This toffee is pretty much the only thing I’ve cooked over the past week.
So far, I’m up to 5 batches of the stuff, mostly to give away as gifts…but Nick and I did keep one batch for us because it didn’t set up like it should. I blame it on the weather last week, but either way, we got our own toffee.
I’m probably not the best candy maker – I don’t even use a candy thermometer like I should! – but this toffee is so buttery and delicious that I can’t stop making it.
The very first time Nick and I made this toffee, we tried using a candy thermometer. By the time it was getting close to the temperature we wanted, it was completely burned.
Ever since that first time, I leave the candy thermometer in the drawer and just wait for the candy to get to the perfect toffee color.
The actual toffee-making part does take some time – mostly standing and stirring – but it’s totally worth it.
If you’re at home today, in pajamas, like I am, maybe you should try making toffee, too. I know I’ll be making some more!
Chocolate Covered Toffee
Makes: 2-3 cups toffee pieces
- 2 sticks salted butter
- 1 cup sugar
- 1/4 cup water
- 1/2 tsp salt
- 1 tsp vanilla
- 1 cup semi-sweet chocolate
- Put butter, sugar, water, and salt in a saucepan and heat on medium high heat until melted.
- Bring to a boil and let cook until mixture reaches a soft crack stage (about 285 degrees). This will take 10-15 minutes.
- Once your toffee is to the right temperature (or color), take off the heat and stir in the vanilla. The mixture will bubble up quite a bit when you stir in the vanilla – that’s okay!
- After the vanilla is mixed in, pour your toffee onto a parchment lined baking sheet and spread out into an even layer.
- Let the toffee sit 20-30 minutes or until hardened.
- Heat chocolate in microwave and spread onto toffee.
- Once the chocolate has set, break toffee into bite size pieces.