Professional Baker Teaches You How To Make TOFFEE!

[@ohyum]

Thank you all for watching! Don't forget to use the recipe in the description, and have a great weekend!

[@marlaclayborn7798]

I cant find any of your vidoes for fresh do you still post them? Well i only could find one. Please post i luv fresh. Thanks

[@daynaluzuriaga710]

Where can I find the recipe pls ?

[@lisamader5270]

Hi Anna, I presume the tempered chocolate for the second side of the toffee will harden if left in the bowl at room temperature. How long does it take for the chocolate on the first side to harden?

[@marcellomaricosu3723]

I will thanks Anna :) discovered your channel not long ago and love it! Will check thanks ♡♡♡

[@ephraimcash875]

i know Im asking randomly but does any of you know of a way to get back into an instagram account..? I stupidly forgot my account password. I would love any tricks you can offer me

[@tehnanfatima6097]

Who else loves her channel because she does not waste time and talk to the point

[@sayakamaizono2001]

Tehnan Fatima me

[@gjohnson6884]

Same here!

[@carouselcakes6237]

Same. She doesn’t waffle on or repeat herself.

[@dailybrewid8630]

Same

[@ravenwolf9706]

🙋‍♀️

[@popwarner8029]

You are my Favorite Chef Anna Olson. For every reason. You are awesome. Everytime I do one of your recipes people think that I'm an expert Baker. Then I tell them about you. Anna Olson. I Love you

[@madonnahagedorn5649]

I made a toffee base, added my melted chocolate on one side only and put some crushed Butterfinger candy bar bits on top. That's what I had in my pantry. Next time I will make this recipe. The tempered chocolate has a beautiful glossy finish and the toasted slivered almonds and sea salt sounds amazing! Thank you Chef!

[@imamazing6230]

I literally love Anna Olsen! Been watching her for years

[@ohyum]

Thank you for the support!

[@LovingAtlanta]

👍😍OMG OMG OMG!!! Thank you!! I followed the video and your instructions....I’m in tears because I DID IT!!! I made this and the chocolate molten cake recipe. They both turned out perfect! You give perfect instructions and demonstrated exactly what to do!! Bless you!! Thank you!!🤗💞🤗

[@ohyum]

That's amazing, glad to hear it! We hope you'll continue to try new recipes! Never stop baking!

[@aarunigupta7914]

What percent chocolate did you used?

[@lainey5708]

I’ve been watching Anna for years way back when her show was called Sugar ... she’s a great teacher ... she gets her message across perfectly

[@cristinaxo]

Same here. I loved watching Sugar. Anna is a true professional 👏 👌

[@lv4648]

I’ve always just made toffee (thicker than this) then poured chocolate morsels on top while warm, smooth until melted sprinkle on pecans, cool, then done. it’s so good. I never had issues with sticky toffee in the fridge. Easy and can’t make enough because it disappears.

[@AliseL22]

Love your channel Anna - back when I had cable you were honestly the only Food Network chef I faithfully watched. Big hugs from BC.

[@megster67]

I’m wondering what you do with the other half of the melted chocolate while you’re waiting for the first chocolate layer to set up - re-melt it when it’s time to spread it?

[@hollyedwards1396]

I have the same question. Did this ever get answered?

[@Olive_O_Sudden]

Yes, you're likely going to have to re-temper it.

[@larryleadman3356]

I trust her not too many others. She my favirite

[@Amaraisabella91]

I wish the full length episodes were still on her channel

[@azramehmood9148]

Love watching Anna she is one of my favourite bakers...

[@nermeenhamada6447]

It’s ALWAYS fun to watch you talk , and explain . You really showcase your utter enthusiasm and passion ❤️❤️♥️♥️, plus your sweet mellow sense of humor . I have all your cooking books , and to me they’re a staple in my cooking .

[@---gs7eo]

Really a professional and confident lady there~

[@ohyum]

You got that right!

[@goilo888]

You just made Almond Roca. Love it. I make this as a one-sided treat, but with a slight difference in prep. Once the hot toffee mixture is poured onto the pan I then take a LARGE chocolate bar (450gms?) and break it into same sized large pieces. Drop these into the hot toffee in even spaces. Take a silicone spatula and GENTLY wipe the chocolate over the surface, completely coating the toffee (the chocolate melts quickly). Then take your almond slices and spread on the surface. I DO store mine in the fridge and don’t have any problem with stickiness. It’s so addictive to eat my family has taken to calling it Crack Candy.

[@CraftyLoops]

I made this a few nights ago and it is INCREDIBLE! My Father-in-law asked for a bigger batch next time, lol. Thanks so much for sharing. This was incredibly easy to make but so tasty. Lee x

[@givenpineda7466]

I love your videos... Gives me a sense of satisfaction and drive to go to my kitchen and try your recipes... God bless you all😘❤️

[@ohyum]

Inspiration is one of our main goals, so we are happy to hear our videos get you into the kitchen!

[@v60please90]

Anna can you post full episodes of Bake with Anna Olson to your channel? I will binge watch them!!! ❤️ this looks so delicious and thank you for showing how to temper chocolate in an easy way 😊 🍫

[@s0ul.starr_2]

Aesthetic cooking means Anna Olson it just comes natural with her. Per Fec Tion ❤❤❤❤

[@hawaiianlove3165]

I am definitely trying this recipe it looks so delicious like it has the perfect amount of caramel, lots of love to you Anna. I wish you good health and happiness from Beautiful B.C 💖

[@mkivy]

I just love watching and learning from u...thank u for all the information and demonstration....bless u and ur family this holiday season!

[@elaineyjoyce]

I always watch you bake in Tv (Asian Food Channel) Anna. 😊 You inspire me and your skills are superb. Keep it up!

[@ElseNoOone]

أنت دائما مبدعة، و وصفاتك لذيذة جدا .. أرجوك إستمري .. شكرا جزيلا 😘🌹 you Always looks Brilliant, Beautiful and glowing, ... much love from Saudi ❤

[@jeannegem6253]

Vous avez des recettes incroyables aux États Unis !!! J’adore celle-ci, merci beaucoup !

[@aatrahameed]

When the first side of chocolate coating on the butter scotch toffee is setting what should we do to the remaining tempered chocolate? Because it will set too meanwhile the first chocolate coating on the butter scotch is setting. How to again temper the remaining chocolate? On what temperature shoud we reheat it so the snap effect remains?

[@stacie236]

Back up to 90

[@starrob8313]

just take the one that already had time to rest

[@neoandlykkecat]

This looks so yummy! I will give it a try. Thank you Anna! I love your channel. Hugs from Norway.

[@deenayu7]

I finally found you! I love watching your video very clear instruction. You are awesome Anna! I love U! ❤😍

[@SPEAKEASYAZ4895]

Sure love the way she gets to the point, not like some of these people teaching like school kids

[@syllionesison1715]

oh so nice how mam anna olson baked i really admired everytime i watch on yutube oh i do try baking and its so nice

[@madelinebakker9892]

I’ve tried this twice and each time the butter separated out when I poured it onto the pan. First time I used cheap butter, second time went with a much better one but did the same. Suggestion?

[@Olive_O_Sudden]

If your butter is separating out of your toffee, it may have been too humid on the day you made it.

[@lindiphillips7271]

I made this about a week with white Chocolate pistachios and edible rose petals and edible gold as a gift. Thankyou for sharing with us my friend loved it...💜🌻💛

[@Boajoa90]

I have seen 10-11 of your videos, I like them very much, you are clear and fun. It is quite a shame that this channel is not so popular as mainstream ones, if I think at channels like Tasty, I get a bit sad. Keep going, you do an awesome job :)

[@analiamurua1971]

Thanks Anna!! It looks so yummmmyyyyyy!!! Hugs from Argentina!!!!

[@bauhercohollos3457]

I'm calling the police because this is looking criminally delicious! Love from Brazil.

[@ohyum]

Oh no, not the fuzz! :p Thanks for watching!

[@Popwarner-x1w]

I took your recipe and watched another video and I came up with my own and it has toasted chopped pecans on the bottom and then chocolate on top and then some finely chopped walnuts on top with a little bit of coarse salt and it's the Bomb 💣

[@cathyj.1654]

I made toffee a few weeks using a different method, this method sounds better. Can’t wait to give it a go! Thanks for sharing! Also newbie to your channel!

[@ohyum]

Welcome to the Oh Yum family Cathy! We are thrilled to have you!

[@cathyj.1654]

Thanks!

[@janetisabella224]

It’s EZ ...I make toffee with brown sugar n bake it in the oven ...but yours is the real deal ...gonna make it 💕

[@ohyum]

Let us know how it turns out!

[@MJazz28]

I really love the way she talk.. her voice is so nice. ♥️ i dunno but i almost watch all her videos every night! Asin all her videos! 😍

[@maritzayarleque6658]

Anna Olson, eres lo máximo en repostería, he preparado tus recetas y me salen deliciosas, con todos los secretos que nos das eres excelente cheff

[@Nesatorah]

Thanks Anna...love your channel and all that you bring to our plates...tried this and it was awesome....🥰🙏🏾

[@ohyum]

Amazing Sarah, so glad you enjoyed it!

[@thevurse2730]

I guess I can combine what I learned in the last recipe to help me make this one? Nice!

[@ohyum]

That's the plan! :)

[@karlalaine6728]

Can't wait to try this😊

[@GanesanVasintha]

Lovely ❤ hugs from Malaysia

[@cooktoimpress7879]

The thumbnail did not disappoint!

[@MrWnw]

1:37 how can sugar melt because of lower temperature? And isn't it already melted?

[@robertacolarette1594]

That must be so tasty with that sprinkling of salt. Perfect 👍🏻.

[@EricThompson-gs9ce]

Anna hi. Do I need to temper the chocolate twice since I'll have to wait to flip and coat the second side of the candy? Can I reheat the chocolate in a microwave for the second coat? I also read where somebody had used the microwave to heat the water/ sugar solution to prevent crystallization of the toffee. What instant read thermometer are you using?

[@Olive_O_Sudden]

You'll likely have to re-temper the chocolate. I wish she had mentioned this. Melting chocolate in the microwave is perfect because it's a water-free environment, but as you can't check the temperature while the chocolate is in the microwave, I would suggest doing your initial melt in the microwave (on 50% power), then transfer to the double-boiler for the final raising of the temperature.

[@annabellecork5791]

Love watching your channel and follow your recipes

[@melodybeitzel5378]

Every time I watch this makes me hungry 😋

[@victoryjournal2825]

Thank you Anna! This looks amazing!

[@karenderuyter2568]

Anna is the best🇨🇦

[@kevinjohnson5210]

I'm curious what happens after you put that first layer of chocolate and the point where you flip it over. What did you have to do with the remaining chocolate for the second side?

[@foodowl2565]

Wow, this is an amazing recipe, thank you for sharing! How can i cut it into neat squares?

[@marcellomaricosu3723]

Hello Anna your recipes looks so good. I am a vegan guy for about 19 years, but always look for great stuff to inspire me i do love cooking. and always try to change it for a vegan version. gave us some vegan too please love your stuff thanks and kisses from London

[@ohyum]

Hi Marcello! Thanks for your comment! A few of the questions that were answered in recently released "Ask Anna" video cover substitutions for eggs and milk products, so please check that out for more info on veganizing recipes!

[@meesapineapple1663]

Looks soooo good. Will definitely try Anna

[@mschilepepper10]

Beautifully done. Right to the point. And absolutely delicious 👍🏻💞

[@cinelogue8098]

Truly cinematic!

[@SalehAlderazi]

I’ve made this twice now and it always ends up looking wrong. The butter splits from the caramelized sugar even before reaching the needed temperature. I’ve used a scale and weighed my ingredients, followed every step to the T, even used two different thermometers to double check the temp. What am I doing wrong? Would appreciate the help.

[@mkivy]

I’ve bought all my ingredients to make this...I will succeed and send u a pic....have a gr8 Christmas Anna...to u and your family....

[@shaik.m.834]

When I got to 300 degrees, the butter and the sugar suddenly partially separated, and the suger kind of crystallized, so when I poured it on the tray, I got a grainy texture and the oils from the butter around it, instead of a smooth homogenous mixture like yours. Do you know what I did wrong?

[@nermeenhamada6447]

shai K.M. Did you mix the sugar and the butter vigorously?? If you did it, then it caused the separation . I hope that helped ❤️❤️❤️

[@shaik.m.834]

I actually just tried again after a year, still its separating, even when I stir slowly. The sugar is crystilizing :(

[@stephanbadenhorst4661]

@@shaik.m.834 I made it today, also split it the first time. 2nd one came out better. I stirred at the beginning until it was emulsified and simmering, and then once more at the end when you add the vanilla (very gentle stirring). If you have the heat low enough it doesn't need much stirring at all. For me, the confection is still a bit underwhelming for the effort..just my 2 cents.

[@rubyoppenheimer3712]

Yeah toffee is a bit tricky. I heard that you should stir it gently with a whisk, under whisking it will make it separate, same thing with over mixing it. Hope it works out better for you next time.

[@dianneantonio7385]

Try joy of baking, less butter

[@fahimabadat6404]

Can i use milk chocolate?

[@mirjamleunissen1636]

This looks so yummie, I ran out the door to get the ingredients and a thermometer. Unfortunately, this is the first time I failed at one of your recipes. I think it requires some skill to get this right. I will keep trying though!

[@liliarosales5473]

Alguien que tenga la receta en español por favor mi inglés no es muy bueno

[@TheProposal]

Can you please share with the rest of us?

[@nyleah411]

That stove is a Dream ❤️❤️❤️

[@neetdemon]

"The milk with chocolate, the cookies, buttercrunch." - Notorious BIG

[@christineyap7004]

Nice recipe 👍💗so yummy and looking delicious 😋😋 So perfect ✌

[@ushadevi7165]

Thank you 😊 .

[@lubnazion463]

I would appreciate your advice on what to do once the chocolate is tempered (at which point you poured it over the butterscotch) but I want to use frozen cake pops or chilled marzipan shapes, that would make the chocolate cold. What am I supposed to do to keep the chocolate tempered so it doesn't melt when I hold the chocolate covered cake pops or marzipan strawberries etc.? Thanks! Your butterscotch looks yummy and I will be making that soon! ❤️

[@dalebranham5115]

With tempering of chocolate, how long is it good for?

[@karuna497]

Beautiful!!!!!!

[@mkivy]

Mmmmmm...so delicious looking! I am afraid of the sugar process. Hear nightmares from other cooks...any secrets to get sugar correct and not burn myself or the house...lol...thank u for the gr8 instruction...oh question, since I don’t like almonds could I replace them with sweet flaked coconut?

[@nobibabe]

I can't wait to make this 💕👌🏾 Thank you

[@madonnahagedorn5649]

I just made this recipe. The toffee base is fantastic. I put the chocolate on. I melted Candy melts and put it on top only. I put it in the freezer to set the chocolate for a bit. The melted set chocolate did not adhere to the toffee base. This did not happen the first time. How do I prevent this from happening? If you could give me some advice on this it would be much appreciated.

[@knknn7286]

What kind of chocolate was used? This looks great !

[@zrinchyy]

I love your channel 💖💖

[@ohyum]

Thank you for that! We are so thankful to the people who love what we make!

[@colleenfletcher2550]

Why not put the chocolate on top of the hot toffee to melt, instead of tampering?

[@ImhfIMHF]

😍😍😍😍😍😍😍 I love it💖 Hugs from Sweden 🌷

[@ohyum]

Thank you for watching, and we're glad you love it!

[@buddyholly4672]

Mmmmmmmm butter toffee!

[@princed47130]

Anna -- PLEASE tell me you DO scrape out the full pot and don't really leave that much inside! Big fan here.

[@LawrenceLarson-ln8yy]

I like to use the Black silicone VIBRO-SPATCHULA

[@joes3703]

Love the cliff hanger ending

[@elainemcdonald1463]

Wow, guess who is going shopping tomorrow for ingredients 🇮🇪😉

[@staceya9580]

I made this today and it is so wonderful ❤️ especially since there is no gross corn syrup in it! My only complaint is there were no timeframes for either the toffee or tempering. It would have been nice to know this is not a quick recipe.

[@manuelcardona1860]

Anna thank u for your recepies i just suscribed and love your channel

[@ohyum]

Thank you for watching, and thank you so much for subscribing!

[@atox4957]

I e had mine in the fridge for 2 weeks and it’s just as crunchy as it was on day one

[@JustCookbyAngel]

Really nice video! ✌️

[@dexter5633]

Anna Olson: And I have already cooled completely because it is time for the next step! Me: I knew it

[@smrvlogs5642]

Dexter hahaha great 👍

[@xtina1063]

Where did you get the little cake stands they are so cute I need some 😊

[@TennRides]

Yes, the other thing in mind....is to sit and eat it all in one sitting, because it looks so tasty. Haha

[@khalidamin9892]

Videos are very nice.

[@jdawson016]

Does it matter if I use beet sugar, or should I use cane sugar?

[@juliemyatt3697]

Am watching from outside US. Would you consider giving measurements in grams too.

[@raymundgerardm.feraren8194]

Looks so yummy! 😀

[@jacmusic1111]

Anna, when you add a half teaspoon of salt, if you work with larger flaked sea or kosher salt, is the measurement different? Thanks!

[@deadranaccio8324]

is there another nut that you can use besides almond, thank you they look great.

[@Warmfireandtea]

Go crazy.

[@sandraforbes7495]

Mine separates every time I get close to 300 degrees. Is my heat too low and I am taking too long to raise the temp? It does it separate because of the cooling affect of the vanilla at the last minute?

[@salimakhan4555]

Can i make butterscotch toffee with raw dark cocoa powder ?

[@katehite9551]

Does altitude make difference when cooking toffee? I have never before had any difficulty, but I moved to south Texas and my toffee turned out to be a really hard crack toffee...and I only cooked it to 295 degrees.

[@carolinaerre6759]

If you have some chocolate left, when you want to re use it, you have to temper it again? All the process?