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Old 12-12-2005, 05:24 AM   #1
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Toffee!

[COLOR=Navy]My very tweaked version of Scott123's original!


I might take another picture later, after it's broken-up![/COLOR]


* Exported from MasterCook *

Toffee

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup polydextrose
1/4 cup SugarSlim -- or other sugar alcohol blend
1/4 cup sugar-free syrup -- hazelnut flavor
1 stick butter
1/2 cup sliced almonds -- toasted

1/4 cup MiniCarb chocolate chips
1/4 cup toasted almonds -- finely chopped

In a large heavy pan combine syrup, SugarSlim and polydextrose.
Bring to boil, stirring (polydextrose should be dissolved. If it isn't, either add
more water and/or continue to stir on warm.).

Add butter. Cook on medium-high, stirring constantly, to the hard crack stage (300F).
[COLOR=Navy](Once the butter was melted, this took 10 minutes on my stove.
I have an electric stove, with markings from 1 to 10. I used 8 1/2.)[/COLOR]

Remove from heat and quickly stir in 1/2 cup sliced almonds.

Quickly spread mixture in a 9 X 9" silicon pan.
[COLOR=Navy](This did not fill the whole pan, I ended up with about an 8" square of candy.)[/COLOR]

Immediately, sprinkle chocolate chips evenly over toffee mixture in pan.

Cover with a cookie sheet; let chips soften for 5 minutes.

Remove cookie sheet, spread chocolate into a thin, even layer; sprinkle with 1/4 cup
chopped almonds.

Cool completely before breaking into pieces.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1707 Calories; 158g Fat (67.8% calories from fat);
27g Protein; 142g Carbohydrate; 113g Dietary Fiber; 248mg Cholesterol; 1008mg Sodium.


Nutr. Assoc. : 0 0 0 0 0 0 0 0

[COLOR=Navy]The nutritional data does not include SugarSlim.
The GI is allegedly 10 to 15, according to the label.
As far as the carb count goes, SugarSlim should be 0 net, if you believe in sub-
tracting fiber and sugar alcohols.
I don't usually subtract SAs, except erythritol, and that is the main ingredient
in SugarSlim.
Calories, however, are a different matter.
It supposedly has 4.5 calories per teaspoon, which is even more than sugar![/COLOR]
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Old 12-12-2005, 07:48 AM   #2
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Toffee pieces



[COLOR=Navy]The whole batch fit in a GladWare sandwich container.[/COLOR]
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Old 12-12-2005, 07:52 AM   #3
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[COLOR=Navy]I've already made this twice this morning.
The 2nd batch- I cooled, then froze it, then wrapped in parchment paper.
Then I vacuum-sealed the whole package, and it's back in the freezer.
Hopefully, this will stay un-touched until Christmas![/COLOR]
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Old 12-12-2005, 07:57 AM   #4
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looks yummy
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Old 12-12-2005, 09:45 AM   #5
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THANKS, Pami !

Your Show & Tell Pics and Descriptions are only surpassed by the yummy-ness of your Creations

I printed this out as fast as my l'il ol' printer would print!

JackiCWA (the pound cake recipe gal ) makes a version of PolyD Candy; she toasts coconut and unsalted mixed nuts to put in it...its major Yum stuff too)....I didn't get her recipe, cause she's also my neighbor, and supplies me with "fixes" of it. (I'm SO lucky!)

Thanks for sharing your skills/efforts, giving us a new candy "fix" ...at a most appropriate time of the year.

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Old 12-12-2005, 10:23 AM   #6
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Hi Pami,
I'm wondering, taste and crunch-wise, how does this compare to the real thing? I'd love to try this, as toffee is one of the hardest things for me to pass up during the holidays!
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Old 12-12-2005, 10:28 AM   #7
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The toffee layer is EXACTLY the way I remember the sugar-ful version.
The chocolate layer is thinner, though, and that's because I'm skimpy with my
chocolate chips, since we can't get them anymore (and because it's a little bitter
on its own).
You could probably use Hershey bars (sugarfree, of course) in place of the chips
if you desire a thicker chocolate layer.
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Old 12-12-2005, 11:29 AM   #8
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Thanks, Pami!
I'll definitely be trying this.
Super Walmart is selling 8oz bags of sugar-free chocolate chunks right now with all their Christmas baking items. Might be worth stocking up on so this can be made throughout the year. I'm afraid they may quit selling them after Christmas.
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Old 12-12-2005, 01:01 PM   #9
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Quote:
Originally Posted by shawneesioux
THANKS, Pami !

Your Show & Tell Pics and Descriptions are only surpassed by the yummy-ness of your Creations

Thanks for sharing your skills/efforts, giving us a new candy "fix" ...at a most appropriate time of the year.

Shawnee
Such a sweet note, thank you Shawnee.
BTW, I also posted a pic of my version of JackiCWa's pound
cake on your Lemon Pound Bundt Cake thread.

Last edited by Pami; 12-12-2005 at 01:04 PM..
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Old 12-12-2005, 01:54 PM   #10
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That looks delicious! I'll have to give it a try.
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Old 12-13-2005, 11:36 AM   #11
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Pami, it looks wonderful. Does it crunch when you eat it or is it the slightest bit chewy? If it is crunchy, is it still crunchy the second day?

Did you use a thermometer to measure the hard crack stage or did you use a drop in a cup of water? It's still just a theory, but I believe that 300 isn't quite hard crack for polyd. The sugarslim might have a mitigating effect, though.

Is it dry to the touch? Any butter ooze?
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Old 12-13-2005, 01:31 PM   #12
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Pami I am going to try this for sure!!!

Good questions Scott some of which I wondered so will await Pami's answers!!!

Hope your shoulder is better Pami <hugs>
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Old 12-13-2005, 01:41 PM   #13
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Quote:
Pami, it looks wonderful. Does it crunch when you eat it or is it the slightest bit chewy?
It wasn't chewy at all. It was just like the toffee I used to make.

Quote:
If it is crunchy, is it still crunchy the second day?
Today is the 2nd day and it's crunchy.
And to prove it, I just went and tried 2 more pieces!
However, I have kept it in a gladware container in the fridge, so that might be "cheating".
The old recipe used to be fine just sitting on the countertop.

Quote:
Did you use a thermometer to measure the hard crack stage or did you use a drop in a cup of water?
I used the thermometer but I also use Visions cookware.
That stuff does not cool down fast.
Even after it got to 300F, and I took it off the stove, I could still see the thermometer rising.
It might have been 305F or so by the time I got the almonds stirred in.

Quote:
It's still just a theory, but I believe that 300 isn't quite hard crack for polyd. The sugarslim might have a mitigating effect, though.

Is it dry to the touch?
Yes. I just researched this a minute ago, with my last 2 pieces.

Quote:
Any butter ooze?
No. And I checked that as well.

And I got (what I consider to be) the ultimate compliment on this.
My boyfriend, who has been lowcarbing even longer than I have,
and I'm coming up on 5 years in the next couple weeks,
tasted it and said "Are you feeding me sugar?"

If you have any more questions, feel free to ask.
I still have several pieces in the fridge for "experimental" purposes.
I am not averse to chomping on them in the name of science.
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Old 12-13-2005, 01:44 PM   #14
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Beckster-

It probably wasn't a great idea to do 2 batches of this on my 10th
post-op day, but for the most part, I'm doing pretty well.

I actually think the shoveling on Thursday night was tougher than stirring
this toffee.
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Old 12-13-2005, 02:10 PM   #15
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Pami, I am so glad you posted this... I am sure this is going to be a big holiday hit!! Your pictures look so yummy! This would also be a good recipe to make and take to the gatherings. hint hint.... you can bring this one and I can bring the brownies!

Love ya girlie!!

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Old 12-13-2005, 02:37 PM   #16
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any poly tummy troubles, so is this more like a butterscoth candy, or a cruncy heath?
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Old 12-13-2005, 02:48 PM   #17
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I don't have tummy troubles from polydextrose, and the little bit of sugar alcohol
in this recipe isn't bothering me either.
Of course, I do have some concept of portion control, as opposed to my boyfriend,
who wanted to eat half a cake made with polydextrose one time.
He was up pretty much all night and after that, told me that he couldn't eat
polydextrose any more.
He has tried the toffee, but I will only let him have a couple small pieces at a
time, and once I remind him of the cream cheese poundcake incident, he doesn't
balk at my not giving him the whole container to pick at all night.

This is more like a Heath bar than a hard sugar candy.
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Old 12-13-2005, 03:56 PM   #18
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Pami

GOOD STUFF !!

My non-LCing DH doesn't like Coconut, so I added toasted coconut to it, to discourage him...didn't work, he's grabbing a piece with each stroll thru the kitchen.


Gal, park that Shovel, and save your "stirring arm" for important kitchen experiments!
Hope you ar healing, despite the shoveling and stirring.

Shawnee
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Old 12-13-2005, 08:32 PM   #19
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Pami,

I saw this on the PolyDextrose thread, and made it last night. It is now completely gone.
It's absolutely fabulous. Mine is a tad chewy (second day), but I love that. I used a thermometer and took it off the heat at exactly 300*.

I think the only thing I will do differently next time is use a smaller pot. I'd like to get the thermometer fully submersed in the mixture without touching the bottom of the pan. Perhaps that is why mine is a tad chewy- not enough mixture (or too spread out in the large pan) to submerge the thermometer into, so the thermometer was picking up too much heat from the bottom.

Then again, I'll be making a much larger batch next time...
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Old 12-14-2005, 05:31 AM   #20
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LowCarbConvert-

That's why I used the Visions pan.
It's the smallest one I have; I think it's 1 quart (if that).
It's probably only 6" in diameter and the bubbling toffee
was an inch deep or so; it was pretty easy to keep the
thermometer submerged.

Yep, go ahead and double the recipe, now that you know
that you like it.
Like I said in my post on the other thread, I cut it back by
about half (half of Scott123's original recipe) so it really
could be doubled.

Last edited by Pami; 12-14-2005 at 05:32 AM..
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Old 12-14-2005, 05:34 AM   #21
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Shawnee and Karen...

What sugar alcohol, or sugar alcohol blend, are you all using?
I have SugarSlim, and I know that not everyone does, so if
you could let me know what other SA works in this recipe, I'd
appreciate it so much.
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Old 12-14-2005, 08:46 AM   #22
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I used a combo: equal amounts of erythritol and DiabetiSweet Brown.

Shawnee
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Old 12-14-2005, 08:53 AM   #23
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I used erythritol.

Although I really loved it, I'm thinking maybe next time to use half erythritol and half splenda, or maybe a little Ace-K??
I like the idea of the brown sugar diabetisweet too.
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Old 12-14-2005, 09:00 AM   #24
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I figured I had enough Splenda in the syrup, so I didn't add more.
The SugarSlim also has Ace-K, so maybe that would be a good
addition.
I'll go look and see what all the ingredients are, and post back.
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Old 12-14-2005, 09:03 AM   #25
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SugarSlim ingredients

Erythritol
Inulin (natural extract from chicory root)
Maltitol
Lactitol
Polydextrose
Acesulfame K
Natural flavors
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Old 12-14-2005, 12:18 PM   #26
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Where do you find Sugar Slim? I see Netrition doesn't carry it. Can something else be used in place of it?
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Old 12-14-2005, 03:42 PM   #27
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Quote:
Originally Posted by sunset
Where do you find Sugar Slim? I see Netrition doesn't carry it. Can something else be used in place of it?
It's no longer available.
That's why I asked Shawnee and Karen to post what sugar alcohols
they were using, since they both got good results from this recipe.
Shawnee used half erythritol and half brown DiabetiSweet.
Karen used all erythritol.
HTH
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Old 12-14-2005, 05:04 PM   #28
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I've already made this twice. The first batch came out a little chewy, but delicious. I cooked the second batch a little longer, but still not quite as long as the original recipe. This batch came out crunchy. Love them both! I had some almond roca Torani syrup that I've never used which gave the toffee a great taste. Used Hershey s/f chunks for the chocolate. Sweetener that I used for both batches was Malitol. Such a small amount for this recipe that it didn't seem to bother either myself or dh.

Going to try and keep this for over the holidays. Have it stashed away in the pantry. Thanks for the recipe!
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Old 12-14-2005, 06:20 PM   #29
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I have the brown sugar diabetisweet and powdered erythritol. Do you think the powdered erythritol would work, or would I need the granular one?
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Old 12-15-2005, 05:24 AM   #30
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I would give it a try with the powdered erythritol.
It's the same stuff, only in a finer grind, right?
I don't have any experience with powdered
erythritol, but if it's fluffy at all when you measure
it, you may need to add just a bit more than you
would if you were using the granulated version.
Let me know how it turns out for you!!
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