7 Easy Toffee Recipes For The Holidays (2024)

FAQs

How long does homemade toffee keep? ›

Store homemade toffee in an airtight container at room temperature for up to a week or in the fridge for up to two weeks.

It's important while the toffee cooks to only stir it occasionally. Constant stirring can cause the toffee to crystallize and separate. For those of you that need to know exactly how often you should stir, I would suggest erring on the side of not stirring more than stirring.

Why isn't my chocolate topping sticking to the toffee? The chocolate might not adhere well if the toffee surface is too oily or if it has cooled down too much. Try adding the chocolate chips while the toffee is still warm, and ensure the toffee surface is dry.

For cooking: cook the toffee until it turns nutty brown. Don't stop cooking it until it's brown. Stop cooking it immediately as soon as it's brown.

Taste is obvious: sweets made with dark brown sugar will have a slightly deeper flavor with those notes of caramel and toffee I mentioned.

Low and slow

Simmering the syrup for English toffee to the requisite 300°F temperature can (and should) be a slow process — up to 20 minutes or so. Don't hurry this gradual transformation; syrup that doesn't reach 300°F, or close to it, will make candy with timid flavor and chewy (not crunchy) texture.

You need a very sturdy pan which is KEY to even heat distribution. Thinner, cheaper pans can scorch the cooking candy and/or cook it unevenly. Here are some great choices: Anolon Nouvelle Copper and Cooks Standard. I own a couple pricier copper pots because of the amount of candy I make.

If the butterfat separates out then usually this is due to the mixture being either heated or cooled too quickly, which "shocks" the mixture and causes the fat to separate out. It can also be caused by the mixture being heated unevenly (if the pan has a thin base and has hot spots).

Sometimes some of the butter separates out of the toffee and concentrates on the surface. If it does, the chocolate isn't going to adhere to the toffee. Try blotting up the butter with paper towels - the surface should be matte, rather than shiny. Then you can spread the layer of chocolate on top.

Why does my homemade toffee stick to my teeth? ›

You might check the amount of water you are using. If it is more than 1/4 c. per pound, you might be inverting the sugar which would give the same effect of adding corn syrup, making it sticky.

Rub the cube of butter around the sides of the pan before adding sugar. This will help keep sugar crystals from clinging to the sides. When adding the sugar, place it in the center of the pan to keep sugar crystals off the pan sides. During cooking, occasionally wash the sides of the pan with a brush dipped in water.

Your toffee is better off overcooked than undercooked! Undercooked toffee won't be anything more than a caramel sauce. But overcooked toffee will be just slightly crunchier (almost unrecognizably). So, always err on the side of over-cooking!

English Toffee is a nationwide favorite that is easily made with only a few ingredients. The difference between regular toffee and English Toffee is one important ingredient – butter! I make English Toffee throughout the year for special occasions and it's always a big hit.

Brittles and toffees accumulate small amounts of acid from the browning reactions that occur during cooking. This is one reason why the baking soda is added at the end of cooking. The soda reacts with the acid to make bubbles, and the syrup foams.

We recommend serving the toffee at room temperature, although many of our customers tell us they love it cold. Conservatively, our toffee will keep well in the refrigerator for three weeks (take care to guard against moisture getting to it), and three months in the freezer.

Store the homemade English Toffee in an airtight container at room temperature for up to a week. Or, store it in the refrigerator for up to a few weeks.

Most candies will keep 2 to 3 weeks (if not longer) if stored tightly covered in a cool, dry place or in the refrigerator. It's best to avoid storing different types of candy together in the same container because hard candies will become soft and sticky, and soft candies will dry out.

Introduction: Kiri Tofee / Milk Toffee

The direct translation of Kiri Toffe is Milk Tofee. This tofee is very tasty and super easy to make. Store bought Kiri Toffee can be kept out for 3 months.