Ready In30 min
Rating(0)CommentsRead comments
Making homemade toffee may seem intimidating, but all you need is two ingredients and a few minutes for buttery, crunchy and flavorful results. While a candy or instant-read thermometer is necessary to reach the exact temperature for perfectly brittle toffee, it’s a useful tool to have for more than candymaking: It can be used to monitor oil temperatures for deep-frying or even to check the temperature of your oven. This toffee makes for a wonderful gift if cracked into large slabs. You can also chop it finely and fold it into these butterscotch chocolate chip cookies (or another favorite cookie or brownie dough) and it’ll …
Ready In30 min
Rating(0)CommentsRead comments
Making homemade toffee may seem intimidating, but all you need is two ingredients and a few minutes for buttery, crunchy and flavorful results. While a candy or instant-read thermometer is necessary to reach the exact temperature for perfectly brittle toffee, it’s a useful tool to have for more than candymaking: It can be used to monitor oil temperatures for deep-frying or even to check the temperature of your oven. This toffee makes for a wonderful gift if cracked into large slabs. You can also chop it finely and fold it into these butterscotch chocolate chip cookies (or another favorite cookie or brownie dough) and it’ll be the star of the show.
or to save this recipe.
Yield:1 ½ cups chopped (about 7 ½ ounces)
¾ packed cup/165 grams dark brown sugar
6 tablespoons/85 grams salted butter (see Tip)
Nutritional analysis per serving
27 grams carbs; 30 milligrams cholesterol; 206 calories; 3 grams monosaturated fat; 7 grams saturated fat; 11 grams fat; 99 milligrams sodium; 27 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Step 1
Line a large (13- by 18-inch) sheet pan with parchment paper. 1.
Step 2
In a large, heavy-bottomed saucepan set over medium-high heat, melt the brown sugar, butter and 2 tablespoons of water, stirring constantly until the sugar begins to dissolve. Bring to a boil and continue cooking, swirling the saucepan occasionally, until the bubbles slow considerably and the mixture reaches 290 degrees on a candy or instant-read thermometer, 6 to 8 minutes. Reduce the heat as needed to avoid smoking. 1.
Step 3
Immediately pour the sugar mixture onto the prepared baking sheet and let cool completely until hard and brittle, at least 15 minutes. Using a large serrated knife, cut the toffee into ½-inch pieces and set aside. Toffee will keep, covered at room temperature, for up to a week.
Tip
Salted butter helps yield very evenly seasoned toffee. If using unsalted butter, add ¼ teaspoon kosher salt (such as Diamond Crystal) when melting the butter, brown sugar and water in Step 2.
Private Notes
Leave a Private Comment on this recipe and see it here.
0 user ratings
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.
or to save this recipe.