Homemade Toffee Bits Recipe (2024)

FAQs

What can go wrong when making toffee? ›

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.

Not to be confused with chocolate-covered toffee bits such as Heath bar or Skor bars, homemade english toffee which is made with almonds, or saltine toffee, toffee bits are made simply from brown sugar and plenty of butter. Smaller than bark, this toffee is technically candy, but don't let that intimidate you!

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. Think you can save time by bringing the syrup to a full rolling, popping boil in order for it to darken more quickly? Think again.

By opting for these nuts, you're not merely substituting toffee bits; you're taking your culinary creations to a new level. Picture the rich taste of pecans in a chocolate brownie or the gentle sweetness of almonds in a batch of homemade cookies.

Lesson #2: You Can Stir, But Use Severe Discipline

At least for a little while. Too much agitation may cause the mixture to crystallize or separate, but too little stirring may cause the mixture to heat unevenly and burn. The latter is a highly likely outcome due to the addition of butter in toffee recipes.

But overcooked toffee will be just slightly crunchier (almost unrecognizably). So, always err on the side of over-cooking! Tip 2 explains how to do so! In order to avoid your chocolate turning white, you'll want to let it set in a room temperature spot without exposure to any drafts.

Toffee vs Caramel

The difference between toffee and caramel is that caramel is made with white granulated sugar and cooked to 340 degrees Fahrenheit, whereas toffee is made with butter and brown sugar and cooked to 295 - 309 degrees Fahrenheit.

This means that as boiling continues, a portion of the sugar separates into its constituent parts—glucose and fructose. Adding cream of tartar and a dash of vinegar to a toffee recipe helps bring about this change.

Store homemade toffee in an airtight container at room temperature for up to a week or in the fridge for up to two weeks.

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 happens when you add baking soda to toffee? ›

Brittles and toffees accumulate small amounts of acid from the browning reactions that occur during cooking. This is one reason why the baking soda is added at the end of cooking. The soda reacts with the acid to make bubbles, and the syrup foams.

Using a candy thermometer is the most precise way to tell when your toffee is done. If you want to use a candy thermometer, you will want to cook the toffee until it reaches about 300℉/149℃.

Americanized toffee may include nuts, while a completely traditional British toffee will not. On the other hand, English toffee uses pure cane sugar, brown sugar, or molasses as its sweet base and always involves chocolate.

English Toffee is a nationwide favorite that is easily made with only a few ingredients. The difference between regular toffee and English Toffee is one important ingredient – butter! I make English Toffee throughout the year for special occasions and it's always a big hit.

Unopened, toffee bits can last anywhere from 6-9 months past their printed date on the package, depending on the brand and how they're processed. Once opened, they should be consumed within 2-3 months for best quality.

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.

This will take about 5 minutes. NOTE:[i] Most recipes recommend constant stirring from start to finish to prevent butter and sugar separation. Constant stirring will not hurt the mixture, but I have found it is unnecessary. You will stir the mixture a little as it cooks.

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. Immediately pour toffee into the prepared baking dish. Sprinkle chocolate chips on top and let sit until they soften, 1 to 2 minutes.

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.