Homemade Toffee Recipes

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CHEWY TOFFEES



Chewy toffees image

Treat yourself to the ultimate sweet treat - chewy toffee. Toffees aren't hard to make, but remember to be careful when you're dealing with very hot sugar

Provided by Barney Desmazery

Categories     Treat

Time 30m

Yield Cuts into about 40 squares

Number Of Ingredients 5

200g caster sugar (golden is fine)
100g dark brown sugar
300ml double cream
125g butter , cubed
1 tsp vanilla extract

Steps:

  • Neatly line the base and sides of a 20x30cm baking tin with baking parchment. Tip the sugars, cream and butter into a large heavy-based deep saucepan and heat gently, stirring occasionally until all the ingredients have come together and the sugars and butter have melted. Place a sugar thermometer or digital cooking thermometer in the pan, turn up the heat and boil everything together vigorously without stirring until the temperature reaches 125C. Remove from the heat and stir in the vanilla. Leave for a moment for any bubbles to settle, then carefully pour the molten toffee into the prepared tin, swirling the tin until the toffee covers the base. Leave the toffee for at least 2hrs to set - overnight is ideal.
  • Use the parchment to lift the set toffee out of the tin and cut into squares or fingers. If the toffee is sticking to the knife, lightly oil the blade. Wrap the toffees in waxed paper and store in a jar for up to two weeks at room temperature or a month in the fridge.

Nutrition Facts : Calories 90 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Protein 0.1 grams protein, Sodium 0.06 milligram of sodium

ENGLISH TOFFEE



English Toffee image

Make and share this English Toffee recipe from Food.com.

Provided by Bertha C.

Categories     Candy

Time 25m

Yield 1 pound

Number Of Ingredients 6

1 cup butter (only real butter can be used in this recipe)
1 cup sugar
1/4 cup water
1/2 teaspoon salt
3 semi-sweet chocolate baking squares or 1/2 cup chocolate chips
1 cup coarsely broken pecans

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.

4 INGREDIENT TOFFEE



4 Ingredient Toffee image

It's a holiday candy classic! But with only 5 ingredients, this buttery toffee can be enjoyed any time of year!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 36

Number Of Ingredients 5

1 cup sugar
1 cup butter or margarine
1/4 cup water
1/2 cup semisweet chocolate chips
1/2 cup finely chopped pecans

Steps:

  • Heat sugar, butter and water to boiling in heavy 2-quart saucepan, stirring constantly; reduce heat to medium. Cook about 13 minutes, stirring constantly, to 300°F on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.)
  • Immediately pour toffee onto ungreased large cookie sheet. If necessary, quickly spread mixture to 1/4-inch thickness. Sprinkle with chocolate chips; let stand about 1 minute or until chips are completely softened. Spread softened chocolate evenly over toffee. Sprinkle with pecans.
  • Let stand at room temperature about 1 hour, or refrigerate if desired, until firm. Break into bite-size pieces. Store in airtight container.

Nutrition Facts : Calories 90, Carbohydrate 7 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 35 mg

BEST TOFFEE EVER - SUPER EASY



Best Toffee Ever - Super Easy image

Chocolate and almonds top off a rich buttery toffee. A simple recipe that you could easily remember and whip up any time. I always get compliments and requests for more. Use any type of nut that you like in place of the almonds.

Provided by FUNKYSEAMONKEY

Categories     Desserts     Candy Recipes     Toffee Recipes

Time 1h20m

Yield 32

Number Of Ingredients 5

2 cups butter
2 cups white sugar
¼ teaspoon salt
2 cups semisweet chocolate chips
1 cup finely chopped almonds

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.

Nutrition Facts : Calories 226 calories, Carbohydrate 20 g, Cholesterol 30.5 mg, Fat 16.9 g, Fiber 1.1 g, Protein 1.5 g, SaturatedFat 9.3 g, Sodium 101.1 mg, Sugar 18.4 g

TRADITIONAL ENGLISH TOFFEE



Traditional English Toffee image

English toffee is a classic candy recipe. Learn how to make this buttery toffee at home. It's delicious on its own or covered in chocolate and nuts.

Provided by Elizabeth LaBau

Categories     Dessert     Cookies & Candy     Candy

Time 2h15m

Yield 32

Number Of Ingredients 7

3/4 cup almonds (whole)
1 pound/2 cups butter (unsalted)
18 2/3 ounces/2 2/3 cups granulated sugar
1/3 cup water
1/4 cup light corn syrup
1/2 teaspoon salt
1 pound chocolate (semi-sweet or bittersweet)

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.

Nutrition Facts : Calories 261 kcal, Carbohydrate 28 g, Cholesterol 30 mg, Fiber 1 g, Protein 1 g, SaturatedFat 10 g, Sodium 54 mg, Sugar 27 g, Fat 17 g, ServingSize 3 lbs. toffee (32 servings), UnsaturatedFat 0 g

HOMEMADE TOFFEE BITS



Homemade Toffee Bits image

Just 3 ingredients and 15 minutes and you have DIY homemade toffee bits from scratch! They're absolutely amazing in cookies, brownies, streusel toppings on muffins or pies, or just as a sweet snack.

Provided by Tessa Arias

Categories     Dessert

Time 35m

Number Of Ingredients 3

1 stick (113 grams) unsalted American butter*
1 cup (200 grams) light brown sugar
1 teaspoon fine salt

Steps:

  • Line a small rimmed baking sheet with parchment paper or a silicone baking mat.
  • In a heavy bottomed small saucepan, melt the butter over medium heat. Add the sugar and salt and whisk vigorously for one minute until combined. Cook, stirring constantly, until the mixture looks like melted peanut butter and a candy thermometer reaches 295 to 305°F, about 10 minutes.
  • If the mixture separates at all, remove from heat and whisk vigorously until recombined. Return to heat and continue cooking.
  • Immediately and carefully pour the hot toffee onto the prepared baking pan, allowing it to spread into an even layer. Let cool and harden for about 20 minutes.
  • Place the sheet of toffee on a cutting board or in a zip top bag. Use a mallet, rolling pin, or heavy object to crack it into small pieces. You can also cut into bits with a sharp serrated knife. Store in an airtight container for up to 1 week.

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