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.
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.
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.
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.
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.
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 (and Merry Christmas!)
Equipment
*This post may contain affiliate links for products I use often and highly recommend.
Ingredients
- 2 cups unsalted butter
- 2 cups granulated sugar
- ¼ teaspoon kosher salt
- 2 cups semi-sweet chocolate morsels
- 1 cup sliced almonds
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Video
Nutrition
Disclaimer: This post contains affiliate links for the kitchen item(s) I use 🙂
Dustin
Sounds good.
robert
Super easy and simple. The key is the amber color even if it is 285 cook it longer....
Lacey Baier
Thanks for the feedback, Robert!
Nika
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
Lacey Baier
That's awesome, Nika. Thank you for sharing and keep on cooking!! 🙂
ella
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 !
Lacey Baier
Hi Ella, as far as I know it's pretty much winging it. You will want to watch for signs in the color and texture. Good luck!
Kathy Cicciarelli
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.
Dr.Yasien Sukar
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.
brik
What if you don't have parchment paper? I have wax paper will that work?
Lacey Baier
Wax paper should work just fine. I usually prefer parchment paper, but I don't see why you'd have any trouble.
Steven
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 🙂
Lorenz
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 !
Lacey Baier
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!
Patty
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.
John
hello mam, can you be precise about the two cups of butter how much is it in grams.
Krystal
Does it usually take a while for it to turn amber? I feel like Ive been in the kitchen all morning.
Jen
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!
Lacey Baier
Hi Jen! I'd recommend keeping it in the refrigerator, but room temperature isn't horrible either. Enjoy!
sarah
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 🙂
Lacey Baier
You can substitute some table salt or sea salt in for the kosher salt. Just use half the amount for table salt. Good luck!
claire
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
Lacey Baier
Yay! So glad it worked for you, Claire 🙂