The BBQ BRETHREN FORUMS.  


Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 09-28-2013, 03:24 PM   #1
sliding_billy
somebody shut me the fark up.
 
sliding_billy's Avatar
 
Join Date: 08-27-13
Location: Princeton, TX
Default Toffee w/PRON

No outdoor cooking this weekend (I was bummed until we started getting that rarest of rare things in TX - a good down poor). Anyways, my wife is out of town for a few days, so I made the kids some toffee last night and set it up overnight. We just had the first few bites this afternoon. You have to love any food that pretty much is made up of sugar and butter w/chocolate.
Attached Images
File Type: jpg IMG_0934.jpg (83.3 KB, 127 views)
File Type: jpg IMG_0937.jpg (72.3 KB, 127 views)
sliding_billy is offline   Reply With Quote


Old 09-28-2013, 03:27 PM   #2
peeps
somebody shut me the fark up.

 
peeps's Avatar
 
Join Date: 08-09-13
Location: Round Rock, TX
Default

Damn! Good work!
__________________
***** North Texas Brethren Bash - Spring 2015 - In Planning Now ***** (link)

- Earl - My Custom Vertical Offset Smoker by AJ's Custom Cookers (build link)
- Colt - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers
- Weber Kettle 22.5 OTG w/ Craycort Cast Iron Grates
- Major - Mini WSM (from SJS)

Certified IMBAS MOINK Baller! (Certificate of Authenticity) / Join the fun in the Throwdowns!
peeps is offline   Reply With Quote


Old 09-28-2013, 03:29 PM   #3
Brother Matt
Full Fledged Farker
 
Join Date: 07-10-12
Location: Olypen, Washington
Default

Wow, that looks like exactly what I need right now. I'll be right over!
__________________
Cooking on a crazy contraption...
Brother Matt is offline   Reply With Quote


Old 09-28-2013, 03:30 PM   #4
sliding_billy
somebody shut me the fark up.
 
sliding_billy's Avatar
 
Join Date: 08-27-13
Location: Princeton, TX
Default

In my BBQ defense, I do have a freezer pack of brisket point ready for dinner.
sliding_billy is offline   Reply With Quote


Old 09-28-2013, 03:35 PM   #5
ssv3
somebody shut me the fark up.

 
ssv3's Avatar
 
Join Date: 07-25-12
Location: Los Angeles
Default

Ohh yeahh!
__________________
LSG 24x30 V/O
DCS 36 Gasser
Vision Kamado PRO
Blackstone Griddle Retrofit
Blackstone Pizza Oven
WSJ(K), WGA(P) WJJ(CU)
PBC
Santa Maria 30x20
"THE BLACKSTONE POSSE" Member
ssv3 is offline   Reply With Quote


Old 09-28-2013, 03:38 PM   #6
gtr
somebody shut me the fark up.

 
gtr's Avatar
 
Join Date: 10-16-10
Location: Culver City, CA
Default

That looks amazing - I've never tried making toffee, or even thought about it, but it's most definitely on the radar now.
__________________
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ." - Bigmista, 2013
SPFP
Avatar by my son!
WTFWGALD?
gtr is offline   Reply With Quote


Old 09-28-2013, 03:47 PM   #7
Big Country BBQ
Full Fledged Farker
 
Big Country BBQ's Avatar
 
Join Date: 04-30-12
Location: Huntsville, AL
Default

I am in heaven looking at that!!!
__________________
CUSTOM VERTICAL SMOKER | PRIMO XL | WEBER PERFORMER PLATNIUM | WEBER WSM 22.5
STARS AND BARS COMPETITION BBQ TEAM
HUNTSVILLE, AL
ROLL TIDE ROLL!
Big Country BBQ is offline   Reply With Quote


Old 09-28-2013, 03:51 PM   #8
Diesel Dave
Quintessential Chatty Farker

 
Diesel Dave's Avatar
 
Join Date: 08-23-13
Location: In the woods in FEMA Region V
Default

that looks beyond good
__________________
Help us raise funds to feed our Veterans and Homeless HERE


Be careful who you step on on your way up, you may meet them again on your way back down
Diesel Dave is offline   Reply With Quote


Old 09-28-2013, 03:51 PM   #9
bluetang
somebody shut me the fark up.

 
bluetang's Avatar
 
Join Date: 08-06-10
Location: Stuart, Fl
Default

Dang awesome!
__________________
Homey, the Homegrown frier, 3 Stack Pro Q Excel 20, 22" WSM, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Indisputably Fastest Purple Thermapen, SAI Satay Grill

Avatar by landarc, thanky!
bluetang is offline   Reply With Quote


Old 09-28-2013, 04:17 PM   #10
Bonewagon
Babbling Farker

 
Bonewagon's Avatar
 
Join Date: 06-12-09
Location: Ithaca, Michigan
Default

Very nice!
__________________
Jason

Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast and Accurate Blue Splash-Proof Thermapen
Bonewagon is offline   Reply With Quote


Old 09-28-2013, 04:28 PM   #11
IamMadMan
somebody shut me the fark up.
 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Pemberton, New Jersey
Default

Care to share the toffee recipe with all of us drooling?
IamMadMan is offline   Reply With Quote


Thanks from:--->
Old 09-28-2013, 06:06 PM   #12
93vpmod
is Blowin Smoke!

 
93vpmod's Avatar
 
Join Date: 02-02-13
Location: Springfield, IL
Default Combining Two Threads

Quote:
Originally Posted by gtr View Post
That looks amazing - I've never tried making toffee, or even thought about it, but it's most definitely on the radar now.
I really like the toffee, looks creamy!

It would be interesting to top it with some of GTR's chopped Hot Nuts.
__________________
-Mike-

(Insert new smoker here!), Weber WSM-22, Weber 26.75 OTG, Blue Weber Performer with gas assist, Pit Barrel Cooker, UDS with rotisserie, SJG mini-WSM, Weber Go Anywhere
93vpmod is offline   Reply With Quote


Thanks from:--->
Old 09-28-2013, 06:22 PM   #13
silverfinger
Babbling Farker

 
silverfinger's Avatar
 
Join Date: 08-02-10
Location: Santa Poco.
Default

Quote:
Originally Posted by 93vpmod View Post
I really like the toffee, looks creamy!

It would be interesting to top it with some of GTR's chopped Hot Nuts.
What he said!

Looks awesome!
__________________
At my age, "A good fire is better then anything"
Ten Bears. Dances With Wolves

Smoking up the "Fattened Fat Of The Cow".
Got a stick-burner!
UDS In Progress: Thank's Q-Junky!
Blackstone griddle.
50 year Old Imperial Kamado with ears.
Fire pit. Weber Kettle.
silverfinger is offline   Reply With Quote


Old 09-28-2013, 07:03 PM   #14
sliding_billy
somebody shut me the fark up.
 
sliding_billy's Avatar
 
Join Date: 08-27-13
Location: Princeton, TX
Default

Pretty basic toffee recipe... There are plenty of more complex ones out there. I have tried a lot but this is my quick and easy go-to method.

1 1/6 Cups Sugar (regular old sugar will do just fine but I personally like to use superfine)
1 Cup Salted Butter (Land o' Lakes of course)
1/8 Cup plus 1 Tablespoon Water
1 Tablespoon Light Corn Syrup
3/4 Cup Milk Chocolate Chips (Ghirardelli is my personal preference)

Butter a 7X11 pan. Combine all ingredients except chocolate chips in a heavy saucepan. Cook over medium heat, stirring constantly until butter is melted.

Reduce to medium-low heat. Continue cooking, stirring regularly until 300 degrees or small amount of mix dropped into cold water forms hard brittle strands (I have to admit that measuring the temp of toffee is a PITA after about 250 especially with this small of a batch. I don't really use the thermometer or the water drop method. I can just tell from the color and thickness when it is done having cooked it so many times. It normally takes about 45 minutes of medium-low cooking. The coffee color and smell of toffee when it is done cooking are as unmistakable as probe tender brisket.

Pour into pan and spread to even thickness. Sprinkle chocolate chips evenly over mixture and let stand for about 3 minutes. Spread melted chocolate over mixture. If you want to sprinkle some nuts on, now is when you will want to do it. Let cool at room temperature for 3 hours then wrap pan with plastic. I like to let it sit at room temp for another few hours and then refrigerate, but you can refrigerate now if you need to. Refrigerating is important IMO to let the chocolate set up nicely and help the toffee harden a little bit more. After at least 6 hours in the refrigerator, break apart (I just jab it with a chef's knife). Store in an airtight container/zip-lock in a cool dry place or in the refrigerator (my preference living in TX).

*Tip* As predictable as a brisket stalling is your oil separating while cooking toffee. Don't freak out. Add a tablespoon of warm water and stir vigorously. If it hasn't recombined yet, add another and continue to stir vigorously until it does.
sliding_billy is offline   Reply With Quote


Thanks from:--->
Old 09-28-2013, 08:02 PM   #15
tmac3304
Is lookin for wood to cook with.
 
tmac3304's Avatar
 
Join Date: 09-26-13
Location: Edmond, Oklahoma
Default

Looks awesome. Bet it would be good smashed up and put on some ice cream as well!
__________________
Tmac3304
tmac3304 is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 02:11 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts