English toffee is one of those Christmas time treats that I cannot get enough of. Good toffee is crisp, yet it almost melts in your mouth. It's buttery and sweet. And of course, it's covered with chocolate and nuts.
Making toffee at home can be a bit tricky. But if you get it right, you can enjoy that crispy, buttery flavored, yummy goodness that's so much better than a store bought heath bar.
Today I'm sharing tips and tricks I've learned over the years to make the best buttery toffee. Get ready to snap off a jagged piece of homemade English toffee.
Over the years, I've learned a few things about making toffee. I've made my fair share of mistakes. I've made chewy toffee. I've had my had the butter in my toffee separate into an icky mess.
But the last few years, I've perfected toffee making. Here are some tips to making the perfect toffee at home. Keep reading for the BEST homemade English toffee recipe!
The recipe comes from my in-laws extended family. The only change from the original recipe is using chocolate chips instead of chopping up a chocolate bar. And I don't add nuts to the top. It's the best toffee recipe I've tried.
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Tip #1 - Keep the temperature constant.
Avoid rapid temperature changes. No turning it up and down. I learned this several years ago.
My oldest daughter was in school, but my younger kids were not. Now days, my kids walk home from school because they walk with each other. But back then, I had to pick her up.
I started the toffee and soon realized that it was going to take too long - I needed to pick her up soon and the toffee wasn't done yet.
I turned up the temperature in an effort to speed up the cooking process. Almost immediately after doing so, the butter separated from the sugar and the toffee was ruined.
Now I make sure I have plenty of time. I start with the heat on medium high and leave it there the whole time.
Tip #2 - Stir constantly while making toffee.
Keep the mixture moving, or it can scorch. This is also a cause of butter separation.
Tip #3 - Avoid humidity when making toffee.
Chewy toffee is bad toffee. One of the factors in creating chewy toffee is humidity. If it's a humid day it's not a good day to make toffee.
Tip #4 - Use a candy thermometer.
Toffee needs to be heated to the correct temperature {290°F} to avoid a chewy texture.
The instructions in some recipes will tell you to "cook until the color of a brown paper bag". One failed attempt at this technique was enough for me. Apparently my version of a brown paper bag was not brown enough and I ended up with chewy candy.
I'll stick with a thermometer. Be sure to calibrate your candy thermometer.
Don't have a candy thermometer? They are pretty inexpensive, so consider buying one. I've handpicked a few items, including a thermometer that might be helpful when making toffee.
You may also use the cold water test to determine if the candy is done. You will cook it to the hard crack stage.
Tip #5 - Use salted butter
Not only does it result in a better {in my opinion} flavor, it also helps to stabilize the mixture. If using unsalted butter, add 1/4 t. salt per 1 pound of butter.
Tip #6 - Prepare pan and chop nuts and chocolate before starting the toffee
Once the toffee mixture reaches the correct temperature it's important to quickly pour it into the baking sheet. You don't have a lot of time before it starts to harden, so have your sheet pan ready to go. Grease the bottom and sides of the pan, then place chopped nuts in the bottom of the pan.
Tip #7 - Be sure to use a large heavy saucepan that distributes heat evenly.
I have an old pressure cooker pot. I inherited it from someone when I got married. The lid is missing and it's not very pretty, but the pot is heavy and perfect for candy making. I keep it around just for that.
Tip #8 - Store toffee in an airtight container.
This batch makes a lot. To keep that crisp texture, it's important to store it in an airtight container. I often will just pop the lid onto my baking sheet. Sometimes I will store it in layers in a plastic container with lid. I place parchment paper between the layers.
Can I save my separating toffee?
Try stirring in a tablespoon of very hot water into the toffee. It may come back together, if not, try another tablespoon or two, but no more than 1/4 cup.
Enjoy your toffee making adventures. I hope these tips help! For more tips see this Toffee Making post.
Want more homemade candy recipes? You're in luck! Pretty much the whole month of December is dedicated to Christmas candies this year.
More Candy Recipes
Homemade Fudge
Caramels
Candied Pecans
Caramel Chocolate Pretzels
FAQs
It's important while the toffee cooks to only stir it occasionally. Constant stirring can cause the toffee to crystallize and separate. For those of you that need to know exactly how often you should stir, I would suggest erring on the side of not stirring more than stirring.
What can go wrong when making toffee? ›
Common toffee making mistakes:
- I started with way too high of a heat. (At least, I think this was an issue.) I set my portable cooktop at 260 degrees F.
- I stirred too quickly. I didn't realize this could be an issue.
- I didn't add a dash of salt. They say you can save a ruined batch of toffee by adding a dash of salt.
Don't hurry this gradual transformation; syrup that doesn't reach 300°F, or close to it, will make candy with timid flavor and chewy (not crunchy) texture. Think you can save time by bringing the syrup to a full rolling, popping boil in order for it to darken more quickly? Think again.
How to keep butter from separating in toffee? ›
If the two elements melt unevenly it can result in separation. If you have good stovetop burners, we recommend turning them to medium-low to allow the butter and sugar to melt gently in the beginning stages. If the heat is too high, but butter might melt too quickly and can separate from the sugar.
How do you know when toffee is done cooking? ›
Once boiling, cook, stirring only 2 to 3 times, until it turns a dark amber color and the temperature reaches 285 degrees F (137 degrees C) on a candy thermometer, 20 to 30 minutes. Immediately pour toffee into the prepared baking dish. Sprinkle chocolate chips on top and let sit until they soften, 1 to 2 minutes.
What does cream of tartar do in toffee? ›
Cream of tartar can prevent your homemade hard candy, caramel, and toffee from forming a gritty texture due to sugar crystallization. Adding a pinch of cream of tartar to your sugar syrup will help break down the sugar molecules and stop them from crystalizing early on.
Is light or dark brown sugar better for toffee? ›
Taste is obvious: sweets made with dark brown sugar will have a slightly deeper flavor with those notes of caramel and toffee I mentioned.
What kind of pan is best for making toffee? ›
You need a very sturdy pan which is KEY to even heat distribution. Thinner, cheaper pans can scorch the cooking candy and/or cook it unevenly. Here are some great choices: Anolon Nouvelle Copper and Cooks Standard. I own a couple pricier copper pots because of the amount of candy I make.
Can you stir toffee too much? ›
This will take about 5 minutes. NOTE:[i] Most recipes recommend constant stirring from start to finish to prevent butter and sugar separation. Constant stirring will not hurt the mixture, but I have found it is unnecessary. You will stir the mixture a little as it cooks.
How to make toffee less hard? ›
Toffee is a hard candy made by cooking a sugar syrup with butter to the hard crack stage, 300–310°F (149–154°C), and then pouring it out to cool. It can have inclusions or not, and it can be made either very dense and hard or can be lightened by adding baking soda when the candy is almost done cooking .
If you let the toffee cool for too long (i . e. blotting it) it will harden too much and the chocolate won't have any way to stick to the surface. It almost has to melt in a bit.
Should homemade toffee be refrigerated? ›
For maximum taste and texture, we do recommend that you either enjoy your toffee immediately, or store it in a refrigerator or freezer.
How to get chocolate to stick to English toffee? ›
Use chopped chocolate instead of chips, and the chocolate layer will be more likely to stick. Chocolate chips have a non-melting coating to help them keep their shape. But when they melt, the coating can prevent the chocolate from sticking to the toffee.
How to break up homemade toffee? ›
Pour the toffee onto the prepared baking sheet pan, allowing it to spread. Let cool for about 20 minutes. Use a mallet, rolling pin, or heavy object to crack the batch of toffee into small bits.
Are you supposed to stir while making caramel? ›
Caramel is made by heating sugar (either with a liquid or by itself, more on that below!) in a heavy-bottomed saucepan until it melts and becomes clear. The liquefied sugar is then cooked, without stirring, until it darkens in color, taking on additional flavor notes the longer it remains on the heat.
What is the best way to break up toffee? ›
Pour the toffee onto the prepared baking sheet pan, allowing it to spread. Let cool for about 20 minutes. Use a mallet, rolling pin, or heavy object to crack the batch of toffee into small bits.
Do you stir while making candy? ›
The secret to perfect fudge is to stir as little as possible from the time the sugar is completely dissolved through cooking and cooling stages. Stirring and jarring of the sugar mixture, particularly during the cooling phase, can trigger sugar crystal formulation and result in coarse, grainy candy.
What happens if you cook toffee too long? ›
But overcooked toffee will be just slightly crunchier (almost unrecognizably). So, always err on the side of over-cooking! Tip 2 explains how to do so! In order to avoid your chocolate turning white, you'll want to let it set in a room temperature spot without exposure to any drafts.
