This English Toffee Recipe is a must-make each Christmas! It’s a beloved, irresistible vacation reward amongst my associates!
I shake up my vacation sweet and baking listing every so often, however one candy deal with by no means adjustments. I’ve been making this identical Recipe for Toffee for over a decade; it’s the very best! Take a look at all my ideas and tips on the best way to make this decadent Christmas Sweet!
Why You Should Make
- There’s no have to look any additional, this tried and true toffee recipe works!!
- I’ve been making it for 10+ years and I’ve by no means needed to toss out a failed batch.
- It’s extremely scrumptious!!!
Ingredient Notes
- Kitchen Staples – Sugar, Butter, Water
- Chopped Pecans – Toast within the oven or in a skillet to deliver out their important oils for extra taste
- Corn Syrup – Helps forestall the sugar from recrystallizing or changing into grainy because it cools.
- Semisweet Chocolate Chips – I take advantage of Ghirardelli model. You too can use Ghirardelli chocolate bars, chopped.
- Vanilla – At all times use pure vanilla extract, not artificially flavored.
Skilled Suggestions
I’ve listed my greatest ideas for making excellent home made toffee under:
- PRO-Tip: As with fudge and caramel recipes, you want an correct sweet thermometer. Take a look at its accuracy by inserting it in a pan of boiling water. When you reside at sea degree, your thermometer ought to learn 212º Fahrenheit or 100º Celsius in terms of a full boil. Verify the boiling temperature at your altitude earlier than checking your thermometer.
- Make certain the tip of the thermometer doesn’t relaxation on the underside of the pan or you’ll not get an correct temperature.
- PRO-Tip: Maintain your burner on medium-high. Any decrease and it’ll take eternally to come back to temperature and any increased, it’ll cook dinner too shortly and the feel will probably be off.
- PRO-Tip: Use a heavy saucepan as it’ll permit the temperature to be maintained in addition to minimizing scorching.
- Due to the addition of corn syrup, this toffee is not going to recrystallize. But additionally keep away from making on a moist day, lower than 35% or the outcomes could possibly be sticky.
- You don’t have to stir continually, however as a substitute continuously.
- Keep close to your boiling sweet. Watch the temperature carefully as it’ll rise quickly as soon as it approaches the 290º level.
- Pull the pan off the warmth at 290-300º. I used to cook dinner to above 300º and solely about half the batches have been the proper consistency.
- Use a Small Offset Spatula to softly transfer the recent sweet throughout the Sheet Pan together with tilting the pan backwards and forwards.
- Add the chocolate whereas the sweet may be very scorching so it melts. Use the offset spatula to unfold it evenly throughout the sweet’s floor as quickly because it seems melted.
- I add chopped, toasted pecans, however almonds are a scrumptious different. PRO-Tip: Toasting your nuts brings out the pure oils and enhances their taste.
- Watch out. This sweet will burn your pores and skin shortly for those who spill. Maintain younger youngsters at a distance whilst you’re making this.
Tips on how to Make
Steadily Requested Questions
Toffee (or toffy) is a sweet made by cooking sugar, water, or cream to a temperature inside the exhausting ball to exhausting crack sweet vary, relying on the specified final result. This toffee is cooked to 290º, proper in the course of the temperature vary, within the delicate crack stage.
Each toffee and caramel are candy, amber-colored candies, however caramel sweet is delicate and chewy, whereas toffee is tough and crunchy. The ingredient listing is comparable, however they’re cooked to totally different temperatures. Caramel has cream added, whereas toffee usually doesn’t. On a molecular degree, the sugar crystallization is totally different for every sweet.
Corn syrup prevents the recrystallization of the sugar when the toffee cools and hardens. When you’ve ever eaten gritty toffee, you already know what recrystallized toffee is like. It’s precipitated when all of the sugar just isn’t melted. Even a few granules lingering on the perimeters of the pan can mess up a batch. So don’t skip this ingredient!
You Might Additionally Like:
Elements
- 1 cup chopped pecans, toasted (5-8 minutes at 350º stirring usually)
- 2 sticks butter
- 1 cup sugar
- 6 tablespoons mild corn syrup
- 2 tablespoons water
- 1 teaspoon vanilla
- 8-12 ounces milk chocolate, chopped
Directions
- Cowl a baking sheet with a Silpat or calmly grease with Pam.
- Minimize butter into items and blend with sugar, corn syrup, and water.
- Convey to boil over medium-high warmth, stirring till sugar is dissolved. Insert a sweet thermometer and permit to boil, stirring sometimes, till the liquid turns amber and the temperature reaches 290º.
- Take away from warmth instantly and add vanilla. Stir to mix and pour onto ready sheet.
- Permit to chill for a couple of minute, then sprinkle with chocolate. Permit the warmth to soften the chocolate, then clean out with a spatula.
- Sprinkle with nuts and gently pat down so nuts adhere to chocolate.
- Chill for two hours, then break into small items. Retailer in fridge.
Notes
Tailored from Connoisseur Journal.
One serving is 1 ounce of toffee. This recipe makes 48 ounces.
Beneficial Merchandise
As an Amazon Affiliate and member of different affiliate packages, I earn from qualifying purchases.
Diet Info:
Yield:
48
Serving Dimension:
1 ounce
Quantity Per Serving:
Energy: 377Whole Fats: 22gSaturated Fats: 13gTrans Fats: 0gUnsaturated Fats: 7gLdl cholesterol: 23mgSodium: 77mgCarbohydrates: 40gFiber: 2gSugar: 36gProtein: 5g
