More toffee treats

Remember, I did the caramel toffee last week. I tried the same recipe yesterday, with little variations. The result was fantastic. I did two type toffees with the same base recipe.

1. Nutty toffee bars
2. Chocolate toffee caramel bars

The base recipe for both the toffees were same.  You can see my toffee recipe here. The only change to the recipe is the use of fondant. After turning off the heat I cooled the caramel mixture for couple of minutes (not cooled completely) and added approximately 2-3 tsps of fondant. I added the fondant in little pieces and mixed well.

Caramel Nutty Bars :

--- Grease the pan and line up with the parchment paper. Grease the paper lightly and let some paper hang out on each sides.
--- Add a cup of roasted cashews into the warm caramel mixture and transfer the mixture onto the greased parchment paper.
--- Once cooled, you can easily cut the caramel into required shape.
--- Since we have used fondant, the caramel will not stick to the knife or to the teeth.
--- The texture of this caramel toffees are entirely different to the earlier one. This toffees are soft, brittle and very much reminds toffees which we enjoyed in our childhood.

Chocolate toffee caramel bars :



--- Grease the pan and the parchment pan.
--- This is a double layer toffee with the caramel base with the chocolate topping.
--- Once you pour the caramel onto the greased pan, pour 1 pack of semi sweet chocolate chips over the caramel.
--- The chocolate chips will melt by the heat of caramel, use a spatula and spread the chocolate covering the caramel.
--- Once the mixture is cooled completely cut the toffees using a buttered knife.