Easy Toffee
I figured out that I loved toffee after we were just married. We had the sweetest neighbors. In our very first home together, we would see walkers ’round the corner’ on old brick streets surrounding our home every day. We lived close to the woods where we could really peer in on nature from our solarium. There was one really lovely couple we would see walking together every morning. They were so endearing and kind.
Not soon after we met them, they invited us into their home, and the woman and I talked pottery and the guys talked engineering. Every year at Christmas the sweet woman would bring over delicately wrapped – the most amazing toffee ever. I could not put it down, it would just disappear right in my hands.
We had a small little kitchen with a gas stove. A little naïve in the baking department, I thought I would just give this recipe a try. I opened up my red and white checked Betty Crocker cookbook and was relieved to see that toffee was mostly just butter and sugar. Easy, right? As I was stirring away, checking the candy thermometer, I found that it went from the soft ball to hard ball stage very quickly – too quickly. And just like that my toffee turned to sand paper. Attempt after attempt it was just too rough and not smooth – not hard and creamy like it’s supposed to be.
The good news is that (over the years now) I have found a recipe (and perhaps an updated stove) that really work. When my craving hits -this recipe is easy and simple – and it turned out beautifully the very first time (no sandy grittiness). I’m already into candy and chocolate and it’s not quite yet February. 🙂 With all the snow and cold temperatures, the kitchen is calling!
Easy Toffee
Ingredients
- 1 c. unsalted butter 2 sticks
- 1 c. sugar
- 2 T. water
- 1 t. kosher fine salt
- 1 t. vanilla extract
- 1 c. chocolate chips milk chocolate or semi sweet
- 3 T. chopped pecans
Instructions
- Prepare a baking sheet by buttering or lining with parchment paper and set aside.
- Add the butter, sugar, water, and salt to a medium saucepan. Heat the pan over medium heat, stirring frequently, until the butter has melted and the sugar has dissolved.
- Continue to heat over medium heat until it has reached 285 degrees F and has turned a rich caramel color. Remove from heat and stir in the vanilla.
- Pour the toffee mixture onto the prepared pan and allow it to spread. Let the toffee cool for a few minutes then sprinkle the chocolate chips and let sit for about 5 minutes.
- Spread the melted chocolate chips with an offset spatula and sprinkle with chopped pecans. Let the toffee cool completely, then break into pieces and enjoy.
Looking for more Chocolate Decadence?
Sugar Free Almond Joy Dark Chocolate Bark (Keto)
Chocolate Covered Strawberries
I remember well your Zwart St. home…and now your dream country home! When I return from MX I think making this toffee together will be too on my list! Thank you for sharing all the great GA recipes and inspirations!
Love you all,
Mom
Thanks, Mom! Fond memories for sure! Love to you ~ Molly