But Kris has made a LOT more candy than I have, so trust this tip. Set naturally or refrigerate for a short while, then break into bite sized pieces. With English toffee and traditional toffee recipes, we have what you're looking for. I like my toffee to stop cooking right in between soft crack and hard crack stages. It sounds crazy but it works every time! (Or do it VERY quickly in between stirs!). Wonderful easy toffee recipe! Sent the Christmas cards? Immediately sprinkle chocolate chips over top; let stand 5 minutes to melt. I receive so many compliments on this. Be sure to add the sugar to the CENTER of the melted butter (see photo). 5. How did it turn out? Don't let your thermometer rest on the bottom of the pan, but about 1/2" above it. I also sprinkled 12 oz. 1/8 tsp salt. I’m totally trying that next time. Ours did the same thing..? Also, I make it in a 9x13 or 10x14 pan. If you want a soft praline-like taste then this is it. Here are all the tips you need for success too: test your thermometer in boiling water (212f)to be sure it's accurate. 5. This toffee looks beautiful. Best Toffee Candy Recipes. Any ideas for the next batch? If you want genuine toffee, cook it to the hard crack. This makes a very good toffee … Wait 4-5 minutes for the chocoalte chips to melt. Use your judgement to see if you want to add another 1/2 cup. High sea levels affect your results. Much easier to make a half-batch but was still AMAZING toffee. My mother in law taught me how to make toffee when I was a newlywed and I make some every Christmas. You saved Best Toffee Ever - Super Easy to your. ), Melt the butter over medium heat until almost melted, then add the water, sugar, and salt. The temperature you want is between 285 and 300 degrees. Instagram; Pinterest; Facebook; Twitter; Website; A professional pastry chef, cookbook author, and writer, Elizabeth LaBau has published more than 600 articles on baking and candy making. This is the BEST homemade English Toffee Recipe, hands down! Use the heaviest pan that you have; I have Le Crueset and it helps prevent hot spots. Melt butter/sugar on medium/high heat, whisking the WHOLE time (I used a flat whisk that allowed me to get edges incorporated in very well). Then use an offset spatula to spread the chocolate to the edges of the toffee. Set naturally or refrigerate for a short while, then break into bite sized pieces. Or maybe he was just trying to wash the pan with olive oil like I did that one time.). Stir occasionally. I also keep it in a cool place (fridge or in an airtight container in the garage, in the winter, then it's extra brittle :)). (Here is a hint)! The other solution is to use a damp pastry brush to wipe the edges of the pot. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Use a wooden spoon. I tested this recipe with and without a candy thermometer, and my toffee looked like peanut butter at about 285-290 degrees F. Hard crack stage is 300 degrees, and you can certainly go that high if you want. You know Becky, I think that this probably just has to do with the temperature, it either being too low or too high when you take it off the heat. Required fields are marked *. By Debi Leave a Comment. Crushed several of them and sprinkled them over the top while choc. Oh, I never tried anything like this to be honest – must be extremely good ^^ Thanks a lot for sharing it with us, although it doesn’t seem easy to prepare. The pot MUST be "heavy-bottomed". This is genuine toffee with the genuine flavor, not some spruced-up praline. Thanks for your awesome recipes! Learn about The Spruce Eats' Editorial Process. Keto Keto Karamell Keto Cracker Toffee. Percent Daily Values are based on a 2,000 calorie diet. Planned the menu? Make it in a wide, shallow pan, like a cast iron skillet, and use a metal slotted spoon to whisk the mixture in an up and down motion, making sure to incorporate the separated butter on the sides of the pan. It allows for the best even heating. Stirring too much will cause seperation. Like pralines...too soft, too bland. Hi Sandra! However, instead of spreading it on a cookie sheet (unless you just like it paper thin), I recommend pouring it in a lined rectangular cake pan in order to achieve the thickness of a real Heath bar. I always like to add a few nuts to the bottom of the pan before pouring in the toffee mixture. Refrigerate before breaking apart! 3. It will be a very dark amber color. Place the toffee in the refrigerator to chill until set. Your daily values may be higher or lower depending on your calorie needs. This site uses Akismet to reduce spam. Written by. I’m totally trying that next time! You can also add 1/4 c. to a half a cup of water 1 Tablespoon at a time to help the butter re-mix. The plastic one will melt into the candy. At medium heat it should take about 20 minutes to reach 285F. This is the result of rapid temperature changes (thin, flimsy pots have hot spots. I continued cooking it up until 300 and then poured off some of the butter before putting in my pan. After 2 successes and 2 "almost" successes( my butter pooled on top twice) I read about 50 reviews, applied all the tips and had perfect toffee. Place the pan on a wire cooling rack. As an Amazon Associate, I earn from qualifying purchases. Don't rush it! Amount is based on available nutrient data. If your temp is rising faster than that, your heat is too high. The temp will rise faster in the beginning and slow as it reaches higher temps. The peanut butter trick really does work great. It is so yummy! I made it years ago from a recipe and it was perfect but here I couldn't remember the recipe. Sweet milk chocolate, crunchy pecans, rich, buttery toffee – what’s not to love? It is very important to remember the following: Fake it til you make it, I say! It is better to heat at a lower temp and adjust if it is taking more than 20 minutes to reach 285. I really did not think it would turn out. The reason the butter separates: by stirring and stirring you're cooling the sugar down and not allowing it to get hot and cook. Candy & Fudge Recipes Chocolate! The Best Homemade Almond Toffee Recipe! Toffee has to be cooked to 300 degrees or to the hard crack, or 12 minutes boil to where it is truly brownish. But really…the peanut butter color test totally works. I used 2 sticks of butter and 1 cup dark brown sugar (or light brown) and added a splash of vanilla and the 1/4 tsp. I receive a small commission at no cost to you when you make a purchase using my link. Nutrient information is not available for all ingredients. Lucky for you I’ve got a last minute solution: stellar homemade toffee takes about 15 minutes start to finish. I fell in love with homemade toffee that day and now I’m so happy to be able to make it on my own! Do not take a spoon and scrape the sides of the pot "above" the boiling line, that's where the sugar crystalizes. It is very important to remember the following: Eric told me that the poor new sheet pan was probably traumatized when it got settled in our kitchen. No bueno.) But listen, I'm no chef. 2. You're going to have to stir for the next 10 minutes or so, so gear up. Finde was du suchst - wohlschmeckend & einfach. Last, keep temping toffee until thermometer says 285-295...at 285 do the ice water test by dropping a dot of toffee into some ice water...it should be brittle. Thanks for commenting Jacquelyn :). At medium heat it really shouldn't burn. I don't recommend this recipe because it is tasteless and not at all toffee-flavored. You can use your hands to gently press the almonds in; whichever ones are not touching melty chocolate are just going to fall right off. Line a jelly roll pan with parchment paper. Once the chocolate is melted and spread over the top, I sprinkle it with chopped slivered almonds. Learn how your comment data is processed. Do NOT use a plastic spoon in this recipe. Needed to use 3 cups brown sugar for the 2 cups butter. Combine all ingredients except nuts and (You need good quality pots for candy-making. This English toffee recipe is totally worth making, even if you have to remember a few pesky rules. COLLECTIONS: AWESOME APPETIZERS (84) COMFORT FOODS (109) CM'S COOKING SCHOOL (14) FOOTBALL SNACKS (39) HEALTHY (104) SANDWICHES (10) BEST CASSEROLES (32) BACKYARD BBQ (41) NEWSLETTER: Enter your email to signup for the Cooks.com Recipe Newsletter. My toffee came out a tad soft. Use a wooden spoon. Course candy, Dessert. I found the solution to the butter separation! Toffee is a perfect surface to coat with a layer of melted chocolate, and the combination of flavors makes for a perfect dessert for all occasions. Mmmm, good. Looking for toffee recipes? STEP 2. Perfect! I added vanilla, extra salt, and topped with a dark 60% cocoa chocolate and chopped pecans. Oh interesting Laura! And finally, stop cooking when it looks like peanut butter, not amber, silly. If you'd like to have nuts in your toffee, toss a handful of almonds onto … Use a wooden spoon. and also from not stirring enough. Just wasnt sure if it affected the hardening process. If you scrape, your candy will come out gritty. Butter 2 (15x10x1-inch) baking pans; set aside. If the toffee is … Lit up the house and tree?? 1. Sounds so good! 3. Gives the toffee that little extra edge of flavor. I use a plain old candy thermometer that you can pick up at any store, but I want to try out this digital one. Keyword almond toffee, almond toffee recipe, homemade toffee recipe… Chop the cooled almonds … HOORAY! Break into pieces, and store in an airtight container. Choose from showstopping Bonfire Night toffee apple cakes, sticky banoffee loaf cakes and more. Still spread a cup or cup and a half of chips with the back of a spoon, then add any chopped nuts of your choice. Immediately sprinkle the top of the toffee with 2 cups of chocolate chips. Merry Christmas everyone! This is genuine toffee with the genuine flavor, not some spruced-up praline. If you have not been stirring constantly and it seperates try lowering the heat a bit and slowly stirring to get the sugar and butter to re-combine. A Collection of the Top Toffee Recipes - Make Your Best Meal I made it years ago from a recipe and it was perfect but here I couldn't remember the recipe. For a milky smooth flavor, add a drizzle of caramel on top of the chocolate. .. only a chocolate like this can cure a chocolate fix! 226 calories; protein 1.5g; carbohydrates 20g; fat 16.9g; cholesterol 30.5mg; sodium 101.1mg. How To Make Christmas Toffee. It allows for the best even heating. Constant stirring should not be necessary at a medium heat. Remember to consider your sea level. This is one of my holiday favs that my wonderful Mother-in-Law passed down to me!! Hey Kathy, I haven’t had that happen to me before. If you want genuine toffee, cook it to the hard crack. This hasn't happened to me, but it is a common problem for the butter to separate from the toffee (like a layer of melted butter on top of the caramel, while still in the pot, that won't mix in). https://www.tasteofhome.com/recipes/aunt-rose-s-fantastic-butter-toffee I hope you love it! salt. Traditional English Toffee has nuts that have been chopped by hand, usually almonds, pecans, or walnuts. My butter started to separate, but this helped tremendously to incorporate it back into the sugar. I would rely more on the color of the toffee though. Before you pour on the melted chocolate over the toffee, wipe off the excess oil with paper towel, so that the chocolate will stick better. I have been making toffee for years, same recipe, and sometimes it is a bit sticky. 1. This will cause steaming on the edges of the pot, melting the sugar (then uncover and stir, stir!). This is such an easy and QUICK treat to make for the Christmas holidays. Combine butter, sugar, and salt in a saucepan. Some of the most popular nuts are walnuts and pecans, but you can also use peanuts, cashews or even crisped rice! *You can use any kind of nut that you like! The pot MUST be "heavy-bottomed". Line a baking sheet with foil. We have two sheet pans, one that is 10 years old and the other one I just bought a few months ago (I really don’t know how I got by with just one actually.) I have been making this toffee for 40 years. I wanted to make sure it was the best I could make so I used Kerrygold butter, Ghirardelli choc. The consensus on the Internet seemed to be that the salt helps stabilize the candy. Info. https://www.delish.com/.../recipes/a50490/chocolate-toffee-recipe Learn how to make toffee with our step-by-step photos and video! Any ideas? 285F is "soft crack" meaning your toffee will be more pliable or chewy when cooled. At medium heat you will not have this problem. High sea levels affect your results. Allrecipes has more than 20 trusted toffee recipes complete with ratings, reviews and serving tips. How to make. 1/8 tsp salt. As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle right away with sliced almonds. I also checked with a candy thermometer. Always use a wooden spoon, no metal (changes the temp). At medium heat you will not have this problem. Things like, use a heavy pot, don’t let sugar granules get on the edge while cooking, and totally concrete instructions like, “When it reaches an amber color.” I’m sorry but when was the last time you saw what color amber actually was.