Toffee for Christmas

toffee-8Toffee for Christmas is a favorite with everyone. This is my most-requested candy recipe and I have gladly shared it with friends, fellow homeschool moms, and anyone else who has asked. I loved the toffee sold by Warfel’s Candy at the Dayton Farmers Market so began searching years ago for a recipe that would duplicate it and, sure enough, found exactly what I wanted in the Better Homes & Gardens Cook Book (entire recipe is at the end of this post). I made a double batch yesterday so thought I would share it for those who would like to make some for their holiday festivities.

toffee-1First thing was to butter the sides of the sauce pan, then put butter in pan and melt over low heat.

toffee-2After the butter melts, add sugar, water, and corn syrup. It will have the bright yellow color of butter. Cook and stir over medium-high heat until mixtures boils.

toffee-5

Clip a candy thermometer to side of pan and reduce heat to medium as candy continues to boil at a moderate, steady rate. As it cooks, the color will become golden-brown. Keep stirring to prevent scorching until thermometer registers 280 degrees F. Watch carefully and stir continuously at this point because it will burn easily.

toffee-4When the thermometer reaches 290, the candy mixture will be a deep golden-brown. Remove from burner and, working quickly because it sets up fast, spread onto a cookie sheet that has been covered in aluminum foil. You don’t need to butter the pan because the toffee will not stick to the foil.

toffee-6Let toffee set for a couple of minutes, and then cover with chocolate chips. Allow them to soften for 2 minutes, then spread evenly over candy.

toffee-7

After spreading the chocolate, it will take a couple of hours for it to harden to the point where you can break the toffee into pieces. It’s just a random process … pick a corner and begin breaking it. If you want to add toasted pecans or almonds to the top, do it immediately after spreading the chocolate. I used to add the nuts but it is so good without them that now I just make the plain. The toffee stays fresh, if stored in an air-tight container, for several weeks and makes good gifts that are popular with just about everyone. Happy candy making, and Merry Christmas!

toffee-11

 

Toffee Butter Crunch

1 cup butter (2 sticks)
1 cup sugar
3 Tablespoons water
1 Tablespoon light-colored corn syrup
1 cup semisweet chocolate chips
1/2 cup finely chopped pecans or almonds, toasted (optional)

1. Line a 15x10x1-inch baking pan with foil, extending foil over edges of pan. Set aside.

2. Butter the sides of a 2-quart heavy saucepan. In saucepan melt butter; add sugar, water, and corn syrup. Cook and stir over medium-high heat until mixture boils.

3. Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, until thermometer registers 290 degrees F, soft-crack stage (about 15 minutes). Adjust heat as necessary to maintain a steady boil. Watch carefully after 280 degrees F to prevent scorching.

4. Remove saucepan from heat; remove thermometer. Pour candy into the prepared pan, spreading quickly.

5. Let toffee stand about 2 minutes or until set, then sprinkle with chocolate chips. Let stand 1-2 minutes. When chocolate has softened, spread over candy. Sprinkle with nuts (optional). Let stand until firm. When firm, use foil to lift it out of pan; break into pieces. Store tightly covered for up to 3 weeks.

Yield: 1.5 pounds

Note: Can easily be doubled.

Do not triple the batch because candy will set up too fast.

Photos by Lynn R. Mitchell

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