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January 5th, 2010 · Print Print

butter toffee from sugarlaws

I know, I know.  Shouldn’t I be starting 2010 with some kind of zero calorie, healthy vegetable thing so you guys won’t be tempted away from your New Years Resolution diets in the first week of the year?

I am a bad influence on you.  You should just close your browser window right now, and don’t even bother to read this recipe.

Because if you read it, you might just realize that this toffee takes about 15 minutes to make, requires about five ingredients, is basically foolproof, and is completely delicious.

Do I have your attention yet?  I thought so.

I decided I wanted to make this after I stopped in the Vosges chocolate store in Soho shortly after Christmas.  They had toffee on sale with crushed almonds, and while it was completely delicious, I couldn’t help but think how much better it would be if they didn’t bother with the nuts — so my version is just butter toffee and chocolate, nothing more, and it’s completely delicious.

butter toffee from sugarlaws

Toffee Recipe

Ingredients
1 cup butter
1 1/4 cups sugar
3 tablespoons water
3 tablespoons dark corn syrup
1 cup chocolate chips
1/2 tsp sea salt

Directions

Butter a baking sheet or put Silpat on a baking sheet, and set aside.

Melt the butter in a large heavy saucepan over medium heat.  Once the butter has melted, stir in the sugar, water and corn syrup, until the sugar has dissolved.  Once the mixture starts to boil, stop stirring.  Set a candy thermometer to the side of the saucepan and cook, without stirring, until the mixture reaches about 300 degrees (it took me 8-10 minutes).

When the mixture hits 300 degrees, remove the saucepan from the heat and pour the toffee in an even layer onto the baking sheet.  Sprinkly the chopped chocolate over the hot toffee. After a few minutes, the chocolate will be soft enough to spread with an offset spatula in an even layer over the toffee.  Sprinkle the sea salt over the melted chocolate once it’s spread evenly.

Cool completely in the refrigerator, and then break into pieces.

Store the toffee in an airtight container for about a week. It can also be frozen for about a month.

butter toffee from sugarlaws


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Tags: desserts · food



13 responses so far ↓

  • 1 Rosemaryandthegoat // Jan 5, 2010 at 8:13 am

    I haven’t made toffee in years but need to do soon. I like the almonds on my though. Try dipping the short stubby pretzels(4″) in your toffee, let harden, dip in chocolate, roll in nuts, drizzle with chocolate and white chocolate and then enjoy.

  • 2 Katherine // Jan 5, 2010 at 8:25 am

    I’m also not a fan of nuts, so this is a nice idea. What happens if you use regular (light-colored) corn syrup? I have some lying around and I doubt I will try this recipe if it means buying new corn syrup. Would it not work, or would it mostly work but just change the color?

  • 3 Happy Cook // Jan 5, 2010 at 8:39 am

    I love that you are not doing anything healthy.
    And Love the look of that toffee, isn’t it a pity we can’t grab the things we drool for from our computer.
    If i could able to do that i would grab the whole plate and your screen will be blank. Delicous.

  • 4 Maria // Jan 6, 2010 at 10:33 am

    I am a huge toffee fan. I love it plain, but it’s even better mixed into ice cream, brownies, cookies, etc. :)

  • 5 Jen // Jan 7, 2010 at 10:40 am

    This looks great. I am with you on the no nuts thing. I’m a candy purist! :)

  • 6 Jen // Jan 7, 2010 at 10:41 am

    Also, the photos are beautiful (accidentally hit enter while typing my website on the previous comment)

  • 7 julie @ duet letterpress // Jan 7, 2010 at 12:45 pm

    yum! toffee is one of my favorites and this looks delish!

  • 8 Kate @ Savour Fare // Jan 8, 2010 at 9:06 am

    I made pumpkin gooey butter cakes and brought them into work this morning.  Felt temporarily guilty, but my New Year’s resolution is to clean out my pantry and I had 6 cans of pumpkin and 3 boxes powdered sugar to use up!  This toffee looks fantastic.

  • 9 Susan B // Jan 12, 2010 at 6:35 pm

    Just to let ya’ll know, I tried to “alter” this recipe by cooking it in the microwave, DON’T EVEN BOTHER, after the mixture came over the top of the bowl, it oozed all over the microwave and made a big ole mess and I spent 30 minutes cleaning it up. I ended up with about 1/4 cup of the original amount and that burned. After wasting all of that butter, I gave up, sticky syrup was everywhere, went to sit down and drink a cup of coffee and sat on my cat, needless to say, Eddie was not a happy camper, then walked by my husband’s chair and stumped my little toe, which is still black after a week. HOWEVER, I did try this recipe again, and used light corn syrup, it is HEAVENLY, and light corn syrup does work great.  Thanks Katy for another good one!!!!!

  • 10 Carsten // Jan 24, 2010 at 10:55 am

    Hi, I didn’t know how to contact you so I left a comment here. I like to invite you to http://www.tasteandshare.com, a food & wine social network, where you can share photos, videos and a link to your own blog.

  • 11 Carolyne // Jan 26, 2010 at 8:41 pm

    i love toffee but prefer it without the nuts, too.  so i will definitely try this recipe.  thx!  quick question…. when a recipe calls for “butter”, does that typically mean unsalted or salted butter?  i can never figure this out!

  • 12 katy // Jan 27, 2010 at 8:52 am

    good question!  my recipes always use unsalted butter unless I say otherwise.  i think unsalted butter is the default, and also, generally, if a recipe calls for added salt, it means that unsalted butter is used.

  • 13 toffee cookies | Sugarlaws // Dec 12, 2011 at 5:59 am

    [...] December 12th, 2011 · No Comments [...]

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