have all your cooking books , and to me they’re a staple in my cooking .
Anna can you post full episodes of Bake with Anna Olson to your channel? I will binge watch them!!! ❤️ this looks so delicious and thank you for showing how to temper chocolate in an easy way 😊 🍫
Love watching Anna she is one of my favourite bakers...
Thank you Anna! This looks amazing!
Can't wait to try this😊
I just love watching and learning from u...thank u for all the information and demonstration....bless u and ur family this holiday season!
👍😍OMG OMG OMG!!! Thank you!! I followed the video and your instructions....I’m in tears because I DID IT!!! I made this and the chocolate molten cake recipe. They both turned out perfect! You give perfect instructions and demonstrated exactly what to do!! Bless you!! Thank you!!🤗💞🤗
That's amazing, glad to hear it! We hope you'll continue to try new recipes! Never stop baking!
What percent chocolate did you used?
Looks soooo good. Will definitely try Anna
I’ve been watching Anna for years way back when her show was called Sugar ... she’s a great teacher ... she gets her message across perfectly
Same here. I loved watching Sugar. Anna is a true professional 👏 👌
Thanks Anna!! It looks so yummmmyyyyyy!!! Hugs from Argentina!!!!
I am definitely trying this recipe it looks so delicious like it has the perfect amount of caramel, lots of love to you Anna. I wish you good health and happiness from Beautiful B.C 💖
I’ve always just made toffee (thicker than this) then poured chocolate morsels on top while warm, smooth until melted sprinkle on pecans, cool, then done. it’s so good. I never had issues with sticky toffee in the fridge.
Easy and can’t make enough because it disappears.
I always watch you bake in Tv (Asian Food Channel) Anna. 😊 You inspire me and your skills are superb. Keep it up!
I can't wait to make this 💕👌🏾 Thank you
Love watching your channel and follow your recipes
I made this a few nights ago and it is INCREDIBLE! My Father-in-law asked for a bigger batch next time, lol. Thanks so much for sharing. This was incredibly easy to make but so tasty. Lee x
I finally found you! I love watching your video very clear instruction. You are awesome Anna! I love U! ❤😍
I wish the full length episodes were still on her channel
I’m wondering what you do with the other half of the melted chocolate while you’re waiting for the first chocolate layer to set up - re-melt it when it’s time to spread it?
I have the same question. Did this ever get answered?
Yes, you're likely going to have to re-temper it.
Beautifully done. Right to the point. And absolutely delicious 👍🏻💞
Vous avez des recettes incroyables aux États Unis !!!
J’adore celle-ci, merci beaucoup !
I have seen 10-11 of your videos, I like them very much, you are clear and fun. It is quite a shame that this channel is not so popular as mainstream ones, if I think at channels like Tasty, I get a bit sad. Keep going, you do an awesome job :)
oh so nice how mam anna olson baked i really admired
everytime i watch on yutube
oh i do try baking and its so nice
Aesthetic cooking means Anna Olson it just comes natural with her. Per Fec Tion ❤❤❤❤
Looks so yummy! 😀
Thanks Anna...love your channel and all that you bring to our plates...tried this and it was awesome....🥰🙏🏾
Amazing Sarah, so glad you enjoyed it!
You just made Almond Roca. Love it. I make this as a one-sided treat, but with a slight difference in prep. Once the hot toffee mixture is poured onto the pan I then take a LARGE chocolate bar (450gms?) and break it into same sized large pieces. Drop these into the hot toffee in even spaces. Take a silicone spatula and GENTLY wipe the chocolate over the surface, completely coating the toffee (the chocolate melts quickly). Then take your almond slices and spread on the surface. I DO store mine in the fridge and don’t have any problem with stickiness. It’s so addictive to eat my family has taken to calling it Crack Candy.
This looks so yummy! I will give it a try. Thank you Anna! I love your channel. Hugs from Norway.
I love your videos... Gives me a sense of satisfaction and drive to go to my kitchen and try your recipes... God bless you all😘❤️
Inspiration is one of our main goals, so we are happy to hear our videos get you into the kitchen!
Beautiful!!!!!!
I really love the way she talk.. her voice is so nice. ♥️ i dunno but i almost watch all her videos every night! Asin all her videos! 😍
Really a professional and confident lady there~
You got that right!
Anna Olson, eres lo máximo en repostería, he preparado tus recetas y me salen deliciosas, con todos los secretos que nos das eres excelente cheff
Anna is the best🇨🇦
Lovely ❤ hugs from Malaysia
Every time I watch this makes me hungry 😋
Wow, this is an amazing recipe, thank you for sharing! How can i cut it into neat squares?
I love this channel 😍
أنت دائما مبدعة، و وصفاتك لذيذة جدا ..
أرجوك إستمري ..
شكرا جزيلا 😘🌹
you Always looks Brilliant, Beautiful and glowing, ... much love from Saudi ❤
Where did you get the little cake stands they are so cute I need some 😊
That must be so tasty with that sprinkling of salt. Perfect 👍🏻.
Nice recipe 👍💗so yummy and looking delicious 😋😋
So perfect ✌
Anna thank u for your recepies i just suscribed and love your channel
Thank you for watching, and thank you so much for subscribing!
Really nice video! ✌️
That stove is a Dream ❤️❤️❤️
I trust her not too many others. She my favirite
I made this about a week with white Chocolate pistachios and edible rose petals and edible gold as a gift. Thankyou for sharing with us my friend loved it...💜🌻💛
Thank you 😊 .
I'm calling the police because this is looking criminally delicious! Love from Brazil.
Oh no, not the fuzz! :p
Thanks for watching!
I would appreciate your advice on what to do once the chocolate is tempered (at which point you poured it over the butterscotch) but I want to use frozen cake pops or chilled marzipan shapes, that would make the chocolate cold. What am I supposed to do to keep the chocolate tempered so it doesn't melt when I hold the chocolate covered cake pops or marzipan strawberries etc.? Thanks! Your butterscotch looks yummy and I will be making that soon! ❤️
I love your channel 💖💖
Thank you for that! We are so thankful to the people who love what we make!
I took your recipe and watched another video and I came up with my own and it has toasted chopped pecans on the bottom and then chocolate on top and then some finely chopped walnuts on top with a little bit of coarse salt and it's the Bomb 💣
When the first side of chocolate coating on the butter scotch toffee is setting what should we do to the remaining tempered chocolate? Because it will set too meanwhile the first chocolate coating on the butter scotch is setting. How to again temper the remaining chocolate? On what temperature shoud we reheat it so the snap effect remains?
Back up to 90
just take the one that already had time to rest
It’s EZ ...I make toffee with brown sugar n bake it in the oven ...but yours is the real deal ...gonna make it 💕
Let us know how it turns out!
The thumbnail did not disappoint!
I guess I can combine what I learned in the last recipe to help me make this one? Nice!
That's the plan! :)
I made toffee a few weeks using a different method, this method sounds better. Can’t wait to give it a go! Thanks for sharing! Also newbie to your channel!
Welcome to the Oh Yum family Cathy! We are thrilled to have you!
Thanks!
With tempering of chocolate, how long is it good for?
I'm curious what happens after you put that first layer of chocolate and the point where you flip it over. What did you have to do with the remaining chocolate for the second side?
Anna, when you add a half teaspoon of salt, if you work with larger flaked sea or kosher salt, is the measurement different? Thanks!
Oh yum!!!!!
Love it♡
Thank you!
Very nice recipi and also u
Love the cliff hanger ending
If you double this do you have to dbl the water as well.?
What kind of chocolate was used? This looks great !
😍😍😍😍😍😍😍 I love it💖 Hugs from Sweden 🌷
Thank you for watching, and we're glad you love it!
How do you clean your pans to make them so shiny?
Sure love the way she gets to the point, not like some of these people teaching like school kids
I’ve bought all my ingredients to make this...I will succeed and send u a pic....have a gr8 Christmas Anna...to u and your family....
I’ve tried this twice and each time the butter separated out when I poured it onto the pan. First time I used cheap butter, second time went with a much better one but did the same. Suggestion?
If your butter is separating out of your toffee, it may have been too humid on the day you made it.
Can i use milk chocolate?
Is it necessary to sprinkle sea salt?
1:37 how can sugar melt because of lower temperature? And isn't it already melted?
Videos are very nice.
Que rico !! 😁
Truly cinematic!
Anna hi. Do I need to temper the chocolate twice since I'll have to wait to flip and coat the second side of the candy? Can I reheat the chocolate in a microwave for the second coat? I also read where somebody had used the microwave to heat the water/ sugar solution to prevent crystallization of the toffee. What instant read thermometer are you using?
You'll likely have to re-temper the chocolate. I wish she had mentioned this. Melting chocolate in the microwave is perfect because it's a water-free environment, but as you can't check the temperature while the chocolate is in the microwave, I would suggest doing your initial melt in the microwave (on 50% power), then transfer to the double-boiler for the final raising of the temperature.
Mmmmmm...so delicious looking! I am afraid of the sugar process. Hear nightmares from other cooks...any secrets to get sugar correct and not burn myself or the house...lol...thank u for the gr8 instruction...oh question, since I don’t like almonds could I replace them with sweet flaked coconut?
Does it take 2 hours to cool? Will it be soft if I serve it before then?
Mmmmmmmm butter toffee!
Mine separates every time I get close to 300 degrees. Is my heat too low and I am taking too long to raise the temp? It does it separate because of the cooling affect of the vanilla at the last minute?
is there another nut that you can use besides almond, thank you they look great.
Go crazy.
Can you use coconut oil instead of butter ?
Is this toffee recipe good for baked cookies?
If you have some chocolate left, when you want to re use it, you have to temper it again? All the process?
Wow..
Hello Anna your recipes looks so good. I am a vegan guy for about 19 years, but always look for great stuff to inspire me i do love cooking. and always try to change it for a vegan version. gave us some vegan too please love your stuff thanks and kisses from London
Hi Marcello! Thanks for your comment! A few of the questions that were answered in recently released "Ask Anna" video cover substitutions for eggs and milk products, so please check that out for more info on veganizing recipes!
Clever flip method.
This looks so yummie, I ran out the door to get the ingredients and a thermometer. Unfortunately, this is the first time I failed at one of your recipes. I think it requires some skill to get this right. I will keep trying though!
Alguien que tenga la receta en español por favor mi inglés no es muy bueno
Can you please share with the rest of us?
I like to use the Black silicone VIBRO-SPATCHULA
Does altitude make difference when cooking toffee? I have never before had any difficulty, but I moved to south Texas and my toffee turned out to be a really hard crack toffee...and I only cooked it to 295 degrees.
"The milk with chocolate, the cookies, buttercrunch." - Notorious BIG
Question: When you melt the chocolate in the double boiler, do you let the water touch the top pan or no? I've heard some chefs say no; to have the water to just below it. Thank you for sharing this with us! Another one for the "try" book! :D
Don’t let the water hit the bowl.