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Best Toffee Ever - Super Easy
September 19, 2011

As a professional Chef, I say mom2oovc has the best directions. It is very important to remember the following: 1. The pot MUST be "heavy-bottomed". It allows for the best even heating. Constant stirring should not be necessary at a medium heat. 2. At medium heat it should take about 20 minutes to reach 285F. If your temp is rising faster than that, your heat is too high. 3. Remember to consider your sea level. High sea levels affect your results. 3. Butter pooling or separation is caused from cooking too fast at too high a temp. At medium heat you will not have this problem. It is better to heat at a lower temp and adjust if it is taking more than 20 minutes to reach 285. The temp will rise faster in the beginning and slow as it reaches higher temps. Don't rush it! 4. 285F is "soft crack" meaning your toffee will be more pliable or chewy when cooled. The higher you take it (300-310F), the harder and more brittle the candy will be when finished. 5. TEST YOUR THERMOMETER! The boiling water method is best (212F), but remember to take sea levels into consideration! Don't let your thermometer rest on the bottom of the pan, but about 1/2" above it.

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