Classic Homemade Toffee is a timeless treat that brings a touch of elegance and indulgence to any gathering. The rich, buttery caramel, perfectly complemented by a layer of smooth chocolate and a sprinkle of crunchy nuts, creates a symphony of flavors and textures in every bite. This toffee is not just a candy; it’s a celebration of simple ingredients transformed into something truly extraordinary.
Whether you’re making it for a special occasion or just as a delightful treat for yourself, this toffee is sure to impress. Its versatility makes it perfect for gift-giving or serving at parties. The joy of breaking into its crisp, golden layers and experiencing the melt-in-your-mouth goodness is an experience that’s both nostalgic and deeply satisfying.
Table of contents
Homemade Toffee Recipe
Ingredients
- 1 cup unsalted butter, cut into pieces
- 1 cup granulated sugar
- 2 Tablespoons water
- 1 teaspoon Kosher salt
- 1 teaspoon vanilla extract
- 1 cup chocolate chips (milk chocolate or semi-sweet)
- 2-4 Tablespoons chopped pecans, or almonds
Directions
- Butter or line a baking sheet with parchment paper.
- In a medium, heavy-bottomed saucepan, combine butter, sugar, water, and salt over medium-low heat. Stir frequently until the butter is melted and the sugar is dissolved.
- Leave the spoon in the pot and clip on a candy thermometer, if desired. Stirring only occasionally, simmer until the caramel is a deep amber color and the thermometer reads 285°F.
- Immediately remove from heat and stir in the vanilla.
- Pour onto the baking sheet and let it spread. Cool for 5 minutes.
- Sprinkle with chocolate chips and let sit for 10 minutes.
- Spread the melted chocolate with an offset spatula and sprinkle with pecans.
- Cool completely before breaking into pieces.
Enjoy!
Prep Time: 10 minutes | Cooking Time: 10 minutes | Cool Time: 10 minutes | Total Time: 30 minutes
[adsforwp id=”9269″]
Homemade Toffee Recipe FAQS
Homemade toffee can go bad, but it has a relatively long shelf life if stored properly. Typically, it can last for several weeks. To extend its shelf life, store the toffee in an airtight container in a cool, dry place. If your home is warm or humid, you might consider storing it in the refrigerator. Toffee’s quality may decline over time, becoming either too hard or too soft, and its flavor may also change.
English toffee and butter toffee are often used interchangeably, but there can be subtle differences. English toffee is typically hard and brittle, made primarily from butter and sugar, and often coated with chocolate and nuts. Butter toffee, while also made with butter and sugar, sometimes has a slightly softer, more chewy texture. The main ingredients are similar, but the cooking process and proportions can vary, leading to these textural differences.
The basic formulation of toffee includes butter, sugar, and often a bit of water and salt. Some recipes also call for vanilla extract for flavoring. The process involves cooking these ingredients together until the mixture reaches the hard crack stage (about 300°F or 149°C). This creates a hard, brittle texture once cooled. Variations might include the addition of nuts, chocolate, or other flavorings.
The main difference between caramel and toffee lies in their cooking temperatures and textures. Caramel is cooked to a lower temperature (firm ball stage, about 245°F or 118°C), resulting in a soft, chewy texture. It’s made from sugar, butter, cream or milk, and sometimes vanilla. Toffee, on the other hand, is cooked to a higher temperature (hard crack stage, about 300°F or 149°C), which results in a hard and brittle texture. Toffee is primarily made from sugar and butter. The higher cooking temperature of toffee causes the sugar to break down more, giving it a darker color and a more pronounced butterscotch flavor compared to caramel.
[adsforwp id=”9269″]
Print
Homemade Toffee Recipe
Indulge in the sweet bliss of my Classic Homemade Toffee. Perfectly crunchy, buttery, and topped with rich chocolate! ????????
- Total Time: 30 minutes
Ingredients
- 1 cup unsalted butter, cut into pieces
- 1 cup granulated sugar
- 2 Tablespoons water
- 1 teaspoon Kosher salt
- 1 teaspoon vanilla extract
- 1 cup chocolate chips (milk chocolate or semi-sweet)
- 2–4 Tablespoons chopped pecans, or almonds
Instructions
- Butter or line a baking sheet with parchment paper.
- In a medium, heavy-bottomed saucepan, combine butter, sugar, water, and salt over medium-low heat. Stir frequently until the butter is melted and the sugar is dissolved.
- Leave the spoon in the pot and clip on a candy thermometer, if desired. Stirring only occasionally, simmer until the caramel is a deep amber color and the thermometer reads 285°F.
- Immediately remove from heat and stir in the vanilla.
- Pour onto the baking sheet and let it spread. Cool for 5 minutes.
- Sprinkle with chocolate chips and let sit for 10 minutes.
- Spread the melted chocolate with an offset spatula and sprinkle with pecans.
- Cool completely before breaking into pieces. Enjoy!
Notes
Cool time: 10 minutes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
[adsforwp id=”9269″]