How To Make Toffee

Everyone should know how to make toffee. The reason I think folks should know how to make toffee is that it is one of those very simple recipes that can be put made quickly. With a little bit of cooling time, a very nice treat can be had. This type of easy recipe is up there with how to make noodles and how to make scrambled eggs. Buttery, crisp toffee with a nice coating of chocolate is simple and can stand on its own against any other dessert-y baked good (even thought it is not baked). It should be remembered, though, that a good toffee can also be easily embellished. There is certainly the official recipe for pumpkin spice toffee, but toffee can also be souped up deliciously with a little espresso!

how to make toffee

How To Make Toffee – The Basic Recipe

Making a rich buttery toffee is not that difficult. The main ingredients of a toffee are butter and sugar. If you are brave and you keep your cardiologist in the dark about your eating habits, you can use a 1:1 ratio – 1 cup of butter and 1 cup of sugar. I like to watch my girlish figure so I use ½ cup of butter. It still makes a fine toffee. Sugar and butter become toffee by heating the ingredients to 300F. The use of a candy or instant read thermometer is certainly in order to do this job. You can go old school and drop a little of the mixture into some cold water to see what stage the sugar has reached, but I prefer the thermometer. It is more exact and it makes it so I don’t have to be fussing with a mixture of boiling sugar and fat. After reaching temperature, the hot mixture is poured into a prepared pan, chocolate is placed on top and allowed to melt all over the top, then the whole thing is allowed to cool. Simple.

How To Make Toffee – A Few Other Additions

For toffee, there are a few other additions to consider. To round out the recipe, an addition of vanilla is certainly a must. Vanilla really brings a toffee together, mocha or not. Baking soda is also on the list of other considerations. Baking soda is more typical in a peanut brittle, but it can be used in toffee recipes, too. The addition of baking soda after the mixture reaches temperature helps incorporate more bubbles and leads to a much lighter texture. I prefer a toffee with a big crunch so I don’t add it, but if a lighter toffee is of interest, a small addition (¼ tsp) of baking soda makes it easy to achieve.

how to make toffee

How To Make Toffee – The Espresso


Whenever we consider how to make anything we should be considering how to make it more delicious, too. One way to do this is to add a few shots of fresh brewed espresso to the mix. A nice buttery, mocha toffee is a delicious treat that is just different enough to keep things interesting. A dark chocolate on top makes a nice balance of bitter and sweet, and a sprinkling of crushed coffee beans or cocoa nibs is a nice touch.

How To Make Toffee – A Video and Recipe

The ‘How To Make Toffee – Mocha Coffee Toffee Recipe’ video is below. The full recipe follows.

How To Make Toffee - The Mocha Coffee Toffee Recipe
Serves 16
An easy mocha toffee recipe covered in dark chocolate!
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186 calories
21 g
16 g
11 g
1 g
7 g
35 g
3 g
18 g
0 g
3 g
Nutrition Facts
Serving Size
35g
Servings
16
Amount Per Serving
Calories 186
Calories from Fat 99
% Daily Value *
Total Fat 11g
17%
Saturated Fat 7g
34%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 3g
Cholesterol 16mg
5%
Sodium 3mg
0%
Total Carbohydrates 21g
7%
Dietary Fiber 1g
5%
Sugars 18g
Protein 1g
Vitamin A
4%
Vitamin C
0%
Calcium
1%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 8 oz of dark chocolate (70 or 85% cacao)
  2. 1/2 cup of butter
  3. 1 cup of sugar
  4. 1 tbsp of corn syrup
  5. 2 shots of freshly brewed espresso
  6. 1 tsp vanilla
  7. cocoa nibs or crushed espresso beans
Instructions
  1. Prepare a 9x13 baking tray by lining it with parchment paper. (for thicker toffee use a smaller pan)
  2. With a sharp knife, roughly chop the chocolate.
  3. Connect a candy thermometer to a medium pot.
  4. Add the butter, sugar, corn syrup, espresso and vanilla to the pot.
  5. Put the pot over low heat and stir until all of the ingredients are well Incorporated and the butter is fully melted.
  6. When all the ingredients are incorporated together, turn the heat to medium and slowly heat the mixture to 300°F stirring occasionally.
  7. When the mixture reaches 300°F, pour the toffee into the prepared pan.
  8. While the toffee is hot, sprinkle the top with the dark chocolate. Wait five minutes until the chocolate is melted, then, using a heat proof spatula, spread the chocolate all over the top of the toffee.
  9. Sprinkle cocoa nibs or crushed espresso beans on top of the chocolate.
  10. Let cool completely until the chocolate and toffee are set.
  11. Break into pieces and serve.
  12. Store in an air tight container in the fridge.
Notes
  1. For a plain buttery toffee, omit the espresso.
  2. For an extra rich toffee, increase the butter to 1 cup (2 sticks)
  3. Or a toffee that is lighter in texture, add ¼ tsp of baking soda after the ingredients reach 300F.
  4. If the toffee breaks during heating continue to heat the mixture to 300F, remove from the heat, then add a splash of water while stirring to bring the toffee back together. Pour the toffee into the prepared pan. Only add a little bit of water. Too much water and your toffee will be chewy not hard.
beta
calories
186
fat
11g
protein
1g
carbs
21g
more
The Culinary Exchange http://www.theculinaryexchange.com/
If you omit the espresso, try coating the top with cashews! With a dash of salt, this is a toffee you will never forget!

how to make toffee

I hope you enjoy! Keep Eating! Keep Innovating!

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