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  • toffee is a confection traditionally made of caramelized sugar or molasses on butter.

  • There are many different varieties, soft and chewy, or hard and brittle.

  • English toffee is very buttery and typically covered in notes.

  • Easy to see why it's called English Toffee.

  • This'll English Toffee is completely free from dairy ingredients, making it ideal for coffee lovers with certain dietary requirements.

  • This'll, small confectioner, makes their special toffee recipe entirely by hand, one small batch at a time.

  • They start by combining water and sugar, which they heat until the sugar dissolves.

  • They add their own secret formula.

  • All they'll tell us is that it contains a combination of vegetable oils and fats, which of the non dairy substitutes and beat a carrot e to give the toffee that familiar golden color.

  • They are the impulsive fire called les a thing to stabilize all of these ingredients.

  • As soon as the mixture reaches the boiling point, they add salt to enhance the flavor on help force a rough it boil.

  • Boil continues for several hours, until the mixture hits a top secret target temperature.

  • By that point, most of the water has evaporated, leaving a sweet and thick liquid Tuffy.

  • Now they open Ah hot water valve, which releases water to heat up a table, then carefully pour the toffee onto the surface.

  • Hate ensures that the toffee is pliable while it's spread out.

  • Spreading continues until the toffee sheet is approximately the same thickness.

  • Naturally, the thickness varies, but that lack of uniformity is all part of the charm of homemade toffee.

  • They take a tool with multiple cutting desks and run it over the toffee sheet in one direction.

  • Then, in the other, they closed the hot water valve on open the cold water.

  • One, which calls the surface of the table and hardens, were toenail toffee squares.

  • Within a few minutes, the squares are hard enough to be broken apart now two additions, which will turn this into English toffee.

  • Firstly, semi sweet chocolate.

  • Once this tempering machine heats it to the right consistency, a pump feeds it to a machine, which coats the toffee squares in two stages with the underside.

  • Now, tilted squares move onto a refrigerated belt, which rapidly hardens the jungle.

  • The next station covers the other side with chocolate, a CZ, the now fully coated squares exit.

  • The machine belt vibrates shaking off the excess chocolate squares.

  • Move on to another refrigerated belt on.

  • A worker manually Sprinkles them with the second ingredient.

  • Chopped begins.

  • Squares traveled through a cooling tunnel for several minutes to send a CZ.

  • They reached the end of the line.

  • Excess nuts drop off on that collected, ready to be sprinkled onto new squares.

  • Some English toffee recipes call for almonds rather than pecans, but the idea is the same.

  • Layering.

  • Sweet and crunchy toffee smooth and creamy chocolate, coarsely chopped nuts on Just like other sweets and treats English Toffee is heaven to anyone with a sweet tooth.

  • But hell, of course, for the dentist open wide.

toffee is a confection traditionally made of caramelized sugar or molasses on butter.

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