Hard Toffee Recipes

TOFFEE CANDY

Steps:

• Grease a 15x10x1-in. pan with 2 teaspoons butter; set aside. In a large heavy saucepan, melt the remaining butter. Add sugar and water; cook and stir over medium heat until a candy thermometer reads 300° (hard-crack stage)., Quickly pour into prepared pan. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over toffee. Sprinkle with pecans. Let stand until set, about 1 hour. Break into bite-size pieces. Store in an airtight container.

BEST TOFFEE EVER - SUPER EASY

Steps:

• In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
• While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
• As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
• Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.

ENGLISH TOFFEE

Steps:

• In heavy saucepan, combine butter, sugar, water, and salt.
• Cook to hard-crack stage (300°F) stirring with a WOODEN SPOON constantly and watching carefully. Do not try a plastic spoon, it will melt into your delicious candy!
• Immediately pour into ungreased 13"x9" pan.
• Cool until hard.
• Melt chocolate over hot, but not boiling water.
• Spread over toffee; sprinkle with nuts, pressing them into chocolate.
• Let stand 2-3 hours or chill 30 minutes.
• Break into bite-size pieces.

HARD CANDY

Steps:

• In a medium saucepan, stir together the white sugar, corn syrup, and water. Cook, stirring, over medium heat until sugar dissolves, then bring to a boil. Without stirring, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.
• Remove from heat and stir in flavored extract and food coloring, if desired. Pour onto a greased cookie sheet, and dust the top with confectioners' sugar. Let cool, and break into pieces. Store in an airtight container.

30 EASY HOMEMADE CANDIES (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a homemade candy in 30 minutes or less!

HARD TOFFEE RECIPE

Steps:

• Spray rimmed baking sheet with cooking spray; cover with parchment.
• Bring sugar, butter, water, corn syrup and salt to boil in large saucepan on medium-high heat, stirring constantly. Boil gently, without stirring, 10 to 12 min. or mixture is thickened and reaches 300°F when tested with candy thermometer. (Mixture will be done when 1/2 tsp. of the cooked sugar mixture will form a hard brittle thread when dropped into 1 cup cold water.) Remove from heat.
• Stir in vanilla and baking soda. Immediately pour onto prepared baking sheet; spread to 1/4-inch thickness. Sprinkle with nuts; cool.
• Melt chocolate as directed on package; drizzle over toffee layer. Let stand at room temperature until chocolate is firm. Break into small pieces to serve.

TRADITIONAL ENGLISH TOFFEE

Steps:

• Gather the ingredients. Preheat oven to 325 F.
• Toast the nuts by spreading them on a cookie sheet and placing them in the preheated oven for approximately 10 minutes. Stir them every 3 to 4 minutes, and remove them once they darken and become fragrant. Let the nuts cool to room temperature.
• Chop the toasted nuts finely with a knife or food processor .
• Prepare a 12x16 inch cookie sheet by lining it with aluminum foil and spraying it with nonstick cooking spray.
• Combine the butter, sugar, water, corn syrup, and salt in a large heavy saucepan over medium heat. Stir constantly to dissolve the sugar and melt the butter. Insert a candy thermometer and bring the candy to a boil, periodically brushing down the sides with a wet pastry brush to prevent crystallization.
• Continue to cook the candy, stirring frequently, until it reaches 300 F, and begins to caramelize-about 20 to 30 minutes. If the candy appears to separate (with a layer of melted butter on top) stir vigorously to make it come back together again. Watch the candy as it approaches 300 F since it cooks quickly and can scorch at high temperatures.
• Once the candy reaches 300 F, remove from heat and pour it onto the prepared baking sheet. Use a spatula or spoon to spread the candy to an even thickness. Allow the toffee to begin to set, then spray a knife with nonstick cooking spray and score the toffee into small squares or rectangles. Allow the toffee to cool completely.
• Once the toffee is cool, break it apart on the scored lines into small squares. The toffee can be left plain, or dipped in chocolate.
• To dip the toffee in chocolate, begin by melting the chocolate . Place it in a microwave-safe bowl and microwave it in one-minute increments, stirring after every minute to prevent overheating.
• Dip each piece of toffee in the chocolate, either submerging it completely or dipping it halfway in, according to your preference. Place dipped toffee pieces on a baking sheet lined with aluminum foil. While the chocolate is still wet, sprinkle the top generously with chopped nuts. Repeat with remaining toffee, chocolate, and nuts.
• Place the toffee in the refrigerator to set the chocolate, about 20 minutes. Once set, toffee can be served immediately.