Manners cost nothing. I ended up sticking my pre-cooled toffee into the freezer for about 2 hours and it turned out perfect! The whole almonds can actually break apart when the toffee is broken into pieces. What a waste of time and ingredients. looks super yummy! The toffee was soft, it did not harden the way it should have! Semi-sweet chocolate will work just fine in this recipe. Most recipes suggest you take it to hard crack stage, or about 138-140C (280-284F), though Stewart goes even higher, to 150C, and Hope and Greenwood rely on … Allow the toffee to cool completely. But seriously AFTER just now tasting the finished product.. hmm  I would even say the damn burn was worth it! You certainly don’t have to. It was nice of you to share it but I really think you should update it to include the 30 mins. Homemade toffee is the best – love the crunch of the nuts you’ve added here! I love pecans but not an almond fan at all. You can sign in to vote the answer. I made this last night. Makes about 48 pieces or 1-1/4 pounds. I want mine to look like yours! Bummer! To make this work for gifts, I would definitely have to bake this, then leave the apartment while my husband hid the entire stash from me–it’s the only way I wouldn’t eat it all myself! By using unsalted butter, you have complete control of the salt content that goes into the toffee. My didn’t harden. I lowered the temperature and in a last ditch effort to save it I added 1/2 cup of Karo syrup. I have found that if I don’t refrigerate it won’t get hard. Wait for a couple of minutes for the chocolate to melt, and then spread it with the back of a teaspoon as well. 1/2 teaspoon vanilla extract Well…I know you’re all wondering, did it come out? Looking for toffee recipes? OH MAN it’s yummy. The easiest way to ensure hard toffee without separating is patience. 1 cup sugar I’ve made this five times since Thanksgiving, everyone loves it! Mine is soft it has been in the fridge for about 3 hours (maybe more) Same thing for my friend hers did the same thing. I read it’s because we try to cut it straight out of the fridge. I have a gas stove so is it medium on a large burner or a small one? My family’s recipe calls for 1 cup butter and 1 cup brown sugar, no vanilla or salt. I think it tastes great! I think I undercooked my toffee a bit, and maybe that’s why? I just have to add that although I’ve never had the problem, there’s not the slightest chance I’d throw out a batch that didn’t harden. This looks delish, Chung-Ah! 1 1/2 cups sugar. 1 1/2 cups semi-sweet chocolate chips Do you ever have issues with the chocolate separating from the toffee part after it’s cooled and you’re breaking it apart? No issues with butter and sugar seperating either. It freezes really well, so I think your recipe would also. How about white chocolate chips? Increase heat to medium; cook until a sugar thermometer reads 118 degrees C (firm-ball stage), stirring occasionally. Thank you. User error sweetie! And it only took about 10 minutes to cool completely, not 2 whole hours. (Which I do sometimes anyway as I just want the toffee/butterscotch/caramel flavor!) The thicker the better, right? I used thinly sliced almonds on the bottom layer and crushed pecans on top. But unfortunately, without having tried this myself, I cannot answer with certainty. I made this recipe this morning and will be making more tomorrow for gifting over the holidays. Easy to make First up, looks tasty, making it tonight. Consistency changed, but not the color. I don’t ever bake..but am going to have to repeat this one, its almost gone!!! Your directions and beautiful photos have convinced me to try it! 1/4 cup water. I did start to panic around the 10 minute mark of stirring but that’s when the magic happened and now my beautiful toffee is cooling. Sprinkle with chocolate chips. It took me about 25 minutes of continuous whisking but sure enough turned an almond brown and started setting as soon as it hit the parchment paper. Toffee is (so far) still on my baking baking list, but I’m going to try yours soon, to fix that . Excellent I’n my impatience I wasn’t stirring enough I think so it started to separate. 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…. Have you ever tried something like this? Join Yahoo Answers and get 100 points today. Step 2. I think the key is to let it get up to temperature and not over stir. I’m a man of 60 years old and this was my first time making candy of any kind. Stir til your arm hurts. Can I use aluminum foil for almonds and mixture. Thanks! In a medium saucepan, combine butter, sugar vanilla and salt over medium heat. Heath bars are a type of candy made with an English toffee core. I make toffee all the time and have been making it for awhile now. and the candy therm. Sorry…. Bring to the boil. As always, please use your best judgment when making substitutions and modifications. CRAP! It has only been on the parchment paper for an hour but it is harder than that first batch ever got. As for the toffee squares, I actually can’t answer with certainty because I’ve never tried it myself. Break into pieces and serve. 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. FINELY CHOPPED PECANS! Stir until nuts are browned. 1 cup unsalted butter, cubed If it doesn’t get hard when you leave it out, it means that you haven’t cooked it long enough. I’m disappointed and think I can not serve it. I love this!! Tina, I’m sorry that you’re having so much trouble with this and I’m not entirely sure what went wrong on your end but the beauty of this recipe is that you don’t need a candy thermometer and the short amount of time it takes to make this! Enjoy!!! Thanks! When I was in the 7th grade, one of the girls in my history class always brought in the most amazing homemade toffee. 1/3 cup pecans, chopped Total separation! Cook, without stirring until a teaspoon of the hot toffee mixture becomes a hard ball when dropped into a jug of cold water. Will definitely make it again . I recommend using a large baking sheet, or a large jelly roll pan. That seems to be the main issue here. I used sliced almonds and did a double batch of them. Using a substitution may also result in a mediocre outcome. The author shows us the original recipe, cut from an old magazine (cool!) ABSOLUTELY PERFECT AND DELICIOUS and simple to make. I actually haven’t tried doubling the recipe but I don’t see why it wouldn’t work! Soak the bowl in hot water to melt any leftover candy. Thanks so much! It looks like around the edges the butter is separated…Is this normal, or should I have stirred even longer? I tried the recipe it turned out great the cooking time is allot longer I think than the ten minutes if took awhile at low-medium  heat to bring it to caramel  color it gets foamy first then as it heats up more it turn more brown and then it’s ready. As stated it should look almond brown. Thanks for the recipe, I’m positive it will be used often! Also, the temperature MUST be just right. Great, easy recipe! I’m impatiently waiting for it to cool enough for me to break it (and eat some). Thank you for that Erica. If anyone is interested, I have been making this MICROWAVE Toffee recipe for almost 30 years: 1/2 cup butter (1 stick) It started to get oily very quickly, I thought I had just ruined it. They look so delicious and beautiful Chung-Ah!! Making tonight, never used sugar before so that will be new. ​Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Single. Thank you for sharing such an easy-to-make toffee recipe. As long as it tastes good, all is not lost. Love everything on your site. I have a bum hip..all the rest came together very well. DISASTER. I remade and went for that darker creamier caramel and seriously it took me over 20 minutes of brisk whisking. So addictive, you won’t want to share! Both delish. This was amazing, so easy and delicious. window.adthrive.cmd = window.adthrive.cmd || []; Everyone loved it. It was easy, damn delicious, and an encore is in the works tonight. I have been stirring for almost an hour and it is just starting to get some color on it. some are not all real butter~. While I didn’t add almonds I did mix 1 cup sugar with 1 up (2 sticks) no salt butter until my arms fell off! It’s not the recipe. Should it be bubbling lightly! The toffee tastes delicious but it is 1) quite hard (the temp did not go higher than 305F degrees.) Quickly afterwards, grate nut with a grinder or ch op finely, pecans or walnuts and sprinkle them over top. I finally had success making toffee! Allow to come to a boil, and cook until the mixture becomes a … You can use any other nut that you prefer. P.S. Note there is no vinegar in it, nor was there in the four recipes I looked at. It’s gorgeous! 7, then 10, then 12 min of non stop stirring w/ a whisk – still no color change. It should harden almost immediately! Because I find it hard to get vanilla extract at my location. Mine stayed soft did I do something wrong? What is medium heat? window.adthrive.cmd.push(function() { Hi! I just tried to make it and my toffee got seperated and grainy. The recipe is perfect. Stir and too high of heat can make the sugar seperate.. Also, check your butter ing. It’s a good idea to “swish” the bowl around and look after maybe 9 mins because I have seen it burn before and not be noticed until the batch is ruined. Used a metal whisk for about 13 minutes, it got fluffy and started to separate, never did get brown, stayed pretty much the color of butter. Just the flavor is not good. Mary, here is a great resource discussing ideal pans for making toffee. Perfect for the holidays! Mixture should boil at a moderate, steady rate over the entire surface. It’s cooling now. Just made this toffee. It still took over 15 min of stirring but it finally turned brown and the substance started to “pull away” from the saucepan if that makes sense, like it was wanting to thicken to a sticky goo and I got the brown color. I can’t stop eating it! Use a candy thermometer and cook the toffee until 300 degrees F. It usually takes me 30 minutes to make mine. I am giving these away at a cookie exchange and will make one more batch for a party at my house. Since some people have had a hard time with hardening, I thought I would chime in. As indicated in the recipe, this toffee calls for granulated sugar, not brown sugar. She had everything your recipe called for so we started making it. Brown sugar can be used, but half white, half brown. Beautiful pics too! Spread evenly when melted. Aside from that I plan on making this an easy go to all the time! This scrumptuos toffee recipe is almost identical to my mother’s recipe from years ago, and hers says “Cook to 300 degrees”. At this point my frantic wisking turns into a slower stir to ensure the butter and sugar stay together. Break into pieces and store in plastic Ziploc bags. I had my butter separate tonight, I think because I let it melt before I added the sugar. Super easy as stated & beyond amazingly delicious. It is delicious! Hardened right up. Thanks. Oh my heavens. Adapted from The Yummy Life. and more importantly, the butter never incorporated. As you see the structure changing, put back on the stove on a LOW heat, and stir until it comes together. Thanks for sharing… I love toffee… This could be bad;), I don’t consider myself a baker but I did try this recipe and have to say that it came out perfect the first time !! This recipe is simple, complete and turns out spectacularly delicious . Thank you for such a great recipe!! This was a fabulous find! Mine came out perfect and it’s probably because I know the color it is suppose to look like when it’s done because of years of making it with a candy thermometer. I’m wondering what size baking sheet you use because the toffee turned out nice and thick. Thank you so much. I just made this….. soooo good! Your heat source may not have been set correctly. Rich, buttery and deliciously dark, this treacle toffee recipe … You can’t let me near it because I”ll eat it all right out of the jar, leaving nothing for everybody else – as my mother-in-law has learned quite well. Your photos are very nice, too. This recipe has failed horribly butter and sugar never combined I constantly stirred it. Never has failed. Stir in brown sugar, water, and corn syrup. I’m going to try it & see if that helps. Don’t store it anywhere warm, if it’s summer or a warm kitchen you may be better off storing in fridge. Thank you! I just made this. Average She said that her mom would make it during the holidays and we would all surround her during break time to make sure we got our hands on this amazing toffee. If it ain’t broke, why fix it? So, anyhow, there it is. Altitude can make a huge difference. Thank you so much for sharing this recipe! I’d also wait at least 5 min before adding the chocolate on top. The second it gets to the color of the butter, it’s done. You apparently didn’t do something right! Thank you so much for sharing your amazing recipe. It say semi-sweet chocolate chips it does not say milk in there. So I just made this recipe…twice. This recipe looks amazing, and I’d like to make for Xmas gifts however I like to have things done early, so am wondering if this recipe would freeze well? This recipe turned out great! I started following you after the Seattle IFBC, and I’ve been so impressed. Will be making as X-mas gifts! I was stirring frantically trying to keep it together (I need a gym membership, I think), but the butter was very stubborn and didn’t want to stay mixed with the sugar. You are too nice man! I use 1 cup of granulated sugar, 1 cup of salted butter and 1 tablespoon of water. Thank you!!! But I guess the real hard part is waiting the 2 hours for this to cool so you could finally stuff your face with this. I love toffee! Easy recipe but for first time toffee makers, it would be helpful to know a few things ahead of time: 1) what size baking sheet is best? I used an 12×17 jelly roll pan but I barely filled half of it. Followed the directions and it turned out fantastic! Thanks for sharing! Made it for a gift, but we are definitely holding a stash back for us. A lot of toffee recipe are available in print ads, magazines, and of course on the net. First try I had it on low medium and that didn’t work so I put it on low the second but still never browned and ended up separating. I ended up putting it in the mixer with 2 eggs, 1 tsp of baking soda and 3 cups of flour and made an excellent batch of cookies. It depends on the season and how hot/cold you keep your home. I have a trick to share. Tara, you can certainly substitute white chocolate chips but I cannot speak for how much this will change the overall taste/texture of the dish as further recipe testing is needed. I made this 4 times today. Neither one of us have ever made toffee. And your banana crumb cake looks awesome. had spent some time and tried the tips theirs would have turned out too. I have sent this recipe link to my family and friends!!! Instead of blaming the recipe, please remember that many factors are at play here that may result in a failed outcome. Hi there do you know the ingredients in uk terms we use grams, tablespoons etc haven’t a clue what weight a cup of butter would be thanks debs. I am an experienced cook so am not sure what I did wrong. I always put it straight into the fridge, because I’ve found that leaving it out at room temperature sometimes allows it to set but sometimes not. Doesnt brown and climps up. Top with melted chocolate. Thanks for the great recipe! Keep cookin’. Hope that helps! Thanks! Thank you. I leave a glass of cold water by my stove and occasionally drop a bit of the mixture in. I have a great recipe but it uses salted butter. 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. Once melted add all other ingredients and stir while dissolving all together and bring to a boil. Toffee Vinegar Recipes 233,641 Recipes. You might wonder why you shouldn’t scrape the bowl…it will change the color of the toffee and make it cloudy, plus can have a different texture. Too high or low temp and it won’t start to turn brown. Thank You. After the color change I added 2 cups of cocanut flakes and 1/3 cup cocao nibs into the pan. My first time doing it and my advice is get a good candy themomitor mine was 3 bucks and so I didnt get the Hard crack.So we have soft toffee. 1/2 cup light corn syrup. Also, I love the peanut butter tip, it does take a little longer (20 min), but it’s worth it. I changed the chocolate just a bit. The “brown goo” is not out of the ordinary. I love this stuff so much I could care less, I scrape the bowl to get all the candy out. My mom made toffee growing up and I have been trying for YEARS to make it just right!! I left the whole thing to cool and set in the same pan. I need to box it and seal them before I am tempted to NOT gift. [email protected] Love this toffee easy simple yummie. Great recipe! }); There’s no deception here – it’s simply a delicious, additive toffee recipe for everyone to enjoy . It won’t change the toffee any if I skip that step? Cook, whisking constantly, until butter has melted and mixture is almond brown in color, about 10-15 minutes. Instead it is soft. Be patient!! I may be able to help explain why some people are getting hard toffee while others are still soft/runny. TOFFEE. That trick might have already been suggested, but I didn’t remember reading that. Can you tell me what I did wrong, or if you have any advice please? I kept whisking and it blended back in at about the same time as it reached the right color. But I stuck it in the freezer and though it is oily, the hardened part tastes great. I agree!!!! Regardless what nut you use, this is a great treat! Will it freeze? Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. please tell me what sort of pan you are using. Help if you can. Sprinkle with pecans. Next batch I will try some cayenne pepper and dark chocolate. If it’s not it’s still amazing just the pic looks like it’s hard toffee It can get pretty heavy to pour too when using glass instead of plastic. It sounds amazing! After the two hour cooling period, my toffee did the same thing and wouldn’t harden. Tried this and tasted amazing!! Hello, Do you think I could use a candy making chocolate? I’m not entirely sure if this will freeze well but we kept it in a airtight container for several days without any issues. Most of my family are not but lovers. 1 cup sugar I also had a reader comment that she has made this twice – once with a wooden spoon and once with a whisk – and has had a successful outcome using only the whisk. Good luck. I’m not sure if you are using wet measure and dry measuring cups. Thanks! It is a type of chocolate chip that you could find at your local grocery store. I prefer to add nuts only on top and not in the toffee layer. This will turn into toffee upon cooling. I know that they normally use vinegar but I don't have any. It’s one of my mom’s favorite treats so I think I might need to surprise her with a homemade batch. I used a wooden spoon instead of the bendy silicone whack I used before (I don’t see how that makes a big difference), I also added more salt after reading that many people use salted butter, mine was unsalted. When it gets seperated and grainy it is not neccesarily lost! You’ve inspired me! Add salt and water. I don’t see where she mentions the graham crackers … maybe it’s just me. The first time it never turned “paper bag brown” but I poured it over the almonds anyway to see what would happen. Hardest part, the stirring for 11 min. It’s a 10!!! If you use unsalted butter and don’t add salt the recipe will fail every time. I use candy thermometer and take off the heat at 290°. Lightly oil a baking tray with groundnut oil. The chocolate on the top of my toffee popped right off of the toffee when I broke up the toffee , was this because I let it cool for too long in the fridge? You should not make candy on a rainy day because humidity may be a problem. I do have a couple of questions. document.head.appendChild(chicscript); I went a solid 20 min stirring. (yes i time it. Bring it to the temperature required which I think was mentioned at 300 degrees. of stirring to get it to the right color and temp. Everyone loves it. For each 1/4 teaspoon (1 gram) of cream of tartar in the recipe, remove 1/2 cup (120 ml) of liquid from the recipe and replace it with 1/2 cup (120 ml) of buttermilk. I love toffee, but it does a number on my A1C. Why would it matter? Great recipe. Where do you find this? LOVE this recipe!!!! Never hardened and I threw it out. I think the key for me was keeping it on medium heat, stirring slowly and being patient. It’s the perfect gift to hand out this time of year. Milk is mild. I also cook on a slow, steady, medium heat (even if it takes me 45 minutes on a colder day). Absolutely wonderful! What a great idea! I read comments ahead of time because some people had difficulty with it so I cooked it on a low boil and gently stirred it with a wooden spoon on and off (mostly on) until it was a light peanut butter color. Hope this helps. 1 cup nuts (almonds, pecans, cashews, peanuts, etc.) I seriously can’t make this stuff because I would sit around and eat it ALL day! I added broken up pretzels to one batch and crushed oreos to another. It can go wrong if you aren’t careful – grainy. 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. Cinder or honeycomb toffee (known as hokey pokey in New Zealand) has baking soda and vinegar added so the toffee froths and makes bubbles as it sets, giving a completely different texture. I just made this as part of my dad’s birthday gift. I’ll share a few of my tips that I hope can make yours a success. Thank you for posting this recipe! How do you clean the pan afterwards because it’s hard to get off the toffee even though it tastes delicious! Nevertheless, there was no trace of toffee left in the pan after that. I highly suggest your first few makings to watch closely after 7 mins as it can change within 20-30 secs. It would be terrific on ice cream! Great trick I tried this recipe  and that peanut butter jar upside down worked really good  for me. I think trying to rush the caramelization  process is why most fails happen. 1 cup raw almonds Thank you for the tips! Same experience as Dan. 10 minutes) Pour candy into prepared pan. i was making this on medium heat, in a heavy 2-qt pot, stirring with a flat bottom wooden spoon, it was taking longer than 7-10 minutes to get caramelized, but just when the color was just about right, the butter all of a sudden separated. Spread almonds in an even layer onto the prepared baking sheet. Tried this today and while it took a bit longer than the 7-10 minutes (I used a lower heat as I was afraid of burning it.) An unbelievably easy, no-fuss, homemade toffee recipe. I’m a huge toffee fanatic, but I have yet to make it myself. I lost my recipe, however this sound like, the only thing I see missing is the corn syrup. If so, how complicated is? 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