• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Chocolate Chocolate and More!
  • Home
  • About
    • Work with Us
    • For Bloggers
  • Recipes
  • Savory
    • Savory Breakfast
    • Snacks
    • Soups & Salads
    • Veggies
  • Sweet
    • Bars
    • Breads & Muffins
    • Breakfasts
    • Cakes
    • Candy
    • Cookies
    • Frozen Treats
    • Fruits
Subscribe
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
Chocolate Chocolate and More!

Chocolate Chocolate and More!

Welcome to my baking adventures.

  • Home
  • About
    • Work with Us
    • For Bloggers
  • Recipes
  • Savory
    • Savory Breakfast
    • Snacks
    • Soups & Salads
    • Veggies
  • Sweet
    • Bars
    • Breads & Muffins
    • Breakfasts
    • Cakes
    • Candy
    • Cookies
    • Frozen Treats
    • Fruits
Subscribe
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
Home » Sweet » Candy

Toffee, no not coffee, I said TOFFEE

Published November 2, 2011

I love to make candy,
and it’s really easy,

once you understand it.

The most important part of making most candy is the thermometer

and knowing how to use it.

You may remember my post about making Butterfingers

So important to make sure that thermometer is NOT touching the bottom of your pan!

And that the liquid is covering enough of the thermometer to cover the mercury portion at the bottom.

Oh and make sure when steam is rising from your pot that you can still read your thermometer.

So once you’ve mastered the thermometer,

Candy making is easy,
at least some are.

This is one of those recipes. Or I should say two of those recipes.

I saw a post somewhere that talked about this cookbook

Found it on Amazon for under $5.00!
Now before you all go off running to buy this book, you get what you pay for. There are no pictures to drool over, and it’s really probably only 300 recipes, (change milk chocolate to white chocolate or walnuts to pecans and it’s a “new” recipe)
But there are some good recipes in here. So it’s worth the $5.00.

Ok, So I have to test this book out. And I already know how to make Toffee, I got the recipe from my sister years ago (remember, she’s the one I call Martha Stewart, if you want to know more about her read this post)

My Sister’s Recipe ingredients

1 cup butter
2 cup sugar
1 cup light corn syrup
1/4 – 3/4 cup semi-sweet chocolate chips

The Ultimate Candy Book recipe ingredients

1 1/2 cups unsalted butter
2 cups sugar
1/4 water
3 tablespoons light corn syrup
1/2 cup semi-sweet chocolate chips

As candy recipes go, this is a huge difference, so you all know what I do….

I make both!

Someone has to tell you which is the better toffee, and they both have chocolate on them!

So here we go….

For both recipes you want a well buttered jelly roll pan or use a parchment lined jelly roll pan (still butter your parchment paper) at the ready.

Sister’s Toffee

1 cup butter
2 cups sugar
1 cup light corn syrup

In a 3 quart saucepan (I used a 2 quart) over medium high heat, bring butter, sugar and corn syrup to a boil,

stirring constantly,

Cook 20 minutes longer at same heat. STIRRING CONSTANTLY.

Your candy thermometer should then read 295 degrees.

Remove from heat and pour into you prepared pan.

 

Let cool 5-10 minutes

then sprinkle chocolate chips on top,

wait another minute or two for the chocolate to start melting,

then spread completely with spatula.

Let cool completely before using a slim spatula to slide under toffee to break into pieces.

The Ultimate Candy Book recipe

1 1/2 cups butter
2 cups sugar
1/4 cup water
3 tablespoons light corn syrup

Melt butter in a heavy large saucepan over medium heat, add sugar, water and corn syrup.

Stir until the sugar is completely dissolved.

Bring the mixture to a boil WITHOUT STIRRING.

Using a candy thermometer, continue to cook, WITHOUT STIRRING,

until the mixture reaches 300 degrees, (hard crack.)

Remove pan from heat and immediately pour into prepared jelly roll pan.

 

Allow candy to cool for about 5-10 minutes,

then sprinkle chocolate chips over top,

let rest a minute (for chocolate to start to melt) then spread evenly to coat.

Let cool completely before breaking into pieces.

OK, here are the results

Ultimate candy book-left,  Sister’s-right

First, use parchment paper if you have it, just super easy to remove candy from pan that way.

Sister’s Toffee-
good flavor,
lighter in color
hard as a rock,
breaks more in chunks (less splintering)
great for packaging and shipping

Ultimate Candy Book
excellent buttery flavor
darker in color
crackles when you bite it (so while hard, it’s not as hard as Sister’s)
Splinters when breaking so lots of little bits (crumbs)
Has a very greasy feel when you touch it (all that butter)

I had everyone in the house (and a few outside of it) do a taste test.
The Ultimate Candy Book won hands down on taste.
If I’m making the toffee for home, I’ll use this recipe.

But if I’m making toffee as a gift, I’ll use my Sister’s recipe. It packages better.

And one last note, you can add nuts to your toffee, just stir them in right before pouring into your jellyroll pan.

Looking for other candy recipes? You might like

Microwave Rocky Road Candy

 

Related Posts:

  • Homemade Candy Corn Butterfingers, just 3 ingredients and it really does taste just like a Butterfinger Candy Bar!
    Candy Corn Butterfingers
  • butterfingers
    a tale of two Homemade Butterfingers
  • Crock Pot Candy-A soft Chocolate candy filled with peanuts and caramel, made in the crock pot!
    Crock Pot Candy
grace

About Grace

When I was younger, I was constantly in the kitchen helping my mom bake. It was fun getting to play with the flour and always getting to lick the spoon. I’ve always expressed an interest in baking and now I feel that it’s the right time for me to take over. I am a college student working towards a nursing degree as well as a full-time aunt to the sweetest little kids (they might pop up in some of the posts). I’ve learned most of what I know about baking and cooking from my mom, and I am continuing to self-teach through trial and error, which means plenty of sweets to be eaten. Read more...

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

You have Successfully Subscribed!

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Comments

  1. Lauren says

    November 3, 2011 at 12:38 am

    I love toffee. I have yet to make it this year even though my husband has been begging. It looks like your sister’s recipe isn’t cooked long enough (imho) and maybe that’s why it’s lacking a bit in flavor? So fun to see both recipes side by side with results!! (p.s. can’t you just use all those delicious splinters in an ice cream sundae or something?)

    Reply
  2. Carrie - ASassyRedhead.com says

    November 3, 2011 at 1:11 am

    Darlin’, I can make myself sick on some toffee.

    That stuff has to be right up next to heaven.

    There’s this little old-fashioned candy store downtown and when I splurge, I’ll go get me a small piece. With an Italian Creme Soda.

    Of course, I have to walk for days to work it all off, but at the time…so worth it.

    And seriously, you simply amaze me with your magic here. You’re way good.

    Reply
  3. Joan@chocolateandmore says

    November 3, 2011 at 3:25 am

    @Lauren, the big difference in the two is the amount of butter and the addition of water on the Ultimate one, The water is what makes it “shard” and never, never fear, those little shards don’t go to waste!

    Reply
  4. Joan@chocolateandmore says

    November 3, 2011 at 3:27 am

    @Carrie, you should try this one, really easy to do, and you can take some, just a little, to the office, to tease all your co-workers with!

    Reply
  5. Carol says

    November 4, 2011 at 6:10 pm

    I just found your blog through a link on Facebook and LOVE it!! From your idea of family togetherness at dinnertime to the vintage header to all of the great recipes . . . I love it all! Nice job! I’m so excited to follow along . . . .

    Reply
  6. Joan@chocolateandmore says

    November 6, 2011 at 2:26 am

    Carol, thanks for stopping in, I think if we didn’t all sit down and eat together, we’d never know what was going on in everyone’s lives. It’s getting a little harder as the kids get older but we all try to make it happen so that helps!

    Reply

Primary Sidebar

Welcome

We are a family that loves baking, good food, good times spent with family and friends, and exploring new places. Many of our most cherished family times have been cooking together in the kitchen at holidays or family gatherings.Read More

Chocolate Overload Loaded Brownies
Lunch Lady Brownies-gotta love that frosting!

SEEN ON

as seen on promo graphic

SEEN ON

as seen on promo graphic

Copyright © 2025 · Chocolate Chocolate and More · Privacy Policy

Chocolate Chocolate and More!Logo Header Menu
  • Home
  • About
    • Work with Us
    • For Bloggers
  • Recipes
  • Savory
    • Savory Breakfast
    • Snacks
    • Soups & Salads
    • Veggies
  • Sweet
    • Bars
    • Breads & Muffins
    • Breakfasts
    • Cakes
    • Candy
    • Cookies
    • Frozen Treats
    • Fruits
    • Facebook
    • Instagram
    • Pinterest
    • Twitter