The candies familiar to everyone from childhood can serve as a good help and save time in preparing delicious desserts.
Several simple and delicious toffee recipes
Simple toffee cream recipes
Method 1
Melt the toffee with milk in a water bath. Remove from heat, add softened butter and beat.
Butterscotch cream: method 2
Ingredients:
* 300 gr. milk slab toffee;
* 200 gr. butter;
* 0.5 teaspoon of soda;
* 1.5 glasses of milk;
* 0.5 cups sugar.
Preparation:
Put the milk on the fire, break the toffee into it, add soda, stirring constantly, cook for 20 minutes over low heat, stirring. Then add butter, sugar and cook for another 15 minutes.
The finished cream can be used to soak any cake.
Method 3
Place the toffee in the melted butter and heat until melted. Remove from heat and stir until mixture begins to harden.
Quick cake “Toffee”
Ingredients:
For the test: Flour - 3 cups
Sunflower oil - 1 cup
Sour cream - 1 glass
Sugar - 1 glass
Egg yolk - 3 pieces
For cream: Toffee - 300 grams
Milk - 1.5 cups
Baking soda - 0.5 teaspoon
Butter - 200 gr
Sugar - 100 grams
Preparation:
Mix the ingredients for the dough and roll out the cakes as thin as possible. Bake at 160-170 degrees in the oven.
Mix butterscotch with milk and soda, and boil for 20 minutes, add butter and sugar and boil for another 20 minutes.
Coat the cakes with hot cream and place a weight on the top layer.
Butterscotch roll - simple and quick
Ingredients:
500gr. toffee candy
1p. corn sticks
200-250g. butter
Preparation:
Melt butter with butterscotch in a large container. Then add corn sticks to the caramel mixture and mix thoroughly. Cool the resulting mass slightly and place it in plastic bags (but under no circumstances put it on baking foil) and wrap it with a roll.
Place the rolls in the freezer for 2-3 hours.
Bon appetit!
Apple envelopes with toffee
Ingredients for 8 servings:
6 apples, peeled, cored and chopped
1-2 tbsp water
1 tbsp sugar
75 g soft toffees
375 g prepared puff pastry
2 tbsp milk
Preparation:
1. Preheat the oven to 220 degrees C.
2. Place the apple slices and sugar in a saucepan with 1 tablespoon of water and cook over medium heat for 5 minutes. Add another 1 tablespoon of water if the apples start to stick to the bottom of the pan (or drain if there is too much juice). Add the toffee and cook for a further 5 minutes until melted, then remove from the heat and leave to cool.
3. Roll out the dough on a floured surface and cut out eight squares with a side of 10 cm. Place the apple filling in the middle. Brush the edges with milk, roll to form triangles, and seal the edges with a fork. Place the turnovers on a baking sheet sprinkled with flour and brush with milk.
4. Bake in the preheated oven for 15-18 minutes, cool on a wire rack and serve, sprinkled with powdered sugar.
Step 1: Prepare the butter.
Place the butter on a cutting board and, using a knife, cut it into small pieces. This will allow it to melt faster while preparing the glaze.Step 2: Prepare the butterscotch frosting.
Place the pieces of butter in a saucepan and pour in the milk or cream. Place over medium heat and, while constantly stirring with a wooden spatula, bring the oil to a liquid state. When the mixture becomes homogeneous and boils, turn the heat to low, pour powdered sugar into a saucepan and add the toffee. Cook the toffee glaze, stirring constantly, until the candies are completely dissolved. Immediately after this, turn off the burner and set the container aside so that the mixture does not continue to cook.
Step 3: Serve the butterscotch frosting.
The butterscotch frosting should be warm. Immediately after this, holding the saucepan with oven mitts, pour the sweet mass into a half-liter jar. The frosting can be stored in the refrigerator. To do this, close the jar tightly with a nylon lid and put it in the refrigerator. The dessert itself is thick and not runny with a creamy aftertaste. The main thing is that it does not freeze completely.
This glaze can be used to coat baked goods, such as cakes, pastries, and cookies. And also pour it over ice cream and fruits. In addition, if you want to make a cream for the cakes, then simply add the butterscotch frosting to the butter or heavy cream and, using a mixer, beat until smooth.
Enjoy your meal!
To prepare the glaze, you can use a toffee such as “Golden Key”, “Icebreaker”, “Kis-Kis” or “Creamy” toffee.
Butterscotch frosting can be served as a sandwich filling. To do this, after cooking, just pour the dessert into a bowl and serve it to the dessert table along with slices of white bread.
To prepare the glaze, it is best to use homemade milk, as it is much richer and the dessert turns out richer and thicker.
Every housewife should have recipes for her favorite cream for cakes and pastries)) A small selection of the most popular ones.
1.Classic custard
Ingredients:
●500ml. milk
●200gr. Sahara
●1h. spoon vanilla
●50gr. flour
●4 egg yolks
Preparation:
We grind the egg yolks with sugar, vanillin and flour until smooth. Bring our milk to a boil. Pour hot milk into the egg mass, mix. Place the resulting mass on the fire and cook until thickened. Ready!
2.Universal oil cream
Ingredients:
●Packaging of butter
●4 chicken eggs
●Granulated sugar 1 cup
●Powdered sugar 100 grams
●A pinch of vanilla, optional, without it
Method for making delicious buttercream:
First, take a pan with the thickest bottom. It should be dry. Break four eggs into it. Mix them with sugar. Turn on the heat and start heating. Stir constantly, do not leave the stove. You will get a thick mass. Remove from heat and place on the table. Stir the mixture and wait for it to cool. Beat the butter in a bowl with the powder. Add the egg mixture to the butter. A little vanilla for taste. The cream is ready, store in the refrigerator, spread only on cooled cakes.
3. Recipe for cream with condensed milk and eggs
Ingredients:
●Softened butter 200 gr.
●Condensed milk 100 gr.
●Eggs (yolks) 2 pcs.
●Vanillin or liqueur
Preparation:
Beat softened butter with condensed milk.
Continuing to beat, gradually add the egg yolks.
For flavoring, add vanillin or other spice, or 30-50 g. liqueur.
4. Cream made from condensed milk and butter
Ingredients:
●1 can of condensed milk
●1 stick of butter
Preparation:
Beat butter and milk until smooth. The oil should be at room temperature. Cool the cream.
5. Cream of semolina porridge
Ingredients:
●1/2 cup milk
●1 tbsp. semolina
●1 tsp. Sahara
●1/2 tsp. butter
●1 yolk
●1 tsp. vanilla sugar
Preparation:
Boil milk with vanilla sugar. Mix semolina with a small amount of water, pour the resulting mixture into hot milk and bring to a boil over low heat. Thoroughly grind the egg yolk with sugar and butter until it becomes a fluffy, homogeneous mass. Add semolina porridge to it in small portions, constantly whisking it with a broom so that the cream is fluffy and light.
Source VK
Butterscotch cream
Ingredients for the Butterscotch Cream recipe:
Toffee candies 100 g
Butter 250 g
Sour cream 2 tbsp. l.
How to make toffee cream
Today I want to invite you to prepare an excellent toffee cream, which is suitable for decorating cupcakes, cakes, and rolls. You can also layer sponge and shortbread cakes with this cream, fill eclairs, shortbread tubes, nuts or baskets. All toffee lovers will really like this cream.
The cream is quite simple to prepare, and as a result you will get an excellent, long-lasting cream that holds its shape well and has a delicate taste and aroma of toffee. To prepare the cream, you can use “Kis-kis”, “Golden Key”, and “Creamy” toffees. Instead of sour cream, when melting toffees, you can use homemade full-fat milk or cream 10%-15%.
The approximate yield of cream is 400 grams.
How to prepare a dish step by step with photos at home
Step 1
For work we will need toffee, sour cream, butter.
Step 2
Chop the toffees (100 grams) and place in a thick-walled saucepan along with sour cream (2 tbsp.) and 50 g of butter. Heat over low heat, stirring constantly, until the mixture becomes homogeneous. This takes approximately 2-3 minutes.
Step 3
Remove the saucepan from the heat and cool the mixture to room temperature.
Step 4
Beat the rest of the butter at room temperature (200 g) into a fluffy, tender mass.
Step 5
Add the cooled toffee mass, one tablespoon at a time, to the whipped butter.
Step 6
Beat until all the mixture is gone. The cream turns out very airy and delicate.
Step 7
The butterscotch cream is ready to use.
Preparing the biscuit:
Preheat the oven to 170 degrees in advance. Combine eggs and sugar in a mixer bowl, beat into a fluffy creamy mass (beat for 10-15 minutes), then gradually add sifted flour, mix at low mixer speed or manually with a spatula until the flour is evenly distributed. Line the bottom of the mold (I have a springform pan with a diameter of 22 cm), put the dough in it, level it, bake for 40-45 minutes, do not open the oven for the first 30 minutes! (determine readiness with a wooden stick - pierce the biscuit, if the stick comes out dry - ready). Cool the finished biscuit a little right in the mold in the open, switched off oven, then carefully run a spatula along the sides of the mold and separate the biscuit, transfer it to a dish, cover with a towel and cool completely, it is better to stand overnight. Cut the biscuit into 2 parts.
To prepare the cream, place boiled condensed milk at room temperature (!) in a bowl, gradually adding cream, beat until smooth consistency and color.
Place one part of the biscuit on a plate and pour syrup evenly over it.
Pour in half the cream and spread evenly.
Cover with the second sponge cake, also pour syrup and grease the top and sides with cream. Place the Toffee cake in the refrigerator to soak for at least 2 hours.
Break the chocolate into pieces, add 1 tablespoon of water and melt in a water bath or in the microwave, then put it in the corner of a plastic bag, cut a small hole and place drops of chocolate on the parchment (you can make a few snowflakes), put it in the freezer until hardened.
Then decorate the top and sides of the cake with them in a chaotic manner. When serving, cut the finished toffee cake into portions.
Enjoy your tea! And delicious and easy everyday life!
Butterscotch frosting is simple, tasty and interesting! This glaze can be used to decorate cupcakes, cakes, rolls, pies, and pastries. You can also pour toffee glaze over ice cream, whipped cream desserts, and fruit desserts. This glaze can also be used as a filling for sandwiches and served with toast.
If you want to use the glaze as a drizzle, filling or topping, immediately after cooling, pour it into a jar, cover tightly and store in the refrigerator. If you want to use the glaze to decorate confectionery products, then cool it until slightly warm and use it for its intended purpose. As it cools, the glaze becomes thicker, so it is very important when glazing to catch exactly the moment when the glaze is still fluid enough to beautifully cover the product, but not so fluid that it drips off it. This glaze can be used to cover products gradually, in several layers, as the glaze cools.
When preparing the glaze, you can use “Kis-kis”, “Golden Key”, “Creamy” toffees, and instead of sour cream - homemade fat milk or cream 10-15%.
