English toffee is one of those Christmas time treats that I cannot get enough of. Good toffee is crisp, yet it almost melts in your mouth. It's buttery and sweet. And of course, it's covered with chocolate and nuts.
Making toffee at home can be a bit tricky. But if you get it right, you can enjoy that crispy, buttery flavored, yummy goodness that's so much better than a store bought heath bar.
Today I'm sharing tips and tricks I've learned over the years to make the best buttery toffee. Get ready to snap off a jagged piece of homemade English toffee.
![Tips for Perfect Homemade English Toffee - plus Recipe (1) Tips for Perfect Homemade English Toffee - plus Recipe (1)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
Over the years, I've learned a few things about making toffee. I've made my fair share of mistakes. I've made chewy toffee. I've had my had the butter in my toffee separate into an icky mess.
But the last few years, I've perfected toffee making. Here are some tips to making the perfect toffee at home. Keep reading for the BEST homemade English toffee recipe!
The recipe comes from my in-laws extended family. The only change from the original recipe is using chocolate chips instead of chopping up a chocolate bar. And I don't add nuts to the top. It's the best toffee recipe I've tried.
This post may contain affiliate links. Please see myfull disclosure policyfor details.
![Tips for Perfect Homemade English Toffee - plus Recipe (2) Tips for Perfect Homemade English Toffee - plus Recipe (2)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
Tip #1 - Keep the temperature constant.
Avoid rapid temperature changes. No turning it up and down. I learned this several years ago.
My oldest daughter was in school, but my younger kids were not. Now days, my kids walk home from school because they walk with each other. But back then, I had to pick her up.
I started the toffee and soon realized that it was going to take too long - I needed to pick her up soon and the toffee wasn't done yet.
I turned up the temperature in an effort to speed up the cooking process. Almost immediately after doing so, the butter separated from the sugar and the toffee was ruined.
Now I make sure I have plenty of time. I start with the heat on medium high and leave it there the whole time.
![Tips for Perfect Homemade English Toffee - plus Recipe (3) Tips for Perfect Homemade English Toffee - plus Recipe (3)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
Tip #2 - Stir constantly while making toffee.
Keep the mixture moving, or it can scorch. This is also a cause of butter separation.
Tip #3 - Avoid humidity when making toffee.
Chewy toffee is bad toffee. One of the factors in creating chewy toffee is humidity. If it's a humid day it's not a good day to make toffee.
Tip #4 - Use a candy thermometer.
Toffee needs to be heated to the correct temperature {290°F} to avoid a chewy texture.
The instructions in some recipes will tell you to "cook until the color of a brown paper bag". One failed attempt at this technique was enough for me. Apparently my version of a brown paper bag was not brown enough and I ended up with chewy candy.
I'll stick with a thermometer. Be sure to calibrate your candy thermometer.
Don't have a candy thermometer? They are pretty inexpensive, so consider buying one. I've handpicked a few items, including a thermometer that might be helpful when making toffee.
You may also use the cold water test to determine if the candy is done. You will cook it to the hard crack stage.
Tip #5 - Use salted butter
Not only does it result in a better {in my opinion} flavor, it also helps to stabilize the mixture. If using unsalted butter, add 1/4 t. salt per 1 pound of butter.
Tip #6 - Prepare pan and chop nuts and chocolate before starting the toffee
Once the toffee mixture reaches the correct temperature it's important to quickly pour it into the baking sheet. You don't have a lot of time before it starts to harden, so have your sheet pan ready to go. Grease the bottom and sides of the pan, then place chopped nuts in the bottom of the pan.
![Tips for Perfect Homemade English Toffee - plus Recipe (4) Tips for Perfect Homemade English Toffee - plus Recipe (4)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
Tip #7 - Be sure to use a large heavy saucepan that distributes heat evenly.
I have an old pressure cooker pot. I inherited it from someone when I got married. The lid is missing and it's not very pretty, but the pot is heavy and perfect for candy making. I keep it around just for that.
![Tips for Perfect Homemade English Toffee - plus Recipe (5) Tips for Perfect Homemade English Toffee - plus Recipe (5)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
Tip #8 - Store toffee in an airtight container.
This batch makes a lot. To keep that crisp texture, it's important to store it in an airtight container. I often will just pop the lid onto my baking sheet. Sometimes I will store it in layers in a plastic container with lid. I place parchment paper between the layers.
Can I save my separating toffee?
Try stirring in a tablespoon of very hot water into the toffee. It may come back together, if not, try another tablespoon or two, but no more than 1/4 cup.
Enjoy your toffee making adventures. I hope these tips help! For more tips see this Toffee Making post.
Want more homemade candy recipes? You're in luck! Pretty much the whole month of December is dedicated to Christmas candies this year.
More Candy Recipes
Homemade Fudge
Caramels
Candied Pecans
Caramel Chocolate Pretzels
![Tips for Perfect Homemade English Toffee - plus Recipe (6) Tips for Perfect Homemade English Toffee - plus Recipe (6)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
![Tips for Perfect Homemade English Toffee - plus Recipe (7) Tips for Perfect Homemade English Toffee - plus Recipe (7)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
FAQs
Stirring too quickly or too often can cause the toffee to separate. Moderate the heat as needed – turn it down if the toffee is boiling or cooking too fast so it doesn't burn. Cook until the toffee registers 285-290 degrees on an instant-read or candy thermometer and is deep amber brown in color, about 20-25 minutes.
Why did my toffee turned out chewy? ›
Low and slow. Simmering the syrup for English toffee to the requisite 300°F temperature can (and should) be a slow process — up to 20 minutes or so. Don't hurry this gradual transformation; syrup that doesn't reach 300°F, or close to it, will make candy with timid flavor and chewy (not crunchy) texture.
Can you stir toffee too much? ›
I find that vigourous stirring keeps the 20 lbs or so of toffee from separating, so that's a good tip. And I've always been told that stirring TOO vigorously can cause separation also.
Is light or dark brown sugar better for toffee? ›
Taste is obvious: sweets made with dark brown sugar will have a slightly deeper flavor with those notes of caramel and toffee I mentioned.
Should I stir while making toffee? ›
Continue to stir occasionally, the mixture will slowly thicken and will turn a more yellow hue as it cooks, and cook to hard crack (305°F/151°C). Once toffee reaches 305°F/151°C, immediately remove from heat and stir in vanilla extract (careful, it bubbles and steams a bit).
How do you keep butter from separating when making toffee? ›
If the two elements melt unevenly it can result in separation. If you have good stovetop burners, we recommend turning them to medium-low to allow the butter and sugar to melt gently in the beginning stages. If the heat is too high, but butter might melt too quickly and can separate from the sugar.
Why do you add baking soda to toffee? ›
You might wonder why the toffee recipe includes baking soda. It is added at the end of the boiling stage and creates lots and lots of bubbles. These bubbles help to lighten the texture of the finished toffee, resulting in an easier-to-bite candy.
What kind of pan is best for making toffee? ›
You need a very sturdy pan which is KEY to even heat distribution. Thinner, cheaper pans can scorch the cooking candy and/or cook it unevenly. Here are some great choices: Anolon Nouvelle Copper and Cooks Standard. I own a couple pricier copper pots because of the amount of candy I make.
What happens if you cook toffee too long? ›
Toffee Making Tips + Troubleshooting
Your toffee is better off overcooked than undercooked! Undercooked toffee won't be anything more than a caramel sauce. But overcooked toffee will be just slightly crunchier (almost unrecognizably). So, always err on the side of over-cooking!
What does cream of tartar do in toffee? ›
Cream of tartar is a white powder sold in the baking aisle that's commonly used to stabilize whipped egg whites in meringues and cakes, prevent sugar crystallization in candies and caramel, and act as the activating ingredient in baking powder.
Once boiling, cook, stirring only 2 to 3 times, until it turns a dark amber color and the temperature reaches 285 degrees F (137 degrees C) on a candy thermometer, 20 to 30 minutes.
Why add water when making toffee? ›
Adding water to sugar before caramelizing it helps it melt at a more even rate, and helps reduce the risk of crystalization. You only need to add enough water to turn the sugar into a slurry, and it all boils off as you heat the syrup.
Why does my toffee turn to sugar? ›
As the toffee cools and the molten sugar crystals become solid again, they are attracted to the 'seed' forming new lumps of tiny crystals – hence the grainy texture. This can also happen if the toffee is stirred, or agitated, after it has begun to boil or on cooling (as happened with this pink-tinted toffee).
What texture should toffee be? ›
Ideally toffee has a nice snap when you bite into it, but then it gives way to a tender texture that immedietly crumbles and dissolves in your mouth. Even though I add a tremendous amount of butter to my recipe, the texture I end up with is more like a hard candy that ultimately sticks to your teeth.
Should toffee be hard or soft? ›
Toffee is a hard candy made by cooking a sugar syrup with butter to the hard crack stage, 300–310°F (149–154°C), and then pouring it out to cool. It can have inclusions or not, and it can be made either very dense and hard or can be lightened by adding baking soda when the candy is almost done cooking .
Why did my toffee not set? ›
If the toffee mixture has not boiled for long enough the toffees will not set. It is very important that you test toffee in a glass of cold water for it to crack or that the toffee has become hard on the spoon.
How do you know if toffee is bad? ›
According to Blakeslee, if a candy appears extremely sticky or has a grainy texture, then it has most likely expired due to temperature abuse and the crystallization of sugar. As a result, she said, it may develop an off flavor, have a change in color or turn moldy if it contains fruits or nuts.
Why does my toffee keep separating? ›
If the butterfat separates out then usually this is due to the mixture being either heated or cooled too quickly, which "shocks" the mixture and causes the fat to separate out.