A Foolproof Toffee Recipe
I know firsthand how frustrating a failed batch of toffee can be. Many, many batches of ruined candy made their way through my kitchen on my journey to discover perfectly crisp, buttery toffee perfection. Fortunately, after plenty of trial and error, I’m finally proud to share the BEST toffee recipe. Today’s post includes plenty of tips, tricks, and straightforward, easy steps! One of the most important tips I can give you for this recipe is to use a candy thermometer! While you can skip the thermometer for my family’s favorite chocolate fudge or potato candy, please DON’T do so here. A reliable candy thermometer will make all the difference with your final result, so please use one. Also, if you’re new to making candy or haven’t made it in a while, remember that you must be patient when cooking candy. During my research process, the temptation to bump up the heat to speed up the process was real, and often my most fatal mistake. Take it slow!
Why use my toffee recipe:
Cooks in just 15 minutes!Thoroughly tested to produce perfect toffee, every time.Requires just six ingredients and NO corn syrup!Customizable; use whatever nuts or chocolate you like, or leave them out.
What You Need
You only need six simple ingredients to make my toffee recipe (seven if you count water!).
Butter. I like to use unsalted butter and add salt myself for better control. If you want to use salted butter, read my salted vs unsalted butter post for the proper substitution.Sugar. We’re using regular granulated sugar here and NO corn syrup!Vanilla. Some toffees are made without vanilla extract, and I don’t understand why. Vanilla adds such a nice flavor to this (or any) toffee recipe, and I can’t imagine making it without it! We’ll be adding the vanilla after the toffee is removed from the heat to preserve its flavor (if added to soon it will simply evaporate out).Chocolate chips. This recipe is a rare instance where I actually prefer milk chocolate chips, but semi-sweet would work too. Almonds. I love adding nuts to my toffee, but if you want to make yours nut-free, you certainly can. If choose to add nuts, you can use whatever kind you like (toasted pecans would also be great!).
SAM’S TIP: This toffee recipe works best if you have all of your ingredients ready before you begin. Once your toffee reaches 305°F, it’s time to move. You won’t have time to go scrambling to your spice cabinet to measure out your vanilla, find that rogue measuring spoon in your kitchen drawer, line your pan with parchment, chop your almonds…you get the idea. Be prepared and set yourself up for success from the beginning. I also recommend reading through the whole recipe at least once and even watching the video before you begin. Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Toffee
SAM’S TIP: While your mixture makes its way to a boil, you may notice some sugar crystallizing on the sides of the pan. Use a lightly dampened pastry brush to nudge these sugar crystals back down into the pan (demonstrated in the video below). You can stop doing this once your mixture comes to a boil. SAM’S TIP: Do not try to speed up your toffee making process by turning up the heat! You you will risk burning your toffee and will have start all over again. Have patience! This toffee recipe makes a GREAT homemade gift alongside my cookie mix in a jar and candied pecans! Enjoy! Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
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