Making Homemade Toffee has to be one of my favorite treats; rich buttery toffee, all smothered in chocolate and as crunchy as can be!
Homemade candy might seem intimidating, but I’m here to tell you that toffee bark is no more difficult to make than cookies or muffins are. There are lots of different kinds to try, too, like pecan Christmas crack, peppermint bark, and now this crispy, crackly chocolate toffee!
What is Toffee?
Toffee is butterscotch or caramel that has been brought to what is known as the “hard crack stage” in candy making. Simply put, the temperature of the butter and sugar mixture must reach 295-310°F (149-154°C).
In this recipe, we are going raise the temperature to just 295°F and you are going to have to break out your candy thermometer, either that or run the risk of ruining a batch of toffee! Yikes!
How to Make Toffee
- Grease pan and sprinkle chopped nuts in the bottom. (If desired)
- Bring ingredients to a boil for about 12 minutes. Insert and read the candy thermometer. If it goes up to 295-310°F, you are good to go! Remove from heat!
- Stir in vanilla and pour into the prepared pan.
Prepare melted chocolate according to recipe notes and pour it over the toffee. Cool completely before breaking it up into bark…and sneaking a piece, or two!
How to Store It
You can store Toffee the same way you would store any other type of candy with chocolate. Just make sure it’s in a cool dry place, away from sunlight and well hidden from your husband, and it should be fine.
When I was a kid, I used to buy Heath bars and freeze them. You can freeze this chocolate toffee too…and even eat it that way (warning…it’s hard)! I like to pack it into wax paper-lined Christmas tins, and give it away as gifts or bring it to a party.
Christmas Toffee is a yearly tradition that’s as much fun to make as it is to eat! I hope you enjoy it as much as my family does!
Classic Dessert Recipe
- Pecan Christmas Crack – a ritz cracker toffee
- CopyCat PayDay Candy Bars – ready in under 15 mins!
- Easy Peanut Butter Fudge – easy, creamy homemade fudge
- Scotcheroos – just 6 simple ingredients!
- Homemade Peppermint Bark – better than store-bought!
- ½ cup almonds or pecans, finely chopped
- 1 cup butter
- 1 ⅓ cups brown sugar
- 2 tablespoons water
- ½ teaspoon salt
- ½ teaspoon vanilla
- 6 ounces chocolate chips melted
- 2 teaspoons vegetable oil
- almonds or pecans for garnish optional
- Grease a 9x9 pan. Sprinkle nuts into the bottom of the pan.
- Bring butter, brown sugar, water, and salt to a boil over medium heat. Let boil, stirring about 12 minutes or until the mixture reaches 295°F on a candy thermometer.
- Remove from heat and stir in vanilla. Pour into prepared pan and cool 30 minutes.
- Prepare melted chocolate per notes below. Spread melted chocolate over toffee and sprinkle with additional nuts if desired.
- Let cool 1 hour at room temperature then break into bite sized pieces.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)