My only notes would be to definitely use a non stick type of pan and cook time is seriously off. Make it your own! So sorry, Ken! I would suggest NOT to double the recipe if this is your first time making toffee. The second it gets to the color of the butter, it’s done. I have made this at least once a year since 2013! That helps me a lot! I’m un-pinning your recipe and any others. you need to cook it longer in CO. just buy Enstrom. . Thanks anyway…. No toppings. Let boil, without stirring, until temperature reaches 280 degrees. I love toffee and just made some last week! My husband is thankful for the delicious flavor & I am thankful for an easy peasy recipe that really only takes 20-ish minutes of stirring (continuous) & an hour-ish to cool. ENGLISH TOFFEE CANDY I have tried to make toffee several times over the years and this recipe, with your hints is the first time it has turned out. About how many would you say to put in? This recipe is soooo good! I also used somebody else’s tip , turn a peanut butter jar upside down to get the right color. My first attempt went perfectly! There are no words. I used walnuts because it was all I had. toffee in the pan and immediately place enough unwrapped Hershey’s Chocolate bars on the hot toffee, they’ll melt REALLY fast so you can smooth with a knife and then add any nuts or crushed candies that you like. Bring it to the temperature required which I think was mentioned at 300 degrees. 1. The results are quite reliable. I also added 1/3 cup of water to help things mesh together. Such a great gift idea! Immediately spread the hot caramel mixture evenly over the almonds. I had that happen too, but I turned down the heat, added about a tsp of cold water (careful, it spits), and the butter was reabsorbed after stirring a bit. As long as you're very careful and heat the syrup up to the correct temp, there's not a lot that can go wrong. Did you Make This Recipe? OK, I made this twice now. I just made this for the first time, with my upside down peanut butter jar right next to the stove, and it turned out beautifully!! :)), If you don’t have waxed paper to lay on the pan, sprinkle olive oil then powder sugar. Luckily I found another recipe that turned out just perfect & one reason I think the other person’s recipe turned out so well because you use a thermometer and this recipe did not! It does take about 10-15 minutes … A little over 10 minutes. Our Best Homemade Christmas Candy Recipes, Allrecipes is part of the Meredith Food Group. Tastes like toffee. As long as it tastes good, all is not lost. I tried to pour off excess butter before I spread in to pan. Once the sugar mixture has caramelized, you’re set! Thanks. The toffee part has hardened but the chocolate on top is still a bit gooey. Thank you so much for sharing this recipe! This looks delish, Chung-Ah! Super-easy and yummy toffee. This toffee tasted fabulous with these ingredients. Try again. I have made a similar candy, peanut crunch and have never had any problem. I also cook on a slow, steady, medium heat (even if it takes me 45 minutes on a colder day). It’s been an hour – still not hardening & when I snuck a fingerful just to taste – seems grainy & sugary. great for the conasuires hope to see some more delight full dishes get introduction.keep up the good work. Thank you for posting this recipe! I used pecans in place of almonds.. worked perfectly. This candy tastes wonderful and takes about 15 minutes to make. I made this recipe this morning and will be making more tomorrow for gifting over the holidays. We pack them in tins and give as gifts during the holidays. Every recipe I’ve seen says ten minutes but mine always takes 20 or more. Check out http://www.craftybaking.com/howto/candy-sugar-syrup-temperature-chart. Sorry…. this link is to an external site that may or may not meet accessibility guidelines. But, if you keep stirring and cooking the toffee… Reminds me of a Heath Candy! I learned this the hard way bc my grandmother’s recipe assumed salted butter and I always use unsalted. After about 6 tries of trying to do it in a pan over the stove, and it not working out (even with a candy thermometer) the way I wanted, I decided to try making it in the microwave, which I had done before, but had forgotton. Joy. The only thing I added was maybe a tablespoon of cream – wanted to make it a little more fudgy toffee! Delicious. https://www.delish.com/.../recipes/a50490/chocolate-toffee-recipe Thanks! A simple recipe that you could easily remember and whip up any time. Next batch I will try some cayenne pepper and dark chocolate. It should harden quickly after that. One, use white sugar, never brown. All I’ve ever heard is how touchy toffee is to make, but aside from the constant stirring, it was pretty painless. Never made toffee before, do I need to use a heat thermometer? I poured my mixture in a very large baking sheet w/o parchment paper & once cooled, it easily released. Everyone loved it. Thanks for such a great recipe. It is a type of chocolate chip that you could find at your local grocery store. Spread almonds in an even layer onto the prepared baking sheet. What a joke. There’s no deception here – it’s simply a delicious, additive toffee recipe for everyone to enjoy . Turns out just like the English Toffee you buy at the chocolate store. This curious candy goes by a lot of different names depending on where you live. This is the second time I’ve made this super easy toffee. Super happy with the result. This recipe is so delicious but it took me 3 tries to finally get my toffee to turn brown and carmelize. I was skeptical about whether I would be able to determine when the right almond brown color had been reached, but it worked! It did not work for me… separated after 25 minutes of stirring constantly at medium heat on a gas stove… think my heat was set too low (I see from the directions and comments it should not take that long)… I am going to try again at a higher heat…. And once the leftover toffee hardened in the pan, rather than trying to chip it out, I just filled my pan with water up past where everything had stuck – even what was on the sides from the stirring – and boiled it all away. What the fine grind of my almonds did, though, was leave me with a whole lot more almond than I really needed for the toffee. This toffee looks gorgeous! It’s really easy to make. Milk chocolate. ​Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! This is a easy recipe, but better than that, wooden spoon that you have been mixing it with, spread the toffee out, so it’s thinner. Hello, Do you think I could use a candy making chocolate? I stirred it constantly and I turned it up a bit to get it to brown. Semi-sweet chocolate will work just fine in this recipe. Hello my dear. 2. window.adthrive.siteAds.targeting.push( {key: 'at_custom_1', value: 'myxx_off'} ); window.adthrive = window.adthrive || {}; Sarah, I’m not sure what went wrong for you but it really shouldn’t take that long. Made my first batch today. This recipe covered 5 bags of microwave popcorn. Avoid heat too high,  stir constantly, watch the thermometer, then immediately remove from burner. Keep stirring on medium, eventually the mixture will begin to look like it’s separating from the sides of the saucepan. . It came out perfectly! Break into pieces, and store in an airtight container. The toffee set was perfect. I am not sure what others are doing but it came out perfect…first time. }); I mean they always are, but b/c this is a sweet and I have a major sweet tooth, it looks especially good Love toffee so much! Or what do I do wrong, I even stir only one way. I’ve used this recipe for two years now. Lastly, I think I had the heat TOO low on first batch. Plain Toffee Recipe. Thanks for your reply. I make mine during the holidays for unexpected guests or as a hostess gift. I also have no chocolate chips or chocolate in general, will this recipe still work out? Your email address will not be published. If so, how complicated is? We will definitely be making this again! Absolutely perfect and so easy. I tried this recipe twice but it won’t brown and the butter separates from the sugar. 1 1/2 cups semi-sweet chocolate chips Thank you so much for this recipe – I just made it and it worked perfectly. I love this!! Otherwise it could be too soft. Thank you Chungah! I use candy thermometer and take off the heat at 290°. Please read through the comments below for possible explanations as to why this happened to you. I’ve made this recipe many times, a few have failed. It has only been on the parchment paper for an hour but it is harder than that first batch ever got. 1 cup sugar Thanks for sharing. I was a little worried about it at first -it looked kind of oily, but I kept stirring and everything worked out. Let cool completely, about 2 hours. I wish I had read the comments before making this. High Elevation can make this a problem… I couldn’t make in Colorado, but make it all the time at home in the midwest… I use a candy therm. I’m allergic to almonds are they necessary? It was so good, I ended up make 4 batches so I could share with friends and family. Place into oven and bake until toasted, about 10 minutes; set aside. Thank you! I followed the directions to a T. I stood there for about a hour with my carmel mix and it still didn’t turn the right color and its still grainy. It might be wise to add to your recipe to sress the importance of stiring contineously!. Just be warned that you will not want to share this with anyone so if you plan on making this for gift-giving, I commend you on your self-control! Followed the directions and it turned out fantastic! It’s not the recipe. Haven’t seen this comment yet: I didn’t have enough toffee to cover the pan. It’s a simple process of stirring, watching and a bit of patience. The Best Homemade English Toffee Recipe - The Food Charlatan Don’t scrape the bowl! Also my receipe said to mix the almonds with the syrup mixture. Yes, I really recommend the whole almonds. Thank you for the post. Can you use regular butter i dont have unsalted. As for the toffee squares, I actually can’t answer with certainty because I’ve never tried it myself. This looks so easy and YUMMY. Plain Chicken. Add sugars, water and molasses, then stir until sugar dissolves. Is this right?? And it only took about 10 minutes to cool completely, not 2 whole hours. Don’t turn your back on the caramel..I constantly whisk until it turns the color of a toasted almond. I’n my impatience I wasn’t stirring enough I think so it started to separate. Sprinkle 1 cup chocolate chips … I am planning to try this recipe to share toffee with our neighbors. Totally saved it! It WILL turn brown, eventually. can you use brown sugar instead of white sugar. Thank you so much. what did I not do correctly? This is a family recipe that we make each year for the holidays. My toffee turned out perfect! I only have about 3/4 cup of chocolate chips, so I was wondering if I could use dark chocolate chunks? I have a great recipe but it uses salted butter. } else { I kept whisking and it blended back in at about the same time as it reached the right color. Genelle, it is best to use a whisk, not a flat wooden spoon. It’s the perfect gift to hand out this time of year. The aim of this communal bank of templates is to provide a portal where knowledge can be shared and precious time saved for volunteers. It won’t change the toffee any if I skip that step? My husband loves toffee, but I always assumed it would be too hard to make at home! You should not make candy on a rainy day because humidity may be a problem. Great trick I tried this recipe  and that peanut butter jar upside down worked really good  for me. Mary, here is a great resource discussing ideal pans for making toffee. I tried making a double batch, but it’s easier to maintain a single batch at a time for me. Makes a great gift wrapped up in a holiday tin! Don’t leave it and walk away or the butter mixture separates. Thank you for the tip, I had the same problem with the butter and sugar separating, but your idea to add cream totally saved it!! I made 2 batches and will be gifting them in cute little treat boxes I found at the dollar store. so I thought I needed to wait a minute for it to harden/cool a bit?) And as always, may I say again; the most Damn Delicious item on your web site, is definitely YOU. Also, I love the peanut butter tip, it does take a little longer (20 min), but it’s worth it. Did you follow the recipe exactly as is? I’ve even put the foil sheet on the ledge of my window to have it cool down quicker. Absolutely the easiest and most delicious toffee recipe ever. Like one of the other comments I read, I had my butter separate from the sugar. I’ve tried toffee many times and just can’t get it right. As indicated in the recipe, this toffee calls for granulated sugar, not brown sugar. Great, easy recipe! Will it affect the solidity of it? I went a solid 20 min stirring. Yes, aluminum foil can be used. That’s what worked for me and now i’m inspired to make several more batches. After the color change I added 2 cups of cocanut flakes and 1/3 cup cocao nibs into the pan. I also think 20 min of stirring is a little too much as it really should not take this long. You can substitute chocolate chips for the chopped chocolate bar, like Hershey’s. FINELY CHOPPED PECANS! and it was amazing! And for this one, we stop right there. I make this recipe every year for my grandparents anniversary. I don’t comment much on blogs, but I must confess I have a crush on your blog! I tried your recipe but unfortunately it was a flop! I tried this just now and it does not taste like toffee at all. But unfortunately, without having tried this myself, I cannot answer with certainty. I made it for the first time and it turned out delicious. No candy thermometer or fancy gadgets needed. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 9 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste. Thank you for the tips! As Portnoy’s psychiatrist said, “And NOW we can begin….”. I was happy this time. The last (doubled) batch, I stirred in slow, gentle revolutions. I guess she only replies to people who save the recipe and never try it. I tried graham crackers last year which was just ok. Lol. Thanks for making me look good using your recipe! In a final attempt to save it I tilted the pot 45 degrees or so and folded the caramel and within a few minutes the oil was reabsorbed into the caramel. Using both butter and margarine is important. Just made my first batch tonight and turned out perfect! I’m not sure what I did wrong. Well mine separated. I think had those negative attempters? The chocolate combined with the hazelnuts is incredibly yummy!! Use any type of nut that you like in place of the almonds. If using nuts, … You can make this before a seder and store in the freezer, or use this recipe to finish off any extra matzos in the house. Print Recipe . I can now blame my failed fudge on the thermometers officially, since I am clearly perfect =p (…if only…) Immediately spread the hot caramel mixture evenly over the almonds. It’s one of my mom’s favorite treats so I think I might need to surprise her with a homemade batch. please tell me what sort of pan you are using. No thermometer needed!! Use medium heat when cooking on the stove. I kept re-reading the recipe, and looking at the lovely photo, and saying, “Those are clearly almonds on the bottom of the toffee, but on top…those sure don’t LOOK like almonds… and in spite of the admonition in the recipe, they DEFINITELY don’t look whole!” I re-read the recipe a dozen times, but no mention of chopped nuts…. I then sprinkle chopped dark This is not only the easiest to make, but also the best tasting toffee ever! Just like the Butterfinger Cake,… That looks dangerously addictive. I’ve made this twice now & I’d say at least 30 min for whisking before it reaches desired color. Humidity also affects candy making: http://www.tasteofhome.com/cooking-tips/candy/candy-making-tips. You’ve totally got me craving it now! Just made this last night and it turned out beautifully! I must say this was my 3 rd attempt to make this toffee….I was determined to make this! How to make toffee. Test by spooning a few drops into a cup of cold water. No issues with butter and sugar seperating either. As you see the structure changing, put back on the stove on a LOW heat, and stir until it comes together. Thank you for sharing such an easy-to-make toffee recipe. I gently stir the sugar and butter continuously over medium heat until it is exactly the color of the peanut butter next to me. But the reward was a lovely caramel that hardened in just a couple of minutes Also, I would think that it is very important that you are using a whisk and not just stirring with a spoon. I get so many requests for this toffee! I have made almond/pecan roca for years now, always using a thermometer. Consistency changed, but not the color. Super easy! First time making toffee. Karin, the original recipe from The Yummy Life (the link is at the bottom of the recipe) has great step-by-step photos of the toffee process. Combine all ingredients in large saucepan. Holiday baking is the best! Relax, and try try again. I know some of my readers have had better results using a specific kind of pan over another so please feel free to read through the comments to see what works best for you. No gift befits the food-obsessed people in your life like a cookbook. Total fail!! Let set to cool. Thanks x. Hmmmm, it’s definitely not meant to be soft. These look REALLY good! I assumed it would be more difficult to make than fudge or pralines, but it was even easier! Toffee is packaged in 8-ounce, or 3-ounce … Nevertheless, there was no trace of toffee left in the pan after that. You are my go-to website for delicious recipes. I will be making this in the years to come! Has anyone made it without the almonds and pecans? It was nice of you to share it but I really think you should update it to include the 30 mins. I had some 90% cocao, did half with that and half with the semi sweet chips. if (Math.random() > 0.5) { Please include finishing temperatures as an alternative to the generally more simple color determinations. I was in a panic and almost threw it away. Instead of blaming the recipe, please remember that many factors are at play here that may result in a failed outcome. I did not use a thermometer either. There was a point when it started to turn color and the oil separated from the sugar. I read it’s because we try to cut it straight out of the fridge. It is best to let this cool on the counter. Please refer to the FAQ located below the recipe. looks super yummy! Christina, toffee is a type of candy made by caramelized sugar so unfortunately, I just don’t think there really is an appropriate substitute for sugar. It is always best to use the ingredients listed in the recipe to obtain the best results possible. I used a candy thermometer for the first few times just to ensure the correct temp and texture for the candy. I’m so glad you like this recipe! I seriously can’t make this stuff because I would sit around and eat it ALL day! Would this receipe be considered gluten free? Thank you posting this! Thank you! I have sent this recipe link to my family and friends!!! The first time it never turned “paper bag brown” but I poured it over the almonds anyway to see what would happen. Second, I have a humble request – I am color blind and I’m sure I’m not the only one reading these posts so determining when a recipe is done by color is far from ideal for us. You don't need to be a candy maker to make these toffee recipes! Mixture on med heat for exactly 12 minutes take … butter a 30cm x 10cm or square... A chocolate version of our favorite Butterfinger cake, allrecipes is part of a teaspoon as well as using original! 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