- Yes ladies and gents, by the end of this video
I'm gonna try and make some homemade Toffifee
using a mould from actual Toffifee.
(triumphant music)
Ladies and gents it is half term this week,
which if you don't know what that means,
Mrs. Barry is at work
and I have the kids as I work from home.
So, I'm doing my best to keep them occupied and stuff
but I'm still working. We're still filming.
And for good reason.
What happened yesterday, Pheebs?
I'm not gonna show the clip I got on my phone
'cause we won't go there.
- Me and Chloe kind of ate almost all-
- Almost all, when you say almost all?
Look. All but one which I said, I need that.
Anything to say?
- (laughs) Yummy!
- So it got me thinking, Mrs. B's at work.
She was a little bit gutted that she missed some.
I said don't worry, 'cause I looked inside,
we'll show you in a moment.
The actual mould that the Toffifees come in is perfect
to make our own using some ingredients
we tend to have here in the house anyway.
- Mm hmm.
- So are you gonna help?
- I might eat it.
- Oh, so you're gonna help by eating it?
- Yeah.
- Great.
I've made a giant Toffifee before but this,
this is different.
This is an emergency one using basic ingredients
that you should generally have,
other than one or two other items
which we'll come on to.
And as I say, we'll get the absolutely perfect shape
because it is the authentic mould.
So before we start, I'm gonna preheat my oven
for the very first step.
My washing machine's going bonkers out there.
(washing machine whirring)
In a minute, if a washing machine just suddenly
blasts through from the utility room,
that's what it is all right?
Preheating my oven just to get it warm
because we're kind of gonna make this, I think,
inside out and the other day we did that amazing
babka recipe from "The Great Barry Bakeoff" videos
that we're doing,
which thanks very much for the feedback on that,
been loving doing it, I'll probably do some more.
And we took some blanched hazelnuts,
so the ones without the skin on,
(hazelnuts tapping)
like a load of chickpeas scatter them on a tray
and we're going to roast them, okay?
I'm not sure if the ones in a Toffifee are actually roasted.
The oven will go on,
we'll get these going, get them nice and lightly golden
and we're halfway there living on a prayer.
(package rustling)
Right folks, while the oven is preheating,
look the Toffifee, a lovely sort of
almost like UFO-inspired thing
and they're extremely addictive as my kids can confess.
So as I say, they come in these holsters
and they've got the actual perforations.
If you look at the bottom of it
they've got these delicate lines,
can you see that?
They are in there so hopefully if we get this right,
it'll give us that proper shape.
Now what a lot of people don't realise
is when I do most of my videos, obviously
I never really sort of do a dry run.
I just go for it and then you guys,
and you can do it way better than me.
In fact, the filling as I'll come onto later,
I would probably make that even simpler.
But it's a four step thing.
It's the greatest invention since the flux capacitor.
You've got a caramel bowl okay?
You've got a chocolate disc on top.
You've got a nougat filling and a whole hazelnut
in the middle, which is what we're roasting any minute now.
But let's just slice one open right down the middle.
Oo I felt, the sound as well,
I could see the nut and feel it.
There you go.
So that is the whole hazelnut in there,
you wouldn't think you would fit in there
and you've got that nougat surrounding it,
the caramel and then there's the chocolate disc.
I really wanna eat this now. (laughs)
(oven beeping)
Hark, it is the sound of a preheated oven.
So I'm gonna grab the hazelnuts
and as I say, just brown about 10 minutes,
keep your eye on them,
shimmy them a little bit halfway through, oh yeah.
(baking tray clatters)
Right whilst that's in there
we haven't really got too much time to spare,
but what we can do is grab some toffees okay.
Now make sure they're soft ones
otherwise you will shatter your teeth on them.
We need to unpeel all of these.
(toffee clatters)
But all in all folks
there is about 240 grammes here of the toffee
so I'll work my way through these
and then we're gonna add a few ingredients
just to loosen it up a little bit
so it doesn't set as hard as it is right now.
Boom.
So we're gonna add some cream and some butter to this
and some heat to ultimately make a nice caramel
to pour into the moulds, but let's check on that hazelnut.
Alrighty, that has been just over 10 minutes
and oh my gosh, ah,
really need to get some new oven gloves. (laughs)
Lovely, gorgeous colour on there.
I don't even think that they actually
roast the hazelnuts normally,
so we're taking it up a notch.
The hazelnuts are cooling down to one side
whilst we work on the caramel and the nougat
which some people called nougat or nugget.
So I'll leave that up to you guys
to argue out amongst yourselves.
But we're not actually gonna do it from scratch,
you've seen me do that before,
we need like candy thermometers, all that stuff.
It's very, very easy to do,
just takes a quite a bit of time
so this is kind of like that whole emergency vibe thing
that I do from time to time where we can adapt
some existing ingredients like we've done with the toffees.
That's a little bit of butter going in
and also some single cream.
Now, as we can see how firm and butch,
even with them being softer toffees as well,
just by adding the cream will help loosen it up.
Obviously the butter will give it some stability,
but it's giving a bit more flavour too
and it's kind of the same with this.
So this is some existing bars of nougat
that I bought from the shop okay?
Doesn't matter that they're pink and white,
doesn't matter that they're bonded together
'cause we're gonna warm it and melt it through
and ram through that hazelnut nougat with some Nutella.
(microwave door thudding)
(microwave beeping)
- [Barry] Nice. See how easy that comes out?
- [Phoebe] Yes. (crunching) Hmm.
- I feel like Seal was judging me. (laughing)
I just got to try it myself.
That is beyond naughty, oh my gosh.
I think I've said this before,
Nutella need to bring out a version
where there is whole hazelnuts in like that,
it'd be amazing.
I think other brands do do it,
just like on the Japanese KitKat tasting video
we did the other day and my dream KitKat was a Biscoff one.
Apparently that's coming out!
All right, so my gut feeling is to do the caramel first.
So we're gonna melt the butter,
we're gonna get the cream over the toffees to soften it.
It'll be a little bit rigid at first,
but just let that heat break it down
and we should be left with a nice caramel.
(Mexican fiesta music)
D'you see that in there? Brilliant.
Oh wow, that's happened really quick.
I was expecting that to take way longer.
Well, I think this is going all right so far.
Oki koki that is now super smooth,
all the toffee's melted through
so I am taking that right off the heat because I mean,
like I say that will (laughing)
just literally melt the mould.
Look at that.
But that's also bought me time to focus on this one,
but again we really wanna keep mixing this
as it warms through and just ultimately
just dye it really,
'cause that's what's gonna hold the hazelnut in place.
(laughing)
In fact I think I'll add just a smidgen of cream as well
just again from the toffees
just to help loosen it as well a little bit.
Why don't you guys get outside?
Get some fresh air.
- [Daughter] We are going-
- Oh, you're gonna get out soon,
don't you worry about me.
- [Chloe] We'll do it!
- Oh (laughing) yeah.
To be fair it's quite a miserable day
and the kids aren't normally like that.
They are quite outdoorsy.
In fact they actually live in the garden, it's all a lie.
Yeah, me and Mrs. B live here.
(Mexican fiesta music and singing)
All right, so there's a couple of little traces of it there,
but I don't mind 'cause it will solidify up anyway
and getting it off the heat now.
(trivet clattering)
Well I did get a bowl out to put that in there
but it's kind of fine as it is.
I've now got the decision of whether to roll
the hazelnuts in that Nutella mixture
and then put it in the caramel cups
or pour the caramel cups and surround it all
and let it just flow naturally.
I genuinely don't know what to do.
So whilst it's cooling down,
that caramel's still piping hot,
I'm gonna have a little think.
It's been about 10 minutes and this caramel
is not getting any cooler.
There was steam coming off it just a moment ago.
So I've transferred it to a bowl.
I'm gonna put this into my garage,
the coldest part of the house,
with some cling film on it so that spiders don't get in.
But what I'm also gonna do is just take a little trickle
like that and put it in my fridge to firm it up
to see if it can create that bucket thing that we're after
because if that does work, we'll go for that method,
kind of like the melted chocolate, we'll pour it in.
All right folks, executive decision.
I have got the hazelnuts ready,
they've been very, very patient,
but the caramel is still warm.
My sample in the fridge is looking good
but the main bulk of it is still too warm.
But this bit, our Nutella nougat that we mixed,
that's actually got a nice sort of firmy,
chewy grip to it now so we can wrap these hazelnuts
in that to encase it, all right?
Now I'm thinking I'm gonna need to do this with my hands,
I can oil them, wash them, all that sort of stuff.
But what I think I'll try first of all
is just getting two tea (laughing) ah!
See the hazelnut there?
Gonna just try and grab it.
Oh wow, this is really not working.
I wanted to try and do it a bit cleaner.
Oh here we go.
And I can try and wrap that hazelnut into (laughing)
our Nutella nougat.
(laughing) It will be a lot easier
with very lightly oiled hands
so we can roll it into a ball,
but if we wanna just do it without using our hands
that is how we'll do it
and we would drop that into the centre of a caramel bucket.
I'll just show you the other way okay,
so I'm just lightly oiling my fingertips,
scooping down into that pan.
Oh, that's much easier.
And then you just grab a hazelnut, push it in there,
seal it together and then that might be slightly too big.
Yeah that's too big.
They can just pluck a little bit off.
(bell tinging)
Da da! I've got my middles ready
and I had to trim them down a little bit
'cause there is not much space in there,
but boom, look at that.
That is gonna be our outer caramel bucket.
I've chilled it and it's holding
but there's still a bit of softness there. (lips smacking)
Now what the heck do we do? (laughing)
Okay, so there is my mould
and I'm gonna stick with this spray oil a minute
because well, it's not meant to be a mould is it?
(laughing)
I quite like that it's in the box still as well.
I only need to get a smidgen in there
because I'm hoping the, oh that's way too much, oh gosh!
We would then push this in.
Oh wow.
Oh no, it's nearly there, do you see that?
Can I just get a bit more on top?
Have we done it?
It's just a little too high that one.
'Cause we need to bah yah it in.
I'll tell you what, for a first go that's not too bad.
I need to make those fillings a little bit smaller
and a little bit less caramel.
Maybe if I tap it down.
(box rattling)
So I'm basically gonna be doing that again 11 more times.
There we go, that is enough.
About a quarter of a teaspoon, yes.
This is a smaller one
and I just push it down a little bit, oh my gosh.
Yes, 'cause it will still have the bottom bit there.
I think we've nailed that.
This might take a while.
(Mexican fiesta music)
Oo! This is really, the cooler it gets,
it starts to become really tricky to do it.
(laughing) This is bonkers!
Folks don't do this, it's actually really tricky to do
but from afar I'm really happy with that.
I tidied up that massive one I first did with a toothpick
and I don't know if it's gonna come out.
I'm so glad that I greased it.
I don't know if that's gonna help still,
but I've got some dark chocolate melted
so we can put it in the fridge to firm up properly
and hopefully it'll pop out.
If we get one that's for Mrs. B all right?
Not for you guys eating your soup.
- Hmm.
- The caramel bowl we've made and yes (laughs)
my phone just vibrated.
(dog barking)
About to do the most intricate part of this video
and a delivery arrives.
It's probably a kitchen gadget.
Where were we?
We were putting chocolate, melted chocolate into a syringe
just to try and get, because it's got that lovely
sort of puddly coin in the middle of it
and if I just push it on evenly like that, very carefully,
well this is working rather well, all right.
That is what I'm gonna be doing.
Syringing chocolate onto a caramel bowl.
How was your day?
(box tapping)
To let it settle.
Do you think mommy's going to like that or not?
- [Chloe] Yeah.
- They actually look pretty good don't they?
I'm gonna set them for hours.
Never again.
Go for that middle one 'cause that looks quite neat.
See that one? Yeah push that.
(packaging crackles)
(Barry gasps)
Did you see that?
It's got the lines on it!
Well I'll be.
- That's what we want.
(hands slapping)
- That's what I'm talking about.
- It was brill round two, yes!
- But we're not gonna eat it yet.
Mommy's back from work
- In two hours. - Two hours.
So I'll put them back in the fridge in the box
and we'll pretend that we've replaced the Toffifees for her.
Do you think she'll fall for it?
No word of a lie as I put them back in the fridge
that was actually harder to make,
even though I made the caramel completely from scratch
last time when I did the giant one.
I really hope she likes them.
Mrs. B is back from work.
Hello Mrs. B, how was your day?
- Hello, it was good thank you.
- Tell people about your day for data protection.
(both laughing)
I need to get you some Toffifees.
- Yes.
- I'll be back.
- Okay.
- Toffifee.
- Ah, you bought me another box?
- Yes.
- Ah, you made me a box.
- I did.
Could you tell straight,
how could you tell? (laughing) - Oh, it's really good.
- They weren't sealed but they are in the packaging.
- Yeah, and they're not all identical, but-
- They're unique in their own way.
- Yes.
- Just like you Chloe.
- Hello.
- Mmm.
- Oh wow.
- There's layers!
Feels fresher, right?
- They're very good.
(hands slapping)
Well done.
- I think roasting the hazelnut
has made it a little stronger.
They're not normally roasted but
I never wanna do that again.
I think they're like a pound for a box.
(both laughing)
- Yummy, thank you.
- Oh are we? (laughing)
- (indistinct) Sticky fingers!
- Are we gangsters are we? (laughing)
Yo, yo what's up?
- Thanks, Thanks.
- Yeah, see you later. (laughing)
Don't forget to subscribe guys.
Check out the rest of videos on the channel.
Have a (indistinct) one.
I'll see you next time, goodbye.
♪ Check your level player ♪
♪ No matter what your style ♪
♪ The kitchen's for me. ♪
♪ (indistinct) ♪
♪ Maybe all three. ♪
- And yes. (laughing) My phone just vibrated.
Ah, turns out it was a TV stand.
I know some of you guys like the behind the scenes stuff
like that. And actually this TV stand I gotta build,
maybe I'll do it later,
had this most amazing review from a guy:
"In 15 years of DIY I've never built something
so pathetic in all my life.
It looks amazing but the instructions were atrocious."
Oh gosh. (laughing)
I thought this was tricky.