Making homemade toffee has to be one of my favorite desserts since it is so crispy and rich with butter and butterscotch.
Making your candy may sound daunting, but I’m here to assure you that toffee bark is just as simple to create as cookies or muffins.
There are many more varieties to try as well, including this crisp, crackly chocolate toffee, peppermint bark, and Christmas crack made with pecans.
When manufacturing candies, toffee is butterscotch or caramel that has reached the “hard crack stage.” Simply put, the butter and sugar mixture needs to be 295–310°F (149–154°C) hot.
You will need to pull out your candy thermometer for this recipe because we are only raising the temperature to 295°F; otherwise, you run the danger of destroying a batch of toffee. Yikes!
- Place chopped nuts in the bottom of a greased pan. (If preferred)
- Ingredients should be brought to a boil for 12 minutes. Insert the candy thermometer, then read it. You’re good to go if the temperature rises to 295–310°F! Get rid of the heat!
- Pour into the prepared pan after adding the vanilla.
Melt the chocolate as directed in the recipe notes, then drizzle it over the toffee. Before chopping it into the bark and sneaking a piece or two, let it cool completely.
How to Keep It
Toffee can be kept in storage the same way that other chocolate-covered candies are. All you need to do is place it somewhere cool and dry, out of direct sunshine, and apart from your husband, everything should be OK.
I used to buy Heath bars as a child and freeze them. This chocolate toffee can be frozen, too. even consume it that way (warning: it’s challenging)! I like to put it in Christmas tins lined with wax paper and present it as gifts or bring it to get-togethers.
A yearly ritual, Christmas toffee is as much pleasure to create as it is to consume! I sincerely hope you adore it as much as my family does!
The world’s best candy recipe must be rich, buttery toffee that has been completely covered in chocolate and is as crunchy as possible.
|five minutes to prepare
12 minutes for cooking
cool: 1 hour
Total: 17 minutes and 1 hour
portions: 12 portions
- ½ cup almonds or pecans, finely chopped
- 1 cup butter
- 1 ⅓ cup brown sugar
- 2 tablespoons water
- ½ teaspoon salt
- ½ teaspoon vanilla
- 6 ounces chocolate chips melted
- 2 teaspoons vegetable oil
- almonds or pecans for garnish optional
- Butter a 9×9 pan. In the pan’s bottom, scatter nuts.
- Salt, water, butter, brown sugar, and medium heat are brought to a boil. Until the mixture reaches 295°F on a candy thermometer, let the mixture boil while stirring for about 12 minutes.
- Add vanilla after removing it from the heat. Pour mixture into pan and let it cool for 30 minutes.
- The melted chocolate should be prepared as noted below. Spread melted chocolate over the toffee, then, if preferred, top with more nuts.
- After allowing it cool for an hour at room temperature, cut into bite-sized pieces.
- If you don’t have a double boiler, put a glass bowl in a pot of water to melt chocolate. Make sure the water doesn’t contact the basin and let it simmer. The bowl will be heated by steam, perfectly melting the chocolate.
- Put the chocolate and vegetable oil in a microwave-safe bowl. Stir every 20 to 30 seconds while melting at 60% power. When the chips are almost completely melted but not quite, remove and stir until the lumps are gone.
Calories: 340 | Carbohydrates: 35g | Protein: 2g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 43mg | Sodium: 249mg | Potassium: 79mg | Fiber: 1g | Sugar: 33g | Vitamin A: 504IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg