Melt In Your Mouth Toffee


Recipe and image from Averie Cooks
​

Cooking time: It’s best to let the mixture come up to the 140-148 degrees Celsius range over medium-low heat so that the bottom doesn’t scorch. Don’t rush it, it’ll take about 20 to 25 minutes, maybe longer.

When to prepare: If it’s a humid day, i.e. snowing or raining especially, don’t make it and wait until it’s a dry day. Candy makers know that humidity and candy-making don’t mix and the toffee may not turn out properly.

Chocolate issues: Some people have asked about the chocolate lifting off the top after they cut or break the toffee. From time to time, this does happen to me as well. If I don’t add too thick of a layer of chocolate, that seems to help it keep better adhered but sometimes, for whatever reason, it does seem to separate in some pieces, which I don’t worry too much about.

​

Irresistible, buttery, ADDICTIVE, and just melts in your mouth!! EASY and perfect for holiday parties, gift-giving, or cookie exchanges!!

Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes

INGREDIENTS:​

500 grams unsalted butter (4 sticks)
1 cup granulated sugar
1 cup light brown sugar, packed
1 teaspoon kosher salt, or to taste
1 to 2 teaspoons vanilla extract
2 cups chocolate chips (I used semi-sweet, use milk chocolate if preferred)
1/2 to 1+ cup chopped walnuts or pecans, optional and to taste sea salt flakes, optional for sprinkling holiday sprinkles,

INSTRUCTIONS:
Line a 9x13-inch pan with parchment paper; set aside.

If you have a clip-on candy thermometer, attach it to a heavy, high-sided saucepan. (If your thermometer doesn't clip, that's okay.)

Add the butter, sugars, salt, and cook over medium-low heat, stirring constantly, until the mixture boils. After it boils, don't stir.

Boil mixture until the 'hard crack' stage, 140-148 degrees Celsius, without stirring (stirring can cause the finished toffee to become grainy or crystallize). It will probably take 20-25-ish minutes to come up to temperature if you're cooking over a true medium-low. At 140-148 degrees Celsius, remove the pan from the heat.

Cautiously stir in the vanilla (it will bubble up).

Pour mixture into the prepared pan and let it sit for about 5 minutes before evenly sprinkling the chocolate chips over the toffee. Tip - Add one chip and if it sinks into the toffee, wait another few minutes before adding the chips.

Cover the pan with foil for about 5 minutes, remove the foil, and spread the chocolate chips smooth with a spatula or off-set knife. Tip - If you chips have not melted (some brands are more resistant to others to melting and/or your toffee may have taken awhile to set up), put the pan in a 148 degrees Celsius oven for a few minutes, or just until chips can be spread smooth.

Optionally sprinkle with nuts, sea salt, sprinkles, etc., to taste. For this batch, I used pecans with sea salt, sea salt, holiday sprinkles, and plain.

Let the toffee cool completely before in the fridge for about 30+ minutes, or until set. Break toffee apart with your hands or cut it with a sharp knife.

NOTES:

Storage: Toffee will keep airtight at cool room temp for many weeks.

NUTRITION INFORMATION:

YIELD: 48

SERVING SIZE: 1

Amount Per Serving: Calories: 143Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 20mgSodium: 59mgCarbohydrates: 13gFiber: 1gSugar: 12gProtein: 1g

Recipe and image from Averie Cooks
​

 

[Babybird]

They look gorgeous especially the coloured ones are so chrismasynow do I have the guts to make themI’ll let you know.stuff the kidlets a little sweetness for the big kids.me

I was going to say big kids too, looks inviting and scrumptious

 

[Bullwinkle]

My niece (10 years old, chef in the making) will definitely want to make these for Christmas!!

 

[Babybird]

My niece (10 years old, chef in the making) will definitely want to make these for Christmas!!

Fantastic lucky to have upcoming chef in family I think she will enjoy this one, so Christmas looking

 

[Clancieblue]

You put the store-bought rubbish to shame

 

[Babybird]

You put the store-bought rubbish to shame

Thanks love experimenting with foods from different cultures

 

[featherfour]

I would have preferred if this had used Australian measurements. The minute I see "stick of butter" in a recipe, I look somewhere else.

 

[Teddy is my boy]

I would have preferred if this had used Australian measurements. The minute I see "stick of butter" in a recipe, I look somewhere else.

Exactly what l was going to say. I thought this was an Aussie site

 

[Babybird]

Exactly what l was going to say. I thought this was an Aussie site

I posted the conversion for all to load the other day, but you are within your right to look else where.
I tried to make the recepies interesting and give you a variety all I get is complaining.

 

[Babybird]

I would have preferred if this had used Australian measurements. The minute I see "stick of butter" in a recipe, I look somewhere else.

Enjoy your day

 

[Littleboy8]

Enjoy your day

Keep posting just ignore them

 

[magpie1]

I posted the conversion for all to load the other day, but you are within your right to look else where.
I tried to make the recepies interesting and give you a variety all I get is complaining.

Just ignore the few who don't appreciate the work that you put into these recipes and the delicious food that comes with them......there are far more on this SDC site that appreciate your work and love your food.

 

[Clancieblue]

I would have preferred if this had used Australian measurements. The minute I see "stick of butter" in a recipe, I look somewhere else.

The recipe said 500gms, Its Christmas, can't we be nice?

 

[Littleboy8]

The recipe said 500gms, Its Christmas, can't we be nice?

My thoughts exactly but then I thought why be nasty any time of the year. B.B. s never nasty have you noticed that I have. She’s probably one of the nicest people on here.

 

[Babybird]

Keep posting just ignore them

Thanks friend

 

[Babybird]

Just ignore the few who don't appreciate the work that you put into these recipes and the delicious food that comes with them......there are far more on this SDC site that appreciate your work and love your food.

Thank you

 

[MHM]

Melt In Your Mouth Toffee

View attachment 36424
Recipe and image from Averie Cooks
​

Cooking time: It’s best to let the mixture come up to the 140-148 degrees Celsius range over medium-low heat so that the bottom doesn’t scorch. Don’t rush it, it’ll take about 20 to 25 minutes, maybe longer.

When to prepare: If it’s a humid day, i.e. snowing or raining especially, don’t make it and wait until it’s a dry day. Candy makers know that humidity and candy-making don’t mix and the toffee may not turn out properly.

Chocolate issues: Some people have asked about the chocolate lifting off the top after they cut or break the toffee. From time to time, this does happen to me as well. If I don’t add too thick of a layer of chocolate, that seems to help it keep better adhered but sometimes, for whatever reason, it does seem to separate in some pieces, which I don’t worry too much about.

​

Irresistible, buttery, ADDICTIVE, and just melts in your mouth!! EASY and perfect for holiday parties, gift-giving, or cookie exchanges!!

Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes

INGREDIENTS:​

500 grams unsalted butter (4 sticks)
1 cup granulated sugar
1 cup light brown sugar, packed
1 teaspoon kosher salt, or to taste
1 to 2 teaspoons vanilla extract
2 cups chocolate chips (I used semi-sweet, use milk chocolate if preferred)
1/2 to 1+ cup chopped walnuts or pecans, optional and to taste sea salt flakes, optional for sprinkling holiday sprinkles,

INSTRUCTIONS:
Line a 9x13-inch pan with parchment paper; set aside.

If you have a clip-on candy thermometer, attach it to a heavy, high-sided saucepan. (If your thermometer doesn't clip, that's okay.)

Add the butter, sugars, salt, and cook over medium-low heat, stirring constantly, until the mixture boils. After it boils, don't stir.

Boil mixture until the 'hard crack' stage, 140-148 degrees Celsius, without stirring (stirring can cause the finished toffee to become grainy or crystallize). It will probably take 20-25-ish minutes to come up to temperature if you're cooking over a true medium-low. At 140-148 degrees Celsius, remove the pan from the heat.

Cautiously stir in the vanilla (it will bubble up).

Pour mixture into the prepared pan and let it sit for about 5 minutes before evenly sprinkling the chocolate chips over the toffee. Tip - Add one chip and if it sinks into the toffee, wait another few minutes before adding the chips.

Cover the pan with foil for about 5 minutes, remove the foil, and spread the chocolate chips smooth with a spatula or off-set knife. Tip - If you chips have not melted (some brands are more resistant to others to melting and/or your toffee may have taken awhile to set up), put the pan in a 148 degrees Celsius oven for a few minutes, or just until chips can be spread smooth.

Optionally sprinkle with nuts, sea salt, sprinkles, etc., to taste. For this batch, I used pecans with sea salt, sea salt, holiday sprinkles, and plain.

Let the toffee cool completely before in the fridge for about 30+ minutes, or until set. Break toffee apart with your hands or cut it with a sharp knife.

NOTES:

Storage: Toffee will keep airtight at cool room temp for many weeks.

NUTRITION INFORMATION:

YIELD: 48

SERVING SIZE: 1

Amount Per Serving: Calories: 143Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 20mgSodium: 59mgCarbohydrates: 13gFiber: 1gSugar: 12gProtein: 1g

View attachment 36422View attachment 36423
Recipe and image from Averie Cooks
​

 

[MHM]

Baby bird, nice recipes, and you nearly got it right, until "9 x 13 inch pan". I presume you meant 200mm x 330mm pan. I suppose your several hundred followers can make the conversion, rather than leaving it to you.

 

[Clancieblue]

Baby bird,Ive got a 9 by 13-inch pan as well. so have many others.

 

[Littleboy8]

Baby bird,Ive got a 9 by 13-inch pan as well. so have many others.

I wouldn’t even know what a “mm” was.