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Personal Chef Frank Miller shows you how to make one of Mary J. Blige’s favorite dessert recipes in this video.

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We tried to uncover what many people see as the best sticky toffee pudding recipe in the world from the Sharrow Bay hotel in the Lake District. Watch this video to find out if we succeed in finding out the secret recipe.

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This video is made for “Recipes for a Working Girl,” a food blog with quick and easy recipes. The full recipe can be found here: www.recipesforaworkinggirl.com

momtv brings you an exclusive look at the new children’s baking recipe book, from Sur La Table, written by Cindy Mushet Baking Kids Love by Sur La Table and Cindy Mushet Whether youre decorating the perfect birthday cake or rolling out crust for tasty homemade pizza, our newest cookbook, Baking Kids Love, gives you great ways to connect with kids and create memories to last a lifetime. We teamed with Cindy Mushet, author of our award-winning The Art & Soul of Baking, and her daughter Bella to bring the magic of baking alive with 30 amazing recipes designed especially for 8- to 12-year-olds. Young chefs take an active role in the preparation of cookies, pies, tarts, fruit desserts, quick bread, cakes, yeast breads and more. Full of practical advice, Baking Kids Love is spiral bound for easy reading when cooking, recipes are step-by-step numbered, and the book is printed on sturdy paper that is easily cleaned after inevitable accidents occur. Check out www.momtv.com or go to our special giveaway for this new book launch at http (giveaway from 10/26-11/8/2009)

Start making toffee popcorn with one stick of butter, a quarter cup of white corn syrup and half cup of brown sugar. Make a sticky, but delicious toffee popcorn treat with help from a private chef and caterer in this free video on snack recipes. Expert: Merrilee Jacobs Contact: www.3hottamales.com Bio: In 2001, Merrilee Jacobs launched a catering business called Peasant Fare Catering. Filmmaker: Paul Kennamer

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www.columbinetoffee.com. Making toffee is not always easy. I will show you how to make gourmet toffee everytime. Toffee recipe included. Free Chocolate Lovers ebook. 800-443-7304

How to make the Best Toffee in the world. David L. Spies cooks up a batch of toffee that includes only four ingredients; Butter, Sugar, Kona Coffee glazed Macadamia Nuts and Semi-Sweet Chocolate Chips.

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www.columbinetoffee.com. Making toffee is not always easy. I will show you how to make gourmet toffee everytime. Toffee recipe included. Free Chocolate Lovers ebook. 800-443-7304

How to make the Best Toffee in the world. David L. Spies cooks up a batch of toffee that includes only four ingredients; Butter, Sugar, Kona Coffee glazed Macadamia Nuts and Semi-Sweet Chocolate Chips.

Red , shiny and delicious toffee apples, also known as candy apples or candied apples. You must have them to Halloween. Yeah, scrumptious! This recipe is for 15 apples.

Ingredients:

15 apples
2 cups white sugar
1 cup light corn syrup
1 1/2 cups water
8 drops red food coloring

Directions:

Lightly grease cookie sheets. Insert craft sticks into whole, stemmed apples.
In a medium saucepan over medium-high heat, combine sugar, corn syrup and water. Heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in food coloring.
Holding apple by its stick, dip in syrup and remove and turn to coat evenly. Place on prepared sheets to harden.

photo credit: tibchris

This toffee apples recipes is a classic. Make them to your kids Halloween  treat bags, they definitely gonna be a big hit. The recipe gives 8 apples.



Ingredients:

8 apples
3 cups white sugar
1/2 cup white corn syrup
1/2 cup water
8 cinnamon red hot candies
1 teaspoon red food coloring

Directions:

Insert a wooden craft stick into the bottom of each apple. Butter a baking sheet and set aside.
Combine sugar, corn syrup and water in a heavy saucepan over medium heat. Heat, without stirring, to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads. Remove from heat and stir in candies and food coloring until just mixed.
Holding each apple by its stick, quickly twirl in syrup, tilting pan to cover apple. Lift out of syrup, turning to allow drips to adhere to apple. Place apples on prepared baking sheet to cool completely.

photo credit: Monica Arellano-Ongpin

My favorite of homemade toffee recipe, with chocolate and walnuts. A perfect gift to Halloween or Christmas, or do them to yourself and enjoy. The recipe gives about 48 servings.

Ingredients:

1 pound butter
1 cup white sugar
1 cup packed brown sugar
1 cup chopped walnuts
2 cups semisweet chocolate chips

Directions:

In a heavy saucepan, combine butter, white sugar, and brown sugar. Cook over medium heat, stirring constantly until mixture boils. Boil to brittle stage, 300 degrees F (150 degrees C) without stirring. Remove from heat.
Pour nuts and chocolate chips into a 9×13 inch dish. Pour hot mixture over the nuts and chocolate. Let the mixture cool and break it into pieces before serving.

photo credit: jessicafm

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Very easy kids toffee recipe with saltine crackers and slivered almonds. Or why not make them to yourself and enjoy this delicious candy. The recipe gives : 1 10 x 15 pan.

Ingredients:

1 (10 ounce) package saltine crackers
1 cup butter
1 cup light brown sugar
1 (12 ounce) package semisweet chocolate chips
1 cup slivered almonds

Directions:

Preheat oven to 325 degrees F (165 degrees C). Grease a baking sheet. Line baking sheet with saltine crackers, edges touching.
In a medium saucepan, combine butter and brown sugar and cook until mixture reaches 235 degrees F (112 degrees C) or a small amount of mixture dropped into cold water forms a small ball that flattens when placed on a flat surface. Pour mixture over crackers and spread evenly.
Bake in preheated oven 15 minutes. Sprinkle chocolate chips over hot toffee. When chips turn glossy, spread evenly with spatula. Sprinkle with almonds. Freeze 20 minutes before serving.

photo credit: jessicafm

You must try this luscious recipe of toffee. If you are a hazelnut lovers, this is gonna be a new  candy favorite. Yum ! The recipe gives: 1 pound of candy.



Ingredients:

1 1/2 cups milk chocolate chips
1/2 cup white sugar
1/2 cup butter (no substitutes)
1 1/2 cups chopped hazelnuts
2 tablespoons light corn syrup

Directions:

Line a 9 inch square pan with enough aluminum foil to extend a little past the edges, and butter the foil.

Place cocolate chips in a glass bowl, and cook in the microwave, stirring every 20 to 30 seconds until melted and smooth. Spread the melted chocolate in the bottom of the prepared pan. Set aside in the refrigerator to cool while you make the candy part.

In a small saucepan over medium heat, combine the sugar, butter, hazelnuts and corn syrup. Bring to a boil, stirring to blend as the butter melts. Heat the mixture to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.

Pour over the cooled chocolate, and spread into an even layer. Return to the refrigerator to cool. When completely cool, break into bite size pieces, and store in an airtight container.

photo credit: Rex Roof

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This coconut candy recipe is a cinch to make. If you are a fan of coconut and chocolate, so you’ll love them. Enjoy ! The recipe gives 3 dozen.



Ingredients:

5 ounces sweetened condensed milk
1 teaspoon vanilla extract
2 cups confectioners’ sugar
14 ounces flaked coconut
4 cups semisweet chocolate chips

Directions:

Blend the condensed milk and the vanilla together in a bowl. Add the powdered sugar a little at a time, blending each time until smooth. Stir in the coconut. You should have a firm mixture. Pat the mixture into a greased 9 x 13 inch pan and chill until firm.

Place the chocolate chips in a microwave-safe bowl and heat on high 1 minute at a time, stirring after each minute, until melted. Remove the pan from the refrigerator and cut the coconut mixture into 1 x 2 inch bars.

Set each bar on a fork and dip into the chocolate, completely coating the bar. Let excess drip off, then set on waxed paper. Repeat for each bar. Bars will take several hours to air-dry; if you are in a hurry you can refrigerate the bars for about 30 minutes.

photo credit: ckaroli

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You gonna love this recipes for English toffee. Nothing compares to homemade candy, it’s so much tastier than that you  buy in the store.
Try this popular recipe with almonds and chocolate.

Ingredients:

2 c  Butter (Or Regular Margarine)
2 c  Sugar
2 T  Light Corn Syrup,Karo
6 T  Water
1 c  Almonds,Blanched, Slivered
6 oz Chocolate Chips,Semi-sweet
2 T  Vegetable Shortening
3/4 c  Almonds,Toasted, Sliced

Directions:

Melt the butter in a heavy 10-inch skillet.  Add the sugar, corn
syrup, water and 1 cup of almonds.  Cook over medium heat, stirring
constantly, until the mixture boils.

Continue to cook, stirring occasionally, until the mixture reaches the soft crack stage,
(290 degrees F on a candy thermometer).
Pour the mixture into a greased 17 X 14-inch baking sheet, (jelly roll pan).

Melt the chocolate chips with the shortening, over hot water, stirring until smooth.
Spread on the toffee, which has been scored with a sharp knife in to bars.
Sprinkle with 3/4 cup of toasted almonds. When the chocolate
has set, break apart at the scores and store in a cool place in tins.

This recipe gives 3 lbs of candy.

photo credit: VirtualErn

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I love toffee cookies recipes. This have a wonderful blend of cinnamon,  chocolate and caramel. The recipe gives 30 bars.

Ingredients:

1/2 cup butter
2 cups packed brown sugar
2 eggs, beaten
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 cup chopped pecans
12 ounces semisweet chocolate chips

Directions:

Cook the butter and brown sugar over low heat, in a sauce pan, until it comes to a boil. Remove from heat and let cool.
Preheat oven to 350 degrees F (175 degrees C). Grease a 12×18 inch jelly roll pan.
In a medium bowl, stir together the butter mixture, and the eggs and vanilla. Sift together the flour, baking powder, salt, and cinnamon; stir into the egg mixture until well blended. Then stir in pecans. Spread the batter onto the prepared jelly roll pan. Bake in the preheated oven for 25 minutes. Immediately sprinkle chocolate chips over the whole sheet. Let stand for 5 minutes, then spread chocolate evenly over the entire surface. Cut into squares.

photo credit: :: nany mata.

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With this quick toffee recipe you can easily make your own  toffee crunch. Gives 1 pound of candy.

Ingredients:
1 1/2 cups milk chocolate chips
1/2 cup white sugar
1/2 cup butter (no substitutes)
1 1/2 cups chopped hazelnuts
2 tablespoons light corn syrup

Directions:
Line a 9 inch square pan with enough aluminum foil to extend a little past the edges, and butter the foil.
Place chocolate chips in a glass bowl, and cook in the microwave, stirring every 20 to 30 seconds until melted and smooth. Spread the melted chocolate in the bottom of the prepared pan. Set aside in the refrigerator to cool while you make the candy part.
In a small saucepan over medium heat, combine the sugar, butter, hazelnuts and corn syrup. Bring to a boil, stirring to blend as the butter melts. Heat the mixture to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
Pour over the cooled chocolate, and spread into an even layer. Return to the refrigerator to cool. When completely cool, break into bite size pieces, and store in an airtight container.

photo credit: jessicafm

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With this recipe you will  always get compliments and requests for more. You could use any type of nut that you like in place of the almonds. This original recipe results in 2 pounds of toffee.

Ingredients:
2 cups butter
2 cups white sugar
1/4 teaspoon salt
2 cups semisweet chocolate chips
1 cup finely chopped almonds

Directions:
In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.

While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.

As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.

Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.

photo credit: jessicafm