How To Make Toffee
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- เผยแพร่เมื่อ 30 ก.ค. 2024
- How to make perfect toffee candy at home! Today begins a week of candy recipes, and we’re starting with a classic favorite!
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Full Printable Recipe: sugarspunrun.com/toffee-recipe/
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9 x 9 Baking Pan (Affiliate Link): amzn.to/37LKwq6
Ingredients
1/2 cup coarsely chopped almonds*
1 cup (2 sticks ) unsalted butter cut into pieces (226g)
1 cup granulated sugar 200g
1/4 cup water 60ml
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup milk chocolate chips
1-2 Tablespoons finely chopped almonds for topping, optional
Flaky sea salt for topping, optional
Instructions
00:00 Introduction
00:22 Line a 9x9 pan with parchment paper and scatter coarsely chopped almonds evenly over the bottom. Set aside.
00:43 Combine butter, sugar, water, and salt in a medium-sized pot over medium heat. Meanwhile measure out your vanilla extract and have it ready nearby.
01:22 Stir ingredients frequently over medium heat. During this time (only before boiling), use a wet pastry brush to brush down the sides where any sugar may settle on the side of the pot to prevent sugar crystals. Continue to stir frequently until mixture comes to a boil (this may take a while, have patience and do not turn up the heat or you will ruin your toffee).
01:51 Once the mixture comes to a boil, attach your candy thermometer. Make sure that the point of the candy thermometer is not touching the bottom of your pan.
Continue to stir occasionally, the mixture will slowly thicken and will turn a more yellow hue as it cooks, and cook to hard crack (305°F/151°C).
02:38 Once toffee reaches 305°F/151°C, immediately remove from heat and stir in vanilla extract (careful, it bubbles and steams a bit).
02:56 Pour mixture evenly into your prepared pan over the almonds. Allow to sit for 5 minutes and then sprinkle chocolate chips evenly overtop the mixture. Cover with foil and allow to sit another 5 minutes, then remove the foil and use a spatula to gently spread chocolate chips evenly over your toffee.
Immediately sprinkle with additional finely chopped almonds and flaky sea salt, if desired.
03:30 Allow to cool completely at room temperature before breaking and serving.
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I think I made toffee by accident the other day. I was trying to make some caramel for a pineapple upsidedown cake. The recipe called for brown sugar and butter. I melted it all together but wasn't sure how long to cook it and didn't even think of a thermometer. My wife said to cook it until it looked smooth and not grainy. I did that and about the time the graininess went away my mixture darkened. I poured it into my pan and it hardened up pretty quick. The cake turned out REALLY good with that toffee stuff on it. Now I kind of want to run with what I did and see what I can do with it.
The best way to clean out your pot after making toffee is to put water in it and bring the water up to a boil. All the toffee comes right off with no trouble.
Great tip! 😊
@@SugarSpunRun So I followed your instructions to the letter twice but my batch always comes out quite a bit darker than yours. Am I doing something wrong?
No need to boil the water. Just fill pot with cold tap water and let sit for an hour....same result.
Master Zhao ditto for me. It always gets to an-almost chocolate color by the time it reaches 300 F
I was wondering thanks!
Hi! I signed up to your newsletter a couple of months ago because your recipes are SO good! I didn't know you had a TH-cam channel as well! This is super! Thanks so much for this. I'm putting this toffee on my to do list this week. Looks delicious.
Thank you so much Jennifer! I am so glad you enjoy everything and I hope you LOVE the toffee. 😃
Love this video, short but very clear instructions! Good job!!
Thank you! 😊
Wow! What a lovely presenter. You are an excellent teacher. You explained the recipe in logical step by step instructions. Thankyou.
You're welcome! Enjoy! :)
It worked!! Video is so well done, didn't waste time telling more than is needed. Thank you! Thumbs up!
I'm so happy you think so! Thanks for watching 😊
Made this yesterday, super easy, super good - Thank you so much!
I’m so glad you enjoyed it so much! 😊
My toffee turned out great! Thank you so much for sharing! My new candy thermometer turned out to be defective, but your instructions were clear enough! Thank you :)
That’s awesome! I’m so glad you enjoyed it! 😊
Que rico 😋 me encantó 👍 muchas gracias por compartir la receta.
I just tried this recipe! Omg, so good! I will be making this all the time now.
I’m so glad you enjoyed it so much! 😊😊
Totally making this!!
Great video, clear concise short!
Thank you! 😊😊
This sounds so good!!🤤
Try it out it’s super addictive! 😃
I love your recipe! Thank you
You're welcome! 😊
I had never made toffee before in my life. I followed your recipe and it came out perfect the first time thank you so much
So happy to hear that! Enjoy 😊
Covering with foil to melt choc is a great idea. Never made toffee before. Just cooked it n I am waiting for it to set.
I put cashews because someone gave me a whole pack. I also used a bit of leftover white choc drops. Lets see how it turns out.
Thank you for teaching us.
Thank you!
I made this! It turned out FABULOUSLY! 🎄
Yay, that's great to hear! ❤️
Hey I'm from India ....... I tried it today and I'm now a great fan of urs !!😘🤩
Thank you! I am going to try this out with my family!
I hope everyone loves it! 😊
You made this very easy!! Thank you
You're welcome!
I'm not a cook and I tried it and came out great. Thanks for the recipe
You're welcome! I'm glad you enjoyed it! :)
Great video, right to the point very well organized
Thank you! :)
Thank you so much! Toffee is really hard to find here and I really didn’t want to pay too much for it lol
Absolutely enjoyed this!
You’re welcome! Thank you so much for the comment. Happy baking. 😊
Sugar Spun Run I made it yesterday and I was worried I would ruin it but the toffee came out perfectly! My mom said it reminded her of her childhood ❤️
Yay! I’m glad you enjoyed it. 😊
Avafia heath bars are only a dollar
A Male They’re not available in Puerto Rico and way too overpriced online.
You are a super instructor. Relaxed and easy going. Will buy the thermo and be back. I happen to live toffee more than lobster. Thanks.
Thank you! I hope you enjoy this one!
Thanks a lot for sharing. I'm gonna' try this recipe when I finally get to be on my own.
I hope you love it! 😊😊
Amaaaaaaaazing thank you
My first batch came out delish! tyty
I’m so glad you enjoyed the toffee! 😊
Love It! 😊😍
Thank you so much! 😊😊
This video was great! I'm sure you'll have loads more subs in no time if you keep this up :D
Thank you so much! 😊
English toffee is my favorite candy. This recipe looks so simple I might be able to make it. I’m gonna give it a try.
You can do it! Let me know how it turns out for you 😊
So? How did it turn out?
AMAZING. Works every time:)
I'm so glad everyone enjoyed it! :)
I get oil separation every time. Even if i cook it super slowly. :( It tastes fine, but there's soooo much oil it ends up making a smaller batch and i feel like i've failed.
Nice!
I can't wait to try this:)
I hope you love it! 😊
I'll have to give this a shot. I don't have a candy thermometer, but I've made peanut brittle without one and it came out fine. Just had to time the color
I hope you love it! :)
Excellent Presentation!!!👍I am makinG some today...so I appreciate all of your tipS!!!✌😇🌎🌹😍🌞
I hope you love it! :)
@@SugarSpunRun It was lottttS of fun to make and tasted 10/10!!!👍✌😇🌹🌞🌹☕☕☕
Gonna make it today!
I hope you love it! ❤️
Short and Sweet.
pastry brush tip- genius
I didn't know toffee was made the same as peanut brittle. Thank you for sharing.
Enjoy!
Yummmy
❤😂
I'm looking forward to trying this out :)
I hope you love it!!
I'm happy to report that it was amazing. I posted some more details (including pictures) in the comments on the blog post.
Yay! Thanks for the feedback. I always love seeing photos. :)
Soo amezing😁
Thank you! :)
OMG! I just made amazing toffee!
I’m so glad you enjoyed it! 😊
Nice
Duuuuuuuuudet Genius!
Thank you so much!! 😊
I never use a candy thermometer and mine has never failed. Just go by color. Once it turns the color of coffee with cream it’s done. Also if you chop your almonds super fine and mix in right before pouring it will taste exactly like a heath or Score bar.
Yum
3 batch failure 😞! The sugar and butter just don’t incorporate. Changed heat level, sugar to butter ratio, cook time (slightly). No luck. Using nonstick pot. Maybe switch to metal? Me home elevation is 5200’. Does that make a difference? Maybe need to get butter nearer to room temp and melt concurrently with sugar? Was slowly melting butter first then adding sugar. Such a chemistry project.
I'm so sorry this is happening. :( I do have some tips in my blog post to help trouble shoot, but candy can be tricky. Probably the best advice I can give you is use a lower heat. It can take a while but patience is really key here. I hope it turns out for you next time. :)
Can i use a temper chocolate for this recipe or it will not stick in the toffee?, and can i mix brown sugar in?
If you don't have a candy thermometer you can use the ice method. That's the only way I've done it and it comes out great every time. All you do is fill a shallow dish with ice and when the mixture starts becoming a golden color, dip a whisk into the the pan and pull a bit out and drizzle a bit over the ice and let cool all the way (maybe a min.) pick it up and if it crunches like toffee you are done cooking. If it has the consistency of caramel just cook a bit longer ......this method works great for me and so so simple.
I have tried it and I can never get it just right without the thermometer, but I’ve always said candy making is an art and some people are just better at it than I am. I love candy but it can be so tricky.
@@SugarSpunRun I'm probably just getting lucky!! LOLOL
Sometimes it’s better to be lucky than good, right? 😂😂
Hi! Trying out the toffee now, so excited! So far so good :-) I was wondering if you have a recipe for or have made divinity? I know it's a tough candy to master my great grandmother made it and it's my grandmas favorite, I wanted to try and make it for her :-)
I hope you love the toffee! Unfortunately I don’t have a divinity candy, I do have a sea foam candy. They are similar but not exactly the same. 😔
I think I'll give it a try! I just finished spreading the chocolate waiting for it to cool, I think it turned out great! Loving your channel ❤
Thanks for sharing I thought that was going to be hard I kept saying there's no way I'm going to be able to make that but that was pretty easy thanks so much just saying
It's always an awesome feeling when you can make something like toffee! Give yourself a pat on the back because it can be tricky! :)
Will be giving this a try soon will let you know lol
I hope you love it!! 😊😊
I absolutely love all your recipes.
Not that I've tried them all but the way you present them is the best for me. Not only do you walk me through them. I also can print or follow your written instructions.
My husband Loves them.
We gather our 11 grandchildren
After New Year for their Christmas
gathering here. So I have a question, if I make several batches starting now of your butter toffee and peanut brittle and put in jars will they keep?
Thankyou
Thank you so much Kathy--that's so nice to hear! Yes, both will keep for several weeks if stored in an airtight container in a cool, dry place. Enjoy! 🙂
@@SugarSpunRun I have to say besides Thankyou, maybe I haven't seen all u -tubers you are Amazing. Have a Wonderful New Year
Hey guys, so I tried making this yesterday, it was a complete disaster....just like most of you, the butter separate and burnt really fast. I had my temp way to high. I tried it again taking my time and it came out perfectly, I did stop it 5° before hard crack and added a teaspoon of baking soda with the vanilla. It came out soooo good. Take your time with this recipe, it's worth it!!!!
I'm glad it turned out for you the second time! Yes patience is key here. :)
Thanks you
How about a candy tofee
Receip
Thanks very much for your
Kindness
Love your video.short andgoog
maam hope we can download it too for us to make it
Hi Merry Christmas 🙏🏻😇 thank you for your recipes peanut brittle, I love you tips. But I had problems with toffee, ☹️ failed three times I don’t know what I am doing wrong, please if you have any idea can you tell me. My failed one looks like this they get hard but looks like oily on the side n top, thank you for you recipes
Hmmm It may have been heated a little too quickly causing the butter to separate.
I would like to ship some toffee across country without getting bloom once it arrives on the west coast (That happened at Christmas when shipping goodies). I am investigating tempering the chocolate. I would make the candy first and let it cool, then top with the tempered chocolate. So would there be an issue with the chocolate adhering to the candy?
Hmmm that’s tough. If you let the candy cool the chocolate may not adhere to it as well and you risk separation
I knew this was made a year ago but should I wait for the butter to melt and then gradually add the sugar bit by bit?
No you can add them all at the same time like I do in the video. :)
how do i stop my toffee from separating, i’ve yet to stop my toffee from separating for 2 years now and i’ve tried almost every trick, including adding water, lowering heat, constantly stirring, however it seems no matter what my toffee magically separates once i get ready to pour
If ya dont have a candy thermometer.. watch the boilbubbles.. as they become bigger n slower.. dip ur wooden spoon.. drip into a bowl ice water n remove immedistly and when that tiny ball getts hard n brittle.. 300 dgrs
And may i suggest roasting ur pecans for 8 mins b4 covering to bring out that real pecan flavour
Thanks for the tips! :)
Is it ok if you put Nutella on your toffe then let it cool so it hardens
I don’t think the Nutella will harden here.
Looks soooo good!! Question tho - why white sugar and not brown sugar? I have seen recipies that use brown sugar so I wonder why white vs brown? Thx - from my taste buds and thighs!!
I tested it both ways and just preferred the white sugar. It's also a bit more of a traditional method. :)
Does this work with salted butter? I don’t think I have anything else
Yes you will just want to leave out the salt. 😊
I used a Teflon sauce pan to make this. When it started getting up to temperature it separated. Lots of liquid on the top and a butter sugar mixture on the bottom. Nothing I did would combine the two. I drained the liquid as best as I could and poured the toffee into a pan. It came out ok but I was disappointed. Do you think the Teflon sauce pan made it separate?
Hmmm I’m not sure if the pan would be the issue here. If it was a really cheap pan that could cause some issues. I think the most likely culprit is the toffee was heated too quickly. I hope that helps. 😊
@@SugarSpunRun Mine separated too. The heat was too high (no thermometer).
When inserting the thermometer how do you know if it is the foam or the liquid?
Hi, Dale! I normally push my thermometer all the way to the bottom and then pull it up about halfway to make sure it’s squarely in the middle of the candy. 😃
@@SugarSpunRun I'm so sorry. But halfway to what? I just finished a batch but the thermometer only read 260 and the toffee was burning. Trying to get my head around this stuff.
Halfway to the top of the batter. So if I have to push it down 2 inches to get to the bottom of the pan I’ll pull it up about an inch. It’s not an exact science just make sure it isn’t touching the bottom of the pan. 😃
@@SugarSpunRun Thank you for your help. One last question, I hope. What size pot do you use to melt stuff?
I use between a 1.5-2 quart sized saucepan
THANKS YOU GOODNESS 🌟❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜 AWESOME BEAUTIFUL ✨
Hi! I’m having a bit of an issue with finishing the toffee out! It’s way too soft (it tastes like toffee but has the consistency of caramel)!! Am I leaving it on the stove for too long?
Without being there it’s hard to say. You may actually need it to warm a little bit more. Did you use a thermometer to check the temperature?
I had the same issue when making peanut brittle. If it doesn’t reach the 305 degree mark this will happen.
Any tips on making the toffee more soft?recipe came out great but had a little trouble chewing because it was this a little hard. I've tasted soft toffee before / is it a temperature issue? thank you.
On another channel someone said to add 2 Tbsp of Baking Soda to make it softer. I haven't tried it, but I like a softer toffee too. I guess it depends on how much you make. I can't find the video now to compare the amount of ingredients on that video vs this video. I want to try this recipe and maybe I'll try 1 Tbsp of the baking soda??? idk
If you add baking soda that makes it more like peanut brittle. ❤
Did you chill yours in the fridge?
Is it normal to do it first try with out the candy thermometer?
It’s not advisable to do it without a thermometer. Some experienced candy makers can do it without a thermometer but it’s not easy.
I didn’t use one!
I add 1 T. corn syrup to mine and then it doesn't crystalize!
What pan should I purchase?
I've added a link to a 9x9 in the description, but really any 9 x 9 pan will work. :)
About the time it started turning yellow the butter started separating from the sugar. I kept stirring but it just got worse. Any tips. I stirred most of the time
Hmmm did it heat too fast? Did it ultimately come together?
Some how the butter separated from the toffee. Any suggestions to make sure this doesn’t happen next time?
Make sure you’re using a heavy bottomed pot and don’t turn up the heat too high too fast, that’s the most likely culprit for this happening.
this toffee is perfect, except I had one problem. the butter. once my toffee cooled down, all the butter seemed to have separated or something so it made it really oily. the texture, taste and looks are all on point but when I grab it with my fingers and eat it, I always end up with oily fingers and it's not a good feeling. maybe reduce the amount of butter?
That may because you stir the mixture too quickly
jasmine I had better luck the second time by using less water. I don't know why
Margarine is not butter.
@@miwarrior060709 I used less water too but still had separation. i think its the mixing, too much or too little?
If you have separation, the toffee was probably heated a little too quickly. Candy can be pretty tricky sometimes. I hope this helps. 😊
Can i use margarine instead of butter?
I’m honestly not sure how it would work. I haven’t tried it so it’s too hard to say. 😔 if you do try it let me know how it goes. 😊
I messed up I don’t have a candy thermometer so I went by the color and it’s not setting I figured I was taking my chances but thought I’d give it a try anyway. Time to invest in a candy thermometer
O no! Some people can do it without but I've never mastered it. At least a thermometer is relatively inexpensive. :)
I live in the tropics and learned a long time ago not to do it on a humid day! Never sets well on a humid day. Still delicious but chewy.
Wait what, that's what toffee is, all butter and sugar?! God I need to put this down no wonder I gained a few 🥺
🤣 It's so good isn't it?!
I have that thermometer but it never worked properly. I think I got a dud, I should have gotten a replacement from Amazon.
Ugh! I have had that happen before. It's not fun.
is it possible to do this without the candy thermometer
I know some have done it but it’s very difficult to know when it’s ready
Sugar Spun Run I made the toffee without the terminator. And I have to say that it was 10/10
If I bring the temp above about 260 it begins to burn. I noticed that although you used a thermometer, we didn't see it actually reach 305....reading was off camera.
Hmm it sounds like your thermometer may be inaccurate if it’s burning at that temp
I want to try this! Is storing in the fridge an option? Will it keep for two weeks?
I think if it's stored in the refrigerator it will last 2 weeks. :)
Thank you! I made some two days ago for Easter, which is in less than a week! So will keep it in the fridge until then!
I'm making this now. I'm praying it doesnt separate or come out graining. Fingers crossed. Aaaaand it separated. Damnit.
I’m so sorry that happened candy can be so tricky! Most of the time when it separates the heat was too high. I hope it works better next time. 😊
@@SugarSpunRun I just tried making toffee recently and ran into the same issue. Thanks for the advice! I'm going to try reducing the heat the next time. :)
Good luck! 😊
Just an FYI, if you live in a very humid climate you’ll need to wait for a dry day. It doesn’t set up well in much humidity. Wait for a dry day. It’s still delicious but chewy done on a humid day.
Thanks for the tip!
what if i don't have a candy thermometer? do i absolutely need one to make toffee?
If you are really good at knowing when to pull it off you can do it without a thermometer. People say when it starts to look like a brown paper bag to pull it off. I am not that good so I recommend a thermometer. I actually link to the one I use in the description. :)
@@SugarSpunRun thank you💜
Hi!
Thanks for sharing. How long does your toffee last for before going bad?
I have kept it for about a week at room temperature in an air tight container. If there is a lot of humidity the toffee may become a little bit chewy. :)
@@SugarSpunRun Thank you!
i just made this but when i poured it the butter seems to have separated a bit. :(
O no! This usually happens if the mixture is heated too thin. Having a pan that is too thin can also cause this to happen. :(
@@SugarSpunRun Still keeps happening! I use one of those thick stone pots, and raise the temp as slow as i can, but around 119-130 the colour turns dark and a good lot of the oil seems to separate out.
Am i over or under siring? I use frozen butter that i chop up and melt before adding the sugar, could that be affecting things? should i bring it to room temp before starting? I'm at a total loss here, as it still tastes delicious and otherwise looks like in the video, but it has a full cocoon of oil when i pour it and it end up with a smaller portion. I even got a new candy thermometer and it still comes out oily.
I like eating donuts. With toffee.
Yummmm
how many pieces of candy can this make???
It could make quite a few depending on how big or small you break the pieces into. :)
@@SugarSpunRun that makes sense thanks for telling me
😮😮😮😮
Why water and not corn syrup. Most recipes add corn syrup. What is the difference.
I don’t have a candy thermometer
That is okey, just stern till color looks like the color of peanut butter.
@@eyeonart6865 awesome thank you!
Just be careful because going by eye can be tricky. Good luck! 😊
Mine separated. Ugh.
If the butter separated, the mixture was probably heated too quickly, or the humidity could cause it as well.
I tried this recipe twice on the same day. Both times it separated. I was so very careful, and what I ended up with was a separated mess. I'm so sad, because I wanted to make this for a church potluck.
I made this twice today, following your instructions explicitly. It separated both times. I'm so sad.😢
Why mine was looking perfect for 2 sec and it burnt immediately. 😭😭😭
I'm so sorry that happened! Was your heat turned up too high?
I failed....off the grocery store to get some factory made toffee that I will try to make look home made before the party.
O no what happened? Toffee can be very tricky. I may be able to help troubleshoot.