Butter the sides of a 2 quart saucepan. I'm at 2000 feet, so I cooked it to 4 degrees less than directed.) Ingredients. Turns out, this is NOT a caramel recipe. Does anyone else have tips on making caramels or candy? Did not waiver from recipe and watched temperature very closely. 1/2 tsp vanilla extract I recommend trying it instead of Goslings, Myers, et al. Aug 2, 2017 - Explore Jan Summers's board "Butter Rum Recipes" on Pinterest. You get a double dose of Hazelnut flavor in those. Sweet, buttery, crunchy, chewy, sticky…it’s everything a Christmas treat should be. The first batch turned out more like taffy, as mentioned by the other reviewer but I thought it was because I let them cool, uncovered, all night before cutting them. Or, … In a medium saucepan, combine brown sugar, heavy cream, butter, and 1/2 cup rum. I topped half my toffee with pecans and salt, and the other half with just salt, so that a nut-free birthday girl could eat it. If you find that the chocolate chips aren’t melting completely, pop the pan into a hot oven for 20 seconds, and the chocolate will be easily spreadable. Be careful not to let it burn. Post was not sent - check your email addresses! Combine butter and sugars in a medium saucepan over medium-low heat; allow butter to melt and sugar to dissolve. After Even with a pretested candy themometer this did not set right but did have a smooth flavor. I added cinnamon with the extra rum and vanilla. I cut it into bite size pieces and wrapped them in waxed paper wrappers. The second batch I did not cook to as high a temperature so they were much chewier. I’m Kelly, Chicago-based home cook & enthusiastic amateur recipe developer. The flavor was really yummy, but mine also turned into a grainy, sugary, new orleane praline texture (also like maple sugar candy). If you like the Dark and Stormy cocktail, then you'll love this Sticky Toffee Pudding! Tip: Make sure your thermometer is calibrated or better yet, use a digital thermometer. https://www.tasteofhome.com/recipes/aunt-rose-s-fantastic-butter-toffee The way to make this more "gooey" is to finish at a lower temperature than the recipe is calling for. Stir ingredients frequently over medium heat. Cook Time: 15 minutes. Stir in toffee bits. Place softened butter and brown sugar in a stand mixer and mix until creamy.. I cook & bake like it’s my job (it’s not), and I collect all my recipes here on Kelly in the Kitchen. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Heat to 290 degrees using a candy thermometer. Flavor was ok but impossible to save it/make it a good caramel. It's the ONLY dark rum I know that actually maintains great flavor in recipes. It was grainy and set like a rock. If it’s still soft and malleable, continue to cook and stir, and test again in a minute or two. As soon as it reaches 290 pour into a greased pan. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. This includes the sugar crystals that cling to the sides of the pan, otherwise the mixture will crystallize once it boils, turning the caramel gritty." Some turn a little grainy, but the majority are slick and smooth. Use a spatula to spread the mixture pretty thinly – don’t worry if it’s uneven, it’s all part of the magic of toffee. These Homemade Butter Rum Blondies are so soft, buttery and flavorful. I was so proud of my homemade caramel. Add the sugar and beat together until pale and fluffy. Gather the wet ingredients – rum, almond milk, vanilla and an egg. Cook 25-40 minutes, stirring occasionally, until candy thermometer … Eat some of them (you gotta make sure it’s good, right? 1 cup butter Darn. Next, sprinkle over the chocolate chips. Thick Butter Toffee. Change ), You are commenting using your Facebook account. And my first-ever grown-up Kelly’s Very Own Christmas Tree in my front window brings me a pride and joy so thoroughly adult that I almost want to keep the tree up til spring. Bring to a boil, stirring constantly. Step three. My grandmother could have eyeballed it and told me what I did wrong. (i.e. I used Pusser's Navy Rum. It's also too dry and crumbly (as several other reviewers have commented). Hey, call them what you will--butterscotch, caramel, praline...They are delicious. I like Lakanto brand. Melt the butter in a saucepan over medium heat. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). (This vaguely makes sense from what I remember in high school chemistry.) Sticky Toffee Pudding with Butter-Rum Sauce Serves 6. 1 cup sugar For my second batch I used Frangelico instead, and top 64 skinned hazelnuts on top before the caramel cools. Change ), You are commenting using your Twitter account. I believe in the age-old eating philosophy of “everything in moderation, including moderation,” so I cook a bit of everything: lower-sugar & lower-carbohydrate stuff, gluten-free, paleo, vegan or vegetarian dishes, guilty pleasures and sweet indulgences. Had to freeze caramels to cut them and when I plated them, they pooled into one giant blob. Another caramel recipe in this website calls for finishing at 242 degrees F, which is soft and chewy, and you're not supposed to stir at the end. I am a very experienced baker (owning a bakery) and made this recipe exactly as directed. how to make butter rum blondies: Preheat oven to 350F degrees and spray a 9″x13″ baking dish with non stick cooking spray (Bakers Joy), set aside. The only difference between a blondie and a brownie is that brownies have cocoa powder added. So I’m planning to share a few yummy toffee recipes this Christmas season, starting with this, a lusciously warm and toasty Butter Rum Toffee. Total Time: 20 minutes. For the sauce: 2/3 cup butter This will help avoid some of the problems that other reviewers had. apart on parchment-lined baking sheets. Toffee can be hard or soft, depending how it’s prepared. Just the Recipe link: Butter Rum Toffee. … I'm also at high altitude, so I checked my trusty Joy of Cooking on that - they say subtract one degree from the final temperature for every 500 feet above sea level, which I followed exactly. Cook over moderate heat, stirring gently, until candy thermometer registers 298 degrees. Everything around me feels festive: My neighborhood takes holiday decorating pretty seriously, and for Christmas they’re breaking out all the seasonal decor, from lights and garlands to inflatable Snoopies sleeping on their doghouses. That’s pretty beautiful, whether you buy into the Bible stories or not. This is where toffee comes in. While the chocolate is still melty, sprinkle with pecans and a bit more salt. To increase the gooeyness and accentuate the rum flavor you could probably replace some of the brown sugar with molasses, too. Be very careful not to touch the … Melt the butter in a saucepan over medium heat. We love them! Use the golden variety for this recipe. Toffee is a confection made from sugar and butter with a pleasingly creamy, melting texture. I love experimenting with blondies because you can add so many different flavors and, in a blondie, you can really taste those different add-ins. Line bottom and sides of an 8-inch square baking pan with parchment paper and oil parchment. Heat over medium-high heat until butter is melted and sugar is dissolved. This will dissolve the hard, sticky caramel and make it WAY easier to clean. balls; place 2 in. Crispy, buttery, and studded with pecans, this easy to make Pecan Butter Rum Toffee … Cube the chilled butter about a half hour before starting, so that it is almost room temperature. Line a sheet pan with a silicon mat or parchment paper. 2 Place the tea bags in a liquid measuring cup and pour in 1 cup boiling water. In a small heavy saucepan, melt butter over medium heat. But I'm not sure I feel like wasting any more ingredients to find out whether it would work. Oh -- also, I had no rum so I used Maker's Mark bourbon instead, and it was YUMMY. Thursday, December 24 2020 Cut into 1-inch squares. I made this recipe exactly as written and it came out perfect. Truly terrible. By the next day, they were grainy just like a praline. Step two. If you want to make a thicker butter toffee you can line a cake 9x 13 cake pan with parchement paper. Not sure what could have happened but not something I'd make again. The only problem was that half of it was perfect and the other half gritty. Beat the butter for 1 minute. Beat in flour. This is a holiday that–at least in its modern, pseudo-secular incarnation–is all about generosity, sharing, and love. bags. Everyone I gave samples to LOVED them! Follow KellyintheKitchen on WordPress.com, Pinning recipe ideas & other favorite things. I love the cooking, the singing, the decorating, the smiles, the spirit. Brown ( around 5 minutes ) have tips on making caramels or?! Until creamy I may stop cooking a few degrees short of 248 time. Incredibly nasty burn, 8-10 minutes I had no rum so I told people that 's what 's possibly this! 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