Homemade Toffee Recipe: A Rich, Buttery Delight

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Homemade Toffee is a classic candy that’s both sweet and rich, with a perfect balance of buttery flavor and a crispy, melt-in-your-mouth texture. It’s the perfect treat for the holidays, as a gift, or for simply indulging in something sweet. This easy-to-make recipe will have you making toffee like a pro in no time!

Ingredients

  • 1 cup unsalted butter (2 sticks)
  • 1 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup chopped nuts (optional, like pecans or almonds)

Instructions

  1. Prepare the Pan:
    Line a 9×9-inch baking dish or a rimmed baking sheet with parchment paper or aluminum foil, allowing a bit of overhang to easily lift the toffee out of the pan later.
  2. Cook the Toffee Mixture:
    In a medium saucepan over medium heat, combine the butter, sugar, salt, and water. Stir constantly until the butter is melted and the sugar is dissolved. Bring the mixture to a boil and continue stirring. Allow it to cook for about 8-10 minutes, or until the mixture reaches 300°F (150°C) on a candy thermometer (this is known as the “hard crack” stage). The color should turn golden brown.
  3. Add Vanilla:
    Once the toffee reaches the hard crack stage, immediately remove the saucepan from the heat and stir in the vanilla extract. Be careful, as the mixture will bubble up.
  4. Pour the Toffee:
    Quickly pour the toffee into the prepared pan, spreading it evenly with a spatula. Let it sit for about 5 minutes to cool slightly.
  5. Top with Chocolate:
    Sprinkle the chocolate chips evenly over the warm toffee. Let the chocolate sit for a few minutes until it melts. Use a spatula to spread the melted chocolate over the entire surface of the toffee.
  6. Add Nuts:
    If desired, sprinkle the chopped nuts over the chocolate while it is still soft, pressing them gently into the chocolate.
  7. Cool and Set:
    Allow the toffee to cool at room temperature for 1-2 hours or place it in the refrigerator to speed up the process. Once the toffee is set and the chocolate is firm, lift it out of the pan using the parchment paper or foil and break it into pieces.
  8. Store:
    Store the toffee in an airtight container at room temperature for up to 1-2 weeks.

Nutritional Information (Per Piece)

  • Calories: 150
  • Fat: 10 g
  • Carbs: 18 g
  • Protein: 1 g
  • Sugar: 15 g

Tips for the Best Homemade Toffee

  1. Use a Candy Thermometer: This is the key to making sure your toffee reaches the perfect hard crack stage. Without a thermometer, it’s easy to undercook or overcook the toffee.
  2. Watch the Heat: Once the toffee mixture starts to boil, it can burn quickly. Stir constantly and adjust the heat if necessary to maintain a steady simmer.
  3. Add Flavor: For extra flavor, try adding a teaspoon of cinnamon or espresso powder to the toffee mixture while it cooks.
  4. Be Patient: Let the toffee cool completely before breaking it into pieces to ensure it doesn’t melt and lose its crisp texture.

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