Butter Toffee

Total Time:
1 hr 5 min
Prep:
15 min
Inactive:
30 min
Cook:
20 min

Yield:
4 cups
Level:
Advanced

Ingredients
  • 8 tablespoons (1 stick) unsalted butter
  • 1 1/2 cups granulated sugar
  • 1 packed cup light brown sugar
  • 3/4 cup plus 2 tablespoons heavy cream
  • 1/2 teaspoon pure vanilla extract
Directions
  • Line a baking sheet with parchment or waxed paper.

  • Combine the butter, granulated sugar, brown sugar and heavy cream in a medium heavy saucepan and cook over low heat, stirring occasionally, until the sugar dissolves. Continue to cook until the mixture reaches 300 degrees F, or the hard-crack stage (a drop of boiling syrup immersed in cold water crackles).

  • Remove from the heat, add the vanilla, and stir. Pour onto the prepared sheet and let cool completely.

  • Crack the toffee into large shards with a rolling pin. Place the pieces in a large deep pot and break into smaller pieces with the end of the rolling pin. Store in an airtight container until ready to use.


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