Watch an experienced cook with 60+ years of experience as she takes us on a culinary journey, and she teaches how to prepare sumptuous creations with a no non-sense method of teaching. Dipping into lessons she learned from her mother, coupled with current cooking techniques, she brings a unique perspective with a love to share what she has learned over the years.
We will generally post Shorts and Full Videos on Saturday. And post on Wednesday as well. Sometimes we try to squeeze in an extra video if we can. We hope you will join our community of viewers by subscribing to our channel.
Oh, and we have a Website where you can find printable recipes with ingredients for every video we have posted. The URL - DarlenesTable.com
Thank you so much - I've failed twice from my mom's recipe with no 'hand's on' instruction - I see now from watching where I went wrong and now will be ready for Christmas! TY
@@user-ki3fb8pu5r Well thank you. I appreciate that. Toffee can be very temperamental. Well candy in general. I’m leaving you a link to my recipe: darlenestable.com/english-toffee-2/
I have watched several toffee videos over the last couple days and yours is one of the easiest I've watched. I need to watch it again then go to the directions and bookmark them. I didn't see you add any vanilla extract and all the others I watched added that. Did I miss it or do you not add it?
@@Simsane no I do not add vanilla. You could add vanilla but it is so good I never thought it needed it. Try it once and make your own decision. Thank you for watching my video. Here is the link to the recipe: darlenestable.com/english-toffee-2/
@@DarlenesTable thank you for such a quick response.🥰. I went to the page, read through the entire thing and bookmarked it so I can find it again easily. My problem now is trying to find a substitute for the brand of butter you recommend as it isn't sold in my state (Washington State) but I have found a brand of Amish butter that has an 85% fat content (apparently most U.S. butters only have an 80% fat content) that is sold at one specialty store in my area. My luck though, they probably only carry the unsalted, lol! Anyway, I will make it without the vanilla first because it probably doesn't need it. Again, thank you and God Bless 🙏🏼
@@blee4974 Hey Barbara, yeah we are fine. Our aunt whom we’ve been caring for passed away so we are moving to Dallas for awhile. We hope to do more videos while there. We may only do two or three videos a month until we get permanently settled. But thanks for thinking of us. And we’re have missed doing the videos and hearing from you guys.
@@DL-wz1fg Hello! So we put the link to the recipe in the video description which contains the ingredients and amounts. I’ll copy the link here for you. darlenestable.com/toll-house-chocolate-chip-cookie-pie
Hello! Well thanks for watching the video. You will love this toffee I promise. Be sure to follow the tips in the Notes for success. If you can't find Fallfurias Butter, just use a very high quality butter. And please let me know how it turned out for you.
@@donaldscobie8455 Oh wow now you’re talking. I have a question; at what point in the cooking process would you add the bourbon? I would think the very beginning. I want to try that.
@@DarlenesTable you just need to boil the cobs for a bit to gain the flavor out into the soup…..lots of older people do it as waste prevention.. sorry if it is not to your taste, only trying to help..
@@johannebeerbaum1546 No No I appreciate and value your suggestion. Your suggestion does have merit. I’m not sure there is much more added value. The chowder is plenty rich enough as is. I hope I’m not coming off as being rude as comments written can come off as cold and uncaring. I really do thank you for taking the time to watch my video and hope you have a blessed day.
🙂WOooooooooW...🙂Amazing!👍Excellent job! 🙂Thanks for sharing this wonderful video 🙂 really fascinating 🙂🙂Carry on!🙂Your friend with big like!🙂Stay connected!🙂🙂With best wishes🙂
Oh hey! We are on a little vacation and haven’t looked at RU-vid. Yes I have. My experience was, it worked perfectly fine, but I was expecting to taste the butter but was disappointed. It definitely was more yellow than normal. Give it a try and let me know what you think.
We've been busy selling our home so I haven't been active. Sorry for the late reply. But yes I have a lot of people who tried this recipe and loves it. Thanks!
I will add that video to the queue to do. Emerald Lagasse has a really good recipe. Here is the link: www.emerils.com/120068/emerils-essence-creole-seasoning At this time we are in the process of selling our home and moving to Dallas. Hopefully we can restart in August or September. Thanks for the idea.
WOOOOOOW👍Incredible Job! 🙂 Stay blessed! 👍 Keep it up! 🙂 God bless you abundantly forever 🙂 Enjoy amazingly blessed life 🙂 Stay happy and well protected.
Hello, This is my 1st time to your chanel, and the 1st video I've seen of yours. This is the 1st English Toffee recipe I've seen out nuts in the toffee. Nuts are on the outside of the chocolate, which is also usually on both sides of the toffee. But I do have a question, can you use margerine instead of butter? I know sometimes you can, and sometimes you can't substitute one to the other. I am just not sure on the rules, about when.. 😊 It was a really good video, thanks for sharing 😊
No margarine. Only a high quality butter. I used pecans both in it and outside. You can dip the pieces in chocolate after it cools. You can use almonds if you like
@@DarlenesTable Yes, I was really wondering as this isn't cookies, and using marg instead wouldn't be noticed. Were now talking science and boiling temp and crack stages.. I had a feeling it was a no, but wanted to ask for a just in case... Thank you for answering so quickly ☺
You could use decaf coffee. But if you just don’t like the taste of coffee, use 3/4 cup hot water + 1/4 cup of vodka or brandy. Then leave out the 1 tablespoon of vodka called for in the recipe. I’d lean towards brandy.
This looks fantastic. I'm gonna cook it today, thanks for the recipe! One question: where is your accent from? I love it! (I'm a foreigner trying to understand different US accents)
I tried making this a couple times but it came out toffee like once out of 3 .. it has a soft texture what am I doing wrong? Is it cooking tooo long ? The only thing different that I’ve done since the first time was using a wooden spoon vs a large metal tablespoon
Sorry you are having trouble. Let’s see if I can help. I think you aren’t cooking it long enough. Are you using a jar of peanut butter to compare color to. It should be the color of peanut butter or slightly darker not lighter ever. If you want to test it with an infrared temperature thermometer it should read 305F to 310F for hard crack I always use a wooden paddle because I continuously scrape the bottom
First time seeing your videos because it was suggested to me by RU-vid. I subscribed immediately. Amazing recipes. I won’t be making any for this Easter but I’m sure one day I will make the chicken and sausage dish and the blueberry cake for sure. Can you please tell me if the sugar cookies stay soft? Thank you 🙏🏼
@@DarlenesTable good to know they stay soft. My son loves sugar cookies but I’ve been searching for ones that stay soft. I will give these a try soon. Thanks for replying.
