Every recipe I’ve seen says ten minutes but mine always takes 20 or more. I just tried to make it and my toffee got seperated and grainy. 1 1/2 cups sugar. The recipe also calls for white sugar, not brown. I increased the heat to boil and continued stirring then as it changed color, I reduced the heat and it combined again. 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. Great recipe. Ive made this so many times and it comes out perfect every time. I’m not too sure. Step 2. I am planning to try this recipe to share toffee with our neighbors. Sprinkle with chocolate chips. I must say this was my 3 rd attempt to make this toffee….I was determined to make this! Keep stirring on medium, eventually the mixture will begin to look like it’s separating from the sides of the saucepan. Delicious. I’m a huge toffee fanatic, but I have yet to make it myself. I guess she only replies to people who save the recipe and never try it. Not sure what I did wrong followed directions completely . There’s no deception here – it’s simply a delicious, additive toffee recipe for everyone to enjoy . The thicker the better, right? Thanks anyway…. That’s it! I have heard of semi-sweet chocolate and then there is milk chocolate. This is a delicious and easy recipe. I make this recipe every year for my grandparents anniversary. Thank you!! Apple Cider Vinegar Truth : http://applecidervinegar.siopu.com/?Uvj, usually i just mix white sugar and 2 sticks of butter in a pot untill they come toghether in the middle of the pot and make a "blob". My toffee came out sugary I stirred for 1/2 hour Than i thought it could be the pan…It was a.Teflon pan I was using, I switched the goo into a regular pan and Bingo that did the trick! You are too nice man! Since some people have had a hard time with hardening, I thought I would chime in. Thank you for the post. Experienced separation of the butter and sugar while cooking. I am so glad I found this! This is just a guess from experiences I have had with my stove. The butter should not have separated during the pouring process. What a horrible recipe. I’m making goodies for work and a co-worker is gluten free so I just wanted to double check. Toffee is (so far) still on my baking baking list, but I’m going to try yours soon, to fix that . Thanks for your reply. I’m going to try it & see if that helps. Cook, without stirring until a teaspoon of the hot toffee mixture becomes a hard ball when dropped into a jug of cold water. Instead of blaming the recipe, please remember that many factors are at play here that may result in a failed outcome. Never has failed. Bonfire toffee (also known as Treacle Toffee or Plot Toffee) is traditionally eaten on Bonfire Night when the UK celebrates the downfall of Guy Fawkes and his Gunpowder Plot. I’ve searched high and low for where the recipe came from, and have never been able to find one like it, although this one probably comes closest. I appreciate that no thermometer is necessary. I tried this just now and it does not taste like toffee at all. You can also check out this forum or this article for troubleshooting tips. I might have let the sugar caramelize a little too much, but I still find it yummy. what did I do wrong. looks super yummy! I let it reach a slow boil and kept stirring. . My dad loves toffee, so this will be so great and convienient without a candy thermometer. Your heat source may not have been set correctly. I’ve used this recipe for two years now. Why do people want to overcook meat so much? Just be warned that you will not want to share this with anyone so if you plan on making this for gift-giving, I commend you on your self-control! 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. 1/2 cup light corn syrup. Can you use regular butter i dont have unsalted. 1 cup unsalted butter, cubed Please use your best judgment for freezing and reheating. 5 or Fewer Ingredients 8 or Fewer Ingredients No Restrictions. So easy and what a hit first time try. It all combined back together just fine and became that wonderful peanut butter color (kudos to the one reviewer who recommended keeping your jar of peanut butter out so you know what color you need your toffee mixture to be when it is done). I love toffee! Same thing for my friend hers did the same thing. I ‘cooked’ mine in one of those copper coated saute pans and when done, mixed in toasted chopped pecans. I also don’t recommend pouring a sugar mixture without it caramelizing because it will result in a grainy texture. Happy Thanksgiving! Omg, so easy and tasty..i just made thr easy homemade toffee. Various toffee recipes offer different techniques in preparing toffee but most will deliver a delicious end result. http://www.tasteofhome.com/cooking-tips/candy/candy-making-tips, http://www.craftybaking.com/howto/candy-sugar-syrup-temperature-chart. Stir til your arm hurts. So frustrating. I love this!! This toffee tasted fabulous with these ingredients. Just the flavor is not good. Before then the toffee is not as set as it should be & it blends in & doesn’t spread as well. Wait for a couple of minutes for the chocolate to melt, and then spread it with the back of a teaspoon as well. I’m not sure on what type of almonds to use… Sliced, chopped, whole? I centered the caramel mixture in the middle of the pan and kept piling it on. Now I’ve got it! I am giving these away at a cookie exchange and will make one more batch for a party at my house. Can you tell me what I did wrong, or if you have any advice please? Use a candy thermometer and remove from heat as soon as temp reaches 300 and immediately spread on baking sheet. Elena, please refer to the FAQ located below the recipe for troubleshooting tips. I believe I read a few people asking how they’d know when it was an “almond color.” I solved that by leaving an almond out next to the burner, so I’d have something to compare with. It is super easy and worth the effort of learning. It’s extremely easy and with less ingredients. I learned this the hard way bc my grandmother’s recipe assumed salted butter and I always use unsalted. As indicated in the recipe, this toffee calls for granulated sugar, not brown sugar. Do I use brown sugar or white? Best ever . Will it affect the solidity of it? I have made this several times and it’s worked for me. Here is a recipe from allrecipes.com. Sprinkle with pecans. Your directions and beautiful photos have convinced me to try it! Using a substitution may also result in a mediocre outcome. This is the third time making these. After the color change I added 2 cups of cocanut flakes and 1/3 cup cocao nibs into the pan. Required fields are marked *, Your Rating * So, anyhow, there it is. I tried to pour off excess butter before I spread in to pan. I like that I don’t have to use a candy thermometer to make it. He adores toffee and I happened to have all the ingredients needed except pecans, but I just used almonds. The recipe is perfect. I have a couple nut allergies in my family, so usually I don’t bake with them. Maybe will try again tomorrow using thermometer. Is it stainless steel, teflon, ceramic? Just made my first batch tonight and turned out perfect! But, overall, it was amazing! Sorry! But in all fairness, I don’t think I’ve ever had a batch of any kind of candy work out. It turned out perfect. The last (doubled) batch, I stirred in slow, gentle revolutions. Most of my family are not but lovers. I let these ingredients come to a soft boil, stirring them constantly. It came out perfectly! wooden spoon that you have been mixing it with, spread the toffee out, so it’s thinner. Print Recipe How long will this keep. Bummer! Tried a piece that had dried on the pan, wow, it tastes good! Why would it matter? I’n my impatience I wasn’t stirring enough I think so it started to separate. Reminds me of a Heath Candy! Will it freeze? Thanks so much! toffee in the pan and immediately place enough unwrapped Hershey’s Chocolate bars on the hot toffee, they’ll melt REALLY fast so you can smooth with a knife and then add any nuts or crushed candies that you like. They were more soft then whole. I love pecans but not an almond fan at all. I have an electric stove and I bring mine to a slight boil, then come down to medium heat. I remade and went for that darker creamier caramel and seriously it took me over 20 minutes of brisk whisking. 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. Brown sugar can be used, but half white, half brown. I stirred it constantly and I turned it up a bit to get it to brown. The result might be a little chewyer than they’re supposed to.. Buy hey, who’s complaining. So I just made this recipe…twice. Yes, the mixture should have hardened almost minutes after pouring! 3) should these cool on the counter or refrigerator? The recipe works – you must have done something different for it not to have. So addictive, you won’t want to share! I don’t comment much on blogs, but I must confess I have a crush on your blog! How l long does it need to sit for the chocolate to harden back up so I can break it all up? Do you ever have issues with the chocolate separating from the toffee part after it’s cooled and you’re breaking it apart? Just made this toffee. Toffee Bark RosevineCottageGirls. It’s SO easy. Homemade toffee is the best – love the crunch of the nuts you’ve added here! Before I added the chocolate and nuts, you could see the bottom of the pan in some spots. You can use any other nut that you prefer. 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. I am in the process of making a double batch of it and the only thing that I’m noticing is that it is taking a very long time for the toffee to caramelize. 1/2 teaspoon vanilla extract I love toffee and am very disappointed. You apparently didn’t do something right! I will make this again and again. The best toffee! It depends on the season and how hot/cold you keep your home. I gently stir the sugar and butter continuously over medium heat until it is exactly the color of the peanut butter next to me. I make this same recipes except with a 1/4 cup of water and it is cooked in my electric frying pan set at 400…majes it no fail and i dont need a cany thermometer. I followed your recipe to the letter and it came out perfect. The COOKING of the caramel-hardened candy part didn’t cook long enough or get to the proper temperature so it was caramel Melt butter in a heavy based sauce pan over a gentle heat. It was my first time making toffee so I was very nervous when I saw the separation but consistency and persistence paid off. Please help. We made it for my sisters birthday she said it was the best birthday cake ever. Tried 4 times. Thank you for posting this recipe! I know this is probably a ridiculous question, but are the almonds essential to the recipe? I followed the directions. I also prefer using pecans instead of almonds. Tasted divine! But I was consistently whisking away until the mixture turned a caramel/pecan color like noted above. Thank you for this wonderful, delicious, easy recipe! Time. stage instead of “TOFFEE” or harder candy Once you get it, there will be no stopping your creativity! No candy thermometer or fancy gadgets needed. What can I make with extra left-over, baked potatoes? My new Christmas hobby. Came out perfect both times i made it and that was just this week alone! I’m planning on trying this recipe soon because it looks DELICIOUS and I love toffee! I had my butter separate tonight, I think because I let it melt before I added the sugar. 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. Same experience as Dan. But obviously, you can make toffee without it. I tried graham crackers last year which was just ok. Can altitude make a difference? The two times I’ve tried to make it this year the butter separated, but I was able to add a tablespoon or two of very hot water to salvage the Toffee It’s what works for me, so you might want to try it if your toffee begins to separate. 10 minutes) Pour candy into prepared pan. When it gets seperated and grainy it is not neccesarily lost! 2) like other people, I. First time making toffee. Milk is mild. I was searching pinterest for something to make my husband as an apology for being a big grouch to him this morning and came across this recipe. By the time I got the chocolate melted on top, I still had all sorts of almond left on the periphery of my pan, so rather than using pecans for the top, and wasting all that extra almond, I’ll have almond top and bottom. chocolate bits over top, being sure to cover the hot toffee well. That being said, I am forcing Jason to bring the leftovers to class or I will seriously eat every last bite. Immediately spread the hot caramel mixture evenly over the almonds. It is amazing! I’ve been using a very similar recipe for many years. There was a point when it started to turn color and the oil separated from the sugar. I have a gas stove so is it medium on a large burner or a small one? 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? lol), and it comes out perfect every time. Joy. I would suggest NOT to double the recipe if this is your first time making toffee. I have made this at least once a year since 2013! Lightly oil a baking tray with groundnut oil. My family loves this toffee and I can’t get over how simple it is. 4 oz. As stated it should look almond brown. Then pour onto parchment paper covered cookie sheet. Still, I spread the toffee over them, so between the waxed paper and the almonds, I doubt I’ll have any trouble with sticking. Ruth, it is best to use whole almonds, not sliced. 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. Mixture should boil at a moderate, steady rate over the entire surface. I also have the “original” recipe from The Yummy Life” and it said to use a flat wooden spoon. This will turn into toffee upon cooling. How extremely rude l made 4 batches all perfect what’s wrong with you ? For anyone else like me, the ideal temp for toffee is typically around 285F (toward the top end of soft crack). and then ONLY AT THE BOTTOM OF THE PAGE do we find the ACTUAL recipe, that was used for the photo, which features (ta da!) 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. I ended up sticking my pre-cooled toffee into the freezer for about 2 hours and it turned out perfect! You’ll know it’s done when it separates from the pan. Kept cooking on low until I had cooked 15 minutes total and it was the color of peanut butter. A staple for the holidays ❤️. One thing that happened with me that wasn’t clear in the recipe, and that’s the almonds and what to do with them. Cook, whisking constantly, until butter has melted and mixture is almond brown in color, about 10-15 minutes. Eventually I was able to whisk it back in, and it incorporated smoothly. As long as it tastes good, all is not lost. 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. The next two batches didn’t harden but there are enough suggestions now to try again. I’m disappointed and think I can not serve it. This is BEST toffee ever…every time I make it I get a ton of compliments and it is sooo easy to make. It is a very, very thin layer. Hopefully it’ll turn out tomorrow. Hard crack stage is too hard on your teeth in my opinion. Because it takes bitter like it burnt. I made a triple batch because I only have large restaurant sized cookie sheets. I made this recipe twice today. I’ve been cooking , and baking for years never had a recipe fail like this one. Super easy! I put a jar of peanut butter upside down next to me so I can clearly see the color. Side note: I didn’t have almonds handy, so I used walnuts. I’ve been making this recipe for years and it’s always so good. Otherwise a very easy simple recipe and I will make it again. My toffee turned out perfect! Cutting it is a tough thing to to, but, if you keep your knife sharp, and keep the blade heated (keep a pot of boiling water going and dip the blade, let it rest in there for 30 seconds or so, wipe immediately with a paper towel then cut) you can do the nice rectangles of toffee dipped in chocolate. Let cool completely, about 2 hours. In a heavy saucepan over low heat, combine sugar, golden syrup and vinegar. Now this toffee recipe is unbelievably easy. indicated in the recipe. I was so excited with this easy recipe but I cooked my Carmel one minute too long and it turned too dark! The second it gets to the color of the butter, it’s done. I get a jar of peanut butter and turn it upside down on the stove. The toffee may have already cooled and hardened before the chocolate was added. Hope this helps. Make it your own! Love it!!!!!!!!!!!!!! Immediately spread the hot caramel mixture evenly over the almonds. When the color matched, it was perfect! Thank you for the tips! }); Yes, aluminum foil can be used. I don't know any using BROWN sugar, because it's when the sugar syrup turns golden brown that you know it is done! For anyone having difficulty with the butter separating from the sugar mixture; make sure that you don’t make this recipe with frozen butter. When firm, lift candy out of pan; break candy into pieces. It’s gorgeous! Otherwise it could be too soft. A neighbor of theirs brought over a small bag of homemade toffee today (Christmas Day). Will definitely make it again . Thank you! Followed the directions and it turned out fantastic! Liquid measuring cups are not accurate for dry ingredients. Also, I used a sharp knife to cut the toffee after it sat on the counter for about 5 minutes following the freezer. Sprinkle with pecans. Doctor dies of virus after complaining of racist treatment, Biden doubts Democratic idea to cancel student debt, Geraldo slams Trump for leaving amid COVID bill chaos, Van Gundy: 'I'm a poster boy for white privilege', Fox News host: 'It appears we have been punkâd', Boy's bout with virus led to harrowing, rare syndrome, Hip-hop stars mourn death of Whodini rapper, Teigen laments body change after pregnancy loss, Etsy seller: '2020 was one of the best years I've ever had', Undefeated NCAA darlings not happy with bowl picture, Poll: 50% of Americans see Trump as a 'failed' president. 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. Success! Directions: I made 2 batches and will be gifting them in cute little treat boxes I found at the dollar store. And it only took about 10 minutes to cool completely, not 2 whole hours. Maybe you got it from one of my relatives . Toffee is like cheesecake; easy peasy. It should harden quickly after that. I used a candy thermometer for the first few times just to ensure the correct temp and texture for the candy. I used salted butter, because that is what I happened to have, and left out the salt listed in the ingredients. I seriously can’t make this stuff because I would sit around and eat it ALL day! This recipe is soooo good! Thanks x. Hmmmm, it’s definitely not meant to be soft. Threw so many batches away before my neighbor gave me the heads up! I don’t know you, but my mom (and her family, and now me) make a similar toffee but only around the holidays (though the recipe is different and cooking methods much more precise). Just wondering what I did wrong? I think some of you may be I tried to cheap out on the butter-mistake!! 1 cup nuts (almonds, pecans, cashews, peanuts, etc.) Thank You for sharing! Luckily I came across this recipe. Can we use sliced raw almonds instead of whole? Tastes just like Almond Rocca. I have used milk chocolate chips and sliced almonds as well as using the original recipe. I love these close up photos! Once the mixture turns into a hard crackle once dropped in the water it is done. There is no semi sweet milk chocolate. Help if you can. It gives it a yummy taste, but using all brown sugar causes it to not set right. The only thing I change is to melt the butter before adding sugar, vanilla, and salt. Thanks for sharing! I’d like to see exactly what it looks like when it’s ready to pour. You’ve totally got me craving it now! I let the butter mostly melt before adding the other ingredients. Total plus not having to watch the candy thermometer. The color was right so i did my best to whisk quickly and then pour it on my sheet. Will they work just like dark chocolate?? And once the leftover toffee hardened in the pan, rather than trying to chip it out, I just filled my pan with water up past where everything had stuck – even what was on the sides from the stirring – and boiled it all away. Please refer to the FAQ located below the recipe. Average Cook over medium heat, stirring frequently, until thermometer registers 290 degree F, soft-crack stage. Consistency changed, but not the color. First time making toffee success! The combination of crunchy/salty/sweet is amazing. I’ll share a few of my tips that I hope can make yours a success. Because I find it hard to get vanilla extract at my location. The first time was a disaster. Skip. This is my favorite holiday sweet!! Semi sweet and milk are two different intensities of chocolate. I just tried it twice. There are much better recipes out there. Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! I stopped at the grocery store to buy a candy thermometer for a different recipe…there were none to be found. There are no words. Place into oven and bake until toasted, about 10 minutes; set aside. What do you think I did wrong? It’s cooling now. Thus recipe is similar to one I’ve used for years. Thank you for the recipe. If you don’t want to do this, at least test it in ice water before taking off heat. Also, whole almonds seem sort of painful to the tooth. Well mine separated. My family’s recipe calls for 1 cup butter and 1 cup brown sugar, no vanilla or salt. I love toffee, but it does a number on my A1C. Hmmmmmmm….wonder what’s up. The only hard part I could think of is the caramelization process but I promise you, it’s not difficult at all. If it’s not it’s still amazing just the pic looks like it’s hard toffee I can’t stop eating it! and even THAT one is deceiving! But please feel free to do what is most comfortable for you. I have a trick to share. 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