How to make perfect toffee candy at home! Today begins a week of candy recipes, and we’re starting with a classic favorite!
If you’re feeling intimidated by the thought of making your own candy at home, don’t be! I walk you through the whole process in my toffee recipe and I’ve included a how-to video. You’ve got this!
Today I’m kicking off a week of candy recipes! Every day this week I’ll be sharing a great (giftable!!) candy recipe, and today we’re starting with this perfect Toffee Recipe. What more could you ask for on a Monday morning 😉
For the longest time, candy making intimidated me. Aside from my family’s favorite chocolate fudge (and thermometer-free treats like potato candy), I preferred to keep my distance and stick to cookies and cakes. I’m also not terribly patient, so the temptation to bump up the heat on my stovetop to speed up the process was real, and often my most fatal mistake. So many ruined batches of candy made their way through my kitchen, so I know firsthand how frustrating and discouraging a failed batch of toffee can be!
Today I’ll be sharing plenty of tips so you can make your own perfect toffee at home. Some of these you’ll see reiterated in the next few days as they’ll apply to other candy recipes as well. Let’s jump in.
Tips for Making Toffee
Have all of your ingredients ready before you begin
You’ll probably see this tip repeated in just about every post this week. That’s because with candy, this step is very important. Once your toffee reaches 305°F, it’s time to move. You need to immediately remove it from heat, add your vanilla extract, stir, and pour it into a pan, What you don’t have time to do is go scrambling to your spice cabinet to measure out your vanilla, find that rogue measuring spoon in your kitchen drawer, line your pan with parchment, chop your almonds… you get the idea. Be prepared and set yourself up for success from the beginning.
I also recommend reading through the whole recipe at least once and even watching the video before you begin.
Patience is key
You’ll notice that this recipe has you cook your toffee over medium heat. You’ll also notice while you’re cooking it that it’s taking a while. Ten or more minutes may go by and your candy thermometer is still creeping along at a snail’s pace.
You’ve got other things to do, I get it, but whatever you do, do not try to speed up your toffee making process by turning up the heat! What’s likely to happen if you turn up the heat is you will probably scorch your mixture and burn your toffee. Then you have to start all over again.
Invest in a decent candy thermometer
Investing in a good candy thermometer was a game changer for me. I use this inexpensive digital candy thermometer that I bought off of Amazon (affiliate).
Now some people will argue that they can make perfect toffee just fine without a candy thermometer thank-you-very-much, and I have no doubt that’s true. Some people will use the hard crack test (drizzle a small bit of the syrup mixture off a spoon into a cup of cold water. If it forms threads and even cracks, it’s done — this is actually a great test to use along with your candy thermometer reading) or will be able to judge when their toffee is finished just by looking at the color of it (the deep caramel color is a great indicator). However, for most of us, a candy thermometer is a critical tool for making perfect candy and I highly recommend using one.
Don’t get discouraged!
Did your first batch not turn out perfectly? It’s OK and it happens to the best of us. The only way to overcome this is try again and practice, practice, practice. Fortunately I have plenty of recipes coming your way this week to help you get familiar with your candy thermometer and develop a knack for making candy in your own kitchen.
What Ingredients do I Need for Toffee?
- Butter
- Sugar
- Water
- Salt
- Vanilla Extract
And then optional ingredients include:
- Nuts (I use almonds)
- Chocolate (for topping)
- Flaky sea salt
Don’t forget that you will also need a candy thermometer!
How Long Can I Store Toffee?
If stored in an airtight container in a cool, dry place, your toffee will keep for several weeks. 
Whew, that was a lot! Sorry for talking so much but hopefully you’ll find these tips to be helpful when you try your hand at making your own toffee! And if you make it and want to share a picture, please tag me on Instagram (@sugarspun_sam and #sugarspunrun) or share a picture in my free Facebook Baker’s Club! I just may be doing a few more fun giveaways in the Facebook group this month, so stay tuned!
Enjoy!
How to Make Toffee
Toffee Recipe
Ingredients
- ½ cup coarsely chopped almonds*
- 1 cup (2 sticks ) unsalted butter cut into pieces (226g)
- 1 cup granulated sugar (200g)
- ¼ cup water (60ml)
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup milk chocolate chips
- 1-2 Tablespoons finely chopped almonds for topping, optional
- Flaky sea salt for topping, optional
Recommended Equipment
Instructions
- Line a 9x9 pan with parchment paper and scatter coarsely chopped almonds evenly over the bottom. Set aside.
- Combine butter, sugar, water, and salt in a medium-sized pot over medium heat. Meanwhile measure out your vanilla extract and have it ready nearby.
- Stir ingredients frequently over medium heat. During this time (only before boiling), use a wet pastry brush to brush down the sides where any sugar may settle on the side of the pot to prevent sugar crystals. Continue to stir frequently until mixture comes to a boil (this may take a while, have patience and do not turn up the heat or you will ruin your toffee).
- Once the mixture comes to a boil, attach your candy thermometer. Make sure that the point of the candy thermometer is not touching the bottom of your pan.
- Continue to stir occasionally, the mixture will slowly thicken and will turn a more yellow hue as it cooks, and cook to hard crack (305°F/151°C).
- Once toffee reaches 305°F/151°C, immediately remove from heat and stir in vanilla extract (careful, it bubbles and steams a bit).
- Pour mixture evenly into your prepared pan over the almonds. Allow to sit for 5 minutes and then sprinkle chocolate chips evenly overtop the mixture. Cover with foil and allow to sit another 5 minutes, then remove the foil and use a spatula to gently spread chocolate chips evenly over your toffee.
- Immediately sprinkle with additional finely chopped almonds and flaky sea salt, if desired. Allow to cool completely at room temperature before breaking and serving.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
This post contains affiliate links, which means that if you purchase anything through these links I will get a small commission at no extra cost to you. Please view the disclosure policy for more information.
Sunny Long
My toffee separated after I removed it from the heat and added the vanilla. Do you know why this is? I’ve never used vanilla in my toffee, but I’m also just having an off year for toffee. Learning to problem solve, so that’s the silver lining!
Sam
Hi Sunny! I’m so sorry this happened! The toffee mixture may have been heated too quickly. 🙁
Cindy
I have made toffee for years. Most frustrating thing I make until I bought the thermometer you recommended. Thank you thank you!!!!
Emily @ Sugar Spun Run
That’s so wonderful to hear! It truly does make a difference. Enjoy your toffee, Cindy ❤️
ANITA Bonno BERNARD
When vanilla is added to hot toffee it separates. I ruined a double batch.
Sam
I’m sorry this happened, Anita! I talk about how this recipe is tough to double in the post so it sounds like something went wrong somewhere along the line. 🙁
ANITA Bonno BERNARD
My bad! I realized I forgot to add a bit of Golden Treacle (inverted sugar syrup) which might have prevented it! Plus I didn’t read that warning about doubling. However I put the chocolate and nuts on top anyway and it actually has a pretty good texture and flavor, so It won’t go to waste. Changing to 4 stars!
JennyMc
This tiff is delicious! I followed the recipe exactly, it turned out perfect!! The candy thermometer did not work, but I took the advice from another comment and cooked it until it was the color of peanut butter. I just brought it to a group of friends and had to send them the recipe, they loved it. Thank you.
Susan
At around 280 degrees, my butter seemed to separate from the toffee and it stayed that way. Any thoughts and suggestions?
Sam
Hi Susan! This can happen if it’s heated too quickly. 🙁
Lisa
I’ve saved many batches by adding a couple teaspoons of water (or more if needed) to the toffee when it has separated. As it boils off, the toffee comes back together.
Laura ODonoghue
I’ve made this recipe 6x now! Comes out perfect every time. Trick is- keep stirring often! I use milk chocolate and pecans. After it’s completely done I put it directly into fridge ( covered) and leave overnight. This way it’s still crunchy but not “stick to your teeth like super glue crunchy.”. This is a fabulous recipe! Love it. Get so many compliments – everyone is addicted! Just have to have patience and sometimes have to adjust heat so it’s just a low simmer. Then wait for it to reach 305 on candy thermometer. .
Sam
I’m so glad you enjoy it so much, Laura! 🙂
Sharalee
For those saying that the cooking temperature is too high that may be the case for your altitude. When cooking candy at different altitudes the higher the altitude, the lower the temperature that you would cook the candy. To calculate your temperature for candy making bring a pan of water to a rolling boil and check the temperature of the water. Water boils at 212 F so if your boiling point is 205 F then you would subtract 7 degrees from whatever stage of candy making that you are doing. Hard crack is 300-310 so minus 7 degrees would be 292-303. The temp I cook Toffee to is about 280 degrees any more and it will burn. We live over 6000 feet above sea level though.
Pam
I feel that you temp is a little high. My sugar was burnt although I cooked slow. In researching other recipes most were between 285 and 300 degrees.
Sam
Hi Pam! The recipe is correct as written, toffee ought to be cooked to hard crack for best results and in my own research I found this temperature yielded the best results. Candy can be a little tricky though so I feel your pain regardless!
Paula
I make toffee a couple times a year trying different recipe versions..
I substituted 1/2cup of butter for canna butter, and pretoasted my chopped walnuts then cooked according to the recipe and let me tell you..WOW! In my humble opinion, its thee best recipe I’ve tried for toffee thus far! I didn’t feel like 305• was too high at all! Maybe because I had room temp butter? . Definately saving.
Sam
I am so glad you enjoyed it so much, Paula! 🙂
Laura
How long does it take the chocolate to firm up after the toffee cools down?
Sam
Hi Laura! There are a lot of variables at play here. Mine typically firms up completely within an hour or two. 🙂
Erica
My toffee turned out great, but it’s been several hours and the chocolate has still not set completely. I finally was able to crack it and store it, butI am wondering if you might know why this happened and how to remedy next time?
Sam
Hi Erica! Unfortunately you just have to wait for the chocolate to harden. There isn’t really a quick fix for it. I’m glad you enjoyed it though. 🙂
Lois
I just made this for the first time ever! It’s cooling, we’ll see how I did in an hour or two.
Jen
I made this for the first time today and it turned out perfectly!!! Thank you for the detailed instructions and video – very helpful!! I highly recommend this recipe (it really helped to watch the video prior to starting). Thank you!
Kathy
I’ve had three great batches. Three batches where butter broke after adding the vanilla. I’m at high altitude so I have three questions.
1. Should butter be room at room temperature in full sticks?
2. Should butter be cold right from the fridge or cubbed from the fridge.
3. Does room temperature make a difference?
Anyone at high altitude (5,700 ft) can answer. Great recipe but it’s sad wasting the 🧈 butter.
Thank you
Sam
Hi Kathy! Typically the butter breaks if the candy is heated too quickly. The butter doesn’t need to be at room temperature or very cold, either will work and I’ve made it both ways without issue. I am hoping someone who has experience making candy at high altitude can chime in with more advice, though!