My mother-in-law immediately asked for the recipe! I had never made toffee prior to finding your recipe last Christmas. My stove in this house cooks much higher and faster (it’s gas) than the stove at my other house (electric). My buttery walnut sugar free toffee candy has only 5 ingredients plus salt and takes minutes. I never did get the brown color, it stayed the same color the entire time. The first try I cooked it on #6 – and the butter separated in the last minute and all was lost. I really don’t think it is a big deal to have to use a wooden spoon, the pan you are cooking the toffee in itself it metal! I then followed recipe exactly as written and voila! today was the 3rd time i made toffee. I used med/low heat as instructed. I have made toffee for the past 5+ years with no problems. Clip a candy thermometer to the side of the pot, if using. Any idea why this might be happening? Because of your complete and clear instructions, I made candy for the first time in my life…lol. Fill a large bowl with ice water and set it aside. « The BEST Honey Wheat Bread Recipe (Video). Thanks in advance Thanks for that great tip and reminder Wendy! I love toffee and making it really is pretty easy! Rainy days are the enemy. Merry Christmas to you in Scotland! I have given a lot of food gifts over the years but trust me, I take note of which ones get the biggest reactions. Thank you & Merry Christmas, Brenda, Toffee is one of my all time favorites, and this is a fantastic tutorial! My recipe was butter and sugar. The chocolate however is still “tacky.” What I tried off of the spoon after hardening tasted like a Heath bar. Pin it!! 10 batches. doesn’t have to be refrigerated but it keeps better that way .air tight container is a must fyi instead of pecans put 1 cup of slivered raw almonds in after sugar comes together and sprinkle sliced almond on top of chocolate while hot you have rocka. Slow Cooker Peppermint White Hot Chocolate, Find out where to buy it in your area here, I used milk chocolate chips for the top layer. You should always hand wash wooden spoons with soap and warm to hot water only. Thanks Patty! Had to freeze mine since I bombed the first batch! I remember cooking it in the microwave before, but this time I used a pan. Instructions Cream butter, sugar, water and salt together until all smooth and consistent. It’s got almonds in it and is covered with chocolate. I really hope these help! It’s definitely my favorite holiday recipe. Is this a soft or very hard candy? The Nelson family thanks you! If after washing the first few times they have a fuzzy feel to them, don’t be alarmed, this is natural. It definitely was the heat. Secondly, it sure shouldn’t take 30 minutes to get it up to temperature. I haven’t tried freezing it before but let us know how it turns out if you do! I use a basic saucepan, nice and sturdy. The photo shows 2 sticks of butter and 1 cup of sugar. I use about 2 Ghirardelli bricks per batch, or 1 cup of chocolate chips or wafers. If you are making sauces that are particularly troublesome, like hollandaise, this could solve curdling problems. By the end of the day, I had 6 batches of toffee. I have never made it, which is probably a good thing LOL and just feast on it whenever someone else makes it! I have wasted a lot of nuts/sugar/butter on trying to do this. Not all but several pieces. Fantastic! Well last year, I had a lot of problems (about 6 batches before I got it to turn out like it should), but finally got them worked out. I just want to thank you for this recipe. Your experience sounds like my first experience too! I know we’re warned against doubling. That could be the issue. Has anyone tried halving the recipe? Im constantly stirring and its at the right heat! For some reason right at the end i end up with a small puddle of butter so it’s separating from the toffee I took it off the heat at 295 and added the vanilla I’m not sure what’s going on any tips would be helpful! Thank you. After 2 minutes it should look something like this in the photo above. HAD TO. 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. My husband is in the Coast Guard so we've lived all over the place, turning each house into a home. I made the Toffee today it was so eSy and taste great I used a longer pan and it’s great thank you . I’ve tried having a hot skillet on another burner, but really recommend not making it in humid conditions. How frustrating! And THEN I watched the video, saw when to add the vanilla. Good luck! Hopefully I can help with your next batch. The … Beat the eggs slightly; then add to the butter mixture and mix well. It makes candy making fun and fool-proof! Science can be a crazy thing! 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. My toffee recipe that is a little bit different than yours, (no brown sugar, water or baking soda), goes from boiling away looking like what I call “marshmellowy”, and then the oil separates out from the candy. Hi! Hi, I love the recipe for choc walnut toffee, my question how much is 2 sticks of butter, I live in the UK. Thanks. Read More…. Guess next time I’ll break it up and not cut it. It looked like glass; super reflective. Hi Brandy, My mother loves toffee and I often buy her toffee for the holidays. I bombed the microwave peanut brittle (I’m trying again tomorrow!) Love this easy, tasty recipe, Thank you, The chocolate shouldn’t separate at all and there is no reason to turn it over. Can you please write the quantities of the pecans , butter and milk chocolate chips at grams, Not sure about the pecans and chocolate, but the butter is 227g and the sugar is 200g. Any suggestions? Very good! Cook over medium heat, stirring occassionally until mixture reaches … It sounds like you know what you are doing, but that would be my only suggestion if you are up for trying it out again. Any suggestions from anyone, I would love to have. Cook, stirring, until the butter is melted. Yes! It may have already been mentioned, but make sure you use a wooden spoon, when stirring after the 6 minutes. Awesome! We ate it anyway, but I wanna make some to give away. Oops! Miz Helen. Thanks for the recipe! I cut back on pecans since I had less area and I didn’t want the pecans to be too prevalent. There is buttery edges leaking out all the way around. The cooking time and other directions are listed in this post. almonds. Ended up with chocolate covered greasy sugar. Because EVERYONE else does! My other questions weren’t answered. I like to sprinkle kosher or sea salt on top of the chocolate once it’s melted, too. I would like to ask questions and tell you what I did if you could please reply. You definitely need one! It looks like several people have this problem and I don’t see where you really addressed it except to say that toffee needs to be warm when you spread on chocolate. Lift the parchment out of the baking dish and place the toffee on a cutting board or solid surface. 3) after the toffee is done, like a paper bag, what should the consistency be? Is there any way to salvage toffee that’s too soft? Next time I will work faster. I just made a big batch, and had to pitch it this morning. My husband’s job is having a charity fundraiser tomorrow. I’ve had a wonderful experience with it; obviously, I love the toffee too. However, I am often frustrated that when I break it into pieces the chocolate separates from the top of the toffee. During this time (only before boiling), use a wet pastry … Boy those look good! First time making candy and this recipe was easy! Stirred every 5 minutes cooking for 45 min til it hit 300, this time with my new digital thermometer. After it has set up, break toffee into pieces. Great tip! My first batch was the aforementioned disaster. We are not a fan of nuts but need a crunch. Now they have been in the fridge for an hour and they haven’t hardened.? i used butter that was frozen. 2) i tried this and it turned out funny. Place the candy in the refrigerator and let cool completely. So awesome! 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. Yes I had use dark chocolate because my husband loves it and it worked fine . It until it starts to smoke, like a Heath bar up undercooked at first and it! Crazy how different stoves vary so much for this recipe recipes before found... 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