Melt-In-Your-Mouth Toffee Recipe

4 stars
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Melt-In-Your-Mouth Toffee Recipe
Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40mins
Category:
Recipe by Administrator
Published on November 08, 2023

Indulge in the decadent flavor of melt-in-your-mouth toffee candy. This recipe is perfect for those with a sweet tooth, as it combines the perfect balance of rich butter, sugar, and vanilla. The toffee is incredibly smooth and will leave you craving for more. It makes an excellent gift for friends and family or a delightful treat for yourself.

Ingredients

  • 2 cups granulated sugar
  • 1 cup unsalted butter
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 cup chopped nuts (optional)

Directions

  1. Line a baking sheet with parchment paper and set aside.
  2. In a large saucepan, combine the sugar, butter, and salt over medium heat.
  3. Stir the mixture constantly until the butter melts and the sugar dissolves.
  4. Once the mixture comes to a boil, reduce the heat to low and attach a candy thermometer to the side of the pan.
  5. Cook the mixture, stirring occasionally, until the temperature reaches 300°F (150°C) on the candy thermometer. This should take about 20 minutes.
  6. Remove the saucepan from the heat and add the vanilla extract. Be careful as the mixture may bubble up.
  7. Pour the hot toffee mixture onto the prepared baking sheet, spreading it into an even layer.
  8. If desired, sprinkle chopped nuts evenly over the toffee while it is still hot.
  9. Allow the toffee to cool completely at room temperature until it hardens.
  10. Once the toffee is fully cooled and hardened, break it into pieces or cut it into squares using a sharp knife.
  11. Store the toffee in an airtight container at room temperature.

Interesting Facts

  • Toffee was first invented in England in the late 17th century.
  • Adding nuts to toffee can provide a delicious crunch and additional flavor.
  • Toffee can be made with different types of sugars, such as brown sugar or maple syrup, to create unique variations.