Does anyone have a recipe for Sugar Free English Toffee?

Stormyskies · 12-13-2002, 04:13 AM

I know it's a shot in the dark, but I love english toffee and I know they make it sugar free, so I was just wondering if anyone has ever made it and how you did it. Thanks!

Dottie · 12-13-2002, 07:31 AM

You could probably use isomalt or Diabetisweet? I remember making a mock "heath" bar recipe years and years ago and I think it was just cooking sugar and butter together to get the "toffee" part, then you pour that up in a pan and sprinkle chocolate chips on top -when they melted, you spreas them out (lol -not a low-carb recipe for sure!)

Stormyskies · 12-13-2002, 11:22 AM

I made english toffee just a few days ago. It made with a pound of butter and 2 cups of sugar. Good, but not good for me. I searched all over the internet for recipes and I haven't found any. I'll keep looking.

locarbman · 12-13-2002, 05:09 PM

Hi Stormy,

I've never made English Toffee but found this recipe at christmas-cookies.com:

ENGLISH TOFFEE

1 cup unsalted butter
1 1/3 cup sugar
1 tablespoon corn syrup, light
3 tablespoons water
1 lb bittersweet chocolate
1 lb pecans -- ground

Melt butter and sugar, add corn syrup and water. Boil over high heat till candy thermometer reads 300 F. Pour on to greased cookie sheet. Break in to pieces and dip in melted chocolate. Cover with ground pecans.

Note: Kindly donated by San Francisco pastry chef Greg Léon.

You could replace the sugar with Diabetisweet (0 carbs), the corn syrup with Steel's Vanilla Flavor Nature Sweet Syrup (0 carbs), and the chocolate with melted sugar free chocolate chips (24 carbs)... Pecans would be an additional 48 carbs for a recipe total of 72 carbs... ;-)

JazzyV · 12-15-2002, 07:37 AM

Posted by Button on the somersizing BB:
<<
Button's English Toffee

OK HERE IT IS !!!!!! I didn't want to use Maltitol but it is the only thing that will take the heat. I tried all the others and they would not work.

To start with you will need a cookie sheet lined with aluminum foil. Next you can use a aluminum pan or a non stick pan. NON STICK WORKS BEST.

1 cup butter
2 cups Maltitol crystals (granulated)
1 Tablespoon vanilla

1/2 cup sugar free milk chocolate chips for topping or whatever chocolate you prefer.

Melt butter then add the maltitol and vanilla. Cook and stir constantly on med heat until mixture turns golden. It will seperate and then it will blend together again. Give it time for the color to turn golden but do not overcook or it will burn. When you drop it in water if it gets hard and brittle then it is ready.

Then quickly pour onto cookie sheet. Be careful not to burn. When making this there comes to a point as it is turning golden that there is a wonderful toffee smell. That is the time to remove it and pour on the cookie sheet. This is very time sensitive and everyone's stove is different.

I use a belgian milk chocolate bar made with Maltitol and cut it into tiny pieces and sprinkle it on the toffee after it has cooled about 5 minutes. Then spread the chocolate. I chill the cookie sheet in the fridge until the chocolate hardens again.

Then break into pieces and enjoy. I used the handle of my butter knife and just tapped the toffee and it broke into pieces.

Store in an air tight container.

Level 2: You may add some ground almonds on the cookie sheet before you pour the toffee on. Then more almonds on top of the chocolate.

Notes: The problem with all of the other substitute sweetners is that they burn way to quickly because of the heat for a sustained amount of time to get it to the toffee stage. I even noticed with the splenda that it seperates and only the splenda cooks and burns. Fructose does not separate but the mixture burns and is bitter tasting.

I still have not perfected this recipe but I wanted to give it to all of you in case there were some of you who would enjoy a challenge.

Remember the maltitol can be like a laxative so eat this very sparingly. There is a lot of maltitol in this recipe so be careful, DO NOT over indulge but enjoy it a little at a time.
>>

Stormyskies · 12-15-2002, 11:20 AM

Jazzy, THANK YOU!!! The stuff you buy in the stores is so expensive and I figured I could do it at home, if I just knew what to use. I will give it a try. Thanks a lot!

Locarbman, it sounds wonderful! I've copied it off for later use. This time of year is when I go all out and just make a whole bunch of unlowcarb stuff...I'll pay for it afterwards, I just know it!!!

Thanks for the recipe.

12-17-2002, 11:41 AM

Stormy, I just posted one for the microwave. It's a great recipe

patrick758 · 04-17-2011, 01:43 PM

I'm replying to your post "Stormy, I just posted one for the microwave. It's a great recipe". That was in reference to low carb English Toffee. I'm looking for a good LC Toffee recipe. Where can I find yours?

Thanks,
Patrick758

Charski · 04-17-2011, 02:12 PM

Patrick, not to rain on your parade, but that post is from 2002, the poster is now "guest" which means unregistered, and probably therefore not findable, AND the board recently did a scrub of old pre-2004 posts, although not sure if that applies to recipe stuff at all (as evidenced by this old 2002 thread!) - but hopefully SOMEBODY might have saved it off - like Stormyskies, whom I know still hangs out here!

Just didn't want you to be disappointed if you didn't get a response with the recipe!

And welcome aboard, too.

12-13-2002, 04:13 AM	#1
Stormyskies Notorious Veteran who doesn't know when to stop! Join Date: Jun 2002 Location: Where I wish I could see my reflection in the snow covered hills... Posts: 27,462 Gallery: Stormyskies Stats: Too embarrassed to tell ya! WOE: Mostly Atkins, but not as strick as I should be!!! Start Date: Over and over and over and over...	Does anyone have a recipe for Sugar Free English Toffee? I know it's a shot in the dark, but I love english toffee and I know they make it sugar free, so I was just wondering if anyone has ever made it and how you did it. Thanks!

04-17-2011, 01:43 PM	#8
patrick758 Junior LCF Member Join Date: Jan 2008 Posts: 2 Gallery: patrick758	Hi there I'm replying to your post "Stormy, I just posted one for the microwave. It's a great recipe". That was in reference to low carb English Toffee. I'm looking for a good LC Toffee recipe. Where can I find yours? Thanks, Patrick758

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12-13-2002, 07:31 AM	#2
Dottie Administrator Join Date: Sep 2000 Location: S.E. Texas Gulf Coast Posts: 68,509 Gallery: Dottie WOE: JUDDD calorie cycling plan	You could probably use isomalt or Diabetisweet? I remember making a mock "heath" bar recipe years and years ago and I think it was just cooking sugar and butter together to get the "toffee" part, then you pour that up in a pan and sprinkle chocolate chips on top -when they melted, you spreas them out (lol -not a low-carb recipe for sure!)

12-13-2002, 11:22 AM	#3
Stormyskies Notorious Veteran who doesn't know when to stop! Join Date: Jun 2002 Location: Where I wish I could see my reflection in the snow covered hills... Posts: 27,462 Gallery: Stormyskies Stats: Too embarrassed to tell ya! WOE: Mostly Atkins, but not as strick as I should be!!! Start Date: Over and over and over and over...	I made english toffee just a few days ago. It made with a pound of butter and 2 cups of sugar. Good, but not good for me. I searched all over the internet for recipes and I haven't found any. I'll keep looking.

12-13-2002, 05:09 PM	#4
locarbman Major LCF Poster! Join Date: Jun 2002 Location: Spokane, Washington Posts: 1,557 Gallery: locarbman Stats: 289/180/185 WOE: Atkins/Maintenance Start Date: September 1998	Hi Stormy, I've never made English Toffee but found this recipe at christmas-cookies.com: ENGLISH TOFFEE 1 cup unsalted butter 1 1/3 cup sugar 1 tablespoon corn syrup, light 3 tablespoons water 1 lb bittersweet chocolate 1 lb pecans -- ground Melt butter and sugar, add corn syrup and water. Boil over high heat till candy thermometer reads 300 F. Pour on to greased cookie sheet. Break in to pieces and dip in melted chocolate. Cover with ground pecans. Note: Kindly donated by San Francisco pastry chef Greg Léon. You could replace the sugar with Diabetisweet (0 carbs), the corn syrup with Steel's Vanilla Flavor Nature Sweet Syrup (0 carbs), and the chocolate with melted sugar free chocolate chips (24 carbs)... Pecans would be an additional 48 carbs for a recipe total of 72 carbs... ;-)

12-15-2002, 07:37 AM	#5
JazzyV Blabbermouth!!! Join Date: Jun 2002 Location: Western PA Posts: 7,341 Gallery: JazzyV Stats: 261.0/225.5/189.5 WOE: Low Glycemic Carbs/Low Fat Start Date: 5/14/00, Restart 6/29/09	Posted by Button on the somersizing BB: << Button's English Toffee OK HERE IT IS !!!!!! I didn't want to use Maltitol but it is the only thing that will take the heat. I tried all the others and they would not work. To start with you will need a cookie sheet lined with aluminum foil. Next you can use a aluminum pan or a non stick pan. NON STICK WORKS BEST. 1 cup butter 2 cups Maltitol crystals (granulated) 1 Tablespoon vanilla 1/2 cup sugar free milk chocolate chips for topping or whatever chocolate you prefer. Melt butter then add the maltitol and vanilla. Cook and stir constantly on med heat until mixture turns golden. It will seperate and then it will blend together again. Give it time for the color to turn golden but do not overcook or it will burn. When you drop it in water if it gets hard and brittle then it is ready. Then quickly pour onto cookie sheet. Be careful not to burn. When making this there comes to a point as it is turning golden that there is a wonderful toffee smell. That is the time to remove it and pour on the cookie sheet. This is very time sensitive and everyone's stove is different. I use a belgian milk chocolate bar made with Maltitol and cut it into tiny pieces and sprinkle it on the toffee after it has cooled about 5 minutes. Then spread the chocolate. I chill the cookie sheet in the fridge until the chocolate hardens again. Then break into pieces and enjoy. I used the handle of my butter knife and just tapped the toffee and it broke into pieces. Store in an air tight container. Level 2: You may add some ground almonds on the cookie sheet before you pour the toffee on. Then more almonds on top of the chocolate. Notes: The problem with all of the other substitute sweetners is that they burn way to quickly because of the heat for a sustained amount of time to get it to the toffee stage. I even noticed with the splenda that it seperates and only the splenda cooks and burns. Fructose does not separate but the mixture burns and is bitter tasting. I still have not perfected this recipe but I wanted to give it to all of you in case there were some of you who would enjoy a challenge. Remember the maltitol can be like a laxative so eat this very sparingly. There is a lot of maltitol in this recipe so be careful, DO NOT over indulge but enjoy it a little at a time. >>

12-15-2002, 11:20 AM	#6
Stormyskies Notorious Veteran who doesn't know when to stop! Join Date: Jun 2002 Location: Where I wish I could see my reflection in the snow covered hills... Posts: 27,462 Gallery: Stormyskies Stats: Too embarrassed to tell ya! WOE: Mostly Atkins, but not as strick as I should be!!! Start Date: Over and over and over and over...	Jazzy, THANK YOU!!! The stuff you buy in the stores is so expensive and I figured I could do it at home, if I just knew what to use. I will give it a try. Thanks a lot! Locarbman, it sounds wonderful! I've copied it off for later use. This time of year is when I go all out and just make a whole bunch of unlowcarb stuff...I'll pay for it afterwards, I just know it!!! Thanks for the recipe.

12-17-2002, 11:41 AM	#7
Posts: n/a Gallery:	Stormy, I just posted one for the microwave. It's a great recipe

04-17-2011, 02:12 PM	#9
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,795 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Patrick, not to rain on your parade, but that post is from 2002, the poster is now "guest" which means unregistered, and probably therefore not findable, AND the board recently did a scrub of old pre-2004 posts, although not sure if that applies to recipe stuff at all (as evidenced by this old 2002 thread!) - but hopefully SOMEBODY might have saved it off - like Stormyskies, whom I know still hangs out here! Just didn't want you to be disappointed if you didn't get a response with the recipe! And welcome aboard, too.