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Simple Toffee Recipe?

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Hi All,
Does anyone have a good simple toffee recipe.... I need to make just plain toffee without nuts or chocolate..

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  1. This is one I do with kids all the time.

    http://www.cookingforengineers.com/re...

    I usually use chopped chocolate, instead of chips but you can leave it all off. And, I don't use a candy thermometer. When the butter/sugar mix looks like the picture, I pour it.

    1 Reply
    1. re: chowser

      I use that one every year, too - comes out perfect every time.

    2. I friend just gave me some of this and it's excellent, having a great "snap". Similar to that in the link above, there are some noticeable differences.

      2 sticks margarine (do NOT use butter - it will break with high heat)
      1-1/4 c. sugar
      2 TBL cold water
      6 oz. chopped pecans
      12 oz semi-sweet morsels

      Line a 13x9 pan with pecans. Heat the margarine, sugar and water over high heat, stirring constantly. Heat until mixture turns a honey caramel color and pulls away from the sides of the pan. Pour over the pecans. Immediately pour the morsels over the mixture. Wait until it starts to melt (seconds) and spread evenly over the mixture with the back of a spoon.

      Cover and set overnight in a cool place. The next morning, break into shards.

      *** There probably is nothing on earth hotter (and stickier) than molten caramel, so do not make this unless it has your uninterrupted and undivided attention with no little ones around or pets underfoot.

      8 Replies
      1. re: CocoaNut

        CocoNut...........making it right now, hope it's superb! :)

        report: it didn't make near enough to even come close to covering a 13x9 :(
        it also didn't turn caramel color at all, it stayed light yellow.
        it "did" pull away though so I took that as a hint it was time to pour.
        we'll see if it sets up. I used C&H sugar, Imperial Margarine and Hershey's semi sweets.
        over night I'm hoping it'll set up cause right now, still in the scalding hot stage.
        fingers crossed.......we'll see. I just moved it from one counter to the other and it is much cooler and harder plus a tiny piece broke off so of course it was my duty to eat that lonely piece, DELICIOUS!
        When others make it let's see if they come to same outcome or conclusion cause trust me, it could just be me and my timing could be off.

        I'll now make Chowsers recipe using butter and a candy thermometer, I'll see how it faires. I hope it's great [as well as yours is great] because I'm in the gift giving spirit with all else I've made.
        Chowsers link was easy, took a bit more time, the caramel color is there and it's now poured and cooling. It made more by volume so now we'll see how it tastes when finished, can't wait.
        Thank you both for getting me in the mood to once again get in my kitchen.

        Happy cooking/baking today.................. the house should smell delicious :)))))

        1. re: iL Divo

          Excellent that you are doing a comparison. Such ambition!! Without knowing, I'd guess that chowser's will be richer tasting by using the butter and maybe a little smoother/deeper with the vanilla. I'd imagine mine, with a little more sugar and quick cook, will have more of a "snap/crack".

          Please be sure to post with results! I'm curious. I'll bet your kitchen smalls won-er-ful!!

          1. re: CocoaNut

            oh yes, I am ambitious. No problem, I enjoy seeing how to two of them stack up so to speak. I know they both possess great flavor since each had those tiny little pieces I could test out. But the snap still isn't ready and they've been on marble so it shouldn't be that long. they look very different and I'm sure the flavor will be different too. both will be wonderful, it'll all be a matter of personal taste.

            1. re: iL Divo

              I haven't made it.... only eaten it. I think I will add a splash of vanilla. Plan to make some tomorrow after a trip to the grocery for marg and choco. When I read the recipe, what caught my eye was the addition of "cold" water. I wonder what that's about...... and how it could possibly make a difference!

              1. re: CocoaNut

                oh I know that the water comfused me too. it can't have anything to do with how it helps out pie dough I thought. but I did walk to the frig and use the dispenser so it was ice cold.

                I have tasted both of them now again about 1/2 hour ago. they are different in appearance as one is very pale yellow while the other is caramel in color. neither has a major snap factor. I can compare both in that respect to, well, what can I compare it to? no idea really, I mean it cracks but isn't a giant snap, cutting it with a huge chef knife didn't cause it to shatter or have shards flying everywhere but cut it cleanly if that makes sense. < well it does to me, I know what I'm saying.......... :)))))

                do make it, it's/they're both yummy...........

                A couple of weeks ago, I found some fun shot glasses, you know the kind that are taller&wider, maybe they're for doubles, anyway....? so I'll be cutting the toffee with my sharp knife tomorrow as I package them into a cellophane bag and tuck it in the shot glasses. I'll pass these out to random people that I want to give something to but won't be a hassel to carry around with me wondering if the "cookies" will crumble like I usually do.

                1. re: iL Divo

                  Oh wow! I made this earlier (about 4 hours ago) It has cooled so decided to taste a piece. The flavor's very good but the toffee, while not sticky to the touch, is quite sticky to the tooth. I'm not a candy maker, so my question is - did I cook the butter sugar mixture too long, not long enough, or will an overnight "cure" solve the problem.

                  I plan to make another batch, but don't want a repeat of what I have right now!! I even started with "cold" water! :) Help if you can!

                  1. re: CocoaNut

                    The overnight "cure" corrected the sticky problem. End result was not crisp like toffee, but overall, very good. I broke it into pieces, bagged and took it to neighbors today, as planned. It's something I'd make again and probably will do so this week.

                    1. re: CocoaNut

                      I can't help, sorry.
                      It's hard to figure why they didn't turn out better but mine were sticky to the tooth too. I mean both recipes could rip my fillings out.
                      I have been nibbling on the non butter one the last couple of days as it's what is left from what I made after giving gifts out.
                      It is no longer toffee consistency, but it's, let's see, I don't know how to compare it or what to compare it with, it's just a soft bite now is all.
                      One thing I did notice was, the butter recipe retained it's flavor while the margarine lost it's more quickly and wasn't as rich. I'm sure that isn't a good way to explain but too tired to come up with better words. LONG drive home.

        2. I had never made toffee before and I made this recipe last weekend. So simple and scrumptious!

          http://www.thekitchn.com/thekitchn/de...

          Just leave the nuts and chocolate off.

          5 Replies
          1. re: arp29

            Just made this recipe two days ago, which is absolutely yummy, but wanted to ask - I used Ghiradelli chocolate chips but less than 24 hrs later, the chocolate looked as though it bloomed. Had it in a tupperware after it was cooked and chopped. Any thoughts?

            1. re: ahipoke

              I've had the butter rise to the top of the chocolate after cooking and chopping...it LOOKS like chocolate bloom, but it's just the butter solidifying.

              Whether it's bloom or butter, it'll still be good.

              1. re: sunshine842

                thanks, sunshine842! just visually looks so unappealing...I suppose I could cover it with more nuts next time?

              2. re: ahipoke

                It's because you used chocolate chips....chocolate chips bloom when you melt them. Top it with nuts and then you wont' notice the bloom, otherwise, you'll need to use a properly tempered chocolate.

                1. re: momskitchen

                  Ah, thank you, momskitchen! I just googled it and the explanation was very fascinating. I will try that method. Sorry to keep hijacking the thread!

            2. We've never made it (thanks for the reminder) but the ATK site had rave reviews about a toffee recipe.

              Here's the recipe:

              http://lisa-cooks.blogspot.com/2007/1...

              1 Reply
              1. re: John E.

                Here's how I do it....http://motherskitchen.blogspot.com/20...

                Pecan Toffee

                Makes About 2 1⁄2 Pounds

                2 tsp. plus 2 cups butter
                2 cups sugar
                2 tbsp. light corn syrup
                2 tsp. kosher salt
                2 cups chopped toasted pecans
                2 c. semisweet chocolate chips

                1. Grease the bottom and sides of a 10"×15" jelly roll pan with 2 tsp. butter and set aside. Put remaining butter, sugar, corn syrup, salt, and 1⁄2 cup water into a medium pot and bring to a boil over medium-high heat while stirring constantly. Attach a candy thermometer to inside edge of pot and cook, continuing to stir constantly, until sugar mixture is deep golden brown and registers 310°, about 20 minutes. This feels like it takes forever, but COOK ON!

                2. Pour the hot toffee onto the prepared pan and, using oven mitts, tilt and turn the pan to fill it evenly. Let the toffee cool for 5 minutes, then sprinkle 2 cups semisweet chocolate chips over the top. Let sit for 1 minute, then use a rubber spatula to gently spread the melted chocolate evenly over the top. Sprinkle the pecans over the chocolate and gently press them down.

                3. Refrigerate toffee until it hardens, about 1 hour, then break into bite-size pieces. Serve toffee immediately or store in an airtight container in the refrigerator for up to 2 weeks. Note - don't line the container with paper towel like I did. It will stick!