How to Make Toffee Candy
Cut the butter into small, even squares., Stir the mixture constantly until the sugar is dissolved and the butter is melted., Cook the candy, stirring frequently, until it reaches 300 degrees on the candy thermometer., Remove the pan from the heat...
Step-by-Step Guide
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Step 1: Cut the butter into small
Place the chopped butter, sugar, water, and corn syrup in a large heavy saucepan over medium heat. -
Step 2: even squares.
Insert a candy thermometer and bring the candy to a boil.
Periodically brush down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming on the sides and turning your candy unpleasantly gritty. , If the candy appears to separate (with a layer of melted butter on top) carefully stir it vigorously to make it come back together again.
Watch the candy as it approaches 300 °F (149 °C), since it cooks quickly and can easily scorch at high temperatures.
As it reaches the proper temperature it will turn a dark, golden amber color. , Carefully remove the pan from heat and pour the toffee onto the prepared baking sheet. ,, Allow the toffee to cool completely. , At this point, the toffee is finished and can be served plain.
If you wish to dip it in chocolate, proceed to the next step. , Place it in a microwave-safe bowl and microwave it in one-minute increments, stirring after every minute to prevent overheating. , You can dip it halfway in, or if you prefer, you can use a fork or dipping tools to submerge the toffee pieces entirely in chocolate.
Remove the toffee from the chocolate and drag the bottom of the fork across the lip of the bowl to remove excess chocolate.
Place dipped toffee pieces on a baking sheet lined with aluminum foil.
You can serve the chocolate-dipped toffee as-is, or if you would like to cover it with chopped nuts, proceed to the next step. , Repeat with the remaining chocolate, toffee and nuts. , Once the chocolate is set, the toffee can be served immediately or stored in an airtight container in the refrigerator for up to one week. , -
Step 3: Stir the mixture constantly until the sugar is dissolved and the butter is melted.
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Step 4: Cook the candy
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Step 5: stirring frequently
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Step 6: until it reaches 300 degrees on the candy thermometer.
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Step 7: Remove the pan from the heat once the candy reaches 300 °F (149 °C).
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Step 8: Immediately after the toffee is poured onto the baking sheet
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Step 9: use a spatula to spread the candy to an even thickness.
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Step 10: Allow the toffee to begin to set for a minute or two
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Step 11: then spray a knife with nonstick cooking spray and score the toffee into small squares or rectangles
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Step 12: firmly cutting through to the bottom of the pan.
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Step 13: Break the candy apart on the scored lines into small squares once it has begun to cool.
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Step 14: Dip the toffee in chocolate
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Step 15: begin by melting the chocolate.
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Step 16: Dip each piece of toffee in the chocolate.
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Step 17: Sprinkle the tops of the toffee bars generously with chopped nuts after the chocolate has begun to set.
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Step 18: Place the toffee in the refrigerator to set the chocolate for about 20-30 minutes.
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Step 19: Finished.
Detailed Guide
Place the chopped butter, sugar, water, and corn syrup in a large heavy saucepan over medium heat.
Insert a candy thermometer and bring the candy to a boil.
Periodically brush down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming on the sides and turning your candy unpleasantly gritty. , If the candy appears to separate (with a layer of melted butter on top) carefully stir it vigorously to make it come back together again.
Watch the candy as it approaches 300 °F (149 °C), since it cooks quickly and can easily scorch at high temperatures.
As it reaches the proper temperature it will turn a dark, golden amber color. , Carefully remove the pan from heat and pour the toffee onto the prepared baking sheet. ,, Allow the toffee to cool completely. , At this point, the toffee is finished and can be served plain.
If you wish to dip it in chocolate, proceed to the next step. , Place it in a microwave-safe bowl and microwave it in one-minute increments, stirring after every minute to prevent overheating. , You can dip it halfway in, or if you prefer, you can use a fork or dipping tools to submerge the toffee pieces entirely in chocolate.
Remove the toffee from the chocolate and drag the bottom of the fork across the lip of the bowl to remove excess chocolate.
Place dipped toffee pieces on a baking sheet lined with aluminum foil.
You can serve the chocolate-dipped toffee as-is, or if you would like to cover it with chopped nuts, proceed to the next step. , Repeat with the remaining chocolate, toffee and nuts. , Once the chocolate is set, the toffee can be served immediately or stored in an airtight container in the refrigerator for up to one week. ,
About the Author
Theresa Howard
Specializes in breaking down complex home improvement topics into simple steps.
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