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No one can turn down a delicious piece of toffee. Making toffee at home can be a little intimidating. But with a foolproof toffee recipe like this, anyone can make this delicious treat at home.
Not to mention, toffee makes the perfect gift. Whether it’s for Christmas, Valentine’s, or just a Welcome to the Neighborhood, toffee is always a welcome gift.
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So easy to make and you probably already have all the equipment you need.
This post is all about The Best Toffee Recipe.
The Best Toffee Recipe
Equipment:
- Candy Thermometer – Don’t skip this. It is very important to get toffee to the correct temperature if you want to have the best texture.
- Silicone Pastry Brush
- Offset Spatula – This may be something you don’t have but it really comes in handy when spreading the chocolate. The offset feature makes a big difference. The smaller spatula is actually easier to use than the larger one.
- 11×9 Cookie Sheet / 9×9 Baking Pan
- Heavy Sauce Pan – you will definitely want to use a quality pot. If it is too thin it won’t heat evenly and will burn the toffee.
Ingredients:
- 6ozMilk ChocolateChopped
- 6ozSemisweet ChocolateChopped
- 8ozButter (2 Sticks)
- 1CupSugar
- 1tspLight Corn Syrup
- ½tspKosher Salt
- 1tspPure Vanilla Extract
- ½ – 1CupPecansFinely Chopped and Toasted
- ¼CupWater
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.
Then stir gently and only occasionally as the temperature nears 300° F and mixture begins to darken.
Once the mixture reaches 300° F, remove from heat and GENTLY add the vanilla and stir in GENTLY.
Let toffee cool for 2-3 minutes, then top with chopped chocolate. Place a larger cookie sheet on tip to help the chocolate melt. After about 3 minutes use offset spatula to spread chocolate and then top with chopped pecans.
Allow to set for at least 4 hours for the chocolate to harden.
Or you can put it in the refrigerator to speed up the process.
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.
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Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Dessert
Servings 12
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 9×9 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.
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Tried this recipe?Let us know how it was!
Tips and Tricks
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.
Don’t despair, if your butter does separate a little, all is not lost. If you look closely in the picture of my mixture, it is separated a bit too. And mine tasted amazing.
When adding chocolate, remember that less is more. You may want to cut back on the chocolate called for. If you add too much chocolate, it will overpower the flavor of the toffee instead of enhancing it.
So, the next time you have a sweet tooth or are looking for the perfect homemade gift to share with a friend, I hope you will give this recipe a try. You won’t be disappointed.
This post was all about the best toffee recipe.
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