Toffees
Indulge your sweet tooth with these rich, buttery homemade toffees—perfectly chewy bites that melt in your mouth. Made with just six pantry staples like granulated sugar, unsalted butter, and heavy cream, this classic candy recipe strikes the ideal balance of sweetness and creaminess. A hint of vanilla and optional sea salt elevate the flavor, creating a decadent treat that feels gourmet yet comes together in under 40 minutes. With simple instructions and no special equipment beyond a candy thermometer, these toffees are a foolproof way to impress guests or gift as homemade goodies. Cut into elegant pieces and wrapped in wax paper, they stay fresh for up to two weeks, making them ideal for holiday celebrations or anytime snacking. Classic caramel lovers, rejoice! This recipe is a must-try for your confectionery repertoire.
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Recipe Information
Ingredients
- 200 grams granulated sugar
- 125 grams unsalted butter
- 50 grams light corn syrup (or golden syrup)
- 120 milliliters heavy cream
- 1 teaspoon vanilla extract
- 0.5 teaspoon sea salt (optional)
Instructions
Prepare a small rectangular or square baking pan by lining it with parchment paper and lightly greasing the paper with butter. Set aside.
In a heavy-bottomed saucepan, combine the granulated sugar, unsalted butter, light corn syrup, and heavy cream.
Place the saucepan over medium heat and stir constantly with a heatproof spatula or wooden spoon until the butter melts and all ingredients are combined.
Clip a candy thermometer to the side of the saucepan, ensuring the tip is submerged but not touching the bottom of the pan.
Continue cooking over medium heat, stirring occasionally, until the mixture reaches 120°C (248°F) on the thermometer. If you don’t have a candy thermometer, you can use the 'soft-ball stage' test by dropping a small amount of the mixture into cold water (it should form a soft malleable ball).
Once the desired temperature is reached, immediately remove the saucepan from the heat and stir in the vanilla extract and sea salt (if using).
Quickly pour the hot toffee mixture into the prepared pan, spreading it out evenly with a spatula. Work quickly, as the mixture will begin to set as it cools.
Allow the toffee to cool at room temperature for 2-3 hours or until completely set.
Once cooled and firm, lift the toffee out of the pan using the parchment paper. Use a sharp knife to cut it into small squares or rectangles.
Wrap individual pieces in wax paper if desired and store in an airtight container for up to 2 weeks.
Nutrition Facts
Calories |
2228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.2 g | 189% | |
| Saturated Fat | 86.5 g | 432% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 397 mg | 132% | |
| Sodium | 1162 mg | 51% | |
| Total Carbohydrate | 237.5 g | 86% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 237.5 g | ||
| Protein | 0.9 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 27 mg | 2% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 36 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
