The Best Toffee Recipe That is Surprisingly Easy to Make
The PERFECT Toffee Recipe. The texture of this toffee is incredible. Light and airy with just the right amount of crunch. It literally melts in your mouth unlike some recipes that are super sticky and can pull your fillings out of your teeth if you're not careful.
Ingredients
- 6 oz Milk Chocolate Chopped
- 6 oz Semisweet Chocolate Chopped
- 8 oz Butter
- 1 Cup Sugar
- 1 tsp Light Corn Syrup
- ½ tsp Kosher Salt
- 1 tsp Pure Vanilla Extract
- ½ - 1 Cup Pecans Finely Chopped and Toasted
- ¼ Cup Water
Instructions
- Set a Bowl with water and silicone pastry brush next to your stove for easy access.
- Set out a 9x9 metal pan. You can line it with parchment to help with removal of the toffee. If you would like nuts inside your toffee you can sprinkle a thin layer in the bottom of the pan at this time.
- In a heavy sauce pan, combine butter, sugar, corn syrup, salt and 1/4 cup water. Cook over medium heat stirring frequently with wooden or silicone spoon until the butter melts and the sugar dissolves. .
- Insert candy thermometer.
- Then stir gently and only occasionally as the temperature nears 300° F and mixture begins to darken.
- Occasionally brush the sides of the pan with he silicone brush and water to keep the sugar from crystalizing.
- Once the mixture reaches 300° F, remove from heat and GENTLY add the vanilla and stir in GENTLY.
- Using the silicone spatula, scrape the mixture into the prepared pan.
- Tilt pan to evenly distribute the mixture. And let cool for 3 minutes.
- Sprinkle chopped chocolate on top of warm/hot toffee and cover with a larger cookie sheet or foil to help retain the heat.
- Let sit for a few minutes until melted and then, using the offset spatula, spread evenly.
- Let cool for at least 3 hours. You can put it in the refrigerator to speed the cooling process.
- Break pieces for a more rustic look or you can use a large chefs knife for a more finished look.
- Store in and air tight container in the refrigerator.
Notes
One of my favorite ways to store this is in bight size pieces in the refrigerator. Perfect for a quick little snack when you are craving something sweet.
This recipe is very forgiving. If your butter separates when you poor it, there are two possible reasons.
- You had too much of an extreme change in temperature. Quick temperature changes from hot to cold or cold to hot can cause the butter to separate. ex. pouring cold vanilla into the boiling toffee mixture.
- Stirring too aggressively can also cause your toffee to separate. Remember to stir gently as you are adding the vanilla.
Tried this recipe?Let us know how it was!