Amber (her comment is on my blog) had her first batch turn out soft, but after troubleshooting with me, she’s made 4 perfect batches since! I’d like to know this as well! Yes, doubling the recipe was your mistake, unfortunately! It had good taste and was easy to bite off a piece but it sticks to the teeth and is a bit too hard so I threw it out. So glad to hear and the timing is just a guide, you really have to go by the color and look of the toffee like you did! I made this the other day and I can say it’s the best toffee I’ve ever had. There is buttery edges leaking out all the way around. and they are chey. When i do this in the microwave, I generally do the 6 minutes (every microwave is different, so you may have to add, or subtract from the 6 minutes), as it has not started getting “amber” as yet. Also never used a thermometer but go by the color and a drop in water for consistancy. I used Land o Lakes butter on the first two batches. But what works best for me is to stir with a small whisk, this way the butter and sugar remain incorporated and don’t separate out. Making the toffee is very fun. I just go by the tips and tricks she shared with me like making sure to not double the recipe, only using butter (not margarine), watching the cooking time, etc. It will start out yellow, then become light brown, then finally the right brown paper brown that you are looking for. I did try replacing the pecans with pretzels for my non nut loving family members. About that point it came back together. I use Hersey bars and sometimes the chocolate slides off the toffee. Hi Polly! I cut back on pecans since I had less area and I didn’t want the pecans to be too prevalent. Good luck! I have the same issue when making bath bombs. We are anxiously awaiting it to completely cool. If you hadn’t guessed already, I’m a leeetle obsessed with food. Immediately pour hot toffee onto your foil-lined baking sheet. You do need to use BUTTER, not margarine, and the color can make a difference too, so you have to watch it closely too when it boils. After making toffee for almost 30 years, I discovered that the weather is an important factor. I used med/low heat as instructed. It’s crazy how different stoves vary so much. Add butter, sugar, and salt to a heavy bottomed 3 quart pot. Humidity matters when making toffee or candy, I can personally attest to that after many botched batches. If you make one of my projects, I’d love to see it! Seriously, just follow the recipe LIKE SHE STATES and you’ll have no problem!! Your email address will not be published. but the first was fine. degrees. I’ve read lower temp anybody had any experience with the copper pot? Just wanted to let you know it’s not as easy as you made it look. It definitely was the heat. And now for the fun part. Thanks Trisha gonna make it now wish me luck. As you can see I made a lot this day. Perfect portion control. I have since made it seven or eight times and it has been perfect every single time. The mixture is heated to between 140C and 154C (‘soft crack’ stage and ‘hard crack’ stage), then allowed to cool and set. Sprinkle with sliced almonds, if desired, while the chocolate is still soft. You can wait until the top hardens and then turn it over and spread more chocolate on the bottom so that both sides of the toffee are covered with chocolate, but I don’t think it is necessary. The design of a metal spoon does not make them very comfortable when hard beating is required and the hard, sharp edges of the spoon may cut or damage ingredients or the mixing bowl and scratch the coating on pots and pans. Any suggestions from anyone, I would love to have. Well, no luck here after trying to batches. I have never used a candy thermometer, so I was a bit hesitant. Place the candy in the refrigerator and let cool completely. It is so frustrating to waste time and food! My question is can i put it back and cook it again after it has cooled. After buffing or sanding a few times they will stay smooth. . The Best Homemade English Toffee Recipe - The Food Charlatan Now you know which setting works for your stove and it should be smooth sailing every time after! A pinch of salt and a little vanilla extract are optional but add a lot of flavor to this easy candy recipe. Don’t be afraid to see a little smoke start. I’ve seen others comment about the same thing, but no thoughts onto why it occurred. Between your detailed instructions and all of the comments, I realize that I didn’t have my heat high enough. Mine also had extra butter. Learn how your comment data is processed. It still took 15 min of stirring but it turned out awesome! The chocolate separates from mine too. Read More…. I took it off at 300 and it turned out just right. All Rights Reserved. My family and friends love it! How far in advance can the toffee be made to give as Christmas gifts? Maybe I’ll have to talk to them? When she e-mailed me photos of all the different batches she made and the toppings she used on her chocolate. It turned out great. Cooking time doesn’t mean anything if they have a reason for using a thermometer and times could vary if it needs to get to 300 or 310 degrees. Give it at least 2 hours. You can scroll to the bottom of the post for helpful tips on making the toffee that turns out just right. Thanks. Don’t over-Cook it but it has to reach the hard crack stage! Spread the chopped pecans in a single layer on top of the parchment. I have only made this for Christmas so the heat is on in the house. I have my personal favorites that never fail to make an appearance each holiday season and this Better Than Anything Toffee recipe is one of those. I tried it this afternoon with success. Hi. You have a lucky friend to receive this. Are you using real butter? Thanks for the tips! Thank you so much for sharing this recipe! Cheers and happy holidays to all. I was SO bummed! In a heavy-bottom 4-quart saucepan on medium-low heat, add the butter, sugar and salt. So easy to follow, and my first batch turned out perfectly. I’m gonna put this picture right here just in case you have any doubts that this recipe is absolutely worth your time…. Oh YES. I made two batches in a row that were absolutely perfect. 2nd batch I turned the heat up even more and it started separating at the end and the color still was not dark – I added a touch of water to bring it back together and still couldn’t get it. Required fields are marked *. ?Thank you! The color should be a warm ‘toffee’ shade. Thank you!! I hope you try making it again! Wooden spoon, butter, med-high heat. Cracker Toffee. Lisa. Thank you! I have dairy free “vegan” butter that I am able to use in other recipes, and can find dairy free chocolate chips…. Thank you. Everyone seems to love it anyway! It will start dissolving the toffee left inside and make it easier to clean. But I just made my second, and it is beautiful and perfect! Thank you so much for posting such an easy, clear recipe. The first I used semi-sweet (I didn’t have milk chocolate chips), second I used white chocolate and red and green food coloring swirled in for a festive look, and the third milk chocolate. Thanks. The peanut brittle isn’t user error as much as figuring out what works best for your microwave. By Trish - Mom On Timeout November 11, 2017 5 Ingredients or Less, Christmas, Christmas Recipes, Dessert, Holiday Recipes, Recipes, Valentine's Day, Valentine's Day Recipes. Hi Colleen, So I have to cook it for 4 minutes. If it’s damp, cold and rainy the butter and sugar separates no matter how long it’s cooked. It’s got almonds in it and is covered with chocolate. Test by spooning a few drops into a cup of cold water. Freaking out over the fact that I didn’t top the toffee with finely crushed and chopped nuts? Rainy days are the enemy. Lightly buff them with a Scotchbrite Pad or fine sandpaper and then oil them with any edible oil. Did not have a candy thermometer to help me! Carefully pour the mixture over the chopped pecans. Your recipe is the perfect base for unlimited joy! Never wash them in a dishwasher. This is a very interesting recipe! Thanks Sally! I think it would have been alright, but it seemed to still be too think, especially where there were no nuts. Actually, if you click through to the link I shared (where I found this exact recipe) you can read reviews of how others tinkered with the timing and had great results. So sad. I figured I just didn’t cook it long enough. That is absolutely true Brenda! Those are my suggestions, also I keep cooking until it almost starts to burn. Made this for Christmas, it was easy and soooooo good. If you still can’t handle it, feel free to top your toffee as you wish. If you'd like to have nuts in your toffee, toss a handful of almonds onto … I read through your entire directions, as recommended, before starting. Thanks! It’s tricky trying to adjust cooking times with butter and sugar, etc. I made this and the butter separated from sugar. I did use Land o Lake butter. That could be the issue. Not sure why, but I’m assuming it will distribute the heat evenly. I used a candy thermometor. Allrecipes has more than 20 trusted toffee recipes complete with ratings, reviews and serving tips. Soooo goood!!!! Third time’s a charm! I’m gonna try the second batch again this weekend unless you have the magic touch I am missing. Wooden spoons are rounded, smooth, relatively soft and non-abrasive. I noticed where you inspired a 12 year old to make toffee for her friends. For even more great ideas follow me on Facebook – Pinterest – Instagram – Twitter – Bloglovin’. I’m so glad it worked out. I think I need to get more than one saucepan! I would crank the heat next time and see if that helps! Yes I measured. Awesome tutorial for making candy. It can definitely be frustrating to throw out a batch and waste those delicious ingredients. Those are the two main factors and it sounds like you are doing it right. Guess what? Thank you & Merry Christmas, Brenda, Toffee is one of my all time favorites, and this is a fantastic tutorial! Hi im in the middle of making this and after 5 min in looks good and then the butter starts to separate away then begins ti look like curdled scrambled eggs but wont brown. That extra minute makes all the difference in the texture. Just many years of experience. I’m so sorry that happened, but at least you know you can make a good batch like the first one. That is the best kind of compliment. I followed the directions closely, and it turned out perfectly! Merry Christmas to you in Scotland! Let’s be friends! Love this easy, tasty recipe, Thank you, The chocolate shouldn’t separate at all and there is no reason to turn it over. I’m sure they enjoyed this special treat and yay you for making it your own! You can also use walnuts, pecans, mixed nuts, or just leave the nuts out all together. If after washing the first few times they have a fuzzy feel to them, don’t be alarmed, this is natural. I mentioned in my post that it was soft and didn’t set up. Are there any other secrets to stopping the chocolate from separating ??? I also use a candy thermometer. Spray a 9-inch square baking dish with cooking spray and line with parchment paper. I do one minute at a time, and it take only 1 or 2 minutes more, and turns out very good. Combine all ingredients except nuts and chocolate chips in heavy 3-quart saucepan. . With using real butter I’m not sure why it wouldn’t taste buttery either! Stirred every 5 minutes cooking for 45 min til it hit 300, this time with my new digital thermometer. I’m just afraid to let it get too dark, but it was definately a dark amber color (no longer yellow) when I took it off the fire. The pecan batch was great. You’re a pro now and shouldn’t have any issues in the future! This made my day! I’m sorry they didn’t turn out! Hi, I love the recipe for choc walnut toffee, my question how much is 2 sticks of butter, I live in the UK. The consistency sounds like it didn’t get up to temperature. It’s up to you. I just made it with dark chocolate and it’s really good. I have been making toffee for several years now. Thanks. This recipe reminds me a lot of old school pound cake recipes in that the amounts are simple to remember. My butter of choice is Kerrygold. My other questions weren’t answered. It saved me this Christmas. Pour into paper baking cases in patty pan holes; sprinkle with 100's and 1000's or … I guess the heat has to be just perfect. Hopefully I can help with your next batch. I think its because I used a non stick pan. (my bad). I have wasted a lot of nuts/sugar/butter on trying to do this. The second reason is chemical. I’m going to try with the butter and wooden spoon, and let it cook, until it is “frothy,” Your pictures really came in handy. JUST HEAT, and lots of it. Sweet milk chocolate, crunchy pecans, and rich, buttery toffee – what’s not to love? Turn temp up to med-high and stir constantly until mixture comes to a boil. You added nuts to your son for his service no temps, no here! Applying pressure to beat a mixture 15 min of stirring but it ’ s not to love and. Each time the temperature is between 290 and 300 degrees with practice it got clear toffee recipe! At too high temperature reached 250 the toffee be made to give as Christmas presents attest to after. With food ingredient in any caramel or toffee recipe i ’ m in college and do not very! High ) would work ll break it, feel free to top your toffee and couldn ’ cut! 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