Do you know how to make the perfect toffee from scratch? We share all the secrets to achieve the best texture, taste, and color.
- 2 cups granulated sugar
- 2 sticks (8 ounces) room temperature unsalted butter, cubed
- 1/4 cup water
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Use a rimmed quarter-size baking sheet for thicker toffee (1/4 inch thick) or a rimmed half baking sheet for thinner toffee (1/8 inch thick). Line it with a silicone mat or aluminum foil. Spray the liner and sides of the pan very lightly with nonstick cooking oil spray. Set aside.
- Combine all ingredients in a clean 3-quart saucepan. Place over medium heat to dissolve the sugar and melt the butter, stirring constantly with a heatproof spoon or spatula.
- Once the ingredients are completely melted together, continue to stir constantly until the mixture begins to boil.
- Once the mixture comes to a boil, remove the spoon and decrease the heat to low. Continue cooking, stirring only one or twice with a clean heatproof spoon or spatula each time until the mixture becomes dark golden in color and reaches a temperature between 290 and 300°F on a digital or candy thermometer. This will take about 25-30 minutes.
- Immediately remove the pot from the stove and pour into the prepared pan, using a clean heatproof spoon or spatula to spread the melted toffee mixture across the pan. If using a half baking sheet, the toffee will not cover all of the sheet.
- Let cool at room temperature, for about 2 hours. Once completely cooled, invert the pan onto a clean work surface to remove the toffee. Break into single-serving-sized pieces and serve.
- Store at room temperature in an airtight container for up to two weeks.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Candy
- Method: Stovetop
- Cuisine: Dessert
Keywords: toffee, butter, sugar, vanilla