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My review
Melt In Your Mouth Toffee
Ruth Denton
"This is the easiest, best toffee I have ever made. Everyone who tries it wants the recipe."
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Ingredients
1 h servings 153 calsOriginal recipe yields 48 servings
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- In a heavy saucepan, combine butter, white sugar, and brown sugar. Cook over medium heat, stirring constantly until mixture boils. Boil to brittle stage, 300 degrees F (150 degrees C) without stirring. Remove from heat.
- Pour nuts and chocolate chips into a 9x13 inch dish. Pour hot mixture over the nuts and chocolate. Let the mixture cool and break it into pieces before serving.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 153 calories; 11.3 g fat; 13.6 g carbohydrates; 1 g protein; 20 mg cholesterol; 56 mg sodium. Full nutrition
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Reviews
Read all reviews 198228 Ratings
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Most helpful positive review
12/25/2008
To make it TRULY Melt-in-your-mouth, add 3 tablespoon corn syrup and 3 tablespoon water to the butter before cooking. The corn syrup will stabilize the sugar and prevent graininess. The additi...
Most helpful critical review
12/26/2000
I would recommend a few changes. I found the chocolate chips stayed whole after the mixture was done. I would melt the chocolat chips and also I put it in a 9X13 pan and the next time I would ma...
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12/25/2008
To make it TRULY Melt-in-your-mouth, add 3 tablespoon corn syrup and 3 tablespoon water to the butter before cooking. The corn syrup will stabilize the sugar and prevent graininess. The additi...
1/22/2005
This recipe can come out wonderful. For those having issues with seperation or a burnt sugar taste, you're cooking it on too high of heat. Dont be afraid to turn it lower than medium heat. I've ...
11/17/2002
Holy cow!! ADDICTING!! No matter how much you think that the sugar is going to burn DO NOT STIR after it boils. I had to hold Elizabeth back, so she wouldn't stir. After we poured the toffee int...
12/14/2001
This is just what I was looking for! It's wonderfull!! I took a few suggestions from other reviewers and this is how I did it. 2 cups Butter 1 cup Sugar 1 cup Brown sugar, packed 1 cu...
2/6/2004
To spread the toffee, try using the cut side of a baking potato instead of an oily wooden spoon. The starches in the potato prevent sticking and the potato gives you a bit more leverage to press...
8/8/2002
I find it so funny that people mess up making something and blame it on the recipe. I've been making this for years, my friends have been making it for years and we've never burned a pan yet.
12/22/2006
This is a great recipe, however, I prefer nuts and chocolate on the top!! A hint for those of you who had this turn out like grainy sugar--you have to pay attention to the weather. In the midw...
11/4/2006
Thank you for this recipe! I'm having a piece from my practice batch right now (I was considering it for Christmas gifts, and I am SOLD!). Great-tasting, crunchy toffee. I followed the recipe...
12/26/2000
I would recommend a few changes. I found the chocolate chips stayed whole after the mixture was done. I would melt the chocolat chips and also I put it in a 9X13 pan and the next time I would ma...