How to Make Toffee

This post was updated on September 3, 2014 to include new images and a recipe video.

How To Make Toffee

Merry Christmas!

I hope you are all having a fabulous holiday (if you celebrate Christmas, of course) and you are surrounded by loved ones and good memories. For this Saturday post, I thought I’d do something special.  And, what better way to do something special than to make homemade toffee?  Right?  I knew you would agree.

I’ve made homemade toffee several times, but I always seem to forget just how easy it is to make.  My guess would be, like me, a lot of you have passed on making toffee because it looked too difficult.  If this is the case, please read further.  I promise: you won’t regret it. Not only is making your own toffee cheap and easy to do, it’s actually fun and makes great gifts for the holiday season.  Hint.  Hint. I like my toffee with a little bit of dark chocolate and sliced almonds.  I know, I’m totally alone with this preference.  Heehee.

How To Make Toffee

I think you’ll be amazed at just how simple toffee is.  All you need is a stove, some simple ingredients, a deep pot and a candy thermometer.  You can find a candy thermometer at most stores that sell kitchen equipment.  They cost about $5 and are super helpful when making things like toffee and fudge.  You can certainly make toffee without the thermometer, but it is more tricky that way.

How to Make Toffee

In a large (tall), heavy-bottomed pan, heat the butter, sugar and salt over medium heat, stirring frequently until the butter is melted and the ingredients combine. Allow the mixture to slowly come to a boil. Stirring occasionally, boil the mixture over medium heat until the color changes to an amber color and the candy thermometer reads 285 degrees. Meanwhile, cover a baking sheet with parchment paper and set aside.

How To Make Toffee - Cooking the sugar and butter

Once toffee has reached 285 degrees and is amber in color, carefully spread it over the parchment paper using a spatula. Try to spread it as evenly as possible, as this will effect the thickness of the toffee once it has cooled.

Sprinkle the chocolate morsels over the hot toffee and allow to set for a few minutes to melt. You will know they have melted when they lighten in color.

Gently spread the melted chocolate over the toffee as evenly as possible. I use a hard plastic spatula to do this. The chocolate should create a thin layer over the entire toffee.

How To Make Toffee - Spreading the chocolate

Sprinkle the almonds over the melted chocolate layer. Using a sheet of clean parchment paper or a large Ziploc bag, carefully and gently press the almonds into the chocolate. This step can get a bit messy, as the chocolate will try to stick to to your parchment paper, Ziploc bag and/or hands as you press down. Try to let this happen as little as possible. Be brave.

How To Make Toffee

Place the toffee into the refrigerator until solid. I usually allow at least an hour to be sure, though it does harden quickly. Once thoroughly chilled, carefully break into pieces by picking up ends of the toffee and bending. The toffee will do most of the work for you.

How To Make Toffee

Making your own toffee is super simple.  I top this homemade toffee with dark chocolate and sliced almonds, which makes an amazing flavor combination.  This homemade toffee recipe makes enough for snacking plus some to share as gifts.

Who doesn’t love homemade toffee?

Watch me make this super simple and delicious toffee in the video below.

How to Make Toffee

How to Make Toffee (and Merry Christmas!)
 
Prep time
Cook time
Total time
 
Making your own toffee is super easy and incredibly delicious. Follow these simple steps to learn how to make toffee!
Author:
Recipe type: Easy
Ingredients
  • 2 cups unsalted butter
  • 2 cups granulated sugar
  • ¼ tsp. kosher salt
  • 2 cups semi-sweet chocolate morsels
  • 1 cup sliced almonds
Instructions
  1. In a large (tall), heavy-bottomed pan, heat the butter, sugar and salt over medium heat, stirring frequently until the butter is melted and the ingredients combine. Allow the mixture to slowly come to a boil. Stirring occasionally, boil the mixture over medium heat until the color changes to an amber color and the candy thermometer reads 285 degrees.
  2. While toffee is cooking, cover a large baking sheet with parchment paper and prepare space in your refrigerator for it to be placed. Set aside for now.
  3. Once toffee has reached 285 degrees and is amber in color, carefully spread it over the parchment paper using a spatula. Try to spread it as evenly as possible, as this will affect the thickness of the toffee once it has cooled.
  4. Sprinkle the chocolate morsels over the hot toffee and allow to set for a few minutes to melt. You will know they have melted when they lighten in color. Gently spread the melted chocolate over the toffee as evenly as possible. I use a hard plastic spatula to do this. The chocolate should create a thin layer over the entire toffee.
  5. Sprinkle the almonds over the melted chocolate layer. Using a sheet of clean parchment paper or a large Ziploc bag, carefully and gently press the almonds into the chocolate. This step can get a bit messy, as the chocolate will try to stick to to your parchment paper, Ziploc bag and/or hands as you press down. Try to let this happen as little as possible. Be brave.
  6. Place the toffee into the refrigerator until solid. I usually allow at least an hour to be sure, though it does harden quickly. Once thoroughly chilled, carefully break into pieces by picking up ends of the toffee and bending. The toffee will do most of the work for you.
  7. For storage, I like to leave my toffee in the refrigerator to remain cold, though it can be moved to an airtight container for better storage.

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Comments

  1. Nika says

    Im 10 years old, but that does not mean i dont cook!

    half cup butter
    half cup chocalite
    Half cup sugar
    14 cupcake liners

    i make melted chocalite foundation spread the caramal. on top i make a little ball place it in the middle and sprinkle it up with german rock sugar
    THE END

  2. says

    Hey! i was just wondering how you would make this toffee without a candy thermometer? Do you do something different, or just wing it? Thanks !

  3. says

    I had a separation problem the first time I tried to make toffee. I figured out it was because I stirred too vigoursly too long and didn’t let the toffee get to the right temperature. I trashed it, but tried again and has great success. My question is, how long can you keep the toffee in the refrigerator in a sealed container. I’d like to give it as Valentine gifts, and it’s Jan 12th and I don’t want to have to make it again, if possible. Thanks.

  4. Dr.Yasien Sukar says

    Dear Sir.
    I want to prouduse sepridaple liquid toffee to fell it in plastice cans and i want to bay batch cocker for this prouduct.
    can you help me in this project.

  5. Steven says

    Your toffee recipe was my first attempt at candy making, so let me say thank you for making it easy, fun, and tasty! In a holiday tin this will make a perfect gift for my neighbors and coworkers :-)

  6. says

    Hello Ma’am, I tried to do this amazing recipe but it ended up as a disaster (not to offend you) it was probably my fault because i may have done a mistep but as i was checking through other websites, they needed white vinegar and it made me thought if it became a disaster because i didnt include vinegar. Please Help !

    • says

      No worries! Sometimes recipes don’t work out. Did you follow my recipe instructions exactly? It’s very important to let the sugar and butter reach the appropriate temperature. And my recipe does not include vinegar. Good luck!

  7. Patty says

    I just made this recipe. My toffee came out really greasy for some reason. When I poured it on a tray lined with parchment, it looked like it was swimming in clarified butter. Did I do something wrong?
    I ended up blotting it with a paper towel.

  8. Jen says

    I just made two batches of this with great success! Thank you so much for such an easy introduction to candy making. I made one batch with milk chocolate, and the other with bittersweet. I cannot wait to give it out next week at Christmas…which brings me to my question: what is the best way to store this for the week? is it ok just at room temp? your help would be appreciated. thank you!

  9. sarah says

    i keep coming back to this page to make this toffee but havent done so yet, i cant get kosher salt is there something else i can you use instead please, i so want to make this today :)

  10. claire says

    wow!! it works! thanks alot,had loads of diff recipes of ppl n the toffee did not set,it was always runny but this works and tastes great! i added brazil nuts to mine though yummmmmmmmy! lol
    cheers
    claire x

  11. Mary says

    Hi,Lacey
    I want to make a Banoffe Pie but all the recipes ask for 2 cans of condensed milk(to boil for a couple of hours) to make the toffee layer. I live in very south of Italy and nobody sells condensed milk. Do you have a recipe for creamy toffe by scratch? This one seams more like candy toffee(looks delicious!) PLEASE HELP ME!!!!!!

    • says

      Hi Mary. I’m so sorry, but I don’t have a recipe for creamy toffee nor do I know how to make it. This one is definitely for hard toffee. I’d recommend searching for recipes on google or other recipe sharing sites. I wish I could help more. Good luck!

  12. Audra says

    Hi Lacey,
    Your recipe turned out beautifully for me!!
    How long will the toffee last in an air tight container? Put it in refrigerator? Any guidance is appreciated!!

  13. Angie says

    First attempt: Made this once, and took it out too soon. Fortunately, I checked up your pictures and saw what ‘amber’ was supposed to look like, so I rushed back, reboiled, added a teeny bit more sugar and waited… too long. It came out slightly burnt, which is awful because it looks so good but it’s impossible to swallow. Better luck next time? :-/

  14. angela says

    Hi can you tell me how to measure two cups using scales as i find using cups as a guide confusing and would rather use scales, thanks

    • says

      Hi Angela. I’m actually not very versed on converting cups to other types of measurement using a scale. I own a scale that I use for such things, which does tend to make things easier when I need to know how many ounces are in something. I just did a quick search on Google for conversion tables and found quite a few. I’d recommend checking them out to help you with your conversions. I hope that helps!

  15. Lauren says

    I stirred until the temp reached 285 F , and then kept stirring when I realized the butter had separated. I know sugar burns very easily,but maybe I gave up too soon…….:0 Toffee is my favorite candy, and while I do not aspire to be a professional candy maker, I will keep trying until I get this right.

  16. says

    Lacey & Lauren,
    When I make toffee, the butter and sugar DO separate in the beginning. It’s not until it reaches a vigorous boil and a higher temperature that it starts to combine again. Just keep stirring constantly and hang in there!

  17. Lauren says

    Once I recover from the fact that I dumped two cups of butter down the drain I will try again and hope I will be victorious!!!! thanks again for responding.

  18. Lauren says

    thanks for the speedy reply. I am going to try again , at some point , but will try a different ( taller )pot , and maybe a better candy thermometer. Your pictures are great, and do give a clue as to how the mixture should look. I neglected to mention that I used Baker’s sugar, which is finer in texture. Could that be part of the problem ?

  19. Lauren says

    help ! I just tried to make this ,but the butter separated from the sugar and I could not get the butter to incorporate despite continuing to stir. How much should this mixture be stirred,and what is the texture of the mix ? Thanks for any help you can impart here.

  20. says

    Here’s my ingredient list:

    2 cups butter
    2 cups sugar
    1 cup almond slivers
    1/2 cup water
    2 Tbsp. light Karo syrup
    pkg. of semi-sweet chocolate chips
    1/2 cup toasted almond slices

    In my version, you bring the butter & sugar to a boil; boil for 5 minutes stirring constantly. Then add almond slivers, then water, then corn syrup (in that order) & stir constantly to 310F on a candy thermometer. Pour immediately into a sheet pan and spread to about 1/4″ thick. Allow to cool for 4-5 minutes, then sprinkle on the chips. Let them sit a few minutes to soften, then spread them until smooth & top with toasted almond slivers.

    The big difference is the water, Karo syrup, and the final temperature. Other than that, it comes out looking exactly like yours. I’ll try your recipe if you’ll try mine, then we can compare notes. I’ll need a little time, though. I just ate the end of the batch I made for Christmas. Maybe we can hold a toffee-off for Valentine’s Day?

    • says

      Jeanne, you have yourself a Valentine’s toffee-off date! Love the idea. I too am a bit sweetened-out after the recent holidays, but I look forward to trying your recipe in February. I am very intrigued by adding the almonds into the actual toffee mix too. Yay! :)

  21. says

    When did you sneak into my kitchen and take photos? I swear I just made toffee last week, and it looked exactly like yours! And it was delicious, too. Our ingredient list is a little different, but the outcome is identical. Toffee is a family holiday tradition at our house. It’s amazing how easy it is to make, and how well it turns out. Everyone should try this! Thanks for sharing your version. Merry Christmas! I hope your first in your new home was very special. -Jeanne

      • Audra says

        Have you ever added almond extract to your toffee? I’m very interested to know if it adds anything to the candy…or takes away from the taste. How about the salt I keep seeing on chocolate in recipes; ever tried it on top of the toffee?

      • Gizmo says

        My mother left me her recipes when she passed. She was a baker and candy maker for 58 years and had her own little business that always did well. The difference in her recipe is pecans – and once the finished product is done, she calls for a very light dusting of powdered sugar. IT IS ABSOLUTELY SUPERCALIFRAGILISTICEXPIELADOSIOUSLY GOOOOD! :o) I’ve been making candy for 27 years and I love watching people’s smiles when they taste what I’ve made. Be safe and God Bless all!

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