lipping the pie.
For Sponge Toffee:
Combine the sugar, syrup
ariations:
Chocolate Dipped Sponge Toffee:
Dip the sponge toffee in chocolate for
old into the sponge mixture.
Spoon the sponge mixture into the
Prepare pudding with milk, as directed on package. Set aside.
Line 13x9-inch casserole dish with bottom halves of sponge cakes, cream side up.
Sprinkle with 1/2 cup candy.
Top with reserved pudding.
Arrange top halves of sponge cakes on pudding.
Spread on whipped topping.
Top with remaining candy.
Cover and refrigerate 2 hours.
nd remove the base.
Toffee Sauce; In a medium saucepan
ake.
Coarsely chop the toffee and sprinkle on top of
90c (375f).
---------For the Sponge-------------.
Place eggs,sugar,lemon
owl or pot, stir the sponge together with a whisk or
1. Bake tart shells until brown.
2. Melt toffee & whipping cream in a saucepan on medium heat until smooth.
3. Pour into shells & place a chocolate chip in the center of each tart.
4. Cool.
Please note that the prep time depends on how fast you unwrap the toffee and the cooking time depends on your oven and how fast the toffee melts for you.
n my almost maddening cookie recipe search. I guess I forgot
Cut sponge layers in half crosswise to make 4 layers.
Prepare pudding mix as directed on package, using the 2 cups milk.
Press one of the cake layers into a medium sized mixing bowl.
Add 1/3 of the cooked pudding, another cake layer and so on, ending with the 4th cake layer.
Chill several hours or overnight.
Unmold on serving plate and swirl whipped cream on top and sides.
Makes 8 servings.
patula, pour and scrape the toffee into the baking pan.
br>Cut the Hot Milk Sponge Cake or pound cake into
Place the licorice toffee sweets into a saucepan and
owl, then add in the toffee chips and macadamia nuts.
Stir in the Heat English Toffee Bits (also called Heath Bits
hocolate chips, caramel bits and toffee pieces.
Divide mixture in
9x13\" pan if doubling recipe).
Bake at 350 F
mins or until the toffee turns a deep caramel color
In heavy saucepan, combine butter, sugar, water, and salt.
Cook to hard-crack stage (300\u00b0F) stirring with a WOODEN SPOON constantly and watching carefully. Do not try a plastic spoon, it will melt into your delicious candy!
Immediately pour into ungreased 13\"x9\" pan.
Cool until hard.
Melt chocolate over hot, but not boiling water.
Spread over toffee; sprinkle with nuts, pressing them into chocolate.
Let stand 2-3 hours or chill 30 minutes.
Break into bite-size pieces.