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.
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FAQs
Stirring too quickly or too often can cause the toffee to separate. Moderate the heat as needed – turn it down if the toffee is boiling or cooking too fast so it doesn't burn. Cook until the toffee registers 285-290 degrees on an instant-read or candy thermometer and is deep amber brown in color, about 20-25 minutes.
Should you stir toffee or not stir? ›
Turn up the heat to medium low and let it continue to boil. DO NOT STIR during this step. Stirring here will cause the butter and sugar to separate. Let it boil untouched until the toffee has changed to an almond brown color.
Why did my toffee turn out chewy? ›
Low and slow. Simmering the syrup for English toffee to the requisite 300°F temperature can (and should) be a slow process — up to 20 minutes or so. 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.
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.
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 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.
Can you cook toffee too long? ›
Your toffee is better off overcooked than undercooked! Undercooked toffee won't be anything more than a caramel sauce. But overcooked toffee will be just slightly crunchier (almost unrecognizably). So, always err on the side of over-cooking!
Why add baking soda to toffee? ›
You might wonder why the toffee recipe includes baking soda. It is added at the end of the boiling stage and creates lots and lots of bubbles. These bubbles help to lighten the texture of the finished toffee, resulting in an easier-to-bite candy.
The difference between regular toffee and English Toffee is one important ingredient – butter! I make English Toffee throughout the year for special occasions and it's always a big hit. I simply sprinkle on my favorite toppings to create several variations and my friends and family go crazy for this sweet treat!
What kind of pan is best for making toffee? ›
This should NOT be a non-stick pan, because non-stick pans allow crystals to be pulled into the cooking toffee and will cause the batch to crystallize. The heavy pan distributes heavy evenly so the toffee cooks without burning.
What texture should toffee be? ›
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 .
Why does my toffee go sugary? ›
The crystalisation of toffee starts when it contains a 'seed' which can be either an undissolved sugar crystal (like those that form as the syrup splatters on the side of the pan during boiling) or something foreign in the mixture like a small crumb.
How long will homemade toffee keep? ›
Conservatively, our toffee will keep well in the refrigerator for three weeks (take care to guard against moisture getting to it), and three months in the freezer.
What happens if you overcook toffee? ›
Undercooked toffee won't be anything more than a caramel sauce. But overcooked toffee will be just slightly crunchier (almost unrecognizably). So, always err on the side of over-cooking!
How do you know if toffee is bad? ›
According to Blakeslee, if a candy appears extremely sticky or has a grainy texture, then it has most likely expired due to temperature abuse and the crystallization of sugar. As a result, she said, it may develop an off flavor, have a change in color or turn moldy if it contains fruits or nuts.
How to tell when toffee is done? ›
Hard-Crack Stage
Drop a little of the molten syrup in cold water and it will form hard, brittle threads that break when bent. CAUTION: To avoid burns, allow the syrup to cool in the cold water for a few moments before touching it! Toffee, nut brittles, and lollipops are all cooked to the hard-crack stage.
Why is my sugar not dissolving in my toffee? ›
It can also be caused by the mixture being heated unevenly (if the pan has a thin base and has hot spots). We would suggest using a heavy-based pan and heating the mixture slowly, stirring occasionally, until the sugar has completely dissolved, then letting it come gradually to a boil.
