Toffee Recipe
User Reviews
5
Toffee Recipe
Description
The toffee begins by melting salted butter with sugar, vanilla, and salt in a heavy saucepan. The mixture is cooked while stirring until smooth and then brought to a boil, whisking constantly until it reaches 290°F, indicating the hard crack stage when a firm, brittle texture forms. The amber color signals caramelization of the sugars.
Once removed from heat, the liquid toffee is poured into a parchment-lined jelly roll pan to set briefly. Milk chocolate chips are sprinkled on top and allowed to soften from the residual heat, then spread evenly with a spatula. Chopped pecans are sprinkled over the melted chocolate, adding a nutty contrast to the sweet, crunchy candy.
The toffee cools at room temperature for two hours until firm enough to cut into pieces. It stores well in an airtight container at room temperature for one to two weeks or refrigerated for longer shelf life. Variations include substituting chocolate types or nuts, allowing for customization of texture and flavor.
A hard crack test can be done without a thermometer by dropping a small amount of the hot syrup into cold water to check if it snaps when cooled, ensuring proper doneness.
Ingredients
- 2 cups butter salted
- 2 cups sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 2 cups milk chocolate chips
- ½ cup pecans chopped
Instructions
- Line a 17x12-inch jelly roll pan with parchment paper.
- Combine butter, sugar, vanilla, and salt in a large, heavy-bottomed saucepan over medium heat. Clamp a candy thermometer to the saucepan.
- Cook, stirring occasionally, until melted and smooth, then bring to a boil while whisking constantly.
- Continue whisking the mixture as it boils until it reaches 290°F or the "hard crack" stage. This will take 10–15 minutes, and the mixture will be amber-caramel in color.
- When it reaches the hard crack stage, immediately pour the toffee into the prepared pan.
- Let sit for 1–2 minutes, then sprinkle chocolate chips on top. After 1 more minute, spread the chocolate smooth with an offset or rubber spatula and sprinkle chopped pecans on top.
- Let sit at room temperature for 2 hours to harden, then cut into pieces with a thick, sharp knife.
Notes
- Store toffee in an airtight container at room temperature for 1–2 weeks, or refrigerate for up to 3 months for longer freshness.
- Chocolate and nut toppings can be varied; try semisweet chocolate or almonds as alternatives.
- Without a candy thermometer, test doneness by dropping a syrup dollop into ice water; it should snap when firm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 584 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 584kcal | 29% |
| Carbohydrates | 54g | 18% |
| Protein | 2g | 4% |
| Fat | 41g | 63% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 86mg | 29% |
| Sodium | 313mg | 13% |
| Potassium | 29mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 52g | 104% |
| Vitamin A | 1015IU | 20% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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