Get ready for fall baking and make these easy homemade toffee bits! They are perfect for adding to cookies or just eat this delicious, four ingredient candy by itself!
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With fall being right around the corner, I have been getting the urge to make more “fall like” foods. By “fall like” I am thinking foods that are a little heartier, like soups and oatmeal cookies. Ha what a not-so-subtle segue. (Also, I don’t like how the word segue doesn’t sound like it’s spelled. But that’s neither here nor there.)
Toffee. Toffee is definitely a fall flavor. And it rhymes with coffee. Therefore I love it.
I have never made toffee from scratch before, but I wanted some for this Toffee Chocolate Oatmeal Cookie recipe that I created. My local supermarché had Heath bar bits, but not toffee bits that weren’t coated in chocolate. And I wanted the chocolate separate so I could taste it. I guess I could have gone to another grocery store, but I’m lazy and it’s still too hot for me to enjoy driving around.
The only hard part of making toffee is hanging out in front of the stove to insure that it doesn’t burn. You have to be careful not to stir it too much because it will cause the butter and sugar to separate and the sugar to crystallize. It took about 20 minutes to make. And the flavor! Yep, it’s totally worth making your own toffee bits!
- 1 cup butter cubed, unsalted*
- 1 cup white sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon kosher salt*
- *if using salted butter, omit the kosher salt
Cut butter into cubes and place in heavy saucepan with sugar. Heat on low to medium low setting, whisking rarely while the sugar and butter melt.
As the toffee cooks it will start to look clumpy, whisk or use a rubber spatula to scrape the bottom of the pan while it is cooking to prevent any burning.
As the color of the toffee starts to darken, stir in the vanilla and the salt. Continue to cook and until the temperature on the candy thermometer reaches 295F to 305F and the toffee is approximately the color of peanut butter.
Crack it with a spoon or pestle.
Store in airtight container for up to one week.
If you are having trouble with the butter and sugar separating, read this article...
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