Homemade Toffee Bits
You will love how easy it is to make homemade toffee from scratch from just 3 simple ingredients! If making candy has seemed daunting to you, then this will change your mind because you don't even need a candy thermometer to make it and I guarantee you will be successful on your first try! Homemade toffee bits are buttery, decadent delights that are great in cookies, brownies, muffins and just for snacking or as a topping for ice cream. I use them in these Salted Toffee Chocolate Chip Cookies, and you can even add them to Chocolate Chip Banana Bread or this Classic Chocolate Chip Blondie Recipe.
WHY THIS RECIPE WORKS
- Quick and easy toffee recipe - homemade toffee takes just 10 minutes to make and about 20 minutes to set.
- Simple ingredients - you only need 3 simple, very basic ingredients to make homemade toffee and I'm almost certain you have them at home!
- Versatile recipe - use this toffee recipe to make Christmas Crack, toffee bark, pecan pralines, and more.
WHAT IS TOFFEE?
Toffee is a type of confectionery made from sugar and butter. It is a crunchy, sweet candy somewhere between butterscotch and caramel. Ever wonder what the difference is?
- Butterscotch: this sweet confection is typically made and served as a sauce, but is also sold as hard candy (such as Werther's brand) and it is based on brown sugar, cream or evaporated milk and butter.
- Caramel: caramel can have several forms, such as hard crack candy, soft & chewy or as a silky sauce. It differs from butterscotch in that it is made from granulated sugar and often contains cream and butter. The texture depends on how long you cook it and how hot it gets. The longer you cook it, the more moisture is removed and the hotter it gets. That's because it takes more energy to heat a concentrated sugar solution. A more concentrated, hotter caramel has a harder texture. I have two recipes for caramel sauce: wet method caramel sauce and rich caramel sauce using the dry method.
- Toffee: toffee can be based on either granulated sugar or brown sugar. The main difference is that it contains more butter than cream, and in this case no cream at all. Toffee is heated to a hotter temperature (hard crack stage) which results in a brittle, crunchy, deep amber-colored candy.
INGREDIENTS FOR HOMEMADE TOFFEE
- Butter - you'll need unsalted butter for this recipe since we are adding salt separately at a specific amount for best results.
- Sugar - regular, granulated white sugar works best for this recipe.
- Salt - salt is not only important to balance the sweetness and enhance flavor, it is also an important functional ingredient that helps the toffee mixture stay emulsified. Without salt toffee would taste cloyingly sweet so do not leave it out. Add the full ½ teaspoon.
HOW TO MAKE HOMEMADE TOFFEE
- STEP 1). Add butter to a 1 quart heavy-bottomed stainless steel saucepan over medium heat and let it melt slightly. Once it is about half melted, add sugar and salt and start stirring with a wire whisk over the heat until the butter is completely melted and the mixture is combined..
- STEP 2). Allow the mixture to come to a boil and continue to cook while stirring with a whisk occasionally (I'd say you can pause briefly every 5 seconds) until the mixture thickens and turns golden amber. Do not whisk vigorously at this point - just use a stirring motion with the whisk.
- STEP 3). At this stage it will still look quite bubbly and frothy. Now, stir constantly until it changes from frothy to creamy and glossy like smooth melted peanut butter with a rich caramel/tan brown color. If you're using a candy thermometer, it should reach minimum 305°F or up to 330°F for a darker and more intense toffee.
- STEP 4). Immediately pour the hot toffee onto the parchment-lined baking sheet, allowing it to spread into an even layer. Set it aside and let cool and harden for at least 20 minutes in a cool dry place. Place the sheet of toffee into a resealable zip top bag and use a rolling pin, heavy saucepan or a mallet to crack it into small pieces. You can also cut into bits with a sharp serrated knife over a cutting board. Store in an airtight container for up to 1 week.
STEP BY STEP INSTRUCTIONS (watch the recipe video at the bottom of the page for a full tutorial)
Add sugar and salt to partially melted butter in a saucepan.
Gently whisk together over medium heat until the mixture bubbles.
Allow to cook, boiling gently while stirring occasionally.
Continue cooking until it turns golden, stirring occasionally.
Cook until it turns golden brown while whisking constantly. The mixture becomes less frothy and more smooth.
It is ready when looks smooth and silky, similar to melted peanut butter.
HOW TO FIX TOFFEE WHEN IT SEPARATES?
If you are making toffee and you notice a distinct slick oily layer, then the butter has separated out. I have salvaged many broken toffee mixtures in my time, and you can do it too. If your toffee separates, do the following:
- Immediately remove it from the heat and bring the hot pan over to the sink to contain it for safety.
- Add 1 tablespoon of water and vigorously whisk using a wire whisk to emulsify it with physical force. Be careful as the water will boil immediately and spatter up.
- If it still looks separated, add another tablespoon of water and whisk again. Once it looks smooth, bring it back to low heat and let it simmer while whisking gently until it is glossy. This can help bring the sugar into solution so it can form an emulsion again.
EXPERT BAKING TIPS FOR HOMEMADE TOFFEE
- Have a rimmed baking sheet lined with parchment paper prepared or silicone mat before you start making the toffee so that you can work quickly without over-heating it.
- Use a heavy-bottomed saucepan which will conduct heat evenly so that the toffee doesn't burn in spots. Lightweight pans have a tendency to cause scorching and makes it difficult to regulate the temperature.
- Never attempt to taste the toffee sauce as it is cooking since caramelize sugar is extremely hot and can cause burns.
- Stay close and stir occasionally. The process will take about 10 minutes and it is important not to leave the saucepan unattended or it may burn.
- Whisk constantly near the end of the process as the toffee thickens to prevent scorching.
- A candy thermometer is helpful for making toffee and other confectionery, although it is not necessary for this recipe. I find this inexpensive digital thermometer very handy for cooking meat and making candy.
- Let toffee cool completely before breaking into pieces so that it cracks easily.
RECIPE FAQ
If toffee separates or seizes up, it is because the mixture is no longer in emulsion and the fat from the butter separates out. It is evident by a slick layer of oil/butterfat at the surface of the hot mixture. This can happen if the temperature was not consistent during cooking, it was stirred too vigorously at the initial stages or it was not stirred enough during the final stages.
I have salvaged many broken toffee mixtures in my time, and you can do it too. If your toffee separates, do the following:
1). Immediately remove it from the heat and bring the hot pan over to the sink to contain it for safety.
2). Add 1 tablespoon of water and vigorously whisk using a wire whisk to emulsify it with physical force. Be careful as the water will boil immediately and spatter up.
3). If it still looks separated, add another tablespoon of water and whisk again. Once it looks smooth, bring it back to low heat and let it simmer while whisking gently until it is glossy. This can help bring the sugar into solution so it can form an emulsion again.
If you under-cook toffee then it will not set up firm and it will be pale and soft.
If you over-cook toffee, it will take on a very dark color and a bitter taste. Typically toffee is cooked to about 310 degrees F, however I take mine further to 330 degrees F because I like a deeper, burnt sugar flavor. I wouldn't go any hotter than that or it will result in accelerated rancidity of butter and an acrid taste.
Use these delicious toffee bits in cookie dough, brownies, muffins and cupcakes, or as a topping for ice cream sundaes.
This depends. If you want the toffee to stay crunchy and hold it's shape in cookie dough, then make the lighter version cooked to 310 degrees F. If you want the toffee to melt and ooze into gooey caramel and stay chewy in the baked cookies, then make the darker version and cook to 330-340 degrees F. Note, cookie dough will spread more if using the darker bits. I use this version in my Salted Toffee Chocolate Chip Cookies which are UNREAL.
STORAGE AND FREEZING
Once completely cooled, break it into pieces and place in a resealable zip-top freezer bag, then place the bag in an airtight container. Store in a cool dry place for up to 1 month.
If stored correctly, homemade toffee will last at least a month. It should be kept in a dry place to prevent it from becoming sticky. If stored in a warm climate, it can also develop a rancid taste from the oxidation of butter.
Yes, you can freeze toffee. Once completely cooled, break it into pieces and place in a resealable zip-top freezer bag for up to 3 months. Let thaw at room temperature before snacking or adding to cookie dough, brownies or other baked goods.
Video
Homemade Toffee Bits
Ingredients
- ½ cup (113g) unsalted butter
- 1 cup (200g) granulated sugar
- ½ teaspoon fine table salt
Try out these delicious toffee bits in my Salted Toffee Chocolate Chip Cookies recipe.
Instructions
- Line a rimmed baking sheet such as a quarter sheet pan or 13x9-inch cookie sheet with parchment paper or a silicone baking mat.
- Add butter to a 1-quart heavy-bottomed stainless steel saucepan over medium heat and let it melt slightly. Once it is about half melted, add sugar and salt and start stirring with a wire whisk over the heat until the butter is completely melted and the mixture is combined..
- Allow the mixture to come to a boil and continue to cook while stirring with a whisk occasionally (I'd say you can pause briefly every 5 seconds) until the mixture thickens and turns golden amber. Do not whisk vigorously at this point - just use a stirring motion with the whisk.
- At this stage it will still look quite bubbly and frothy. Now, stir constantly until it changes from frothy to creamy and glossy like smooth melted peanut butter with a rich caramel/tan brown color. If you're using a thermometer, it should reach minimum 305°F or up to 330°F for a darker and more intense toffee.
- Immediately pour the hot toffee onto the parchment-lined baking sheet, allowing it to spread into an even layer. Set it aside and let cool and harden for at least 20 minutes in a cool dry place. Place the sheet of toffee into a resealable zip top bag and use a rolling pin, heavy saucepan or a mallet to crack it into small pieces. You can also cut into bits with a sharp serrated knife over a cutting board. Store in an airtight container for up to 1 week.
Hi;
Are you sure this is Accurate?
I tried it twice,
and both times, i just got a sandy texture (because of the butter)
(maybe i mixed it too much, but i do not think so)
It almost seems, you need to let the sugar / caramel cook, then add in the butter
(and i am a pastry chef)
Thanks,
Stephen
(bye the way, i like your website
I like to recipe test, and play around with ratio of ingredients)
but hate ALL your Ads
they kill my browser / CPU usage)
Hi Stephen! Yes, the recipe is well tested by myself and other readers. Are you using standard (fine) granulated sugar?
Ohhh my, simple pleasures
Can be Devine
Thank you Carla!