I’m a big ole tease.
About a month ago, I posted this picture of my homemade toffee but didn’t have time to include the recipe. I know, it’s the cardinal sin of food blogging. In my defense, I was about to go out of town…blah, blah, blah…excuses, excuses. Today I correct my wrongs by sharing my simple and versatile toffee recipe.
Toffee is super easy to make. Boil water, sugar, and corn syrup to 280°F. Add a literal pound of butter and cook to 300°F.
Pour out onto a flat surface and ta-da toffee! Of course, you’ll need a candy thermometer. Speaking of…
If you’re intimidated by more challenging recipes, a candy thermometer can be your best friend. Not sure what boiling sugar looks like at soft ball stage? Want perfectly chewy caramels? Set on making a silky-smooth ice cream?* A candy thermometer takes out the guess work completely and will make you a pastry pro.
And in the spirit of Alton Brown, a candy thermometer is a great multi-purpose tool. Of course I use it for making sweets like brittle and buttercream, but you can also use it for savory dishes (a.k.a. frying all the french fries your fast food addicted hearts desires!!! At least, that’s what I do.). In case I’m being too subtle, get a candy thermometer. Trust me, it’ll change your (kitchen) life.
Back to toffee.
One of my favorite things about toffee is how versatile it is. For this batch, I spread melted white chocolate over the top toffee and then sprinkled it with a few cups of my favorite trail mix. But this is just one option! Besides changing the kind of chocolate and toppings, you can stir nuts into the actual toffee before pouring it out to cool or even add different flavoring to the toffee itself. I love these kinds of recipes, because you can truly make them your own.
Allow your toffee to cool and set up out on the counter for a few hours. Or if you’re impatient like me, pop it in the freezer for 30 minutes or so. Remove the attached parchment or Silpat and transfer to a cutting board. Get your most reliable knife and cut into bite-size pieces. You now have a melt in your mouth treat that’s perfect for the upcoming holiday season!
Personal Admission #35: Okay, I’m projecting a bit. I got an ice cream maker attachment last year for Christmas, because I HAD TO HAVE IT! I have taken it out of the box, but I’ve yet to spin ice cream in it. Want and need are two different things.
- 4 3/4 cups sugar
- 1 cup water
- 1/2 cup corn syrup
- 1 pound (4 sticks) butter, cubed
- 1 tsp. salt
- 1 tsp. vanilla extract
- 12 oz. white chocolate, melted
- 2 1/2 cups trail mix*
- Line a sheet pan with parchment paper generously covered in non-stick spray or line pan with a non-stick mat.
- Combine sugar, water, and corn syrup in a large pot over medium heat. Stir to dissolve sugar.
- Cook to 280°F. Add butter and salt. Stir gently to melt butter. The toffee will start to bubble up at this point.
- Cook to 300°F. Remove from heat and quickly stir in vanilla until combined.
- Pour toffee out onto prepared pan.
- Once the toffee is firm to touch (it will still be very warm), spread the white chocolate over the top. Sprinkle trail mix over chocolate. Lightly press topping into chocolate to ensure that it sticks.
- Allow to cool for several hours on the counter or pop into the freezer for 30 minutes until set.
- Transfer toffee to a cutting board and cut into bite-size pieces. Store in an airtight container.
- *My trail mix includs almonds, cranberries, raisins, and dark chocolate chunks, but you can sprinkle any kind of topping you’d like!