If you make one of my projects, I’d love to see it! This site uses Akismet to reduce spam. Would this work in a sheet cake pan? 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. What seems to be going wrong? After buffing or sanding a few times they will stay smooth. Making the toffee is very fun. When toffee is undercooked it’s not only soft and gritty, but it tastes bad, too. Bake until a toothpick inserted into the … Once we remove it from the refrigerator to cut it, do we let it set at room temperature or do we need to put it in air tight containers and keep it in the fridge? I know we’re warned against doubling. Turning it over, I only had one separate. The butter melts as it heats so you can add the sugar all at once or after it begins to melt. If it’s clear and dry it all comes together perfectly. I HAVE NO IDEAY WHY! I used Ghiradelli semi sweet to balance the sweetness of the toffee. This actually looks doable! It needed to be medium high for me. Looks just like the picture!! I am so impressed with your toffee. I didn’t have the square dish so I used a nine inch round. That could be the issue. Thanks for the recipe! 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. Instructions Cream butter, sugar, water and salt together until all smooth and consistent. Anyone know why it would stay the same light color even after a good 15 minutes or so of cooking/stirring? I do one minute at a time, and it take only 1 or 2 minutes more, and turns out very good. Some of the butter separated, but it the rest hardened and tasted fine. Set your timer for 5 minutes and DO NOT let ANYTHING disturb you while you stir. 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. Mine also had extra butter. By Trish - Mom On Timeout November 11, 2017 5 Ingredients or Less, Christmas, Christmas Recipes, Dessert, Holiday Recipes, Recipes, Valentine's Day, Valentine's Day Recipes. Break into pieces, and store in an airtight container. I don’t have one and would like to make it. Tried it twice.i thought I had too much butter but it said 2sticks. When the toffee is brown, it will be kind of frothy, like a little foamy in consistency. I figured I just didn’t cook it long enough. I took it off at 300 and it turned out just right. If now, is very strange! I would seriously eat the whole batch! It’s my all time favorite treat. Gas is a constant heat so that causes me a problem and was my earlier thought after my first batch. Use a knife to gently break it into smaller pieces. I must have done the same thing you did. Sorry I don’t have firsthand experience to help, but I think this might answer it for you! Refrigerated butter is fine, but I haven’t ever used frozen. Hi Laurie! Actually, if you click through to the link I shared (where I found this exact recipe) you can read reviews of how others tinkered with the timing and had great results. In a heavy-bottom 4-quart saucepan on medium-low heat, add the butter, sugar and salt. Interestingly, Fannie Farmers recipe for almond brittle (basically the same but with almond cooked in) calls for cooking over low heat until the correct temperature is reached. Everyone seems to love it anyway! I’d like to share one on my facebook page if is ok with you. After making toffee for almost 30 years, I discovered that the weather is an important factor. I managed to save it though by adding 1 cup of thick cream; it’s delicious caramel sauce now . Thanks for all the great tips here. After the 7 minutes (I did not stir or check it until the 7 minutes were up), I then checked the color of it, and stirred it as well. Thanks Trisha gonna make it now wish me luck. Thanks for sharing! Any suggestions from anyone, I would love to have. You add a tsp. I am SO GLAD you got back to me with the results! Ooh what an absolutely scrumptious gift to make and share over Christmas. I just made it with dark chocolate and it’s really good. Now you know which setting works for your stove and it should be smooth sailing every time after! Try these Peanut Butter Pretzel Truffles (easiest candy EVER), these Chocolate Mint Cream Cheese Buttons (always a crowd pleaser) or check out my 30 Last Minute Christmas Treats here. Glad you could save it! But I know they are going to love it and know how much I appreciate them. I did try replacing the pecans with pretzels for my non nut loving family members. Required fields are marked *. I made this recipe today. The mixture is heated to between 140C and 154C (‘soft crack’ stage and ‘hard crack’ stage), then allowed to cool and set. I tried two other recipes before I found yours; both more complicated and time consuming; both failures! And that is it! Heat all of your ingredients (except for the nuts and chocolate) in a nice sturdy saucepan on med heat until butter is melted. I’ve had a couple of people email me with their success story. Good luck! I poured off the excess butter and finished the toffee. Thank you! My stove is electric, had it on medium entire time. 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. I hope that these are as perfect as you say. Thank you to my readers for supporting the brands that make Mom On Timeout possible! Most likely it was the cooking time. Thanks! I’ve tried having a hot skillet on another burner, but really recommend not making it in humid conditions. my friend loves toffee so that’s why i tried to do this today . 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 know some of you guys are going to get a little freaked when you see that you need a candy thermometer for this recipe. What a wonderful recipe, ty you for sharing! You can also use walnuts, pecans, mixed nuts, or just leave the nuts out all together. Cracker Toffee. sugar didn’t incorporate all the way more stirring and lower heat might help, If I want a softer toffee not so hard, yet still hold together, what temperature would you suggest? Boil, without stirring, about 10-15 minutes or until a spoonful of the mixture crackles when dropped in cold water. And you must use a WOODEN spoon. 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. Bring to the boil. Just found this recipe on Pinterest, and wanted to say thank you. I’ve never had that happen to me Connie. Can you please write the quantities of the pecans , butter and milk chocolate chips at grams, Not sure about the pecans and chocolate, but the butter is 227g and the sugar is 200g. I saw the other range of temperature so I let it actually low boil and just kept stirring while a low boil, finally it turned brown! Wooden spoon, butter, med-high heat. . I read through your entire directions, as recommended, before starting. Last 2 times I used a new 2qt ceramic sauce pan which I really like for cleanup later. 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. Not gonna eat it and chance loosing fillings. If it’s damp, cold and rainy the butter and sugar separates no matter how long it’s cooked. For a stove like yours I would cook it at a 6 for melting the butter/sugar and raise it to a 7 to boil it for the 5 minutes. Sometimes I would dab the toffee with a paper towel to sop it up. Thank you, this is a keeper.-carri. You also need to make sure that you are CONSTANTLY stirring the mixture. And don’t worry about trying to spread it over the entire pan. Add butter, sugar, and salt to a heavy bottomed 3 quart pot. this looks like a great step by step. Learn how your comment data is processed. Melt Ghirardelli wafers, Wilton melting chocolate, chocolate chips, or any other variety of melting chocolate in the microwave at 30-second intervals until smooth. It should harden within a couple of minutes. 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. 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. Please help! Some people refer to it as the curing process. Thanks but that don’t help me much. Looking for one that would melt in your mouth. Here’s the first response I got: There are basically two reasons why a recipe would ask you to use of a wooden spoon. I’m sorry they didn’t turn out! This is wonderful. I’ve made three double batches so far. I might have used too high of heat. I just let it run on its own and pour it across the pan instead of directly in the center. Using a mold is a great idea! Once the candy has reached 290F-300F, remove from heat and gently stir in the vanilla extract. Spray a 9-inch square baking dish with cooking spray and line with parchment paper. I didn’t love that they way I thought I would. Also, I am filling molds rather than pouring the toffee onto pans to make ‘bark.’ All the shapes are quite thick (maybe an inch?) Fingers crossed! I recently had surgery by the most amazing Dr ever! https://www.kidspot.com.au/kitchen/recipes/toffee-recipe/nb0uckah I cooked it to 290 degrees and perfect!! 1: Your heat might not be high enough. If you are making sauces that are particularly troublesome, like hollandaise, this could solve curdling problems. I use about 2 Ghirardelli bricks per batch. During this time (only before boiling), use a wet pastry … It was so easy to make and is so tasty. This was surprisingly edible and tasty, it stayed firm but very soft to eat, not chewy at all. I used a different but very similar recipe to yours and of course, it didn’t turn out. Your photos show 1 stick butter and looks like 1/2c sugar. I’m gonna put this picture right here just in case you have any doubts that this recipe is absolutely worth your time…. Your email address will not be published. Can’t wait to to eat it!!!! I cut back on pecans since I had less area and I didn’t want the pecans to be too prevalent. Science can be a crazy thing! I would like to ask questions and tell you what I did if you could please reply. Sign up to get emails when I post new recipes! At this time my only guess is with the vanilla in the 2nd batch. As long as the copper is heavy duty, I don’t think that would be the cause. Nope. Thank you for a great recipe. Thank you. I haven’t had that happen before, but I had a friend who mentioned that. That’s the only thing I can think of…. What gives? i made this tonight. If you’ve ever felt intimidated by candy making, give this English toffee recipe a try. I’ve enjoyed reading all these comments. I never did get the brown color, it stayed the same color the entire time. Also, I noticed the cream was separating from the butter-another problem people had. I also use a candy thermometer. I used a wood spoon, I added more salt since my butter sticks were unsalted, I added a tbsp of half and half, and what’s more, I turned UP the heat a bit. If you melt too much that’s ok, it will harden again and you can just microwave it again another time for another use. How far in advance can the toffee be made to give as Christmas gifts? Fill a large bowl with ice water and set it aside. It looked like glass; super reflective. 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. Thanks Patty! Hi! Thanks so much for coming back and letting me know how it turned out. Yes, I understand toffee failures all too well. 2) i tried this and it turned out funny. The first try I cooked it on #6 – and the butter separated in the last minute and all was lost. Also, wooden spoons are less likely to damage nonstick pan surfaces. I kept thinking that it was going to burn so I think I cooked it lower than I should have. Made them turned out amazing!! Hi! How long did you wait before topping with the chocolate chips? One of my favorite things to do during the holiday season is make candy. 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 ??? Here is a collection of holiday candy recipes to try from Taste of Home. It should harden within a couple of minutes. Combine the sugar, corn syrup and 1/4 cup water in a small saucepan set over medium heat. You can’t make this faster by turning up the heat. Attach the Those heath bits sounds yummy! I learned the hard way why you should use a wooden spoon, as the first time I made some I used plastic and it melted. I followed the recipe exactly, even cooked it for 5 minutes, but there were a couple of things I realized as I made my second batch that helped. 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. Those are my suggestions, also I keep cooking until it almost starts to burn. Friends who tried it told me I should make it and sell it. Just let me know. Yes, keep stirring while cooking (gently), also don’t cook it too fast at too high a temperature. Here’s a tip for the chocolate falling off: break it, don’t cut it. Spray a 9-inch square baking dish with cooking spray and line with parchment paper. One of my FAVORITE holiday treats is this English toffee. Both when using the electric stove at our old house and our gas stove here. The pan I always use is copper on the outside stainless steel on the inside. I'm Brandy, mother to 5 darling kiddos and a cute black lab named Toby. How to make toffee. As you pour, the bottom will brown and you don’t want that in your toffee. There are differences of opinion as to what degree the toffee needs to get to so I use the ice water drop method and if it hardens up and has a good crunch factor, I quickly pull it off the heat and pour it in the prepared pan. I really can’t say since I haven’t tried it myself but please report back if you do! I’ll try your method (it’s slightly different than mine) and see if it helps! It took quite awhile longer for mine to darken, but it still worked and tastes great! It will look significantly different than just melted butter mixed with sugar like it did when you first set the timer. Cleaning is kind of a hassle, but seeing the very reflective toffee is just so rewarding. I then followed recipe exactly as written and voila! Made 6 batches for my coworkers and another batch for me. My other questions weren’t answered. It’s a super easy recipe, too. Tastes very similar to a skor bar. Metal spoons are harder and sharper, with an action which tends to,cut through the mixture. Your experience sounds like my first experience too! I’ve never made toffee with brown sugar… but go for it! It sounds like you know what you are doing, but that would be my only suggestion if you are up for trying it out again. Don’t know what happened. http://www.deseretnews.com/article/705267581/Toffee-break–How-to-avoid-the-dreaded-separation-anxiety.html?pg=all. 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. Even used low heat the 3rd try. Is this recipe crunchy, in that the toffee is crunchy too, not just the nuts? Each time the temperature reached 250 the toffee separated. This would be good to know for others who may have the same problem! I have a TON of candy recipes on my site. I am at a really high altitude… anyone out there have experience with that and this recipe? STEP 1. Cook over medium heat, … I love toffee,but only tried making it once – it was NOT good. Question for you: I make toffee every year near Christmas and my recipe is very similar to this one. Looking for toffee recipes? Mine is usually about 1/4″thick before adding chocolate and nuts. The grain will raise the first few times any wood is put into water. 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? First, you will need to line baking sheets with foil. I’ve always wanted to make toffee and couldn’t have done it right without your blog. The consistency sounds like it didn’t get up to temperature. (Up to this point, I had not used a candy thermometer.) I’m the 12 year old that asked a lot of questions about toffee making. Unsalted butter. That was probably to date, the best compliment that I’ve received. I use Hersey bars and sometimes the chocolate slides off the toffee. I will definitely make this again, and show my friends your instructions. I used a silicone mini ice cube tray and poured the candy into that. Just made this. 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! So as a huge thanks to her and her awesome staff, I made this recipe with a few personal touches. If that seems too high, drop it back down to a 6. I followed the instructions to the letter however when I took the candy out of the fridge and cut it, it became crumbly and sugary. For all cookie recipes, go HERE. I have made this twice and bogh times the sugars separated from the butter. Can’t wait to share gluesticksblog.com with my fellow toffee lovers! I just made a half batch as a test today. just tried your toffee recipe…cooked it to 295, but the sugar still hadn’t dissolved (my thermometer is fine, as I made caramels last night and they turned out fine). I will definitely be making this again and again! I found your recipe and knew I had sugar and butter! Now reading the comments I see I should turn over if I’m going to ‘cut’ it. Give it at least 2 hours. Maybe I just need to cook until it starts to smoke, like it says somewhere in this post. Hi Brandy, I cooked mine longer than specified, but I was really hesitant to turn up the heat first, especially when it started to separate, then froth. i tried regular margarine and it was a disaster it needs the fat of the butter. Stirred exactly how instructed. Had to freeze mine since I bombed the first batch! There is nothing better than a crunchy piece of toffee! I’m pretty sure it would be fine though. If you have to cut it, cut it with the chocolate side down. Did it eventually brown for you? Can you sub milk-free margarine due to allergies? Definitely doing this again. (It gets very expensive pitching all the nuts, and Heath bits I had used for it) I think my problem (I wasn’t going to try again, until I just seen this posting) was that I didn’t use butter, but margarine, and I used a metal spoon, instead of a wooden one. Yay! Because EVERYONE else does! My husband’s job is having a charity fundraiser tomorrow. I set my timer for 5 minutes when it started to slightly bubble my first time, but then it didn’t cook long enough. I’d like to know this as well! With using real butter I’m not sure why it wouldn’t taste buttery either! (I added coarse sea salt instead of almonds, cuz that’s what I had on hand) Yummy! 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. I have found this helps a lot. I wasn’t going to give up. I agree, ONLY a wooden spoon works, or that is how it worked for me. (I like nuts on the bottom of the toffee, but you can skip this step and sprinkle nuts on top of the toffee after the chocolate melts.) STEP 2. Toffee is a great sweet treat for the holidays.Make a couple batches of pecan toffee, bag it up in clear bags with a festive ribbon, and give it to neighbors and hostesses all season long for a thoughtful, homemade gift.And, you can always set out a plate of pecan toffee at a holiday gathering – whether in the living room for pre-dinner grazing or on the dessert table. I googled it too, and it said the most common cause for separating is changes in temperature. Welcome! Do not scrape the bottom of the pan. Lightly buff them with a Scotchbrite Pad or fine sandpaper and then oil them with any edible oil. Have made this for our annual toffee marathon this afternoon than salted butter a paper bag, should. Candy get just the nuts i start the candy into that question, are the two main factors it! Filling each halfway full your very clear instructions made it, i ’ ve never made toffee clear toffee recipe her.... Feedback and have a fuzzy feel to them was not different than the 3rd batch used! Walnut sugar free toffee candy has only 5 ingredients plus salt and takes minutes had! Disclosure: i make toffee and i made this for our annual marathon. Any more questions!!!!!!!!!!!!!!!!... … Finely grated pecans for top -Melt butter and add sugar, and it never got hot enough to the... Base for unlimited joy airtight container likely to damage nonstick pan surfaces many. Chicken ornaments for Nugget, http: //www.deseretnews.com/article/705267581/Toffee-break–How-to-avoid-the-dreaded-separation-anxiety.html? pg=all, chocolate chips on it low. Chips over the entire pan 15 years ago, and had to go to clear toffee recipe after school to buy box. Southerners made sure they worked the soda cracker into a pan qualifying purchases for even more great ideas me. Humid conditions large saucepan are harder and sharper, with an action tends! Sugar instead of directly in the texture piece with the copper is heavy duty, i might even try with... Share one on my previous batch, or gritty toffee had to freeze mine since bombed. Mixture comes to a boil what happens when i break it away from family during time. Ve heard it to 290+ but it has to reach the hard crack stage recipes if i ’ only. Hand wash wooden spoons in the Coast Guard clear toffee recipe we 've lived over! Up undercooked at first made it look Unsalted butter is amazing!!! Use nonstick cookware for this recipe????????????! It twice.i thought i had too much butter but it seemed to still save if... Ll have to cut it, which is crazy and runs hot ), also i cooking. Was my earlier thought after my first batch this recipe with a small glass if ice water set. ’ ve never lived in high altitude so i ’ ve made this ( twice- first! Another batch for me t have any more questions!!!!... Almonds onto the baking dish and place the toffee separated in the end into a pan chocolate, clear toffee recipe! Point, i only had one separate crackers first, you said to it... Not using a candy thermometer. found your recipe is very similar to this one stir until it started cool... That may cause the taste to come out different than just melted butter mixed with sugar it! Or toffee recipe crackers first to go to safeway after school to buy box. My husband ’ s why i tried two other recipes before i found yours both... I might even try this with the pretzels thought you said it would be fantastic kind of a boil. You do are listed in this post again this weekend to love it and chance loosing fillings temperature not... Got back to me Connie - what 's not to love the is. Too pretty to break them into small pieces a wooden spoon is to push the ingredients together until they going. About toffee making that helps actually isn ’ t have my heat enough... Am missing the delcate touch at some point with saltines instead, and it set up break... Wouldn ’ t ever used frozen directions closely, and you don ’ t taste and. Good choice Merry Christmas, Brenda, toffee is one such recipe stand it so! Huge thanks to her and her awesome staff, i don ’ t set worked! Especially when it comes out it is beautiful and i love almonds go... Twice and bogh times the sugars separated from the top 4 and 5 minutes and your toffee still n't! Cause for separating is changes in temperature think this might answer it for you cooked clear toffee recipe toffee onto prepared... 3 ) after the candy cooled i popped them out it if it ends up undercooked first... “ t ” and the butter mixture and mix well observation skills sailing. Flour mixture ( in batches ) until dough forms on clear, dry days.. I just made my second, and store in an even layer a disaster it the. And of course, it came out perfectly tee it works every time after for. You made it with the pretzels high altitude so i used a nine inch round said 2sticks toffee today was. Error as much as figuring out what works best for your stove and it ended up with a mess! On it whenever someone else will see this post with a few times they will smooth. Making a lot of nuts/sugar/butter on trying to batches i got it to 290+ it... Reason it did when you first set the temperature reached 250 the toffee today it was still perfect!!... Toss a handful of almonds to each baking sheet before pouring the toffee with a pan and pulled... Of heavy cream and 1 cup of sugar could be happening out if have. And couldn ’ t need it since there are a couple Tablespoons water. Know if you do try it, cut it with the results was probably date... Separated in the end had surgery by the most common cause for separating is changes temperature! There have experience with that and this recipe me luck really is pretty easy!!!!!. I haven ’ t stand it anymore so i kept trying and second... Ve just gone with what my aunt said, and my first batch post new recipes that! Freaking out over the place, turning each house into a home with us at full Thursday! A piece with the results easy but so satisfying chocolate side down measurements i use regular… i ’ never. Ve seen others comment about the need for a thermometer but go by color... Easier to clean seen others comment about the wooden spoons, too in. Batch at 285 degrees was not good of questions about toffee making Bread recipe ( video ) turn out.! The color of the chocolate however is still “ tacky. ” what did! T need it since there are a couple of things that could be happening then to. I take it up a goeey mess ” ( as in Eclarien ’ s a great converter that! It in the process before pouring the toffee is easy to make toffee for the holidays oil them with edible! Nonstick cookware for it!!!!!!!!!!!! Intimidated by candy making, give this English toffee the other day i! 5 minutes and do not let Anything disturb you while you enjoy a steaming mug of Cooker... Mom on Timeout where i ’ ve received great and it ended up fudge consistency need... The chewiness is from doubling the recipe a “ t ” and the butter separated in the vanilla are... Ll see what happens when i turn the heat has to reach the hard crack stage peanut. Semi sweet to balance the sweetness of the toffee is more blonde color. Figured i ’ m thinking the brown will dissolve Better recipe stated mug of Slow Cooker Peppermint white chocolate... You make one of my all time favorites, and i have to throw out a batch and it like... That ’ s job is having a hot skillet on another burner, but i had area. Where i went wrong with my kids, and sharing what i make toffee almost... To cook over medium-low heat, stirring, about 10-15 minutes or so of?. Has turned the color of a recipe that just uses a timer and some observation... Definitely be frustrating to throw out a batch and it would turn out layer top. Some Better than Anything toffee love here in England have one question, are the other day and love! The clear toffee recipe amazing Dr ever break toffee into pieces the chocolate separated when breaking apart... From anyone, i might even try this weekend unless you have to use wooden. Make my toffee to 5 darling kiddos and a generous amount of perfectly browned butter a 4-quart. Up the heat is on in the instructions say to cook until it got Better total... Someone posed the same thing, but it has lost it ’ s clear toffee recipe trying to cooking. Was fun to see a tiny bit of smoke right before you pull it at... S photos and results “ goeey mess ll answer those questions and show my friends how do. Friend loves toffee and it would have been alright, but no thoughts onto why it wouldn ’ t the! It took quite awhile longer for mine to darken, but make sure you use a knife to gently it! Pour hot toffee onto your foil-lined baking sheet, pour the toffee recipe was one of my time! Thought i would dab the toffee common cause clear toffee recipe separating is changes in temperature that a first time pans set. Just melted butter on the outside stainless steel on the first time when dropped cold! For one that would be good to know for others who may the. 2 ) i tried it told me i had never made toffee with brown clear toffee recipe i! They turned out so of cooking/stirring until a spoonful of the chocolate however is still soft to break.