Anonymous asked in Food & DrinkCooking & Recipes · 1 decade ago

Toffee Recipe?

Does anyone know what the recipe is for Toffee????

6 Answers

  • Anonymous
    1 decade ago
    Favorite Answer

    divine butter toffee


    2 1/3 cups sugar

    2 cups butter

    1/4 cup plus 2 tablespoons water

    2 tablespoons light corn syrup

    1 1/2 cups chopped walnuts or pecans, toasted

    1 cup (6-ounces) semi-sweet or milk real chocolate chips


    Butter 15x10x1-inch jelly-roll pan. Combine all ingredients except nuts and chocolate chips in heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until butter is melted.

    Reduce heat to medium-low. Continue cooking, stirring occasionally, until candy thermometer reaches 300°F or small amount of mixture dropped into cold water forms hard brittle strands (25 to 40 minutes). Stir in 1 cup nuts.

    Pour mixture into prepared pan; spread to desired thickness. Sprinkle chocolate chips over hot candy; let stand 5 minutes. Spread melted chocolate evenly over candy. Sprinkle with nuts. Cool completely (at least 3 hours). Break into pieces. Store in airtight container in a cool dry place up to three weeks.

    TIPS: Test your thermometer in boiling water. If the water boils at a temperature other than 212°F, adjust the temperature accordingly.

    If your toffee separates during cooking, carefully and slowly add about 1/2 cup hot water, 1 tablespoon at a time, and stir constantly.

    If you prefer a thinner toffee, use two buttered (15x10x1-inch) pans or cookie sheets and pour half of toffee mixture on each; spread to desired thickness.

  • lou
    Lv 7
    1 decade ago

    best toffee ever


    2 cups butter

    2 cups white sugar

    1/4 teaspoon salt

    2 cups semisweet chocolate chips

    1 cup finely chopped almonds


    In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.

    While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.

    As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.

    Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.

  • Anonymous
    1 decade ago

    Yummy English Toffee

    8 minutes active cooking time and 2.5 hours for cooling refrigeration time.

    1 cup sugar

    1 cup butter

    2 tablespoons water

    3/4 cup slivered almonds

    8 ounces semi-sweet chocolate chips (equates to a little over 1/2 of a 12 oz. bag)

    3/4 cup sliced almonds

    In a large skillet, melt butter on med. high heat.

    **Tip** Bring out a jar of peanut butter and turn it upside down near the skillet to use ONLY as a color guide to know when the mixture is done.

    Add sugar and stir until dissolved into the butter.

    Add water, pouring it all over the pan.

    Bring to a full, frothy boil.

    At full boil, cook 1 minute then add slivered almonds.

    Stir continuously and slowly in a small circular motion bringing the outside mixture edges to the center as the sides will tend to cook faster than the middle.

    As you stir, angle the handle of your spoon down as low as you can to have few air bubbles.

    Cook this mixture until it is the color of the inverted peanut butter jar.

    **Important** It will brown fast in the end, so don't let it get too dark).

    Pour into a 9 X 13 pan. (you could use disposable aluminum pans also).

    Let cool completely, remove from pan and pat off any extra butter from both sides with paper towels.

    Place on wax paper.


    Microwave chocolate for 1 minute on high. (be mindful that every microwave is different and you must watch your chocolate closely so that it won't overcook). If a few seconds more are needed to melt completely, do so in small increments.

    Coat toffee with chocolate (like frosting) and top with slivered almonds. I only cover one side but you can do both if desired.

    Lightly press down almonds to make sure they stick to the chocolate.

    Cool on the counter for at least 30 minutes, then put the pan into the refrigerator for 2 hours (You can stack multiple batches on top of each other as long as the chocolate is pretty solid).

    Break into pieces after it has hardened and store in a covered container.

    Variations: Use different kinds of chips. (mint, white, dark, milk chocolate).

    It's the recipe I always use, it's quick and perfect everytime :) Enjoy! Happy holidays :)

  • 1 decade ago

    theres a whole bunch of doffrent recipies to pie cookies and bars

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  • 1 decade ago

    easiest way

    1 cup butter

    1 cup sugar

    1/4 t salt

    1 teas. vanilla

    boil together then pour on greased pan and cool

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