Download Toffee Tv App ((FULL))
Nilsa Cantos
So, why do I love toffee so much? Because EVERYONE else does! I have given a lot of food gifts over the years but trust me, I take note of which ones get the biggest reactions. This Better Than Anything Toffee is one such recipe.
For years I wanted to make toffee, finally bought the right pot and candy thermometer and followed your recipe. Wow, amazing, came out perfect. I will be making lots of batches to give out for Christmas this year! Thank you Wendy!
Immediately upon reaching the sweet spot of perfectly cooked toffee, pour it onto a parchment lined baking sheet. You can spread it out with an offset spatula, but I just pour it around in ribbons and let it flow together.
Hi, Deb. I made toffee for the first time last week, and it was wonderful. Do you happen to know if toffee recipes in general can be doubled without incident? Or do ingredient ratios need to be adjusted for larger quantities? Many thanks.
Oh my! Lovely candy! I just wrote a post this week about making candy. It is so difficult to make, but your toffee looks great. I love the way you did your photos. This is one of my favorite sites. Thanks!
I just finished making these and they came out exceptional! The recipe went smoothly and exactly as it is supposed to. One tip: after making the toffee and pouring it in the pan, take the toffee sauce pan and immediately fill it with water and put it back on the stove over medium heat. This melts and dissolves the toffee and makes for an easy clean-up! Thanks for the great recipes, Deb!
The standard toffee proportion is usually 1 cup butter to 1 cup sugar, either brown, white or a mixture thereof, which your recipe follows too. No reason you cannot scale this to make a larger batch. You can do it on one regular baking sheet or two small ones.
I made the toffee yesterday afternoon with candy thermometer and all. Mine did not seem to have the crack and shine that in my mind I associate with toffee. It was a little dull in appearance and broke apart too easily. Maybe I am thinking of brittle and not toffee? Any thoughts?
Like Kate, I too had a bit of the chocolate/toffee separation thing when I cracked the pieces apart. Most of the chocolate stayed on, but on the edges of the cracks some of it flaked off. I will definitely remember to whisk a little harder towards the end next time to help prevent this.
I made this toffee the other night & it came out perfect!!! i took it to a holiday party & it disappeared pretty much instantly. definitely the most amazing toffee ever. ive posted pictures on my blog :)
I make a similar toffee with Chocolate melted on top and the chocolate flacking off problem may be caused by using chocolate chips which are made to hold their shape in the oven and tend to stick together after melting (and therefore not to the toffee) Try chopped chocolate or chocolate wafers instead and you should get a better result!
I have made this recipe about 3 times now and it has been a total success every time! I am a big fan of pecans and so used those as a topping, and was surprised and quite pleased at how quickly the chocolate chips melt when you put them on the toffee.
Deb, I had this at your book signing at Anthropologie in Montclair (made by a salesperson!!) and it was delicious and picture perfect. Made it today and my chocolate separated from the toffee and seemed thicker than hers. Should have read ALL the comments first I guess. I will try something other than chips.
I am working my way through your fabulous cookbook. You are inspiring me to cook more. Thanks.
Sorry if this is a rehash of a question previously asked, but an answer/help from anyone would be appreciated.
First of all, DELICIOUS. Secondly, and probably equally important, EASY. This recipe helped me get over my fear of the candy thermometer. Every batch I have made has come out perfectly and perfectly delicious. I get ridiculous compliments when I give this away.
Now for the questions: Can you omit the coffee and molasses to make a straight toffee? Can you add vanilla? And if so, at which point would you add the vanilla? Can you make a salted version of this? Or would that just taste bad? How much salt? Would you change the chocolate (milk or a mix of milk & semisweet) if making a salted version?
Thanks again. Have yet to fail with any of your recipes.
I have been making this recipe for YEARS. It is my standing food gift for friends and family. After increasing batches of separated toffee, I reviewed the recipe and comments and discovered that in my confidence I was skipping out on really monitoring the heat early enough and stirring from 250-300. I was more doing intermittent stirring till maybe 270 or more, then stirring the last few min.
What makes this my signature recipe? Well, for many years I've given this for gifts to friends, neighbors, co-workers, and my kids' teachers. For many years I've taken this toffee to numerous potluck meals and parties. And now, after all these years of gift giving and parties, I'm expected required to give this toffee as gifts and take it to parties. If I don't, I hear about it. Everyone looks forward to my toffee. As the holidays approach, King-Man and I start getting not-so-subtle hints like "I'm really looking forward to your toffee this year!" One of the great things about a signature recipe like this is that I have no decisions to make about what to make, give, bring. Anything but toffee is a disappointment. Decision made.
Often, signature recipes pass from a previous generation. My toffee recipe did the reverse. Once my dad (aka, Butchie) tasted it, he started making my toffee, too. Then he gave it as gifts. Then he was expected required to deliver toffee to friends during the holidays. I always think of my dad when I start making my annual countless batches of toffee, because I know he's in his kitchen doing the same thing. Here's a photo of Dad making toffee. I know that photo is at least 13 years old, so he's been making this awhile, too.
I'll show you how to make the toffee with my usual step-by-step photos. It's really easy once you get the hang of it. No candy thermometer required. You'll also find some downloadable gift tags toward the end of this post.
Step 7. Over medium-high heat, start melting everything together, stirring occasionally. I prefer a flat bottomed wooden spoon so that I can scrape the bottom of the pan more thoroughly as the toffee cooks.
Step 8. Once the butter is completely melted, you need to stir constantly. It takes between approx. 7 and 10 minutes from this point to the finished toffee. The mixture will start to get foamy.
Step 10. Here's how you know when the toffee is ready. Keep one of the almonds near the pan. It's your color cue. When the toffee is the color of the almond skin, it's done! (I love this tip.) So much easier than fiddling with a candy thermometer. Don't freak out if your toffee is smoking. It's supposed to be smoking a little bit.
Step 16. Let it cool until the chocolate hardens. This can take awhile--up to 2 or more hours. That toffee is hot, and it takes time for it to cool enough for the chocolate to harden. Once it's cooled some you can speed it up in the fridge, if you're in a hurry.
Step 17. Break the toffee into pieces. I usually break mine into approx. 25 pieces--but you can make it whatever size you want to. Smaller bite-sized pieces are better for party platters.
Troubleshooting tip!
Why Did My Butter Separate When Making Toffee?
If you read through the comments at the end of this post, you'll see that a few people have had problems with the butter separating from the toffee and not combining properly. If this happens to you, there are several possible explanations that are addressed in detail in this post: Why Did My Butter Separate When Making Toffee?
These cookie bars are soft, delicate, and chewy in the middle with a crispy outer edge. Coconut sugar lends a wonderful toffee flavour to these bars. Try serving them with vegan ice cream for an easy dessert or just enjoy them with some homemade almond milk. Recipe adapted from my vegan and GF cookies.
One of the BEST Dessert/Snack Bars I have ever made and tasted! The coconut sugar really does give the bars that toffee flavour/look. These will be a staple in my kitchen. Perfect with a cup of tea :)
This rich, buttery toffee recipe has wonderful notes of deep caramel that pairs perfectly with crunchy pecans and chocolate. This easy to make candy takes less than 30 minutes and is perfect for holiday gifts and parties as well as year round snacking.
Caramel is cooked to the softball stage 240F, while toffee is cooked to 305F, the hardball stage. The higher cook temperature makes it into a solid while also adding more depth of flavor as the sugar caramelizes more.
While sweet, toffee has a deep caramel flavor that goes well with chocolate. The ample amount of butter added to the sugar gives it a delicate melt in your mouth consistency that makes it easier to eat than brittle.
The secret to making toffee is low, consistent heat to avoid breaking the candy, so fight the temptation to speed up the process, it will be well worth your patience! Also, a clip-on thermometer takes all the guesswork out of it.
Let the toffee cool completely until the chocolate is set and hard, which takes at least two hours. Use a knife to cut toffee into various-sized pieces or use your hands to break up the toffee. Your toffee is ready to serve and enjoy.
I have just tried this recipe twice, and both times, the butter and sugar are separating and when I pour it in the pan it is a big oiley mess. I was so hoping to be able to master the toffee recipe. I followed the recipe exactly.
If you notice a buttery layer forming in your toffee, the candy might be separating. This usually happens when it is heated too quickly, heated higher than 310 degrees, or if the temperature fluctuates too much while cooking. It may also be from stirring too vigorously. You can try to save separated toffee in the pot by removing the pan from the heat and stirring until the buttery layer mixes back in.
df19127ead