the best homemade toffee recipe!

OMG, this homemade toffee recipe is possibly the best, easiest thing you’ll ever make!

can you tell I’m excited?

If you follow me on Instagram you know that I’ve been sharing a series of homemade gifts from the kitchen — and this buttery, crispy homemade toffee recipe is one of my absolute favorites of the bunch. I have SO many delicious edible gift recipes gathered over the years, but when I wanted to develop a few new ones I knew a foolproof toffee recipe had to be on the list.

what IS toffee, anyway?

This is a question I’ve wondered about myself – specifically, what’s the difference between toffee, butterscotch and caramel?

Having now made all three, here’s the breakdown:

Butterscotch is made from brown sugar and butter, and typically cooked till it reaches the consistency of a sauce (so, somewhat liquid or pliable).

Toffee is also made from brown sugar and butter, but is cooked longer than butterscotch so that it hardens when cooled, becoming brittle and breakable.

Caramel is made from granulated sugar, and can take on many forms – from a sauce to a brittle – depending on how long it is cooked for and what other ingredients are added.

what ingredients do you need for this homemade toffee recipe?

Just 3 ingredients that you probably have in your kitchen right now:

• butter
• brown sugar
• kosher salt

how do you make it?

I avoided the whole toffee-making situation forever, assuming that it was out of my league and way too complicated to attempt (much less share here). But it couldn’t be easier. I’m going to say right up front that you WILL need a thermometer if you don’t already have one. I love this thermometer – it’s inexpensive and can be tucked away in a drawer for when you need it (like, for these, these or these!)

To make perfect homemade toffee simply melt butter in a saucepan. Add brown sugar and kosher salt and stir over medium heat till the mixture reaches 305 degrees. This is called the “hard crack” stage and will ensure that the toffee will set perfectly.

Pour the toffee onto a lined baking sheet (I’m obsessed with my new Great Jones baking sheet!), spread it out a bit and let set for 30 minutes. Break into pieces and you’ve got toffee!

how do you use it?

Assuming you can stop yourself from just eating this delicious toffee out of hand, think of it as you would any baking mix-in or topping. Add it or sprinkle it on chocolate chip cookies, shortbread, brownies, streusel or ice cream. You can leave the pieces large, break them up into smaller bits or have a mix.

To store your toffee, place it in an airtight container for up to 2 weeks, or in the freezer for up to 3 months.

Let me know if you try it!

Perfect Homemade Toffee!

sherisilver

You only need 3 simple ingredients to make the BEST homemade toffee!

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Dessert

Servings 2 cups

Equipment

• Sheet pan
• parchment paper
• Silpat
• candy thermometer
• small angled spatula

Ingredients

  

1x2x3x

• 1 stick, 8 tablespoons unsalted butter
• 1 cup packed dark brown sugar
• 1 teaspoon kosher salt

Instructions

 

• Line a sheet pan with either a Silpat or parchment paper.
• Melt the butter in a medium saucepan over medium heat. Add the sugar and salt and clip on your thermometer.
• Cook, stirring constantly, till the mixture reaches a temperature of 305 degrees (this is called the "hard crack" stage). Immediately pour the toffee into the center of your prepared baking pan, then spread evenly with the back of a spoon or an angled spatula. Let set for 30 minutes.
• Break the toffee with your hands and use or store in an airtight container at room temperature for up to 2 weeks, or in the freezer for up to 3 months.

did you make this recipe?tag @sherisilver on instagram!

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About the author

Sheri Silver

Sheri Silver is a New York-based food photographer and recipe developer who has been cooking and baking for over 30 years. She works with brands, authors and restaurants to create recipes that are as beautiful as they are foolproof - and every recipe on this blog has been made, tweaked and eaten in her own kitchen.

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