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Topic: Cheapest/Easiest Last min gift ever-Chocolate Toffee Pieces; "Christmas Crack!"  (Read 143946 times)
Tags for this thread: baking , candy , toffee , chocolate , gift , recipe , frugal , holiday , christmas , tutorial  Add new tag
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edelC
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« Reply #200 on: November 22, 2011 02:24:51 AM »

Oh you are welcome sweetie. I keep planning on getting a pic of those Aldi crackers so that people on this side of the pond know what to use.

Thank you so much for the recipe..it will be the bulk of my christmas giving this year. Just those little tokens for friends. I have been collecting pretty tins and boxes to package it. I have yet to find someone who doesn't absolutely adore it when they try it. And given that no-one has any money any more..it is the perfect cheap, fast gift!
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sedrasmom
« Reply #201 on: December 01, 2011 07:05:05 PM »

Sounds decadent...except that I really hate saltines. So I'm going to try making it with pretzels. Cuz pretzels are awesome. Thanks for sharing your recipe!
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« Reply #202 on: December 01, 2011 08:28:36 PM »

Sounds decadent...except that I really hate saltines. So I'm going to try making it with pretzels. Cuz pretzels are awesome. Thanks for sharing your recipe!

You don't really taste the Saltines, just the toffee goodness.  Smiley
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reginamicia
« Reply #203 on: December 05, 2011 06:48:43 AM »

and thank you from me also! i made it saturday night and my bf and his friend flipped, it was so good. I enjoy it also!! (but i enjoy seeing them enjoy it!) my bf heard the ingredients and was suspicious, but the look on his face killed me, he was shocked!

would it be possible to craft some sort of smores dessert in this fashion? get fluff or marshmallows to a different consistency? graham crackers? hmmm....

still, the crack will make its way to all my gifts and the office this year Smiley

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edelC
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« Reply #204 on: December 21, 2011 06:52:05 AM »

every year I seem to double the amount I made the previous years..this year I am up to 4X the recipe amount and OMG it is good..
!
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psycho_happy_kitten
« Reply #205 on: December 01, 2012 11:45:17 PM »

I made this last year and it worked out well, except I had to keep it refrigerated or the chocolate would become too soft and messy in your hands. This year I made a trial version before I started making it at Christmastime, but I used white chocolate chips. I remembered that last time the heat from the toffee wasn't enough to melt the chocolate chips so I went ahead and put it in the oven for 1.5 minutes to melt but it still didn't melt. So I put it in for another 3 minutes and it STILL wasn't melted (and the white chocolate chips were slightly browned and when I squished them they looked gritty as when you microwave chocolate too long), so I think they cooked but I'm not sure why they didn't melt at all. :/ Any ideas?


The toffee didn't harden either. :|
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« Reply #206 on: December 02, 2012 05:48:49 AM »

Well, if the oven wasn't hot enough to melt your chocolate, than it certainly wouldn't have been hot enough to boil your toffee.  As with all candy making, the toffee has to get to a specific temperature in order to harden.  I would get an oven thermometer and turn your oven on to see if it's actually heating to the temperature on the dials.
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« Reply #207 on: December 02, 2012 12:16:12 PM »

definitely making these again this year, they are SO popular, mind you the only problem is that Aldi on this side of the pond, that used to make a  very similar cracker to Saltines, don't seem to make them anymore, so the search is on for a replacement..

can't wait to eat the experiments!
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« Reply #208 on: December 02, 2012 04:15:08 PM »

I've been told Matzo works quite well too.  Cheesy
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« Reply #209 on: December 03, 2012 04:22:49 AM »

Well, if the oven wasn't hot enough to melt your chocolate, than it certainly wouldn't have been hot enough to boil your toffee.  As with all candy making, the toffee has to get to a specific temperature in order to harden.  I would get an oven thermometer and turn your oven on to see if it's actually heating to the temperature on the dials.


Well, the oven was hot enough to cook the chocolate... but I think you're right. I think it's something to do with the oven. Last year the toffee was at least hard. This year, however, I am using a Japanese oven and I think the conduction in it is different than American ovens. I was using parchment paper in the oven the other day and the flow of the air kept flapping it around. Maybe I will try my boyfriend's American oven at his house.
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