I’ve been asked for my candy recipes so I decided to work it into Valentine’s day!
Again, I am working with the awesome Love You Much Valentine ‘Bundle’ Promotion (Item #115405). Due to its popularity, you must order it directly through me (it can’t be ordered online), see my ordering specials and more details here.
I love candymaking and I have been doing it for years. I got my start taking classes at The Chocolate Duck in Farmingdale, Long Island, NY where I lived when first married. They are still there with an awesome website and the *exact* chocolate house mold I use! CLICK HERE for the exact mold I use for the houses I make (see article here). I still have some that are 20 years old from there!
Homemade Buttercrunch. I never could find a recipe for buttercrunch candy, but it appeared to be toffee inside chocolate and almonds.
So, I use the toffee recipe (below) then dip it in melted chocolate and roll in roasted, chopped almonds. I buy my almonds raw and roast them. After cooling, I chop them (I do use my Cuisinart). Warning about candymaking: everyone is suddenly your ‘friend’, children and husbands aren’t to be trusted alone with finished product and plan your hiding spots carefully.
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Toffee Recipe (makes one batch), the toffee is made a day or so before (providing you have a good hiding spot). Food Ingredients: 4 cups granulated sugar, 1/3 cup light corn syrup, 1 cup water, 1 lb. butter, 1 teaspoon salt, 1 teaspoon vanilla extract Mix the sugar, corn syrup & water in a 3 quart saucepan and bring to a boil. Wash down the sides with a pastry brush cold water (get used to that!) and insert thermometer and be prepared to stir it while it boils to 280 degrees. At 280 degrees, stir in the butter (at room temperature) and be careful it doesn’t sputter up at you! Mix it vigorously so it blends in and heat again to 315 degrees when you will add the salt. Wash the sides down and don’t stop stirring. After the salt is added, continue to stir to 320 degrees (but no higher) and immediately move from the heat and pour into pre-prepared cookie sheets. Be sure your cookie sheets were ready and on trivets (or I use my wooden cutting board) to absorb the heat and don’t ruin your countertop (you’re welcome!). While the toffee is hot, I score squares to help me break into pieces after it is completely cooled. Break it up into candy sized bites storing in an airtight container to allow to ‘age’. After a day or so, the toffee will melt in your mouth and break away easily at a bite. Keep husbands and especially children away from finished candy at all times as this will greatly reduce the quantity of finished product! Give priority pickings to those who help stir at 1/2 or more at a time! |
Hope that satisfied my chocolate loving friends out there! Enjoy the recipe. I usually burn myself a few times making toffee, so be careful!
Mmmm…Wonderful Amy!
This one’s sure to ruin a few resolutions but at least the scrumptious stamped parts are non-fattening! Absolutely Gorgeous – Thanks for sharing – Jean
I can’t beleive it!! I moved from Northport, NY to Merritt Island,FL 35 years ago. For many years before I moved, I made that chocolate house and filled it with homemade cookies and sold 20 to 30 each Christmas. I still have the mold but have not made it in years , as the cholcolate I have found in Florida is not as good as what I had gotten in NY. Of course I stamp more than I cook these days.
My husband and I owned a home in Northport, NY until we moved (about 15 years ago!). And if you can’t find the chocolate locally, you should buy the chocolate online (from Chocolate Duck). I would never use the melts from the crafting stores. Also, for the buttercrunch, you can even use melted chocolate chips, just freeze the candy on a baking sheet (after dipping in the almonds) to help the chocolate set and hold the almonds.
Wow! Bonus with the toffee recipe! I would love that – it’s one of my faves! Adorable project! Happy New Year!
Oh Mah Goodness! Isn’t just making the cutest card in the world ENOUGH….that you have to give up the scrumptous recipe AND the mold information, too??! You sooooooo out did yourself this time, Missy! And I’m very, very thankful for it Ü
You are the Best Amy! *Ü*
WOW! This recipes sounds really delicious. And the header that you made for the bag is awesome.
Thanks for the awesome recipe. Toffee is one of my ALL TIME favorite candies. What do you mean by “wash down the sides?” I’ve never made it before and would love to try it.
As you stir, the sugar mixture sticks to the side of the pot and might burn if not washed off. So, between stirring, take a baster (a clean one that can withstand heat up to 320 degrees) and cold water and wash the sides of the pot where any of the mixture might be sticking above the boiling line.
Amy: got the recipe that I had asked you for. Thank you so much. I can’t wait to try it. I put you in my favs so I can at least let you know how it turn out when i try it.
As I said I found you by accident, and have looked through your site, and your creativeness is amazing, and of course lovely to look at. Thanks so much for sharing.
In reference to anothers remark–you stated you use a baster? How? do you fill it with water and squirt it into the mixture and then rub down with brush? if so does that NOT ruin the mix by puting water into it?