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Homemade Toffee Recipe
Serves: 16
Ingredients
- 1 tbsp water
- 1 tsp light corn syrup
- 1/2 cup sugar
- 1/2 cup butter
- 1/2 tsp salt
- 1 tbsp pure vanilla extract
Instructions
- Line a pan with parchment (leave overhang). Lightly butter the parchment. In a heavy saucepan over medium heat, melt butter.
- Once melted, stir in sugar, vanilla extract, water, salt, and corn syrup. Stir frequently until it boils, then stir steadily and scrape the bottom/corners.
- Cook until 300°F (149°C) on a thermometer (hard crack), or until it’s a deep amber and smells nutty. If you put a drop of the toffee in the a cold ice bath, it should immediately turn hard and crunchy.
- Immediately pour into prepared pan and spread (don’t fuss too long—it sets fast). Cool completely (about 15-20 minutes). Break into pieces and enjoy
Notes
Tips for perfect toffee
Use medium heat: too hot = scorched butter flavor.
Keep stirring/scraping: prevents sugar crystals and scorching.
If it looks like it’s separating (greasy): whisk vigorously off-heat for 10–15 seconds, then return to gentle heat and keep going.
Be sure not to heat the toffee above 310F or it will taste burnt.
Nutritional Information
Calories: 79kcal (4%)Carbohydrates: 7g (2%)Protein: 0.1gFat: 6g (9%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 15mg (5%)Sodium: 119mg (5%)Potassium: 3mgSugar: 7g (8%)Vitamin A: 177IU (4%)Calcium: 2mgIron: 0.01mg