toffee

[crisgal]

i made some lovely toffee bananas yesterday, to have with ice cream, hot pancakes, nuts and chocolate sauce.
It was delish. I was pleased as I've never made it before.

When it was a lovely caramel colour, and the fruit was coated, I took the pan off the heat while i served up. The toffee immediately started setting though, so I put the pan back on a low heat. It was getting darker all the tiime though, and I was worried it would burn.
It was so difficult to stir the toffee and dish up the pud at the same time!
Is there an easier way to keep the toffee runny?

[susan1958]

maybe transfer it to some receptacle and stand in warm water to keep it warm.
Stand the toffee in warm water in a bowl.............not yourself.........................lol.

[crisgal]

great idea, thanks x

[coccinelle]

crisgal if I had that for dessert that would be my calories for the week. Sounds beautiful though!

[tamborine]

more butter added keeps the toffee pliable.

Anyone recall the name of the old-fashioned toffee, milk & plain? Scrumptious....haven't seen any in ages. It was named after individuals?

[crisgal]

what do you mean, individuals?

[crisgal]

coccinelle, i agree, very naughty! It was lovely, but you didn't need a lot as it was so sweet. Perhaps it's not as bad as it sounds.
Anyway, I had nuts so that makes it healthy!!

[bimbo123456]

You could try making it with cream. I add double cream to caramel then heat slowly so the the caramel distributes through it. Not strictly speaking toffee because there is no butter but it does taste yummy.