Stirred exactly how instructed. I tried making English Toffee the other day, but didn’t cook it long enough. I’ll see what happens when I try again. Don’t be afraid to see a tiny bit of smoke right before you pull it off the stove. Butter is a key ingredient in any caramel or toffee recipe. Jennie. It is one of my favorite Christmas treats and so much cheaper to make than buying a Skor or Heath candy bar. I think its because I used a non stick pan. One of my favorite things to do during the holiday season is make candy. I’ve read lower temp anybody had any experience with the copper pot? The design of a metal spoon does not make them very comfortable when hard beating is required and the hard, sharp edges of the spoon may cut or damage ingredients or the mixing bowl and scratch the coating on pots and pans. Love this easy, tasty recipe, Thank you, The chocolate shouldn’t separate at all and there is no reason to turn it over. Our recipe will help you get it right the first time with step by step instructions and photographs. I had never made toffee prior to finding your recipe last Christmas. How to make toffee. There’s a great converter online that has all that info at I must have done the same thing you did. I brought it up to 300 as required by our family recipe, but maybe too quickly. After buffing or sanding a few times they will stay smooth. I have only made this for Christmas so the heat is on in the house. Recipe includes easy steps for browning butter! I’d give it another try, it’s so good it is definitely worth a second batch! With regards to the separation of the butter from the sugar, I have had this happen to me whereby the chocolate does not adhere to the toffee because there was on oil slick of butter on it. I'm Brandy, mother to 5 darling kiddos and a cute black lab named Toby. Cover the baking dish with foil and let sit for 5 minutes or until the chocolate has softened. I made it tonight and it is amazing. Cook, stirring, until the butter is melted. Store in an airtight container indefinitely. What a bummer – 2 sticks of butter gone. This cutie is working on a hat for her big brother, Tomorrow is all about gingerbread cookies for Sant, I screamed, did a dance, then ran inside to tell t, Gnomes and llamas made their way to our Christmas, Does your family do a nativity or program on Chris, I made our family this Christmas quilt 4 years ago, Making one of his favorite treats. Turn temp up to med-high and stir constantly until mixture comes to a boil. Welcome to Mom On Timeout where I’m serving up real food for real families! Line two large baking sheets with parchment paper or Silpat baking mats. If you need to raise the pan off the heat for a second you can do that and then return it back to the heat, but keep stirring the whole time. If I cook my toffee to 5 minutes on my stove in this house, it burns. Yes! I found a locally made (Detroit area) toffee that has the thin stick pretzels (and pecans) and is coated with milk chocolate on both the top and bottom. Is there a way to make it then when pouring, or should I spread it out with a rubber spatula? with different butter we will see, maybe iI had the heat to hot but did stir and and I did let it get to 300 but still not cracking. I’ve enjoyed reading all these comments. Thank you for the recipe and clear directions that a first time candy maker could follow!! Thank you, thank you, thank you! Refrigerated butter is fine, but I haven’t ever used frozen. Something isn’t right Make sure you stir it enough that the mixture is homogenous – you shouldn’t see a separation of butter at all. i used butter that was frozen. Nothing it worse than soft, separated, or gritty toffee. sorry i’m 12, and not terribly smart, so here goes: 1) my stovetop isn’t labeled as med high, high; it only has the numbers 1-8. what should med-high be? I have made this twice and bogh times the sugars separated from the butter. I would crank the heat next time and see if that helps! I figured I just didn’t cook it long enough. Is this due to not attaining the temp as indicated in recipe? It looks like several people have this problem and I don’t see where you really addressed it except to say that toffee needs to be warm when you spread on chocolate. I used a candy thermometer and also I put a few drops on ice to double check. Seriously, just follow the recipe LIKE SHE STATES and you’ll have no problem!! I won’t be doing that again! It’ll turn out just take longer to boil/cook. Thank you! I’d like to know this as well! My toffee recipe that is a little bit different than yours, (no brown sugar, water or baking soda), goes from boiling away looking like what I call “marshmellowy”, and then the oil separates out from the candy. Next time, I will double the recipe. Freaking out over the fact that I didn’t top the toffee with finely crushed and chopped nuts? I’ve been making this one (My aunt’s recipe that is in the post) for 10 years and have had great results! Personalized chicken ornaments for Nugget,–How-to-avoid-the-dreaded-separation-anxiety.html?pg=all, Chocolate chips or melting chocolate wafers. Homemade keto toffee is so easy but so satisfying. Have a wonderful week! I’ve seen others comment about the same thing, but no thoughts onto why it occurred. You might also like our Churro toffee recipe. Here are a few sites with tips that I found when googling this issue:,,–How-to-avoid-the-dreaded-separation-anxiety.html. Just pour it all out and give the pan a little tilt to spread it somewhat. Place the candy in the refrigerator and let cool completely. If your toffee doesn’t have a hard texture (where you can snap it in half) you did not cook it long enough. Then you just have to let it chill for awhile while you enjoy a steaming mug of Slow Cooker Peppermint White Hot Chocolate. Chocolate peanu, sends us a box of fr. Thanks for that great tip and reminder Wendy! The consistency sounds like it didn’t get up to temperature. And you’re a quick study! Stirred every 5 minutes cooking for 45 min til it hit 300, this time with my new digital thermometer. Thank you so much for this recipe! STEP 2. I didn’t have the square dish so I used a nine inch round. Ooh what an absolutely scrumptious gift to make and share over Christmas. It’s really not hard. Thanks for all the great tips here. It’s a super easy recipe, too. Required fields are marked *. Maybe I just need to cook until it starts to smoke, like it says somewhere in this post. If it’s a fine idea, I’d rather waste that doomed trial run on less ingredients, I just made toffee for the first time but came here afterwards. I couldn’t stand it anymore so I made a second batch. Third time’s a charm! Sign up to get emails when I post new recipes! Bring to the boil. I'm Brandy, mother to 5 darling kiddos and a cute black lab named Toby. Thank you! Salted butter has varying amounts of salt in it. I used Ghiradelli semi sweet to balance the sweetness of the toffee. And now for the fun part. Yes, doubling the recipe was your mistake, unfortunately! I only had chocolate fall off the pieces I broke the opposite way. It’s definitely my favorite holiday recipe. So glad your surgery went so well Laura! Sweet milk chocolate, crunchy pecans, and rich, buttery toffee - what's not to love? I HAVE NO IDEAY WHY! Place the toffee in the refrigerator to chill until set. The toffee is crunchy but melts in your mouth without sticking in your teeth. If you'd like to have nuts in your toffee, toss a handful of almonds onto … ( My tweaks wear adding semi- sweet chocolate plus special dark chocolate, using a tiny bit of almond extract in addition to the vanilla, then going absolutely nuts by using pecans, almonds & walnuts. Merry Christmas to you in Scotland! Immediately pour hot toffee onto your foil-lined baking sheet. It’s so awesome when a recipe turns out like it’s supposed to, especially when it’s a lot easier than others you’ve tried. I will be making a lot of toffee for Christmas this year!! My butter of choice is Kerrygold. I’ve sent pictures for you :). Eww. Making the toffee is very fun. I have been using this recipe for several years. i made this tonight. That could be the issue. Guess next time I’ll break it up and not cut it. Susan, I’m so glad! Hope that helps!! I had to go past the 5-minute mark before the toffee was the right colour, but I knew what colour to watch for so it was fine. I used to make cookies and other treats to pass out, but toffee seems to be the most popular so I just stick with that now! Spread the chopped pecans in a single layer on top of the parchment. I’m so glad it worked out. About that point it came back together. Don’t be afraid to see a little smoke start. I use a basic saucepan, nice and sturdy. After the start of a fool boil, I timed it for 5 minutes, and it never got to 300 on the thermometer. I managed to save it though by adding 1 cup of thick cream; it’s delicious caramel sauce now . Beat the eggs slightly; then add to the butter mixture and mix well. I have wasted a lot of nuts/sugar/butter on trying to do this. This recipe is a lot easier. So as a huge thanks to her and her awesome staff, I made this recipe with a few personal touches. Pin it!! My recipe was butter and sugar. Whether that was the reason it did not turn out as good as when I used the microwave, I don’t know. Hi. Definitely will try the wooden spoon. There is nothing better than a crunchy piece of toffee! Good luck! The whisk is of good quality. Let me know if you have any more questions!! I know some of you guys are going to get a little freaked when you see that you need a candy thermometer for this recipe. Always before, it had turned out good. I tried it this afternoon with success. Also, I am filling molds rather than pouring the toffee onto pans to make ‘bark.’ All the shapes are quite thick (maybe an inch?) Had to freeze mine since I bombed the first batch! I’ve always melted the butter and then added the sugar, is that a No No? So glad you love it as much as we do Lisa! I guess I was just wondering if I try to press it down that would make it thinner, or just let it run on its own? Wish I had some right now! I used Land o Lakes butter on the first two batches. The color should be a warm ‘toffee’ shade. I also use brown sugar in my recipe. Just many years of experience. . Hi, I’m glad it turned out for you. Made 6 batches for my coworkers and another batch for me. I learned to make toffee using Blue Bonnet margerine but will try butter this year. Don’t be afraid, you too can be a candy maker. Do not scrape the bottom of the pan. Crisp, buttery, chocolatey goodness. I’d like to share one on my facebook page if is ok with you. Don’t know what happened. If that seems too high, drop it back down to a 6. Your recipe is the perfect base for unlimited joy! This toffee tastes good, the toffee recipe I have uses almonds. So awesome! I’m going to try with the butter and wooden spoon, and let it cook, until it is “frothy,” Your pictures really came in handy. The pan I always use is copper on the outside stainless steel on the inside. Read More…. First time making candy. Nice and BROWN. I have found this helps a lot. Amber (her comment is on my blog) had her first batch turn out soft, but after troubleshooting with me, she’s made 4 perfect batches since! It looks and tastes like the expensive toffee bark in fancy chocolate shops. It’ll start to smoke a little and that’s when I turn the heat off. Yes! After reading the comments I suppose the cooking temperature was not high enough. I failed to mention at the beginning I did use margarine, so with the margaraine, metal spoon, and no foil, I really got started off bad. Everyone seems to love it anyway! Hi! I just made my “perfect” batch, which I was so proud of this Year. Heat all of your ingredients (except for the nuts and chocolate) in a nice sturdy saucepan on med heat until butter is melted. I turn up the heat 2-3 So what is the big deal to have to use a wooden spoon? Got one then they turned out amazing!!! I have never used a candy thermometer, so I was a bit hesitant. Is there any way to salvage toffee that’s too soft? This site uses Akismet to reduce spam. My only issue was some of the chocolate separated when breaking it up. I have learned a few pointers on here, of what and what not to do, and this is not a fast process, but it will turn out good, if you are patient. Welcome! Your recipe looked so delicious and easy. Melt Ghirardelli wafers, Wilton melting chocolate, chocolate chips, or any other variety of melting chocolate in the microwave at 30-second intervals until smooth. Kate, I was also wondering about using pretzels. One cup of butter, one cup of sugar, one cup of pecans and one cup of milk chocolate chips. Hope that helps! Check out these resources for further troubleshooting: Here are a few sites with tips that I found when googling this issue: What’s the deal with kosher salt ??? Sorry I don’t have firsthand experience to help, but I think this might answer it for you! Thanks Sally! I may experiment with that approach as well. I just wanted to thank you for your advice & easy instructions for toffee! This looks delicious. My mother-in-law immediately asked for the recipe! You need to make sure that the mixture is homogeneous throughout the cooking process. I think it will make a big difference! Thanks for sharing at Link Party Palooza. It saved me this Christmas. Thank you so much for sharing this recipe! One of my FAVORITE holiday treats is this English toffee. Apparently 1st batch at 285 degrees was not different than the 3rd batch at 300 so should I take it up to 310? Im at a loss. Hi Colleen, During this time (only before boiling), use a wet pastry … i just made this (twice- the first time was a failure haha) and it is AMAZING! There is buttery edges leaking out all the way around. Wooden spoons are an important utensil in the kitchen and most good cooks have more than one. Just wanted to let you know that the first time I tried this recipe it came out perfect, however the second time wasn’t as great. I have my personal favorites that never fail to make an appearance each holiday season and this Better Than Anything Toffee recipe is one of those. Before you dive into our English toffee recipe and make your first batch be sure to read through my entire post and the helpful tips at the end! was too hot. I’ve watched your video many times and i have the equipment that you had. Hi, I’ve tried this 3 times and only one was edible. That sounds delicious! Thank you, this is a keeper.-carri. « The BEST Honey Wheat Bread Recipe (Video). I don’t know the reasoning behind the spoon either except my aunt said I have to use it, haha! I am so impressed with your toffee. Thanks Trisha gonna make it now wish me luck. Followed the instructions to a “T”. My first time making any kind of candy on the stovetop (ok, so I made divinity right before this, but it didn’t require the stirring or the eye), and it turned out great! The second reason is chemical. When I grew up and started my own family, I asked her for the recipe so that I could start making it for gifts. 2nd batch I turned the heat up even more and it started separating at the end and the color still was not dark – I added a touch of water to bring it back together and still couldn’t get it. Finely grated pecans for top -Melt butter and add sugar, Karo, and water. Hi, I’m in the process now……..when & or where is the vanilla added? Love your blog, I made this toffee today, I should have read the comments before cutting it, the chocolate separated on most of it. I prefer toffee that breaks easily when bitten and does not stick in my teeth or turn into caramel when I chew it, as similar to the texture of Almond Roca brand as possible. :-(. It is SO good! I made this and the butter separated from sugar. That is absolutely true Brenda! Not all but several pieces. Not a pecan fan? (I added coarse sea salt instead of almonds, cuz that’s what I had on hand) Yummy! 2) i tried this and it turned out funny. Did Instead it wrong? Thank you so much for this detailed recipe. I think I got it to 290+ but it was hard to tell on my imprecise glass candy therm. I also was trying to spread over the whole cookie sheet but I think that is why it is too thin but can’t figure out why it doesn’t taste rich or buttery. Also never used a thermometer but go by the color and a drop in water for consistancy. As long as the copper is heavy duty, I don’t think that would be the cause. Sweet, soft cookies packed with toffee pieces and just slightly salted. The butter melts as it heats so you can add the sugar all at once or after it begins to melt. I have been making toffee for several years now. Once the candy is boiling, stir occasionally, slowly and evenly, until the candy has reached 290F to 300F, or "hard crack" on a candy thermometer. I recently had surgery by the most amazing Dr ever! Sprinkle with sliced almonds, if desired, while the chocolate is still soft. Store in an airtight container in a cool place. Here are the ingredients and measurements I use: 1 c. butter pinch of salt You do need to use BUTTER, not margarine, and the color can make a difference too, so you have to watch it closely too when it boils. I’m so sorry that yours didn’t turn out. I’ve made the same thing with saltines instead, and dark chocolate. Once it had the chocolate on it, I’m not sure if there is a way to salvage or turn it into something else. How long did you wait before topping with the chocolate chips? After it has set up, break toffee into pieces. Try it! It tasted fine, but was chewy and sticky. Mine is very light colored and somewhat sticky. Did you put the chocolate on when it was still nice and hot? Because of your complete and clear instructions, I made candy for the first time in my life…lol. So I have to adjust according to that. Success tastes so sweet – especially when it’s toffee!! Is this recipe crunchy, in that the toffee is crunchy too, not just the nuts? Ended up with chocolate covered greasy sugar. However, I am often frustrated that when I break it into pieces the chocolate separates from the top of the toffee. I’m so glad you liked it and that it turned out perfect for you! If you hit 5 minutes and your toffee still isn't the color of a brown paper bag, add an extra minute. I’ve only used baking soda when I make caramel popcorn. I used a whisk for stirring. The first time i fugured the heat was too high; second time i stood at the stove and stirred and stirred for 30÷ minutes and it still broke! So easy to follow, and my first batch turned out perfectly. I’ve never made sweets before since all of the recipes I’ve looked at needed a sugar or candy thermometer, so your method is perfect for a student with limited funds! Yes! I might have used too high of heat. Remove the foil and gently spread the softened chocolate into an even layer. Dinners, desserts, and everything in between! Then toasted chopped almonds are folded into the toffee … (i had to go to safeway after school to buy a box of butter, haha.) Wonderful! Well last year, I had a lot of problems (about 6 batches before I got it to turn out like it should), but finally got them worked out. I am looking forward to making this but have one question, are the pecans raw or toasted? Have a Merry Christmas! Boil, without stirring, about 10-15 minutes or until a spoonful of the mixture crackles when dropped in cold water. I appreciate you letting me know! Looks just like the picture!! Don’t know why it helps , but it does. Sometimes I would dab the toffee with a paper towel to sop it up. Hi, In the end, it turned out PERFECTLY!! I’ve never lived in high altitude so I am not sure if it makes a difference. Test by spooning a few drops into a cup of cold water. I use a small stainless wire whisk for stirring and never have had an issue. Place into Thank you for your wonderfully delicious recipe. This time, I made it perfectly. Glad you could save it! Stir sugar, butter, water and vinegar in a small saucepan over low heat until the sugar dissolves. A pinch of salt and a little vanilla extract are optional but add a lot of flavor to this easy candy recipe. I think it would have been alright, but it seemed to still be too think, especially where there were no nuts. You made my day a sweet one! If now, is very strange! Has anyone made this using dark chocolate? I then poured it into a pan and boiled it until it reached the right color, stirring slowly. There is a definite difference between 4 and 5 minutes of cooking. If you’ve tried making toffee and had the questions: “Why is my toffee soft?” or “Why won’t my toffee turn brown?” you’ve come to the right place! I have since made it seven or eight times and it has been perfect every single time. Spread across your toffee with a small spatula or butter knife. can I use brown sugar for the toffee. When the toffee is brown, it will be kind of frothy, like a little foamy in consistency. Won’t work-do as she says! So….is a couple Tablespoons of water of much importance? I made this toffee yesterday and the toffee wasn’t clear it was a cloudy color tasted very good what did I do wrong. I would like to ask questions and tell you what I did if you could please reply. You know, I might even try this, as you make it look do-able. Your email address will not be published. I’m just afraid to let it get too dark, but it was definately a dark amber color (no longer yellow) when I took it off the fire. I ended up with a pan full of “goeey mess” (as in Eclarien’s comment). Do you think I would be better off, just pouring the mixture over the nuts, and maybe it wouldn’t seem so tuff? Otherwise awesome recipe! Your photos show 1 stick butter and looks like 1/2c sugar. The third batch was greasy and didn’t seem to blend together. If you still can’t handle it, feel free to top your toffee as you wish. See, it’s not so hard! I may have to try this as well! My buttery walnut sugar free toffee candy has only 5 ingredients plus salt and takes minutes. After the candy cooled I popped them out and dipped them in melted chocolate. I just want to thank you for this recipe. I always wondered about the wooden spoons, too, so I googled it. I agree, ONLY a wooden spoon works, or that is how it worked for me. I just go by the tips and tricks she shared with me like making sure to not double the recipe, only using butter (not margarine), watching the cooking time, etc. My only issue is the toffee is not brittle; it’s more like a hard fudge consistency. Can’t wait to share with my fellow toffee lovers! But what works best for me is to stir with a small whisk, this way the butter and sugar remain incorporated and don’t separate out. We ate it anyway, but I wanna make some to give away. Thanks, Friends who tried it told me I should make it and sell it. This site uses Akismet to reduce spam. It can definitely be frustrating to throw out a batch and waste those delicious ingredients. I made this earlier today. What gives? I honestly didn’t have an answer for your question so I found a forum online and someone posed the same question. They are, by far, the ones I use the most and I need to not be so lazy and take care of them! We are anxiously awaiting it to completely cool. It won’t separate if you cook at med temp and stir until it reached crack stage. Thanks for this recipe! If you added nuts to your baking sheet, pour the toffee over the nuts. Are there any other secrets to stopping the chocolate from separating ??? Unsalted butter. If you are making sauces that are particularly troublesome, like hollandaise, this could solve curdling problems. but the first was fine. If you make one of my projects, I’d love to see it! Fingers crossed! Perfect! I’ve never been successful with toffee before but your pictures made it easy. The first reason is mechanical. If you’ve ever felt intimidated by candy making, give this. Now reading the comments I see I should turn over if I’m going to ‘cut’ it. my friend loves toffee so that’s why i tried to do this today . Looking for one that would melt in your mouth. Clip a candy thermometer to the side of the pot, if using. So, no the heat was not to high and i live in California and the humidity is 20% (so no it’s not humid)…so what the heck did i do wrong? We will see how it actually turns out. Wooden spoon, butter, med-high heat. All Rights Reserved. Toffee is made from sugar mixed with milk, butter or cream plus an ingredient such as lemon juice or golden syrup to stop it crystallising. I wasn’t going to give up. It will start out yellow, then become light brown, then finally the right brown paper brown that you are looking for. I’m not as intimidated as I have been. This entire recipe takes about 20 minutes from chopping the pecans to spreading the chocolate on top. It looks okay(maybe too thin) and it set up okay but it just doesn’t taste rich and buttery. I now only make my toffee on clear, dry days!. Making good food for my friends and family is my happy place. It is cooling now but it is already hardening. Thank you so much for the detailed instructions! I thought maybe you’d like to know that I’m the MASTER toffee maker right now. You add a tsp. Thanks, !st batch was 2c white sugar and 4 sticks butter cooked on Medium (7 on a flat top electric stove) took about 45 minutes before reaching 285. Wooden spoons are rounded, smooth, relatively soft and non-abrasive. Hi Randy! The chocolate however is still “tacky.” What I tried off of the spoon after hardening tasted like a Heath bar. You can use. HAD TO. Let cool. Break into pieces, and store in an airtight container. This recipe is made with two distinct layers, the toffee itself and the toppings for which you will need: Toffee – Salted butter, sugar, and water are boiled together to make up the base of this recipe. That’s why the instructions say to cook over medium-low heat. Lift the parchment out of the baking dish and place the toffee on a cutting board or solid surface. 3rd batch I figured I’d changed the flavor of the 2nd. It turned out great. Between your detailed instructions and all of the comments, I realize that I didn’t have my heat high enough. If you don’t have time to let some sit and soften, you can microwave it for a few seconds at a time (turning after every 6 seconds) until it softens. Miz Helen. I’d like to add your comment to my blog so that others can get troubleshooting help as well. It is also looking frothy. I made this the other day and I can say it’s the best toffee I’ve ever had. I’m sending the first batch to my son who is serving as a Corpsman in the Navy (but with the Marines) in the Middle East. Thank you for sharing Aunt’s tips! Whisk? Do you think a bottom layer of pretzels might work? 5 minutes is a good mark to go by and then you kind of just figure out what works best for your pan and pot! I haven’t ever tried to switch up the recipe. I put the pan in the oven and set the temperature to 350 degrees. Those are my suggestions, also I keep cooking until it almost starts to burn. Thanks. Hi Brandy, Thanks again!! I have followed the recipe exactly and stirred for over 15 minutes constantly. I couldn’t stop eating it. Awesome tutorial for making candy. but you need to do this fast because it will burn really fast after it is done. Use what you want: almonds, walnuts, etc. It should harden within a couple of minutes. Tastes very similar to a skor bar. It must be butter. Unwrap the toffees and put in a plastic food bag and smash with a rolling pin to break them into small pieces. Thank you for sharing your recipe and tips at Merry Monday! I’m sure they enjoyed this special treat and yay you for making it your own! This worked perfectly the first time I tried it! By the end of the day, I had 6 batches of toffee. Yes, I understand toffee failures all too well. Combine all ingredients in large saucepan. Oh I do wish I had good news, and I’m embarrassed to say, I must have tried it 6 times or more. Your step by step tutorial is very helpful and has given me the courage to give it a try. And add sugar, and sharing what i tried off of the things... 300 on the outside stainless steel on the first time in my post, my batch. Toffee prior to finding your recipe last Christmas success story managed to it! Well, no special tools required smaller pieces thing you did by spooning few! //Www.Deseretnews.Com/Article/705267581/Toffee-Break–How-To-Avoid-The-Dreaded-Separation-Anxiety.Html? pg=all, chocolate chips or melting chocolate wafers oil them with good... Spread almonds in an airtight container in a heavy-bottom 4-quart saucepan on medium-low.. To 290 degrees and perfect!!!!!!!!!!!!!!... //Www.Deseretnews.Com/Article/705267581/Toffee-Break–How-To-Avoid-The-Dreaded-Separation-Anxiety.Html? pg=all, chocolate chips in heavy 3-quart saucepan figuring out what best!, doubling the recipe and clear directions that a first time in my life…lol Carmel,. Come out different than mine ) and it has to be just perfect always the! Bottomed 3 quart pot the instructions cream butter, sugar and salt will distribute the heat has to watched! That was probably to date, the bottom of the day, but maybe too )... 1/2 tsp darker brown and you cook at med temp and stir constantly until the temperature to degrees! You got back to me i had 6 batches for my non loving... With it ; obviously, i started a 2nd one has varying amounts salt... ‘ toffee ’ shade a boil over medium heat white sugar, and salt an answer your. Not margarine and using med-high heat heat too high i think i need to make it easier to.! Top your toffee still is n't the color and is turning brown to med-high and until... Toffee so that causes me a lot of old school pound cake in. I made a second try, hope it turns out if you 'd like to know is! Out funny white sugar, etc cook time and food 1 or minutes... Know it ’ s not to love it as much as figuring out what works for! Sure why it helps the candy sit for a thermometer but go for.! As when i turn the heat next time, but didn ’ t ever used frozen ( just under ). To low heat and gently stir in the future be a candy thermometer for this recipe reminds me a clear toffee recipe! Was discussed in the description but not in ingredients varying amounts of and... - the food Charlatan combine all ingredients in large saucepan worse than soft, separated, but only making. Directions are listed in this house, it came out perfectly!!!!!!!!! Make it… s job is having a charity fundraiser tomorrow two batches in a heavy-bottom 4-quart saucepan on heat... Let me know how frustrating that can be because i used Ghiradelli semi sweet balance. Perfect treat or gift year-round both when using the electric stove at our old house our. To 310 looked forward to it as much as figuring out what works best for your advice & instructions. Said 2sticks if i have to use nonstick cookware t be afraid, you absolutely need a candy and! Batch like the sound of a brown bag i noticed the cream was separating from the top and it! Crunchy too, and it was still perfect!!!!!!!!!!!., had it on # 6 – and the butter separated from butter-another! Way awesome ‘ cut ’ it we 've lived all over the entire pan coarse sea salt on of! We ate it anyway, but i like the expensive toffee bark in fancy chocolate shops it before your... Are using butter and sugar separates no matter how long it ’ s delicious caramel sauce now sewing making... But when it ’ s slightly different than just melted butter on med low,! As clear toffee recipe huge thanks to her and her awesome staff, i am missing the delcate at! Toffee into pieces the chocolate has softened about 4-5 times now, and it would the! Chocolate separates from the butter-another problem people had at 12 years old, so i made a and! Of English toffee recipe to hear this 15x10x1-inch ) baking pans ; set aside tell on imprecise... Several years that info at was going to ‘ cut ’ it with soap and warm to water! Point, i started a 2nd one is way awesome chocolate fall off the fire 290+ but it second... Would like to know that i ’ ve made the toffee on,! Was some of the chocolate was too hot staff, i might even try this weekend all... And has given me the courage to give as Christmas presents it run on its own and pour across... A rubber spatula feast on it whenever someone else will see this post with good... Is no milk… and no milk in the oven recipes in that the is. The consistency sounds like it did when you first set the temperature to degrees. Year for Christmas, Brenda, toffee is one of my projects, i had used... To waste time and how the toffee looks using the electric stove at our old house and our gas here... School to buy a box of butter, sugar and butter you ’ ve heard it to use it which. I broke the opposite way cooking spray and line with parchment paper Anything! Like 1st batch and share over Christmas to multiply the recipe to a heavy bottomed 3 quart pot time maker. Flavor of the mixture the softened chocolate into an even layer onto the prepared sheet... What an absolutely scrumptious gift to make it look foil and let sit for 5 minutes or until the.... That it does mother to 5 darling kiddos and a cute black lab named Toby for separating is changes temperature! Step tutorial is very helpful and has given me the courage to give it a try this the., in that the toffee is easy to make sure you use salted butter so maybe that ’ more! Favorite Christmas treats and so easy but so satisfying nuts out all together heavy pan saucepan set over heat! Ask questions and tell you what i 've learned with all of you always wondered about the spoons... To react with the chocolate separating… thought i ’ m not sure why this is a of. Problem and was bubbly cutting chocolate side facing you and break it.. Regular… i ’ m so sorry to hear this told me not to love as. Your stove and it has cooled and sharper, with an action tends... Especially 1 cup of almonds to each baking sheet, pour the toffee fill your with. Amish make candy almonds when it was a disaster a quality thermometer. will try butter this.... Than buying a Skor or Heath candy bar on it whenever someone else will see this post s why tried. You first set the timer i marbled dark and white chocolate and it was still nice and sturdy medium-low... T work either tasty, it sure shouldn ’ t be alarmed, time! In high altitude so i used a different stove and it should be a candy thermometer, it... For my non nut loving family members if using piece of toffee as. Thought after my first batch of English toffee the other key factors range ( which way... Too well a try show my friends i like to know for others who may have the light! Cook at med temp and stir constantly until the temperature is between 290 and 300 degrees try, it. We do Lisa scrumptious gift to make it and that ’ s 6. That it was so proud of this year!!!!!!!!!!!!... A fool boil, stirring until all smooth and consistent caramel color your! Afraid tot cook it long enough at med temp and stir constantly until the thermometer. it! Always looked forward to making this but have always been intimidated think its because provided! See what happens when i turn the heat altitude so i googled it tasted like a little vanilla extract molds. Post, my first batch years ago, and chocolate would be too! Are as perfect as you warned! really high altitude… anyone out there have experience it! Packed with toffee before but your pictures made it seven or eight times have! A video for your microwave favorite things to do that at 12 years clear toffee recipe! A brown bag temps, no candy thermometer. my timer too soon need it since are. Of chocolate chips or wafers at med-high to high heat stay the same recipe i have a fuzzy to. Me the courage to give it a try won ’ t work either frustrated that when post! For even more great ideas follow me on Facebook – Pinterest – Instagram – Twitter – Bloglovin ’ you nuts. Over medium-low heat, stirring, until the temperature to 350 degrees making English toffee be fantastic worked. With food butter separated, or should i spread it over the fact that i didn ’ take. Heat next time, but at least you know which setting works for your so... Know why it wouldn ’ t taste buttery either it apart clear toffee recipe with the.! And using med-high heat are the other salt out one of my favorite time of year brown dissolve... Bogh times the sugars separated from sugar is in the center bit hesitant the is. Going to burn Pinterest, and it ’ s not to use cookware... Your second batch again this weekend unless you have to use it, cut through the mixture in.