Easy Homemade Toffee Recipe
Some recipes seem to carry the whole holiday season with them, and this buttery English toffee is one of those. Handed down from my great-grandma Susan, it's been part of our family for generations. It's quick to make, built on simple pantry ingredients, and fills the farmhouse with the same warm smell I remember from childhood.
After making this toffee, you might enjoy trying my Homemade Caramel Chews next. And if you want something festive to round things out, this 3 ingredient Peppermint Bark is another beautiful candy that always disappears fast.
Quick Look: Homemade English Toffee
⏱️ Time: 15 minutes hands-on + 1 hour to cool
? Cost: $4-7
? Cook Temp: 300-305°F (hard crack stage)
? Topping: Milk or dark chocolate + optional pecans
✨ Texture: Crunchy, buttery, and perfectly crisp
?? Skill Level: Easy-great for beginners
? Best For: Holiday gifting, cookie trays, and nostalgic baking days
?️ Pro Tip: Use the cold-water test if you don't have a thermometer-when it hardens instantly, it's ready.
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Why You'll Love This Recipe
- Simple pantry ingredients: Just butter, brown sugar, and chocolate come together to make a classic holiday candy.
- Quick to make: From start to finish, this toffee comes together fast, making it perfect for holiday gifting or last-minute treats.
- Tested through generations: A family recipe that's been passed down, so you know it works every time.
- Perfect crunchy texture: Reaches the hard crack stage easily using either a thermometer or the cold-water test.
- Ideal for gifting: Break it into pieces and tuck it into tins, jars, or gift bags-everyone loves receiving homemade toffee. It goes perfect alongside gifting a Holiday Simmer Jar.
And if you love this recipe, make sure to try this French Silk Pie Recipe next! It's always a winner at parties.
What Makes This Toffee Special?
The best toffee recipe doesn't need fancy tools or endless steps. All you need is a few key tips to ensure perfect toffee every time:
- You can stick with using a glass of cold water to decide if the toffee is ready like my mom, or, you can use a candy thermometer to monitor the cooking process. Once you've done it with the thermometer and know how it's suppose to look and feel, you'll be able to do it much easier or with cold water the next time. It's essential to reach the right temperature (300-305F) without burning.
- Stir gently but consistently to prevent sugar crystals from forming on the sides of the pan.
- Watch for the color of peanut butter. That's your signal the toffee is ready!
Key Ingredients
- Optional crushed pecans or almonds - add texture and a nutty flavor to the finished candy
- Salted butter - provides the rich, buttery base and helps the sugar reach the correct temperature for that classic toffee snap
- Brown sugar - melts with the butter to create the caramelized flavor and golden color
- Chocolate (Hershey bar or ½ cup milk chocolate chips) - melts over the warm toffee to create a smooth, sweet top layer
- Large flake sea salt - balances the sweetness and adds a light crunch
Substitutions and Variations
- Light vs. dark brown sugar:
Light brown sugar gives a classic, mellow caramel flavor. Dark brown sugar adds a deeper, more molasses-forward taste and will produce a slightly darker toffee. - Chocolate options:
Swap milk chocolate for dark chocolate, semi-sweet chips, or a mix of both for a richer topping. - Nut variations:
Pecans, almonds, or walnuts can be sprinkled on top-or leave the nuts out completely for a smooth, classic finish. - Salt choices:
Large flake sea salt adds texture and contrast. If you only have fine salt, use a lighter sprinkle.
Expert Tips
- Cook over medium heat to avoid burning the butter-sugar mixture.
- Stir gently and consistently to prevent sugar crystals from forming.
- Watch the color-it should turn a peanut-butter shade right as it reaches the hard crack stage (300-305°F).
- If you don't have a thermometer, use the cold water test: a drop that hardens instantly is ready.
- Pour the hot toffee onto parchment paper so it releases easily once cooled.
- Wait 2-3 minutes before adding chocolate so it melts smoothly without sinking into the candy.
- Choose a dry day if possible-humidity can cause sticky or soft toffee.
- Let the toffee cool completely in a cool spot before breaking it into pieces.
How To Make Homemade English Toffee
Step 1. Place the butter in a heavy saucepan over medium-low heat and let it melt slowly. You want the butter fully liquid but not bubbling hard yet. This gentle start helps the mixture come together smoothly once the sugar is added.
Step 2. Once the butter has fully melted, pour in the brown sugar. Begin stirring gently to help the sugar dissolve into the warm butter. You're looking for the mixture to start blending into one smooth base before increasing the heat for cooking.
Step 3. As the butter and sugar cook, the mixture will begin to bubble steadily and thicken. Continue stirring gently while it turns a deeper golden color. You'll notice the texture become smoother and the bubbles more uniform, this tells you the sugar is dissolving properly.
Step 4. Once the mixture reaches the right color and texture and temp of 300F, carefully pour it onto a parchment-lined baking sheet. Work quickly and let it spread on its own. Avoid touching or smoothing it out, the candy sets fast and is extremely hot at this stage.
Step 5. After pouring, allow the hot toffee to settle and level out on its own. It will smooth as it rests, so there's no need to spread it. Let it sit for 2-3 minutes so the surface begins to firm before adding the chocolate.
Step 6. Sprinkle chocolate chips evenly over the warm toffee. The heat will soften them within a minute. Once they begin to melt, use an offset spatula or the back of a spoon to spread the chocolate into a smooth, even layer.
After making toffee, add this caramel sauce or chocolate syrup to your list to make next. They're more easy staples that are great to have around for the holidays and drizzling over desserts, or to enjoy in the summer to top of ice cream.
English Toffee FAQ's
English toffee is made by cooking salted butter and brown sugar together until the mixture reaches the hard crack stage (300-305°F). The hot toffee is poured onto a parchment-lined pan, topped with chocolate, and cooled before breaking into pieces.
Use a heavy saucepan, cook the mixture over medium heat, and rely on a candy thermometer or the cold water test. Keeping the heat steady and stirring gently are the two biggest keys to success.
In the U.S., "English toffee" usually refers to a buttery, chocolate-topped toffee made with sugar and butter cooked to the hard crack stage.
Traditional British toffee typically does not include chocolate, may use golden syrup instead of brown sugar, and is often cooked a bit darker for a more intense caramel flavor.
American-style English toffee is a crisp butter-sugar candy poured onto a tray, cooled until hard, and topped with melted chocolate and sometimes nuts. It's known for its light, crunchy texture and sweet, buttery flavor, and is especially popular during the holidays.
Storage Tips
- Room Temperature: Store toffee in an airtight container at room temp for up to 2 weeks. This keeps it crisp and prevents moisture from softening it.
- Layering: If stacking pieces, place parchment or wax paper between layers to stop them from sticking together.
- Avoid the Fridge: Refrigeration can cause condensation, which leads to sticky or grainy toffee.
- Freezer Option: If you need long-term storage, freeze in an airtight container for up to 3 months. Thaw at room temperature before serving to maintain the best snap and texture.
- Best Location: Store in a cool, dry cupboard away from heat sources or steam (stoves, dishwashers, sunlight).
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Easy Homemade Toffee Recipe
Ingredients
- 1 cup Butter
- 1 cup Packed brown sugar
- 1 bar Hershey or ½ cup milk chocolate chips
- 2 teaspoon Large flake sea salt for garnish
- 2 tablespoon Crushed crunchy pecans Optional
Instructions
- In a heavy saucepan, melt the butter over medium heat. Once fully melted, add the brown sugar and stir gently as the mixture begins to bubble and thicken.
- Attach a candy thermometer and continue cooking until the toffee reaches around 300-305°F.
- If you prefer the old-fashioned test, drop a small spoonful into a glass of cold water-it should harden quickly and snap when bent. That means it's ready.
- Pour the hot toffee onto a parchment-lined baking sheet and spread it into an even layer.
- Scatter the chocolate chips over the hot toffee. Let them rest for 2-3 minutes, then spread the softened chocolate into a smooth, thin layer.
- Add toppings if you like-a handful of chopped pecans or a sprinkle of coarse salt-or leave it plain.
- Let the toffee cool completely before breaking it into pieces and storing it in an airtight container.
Notes
High humidity can affect the setting process and lead to sticky toffee. For best results, choose a dry day for candy-making. Testing the Hard Crack Stage:
If you don’t have a candy thermometer, use the cold water test. Drop a bit of the mixture into a glass of cold water. If it hardens instantly and cracks, it’s ready. Let the Toffee Rest Before Adding Chocolate:
Wait 2-3 minutes after pouring the toffee onto the baking sheet. This prevents the chocolate from sinking into the toffee while still allowing it to melt. Spreading Chocolate:
Use a spatula to evenly spread the melted chocolate. If you prefer thicker chocolate, add extra chips or bars. Optional Toppings:
Sprinkle crushed pecans, almonds, or a pinch of sea salt on the melted chocolate for added flavor and texture.
Storage Store toffee in an airtight container at room temperature to keep it crunchy. It lasts up to 2 weeks (if you can resist eating it all!). Cleaning Tip:
To clean the pot easily, fill it with water and bring it to a boil. The leftover sugar will dissolve, making cleanup simple. Substitute Chocolate Varieties:
Try dark chocolate, bittersweet chocolate, or even white chocolate for different flavor profiles. Gifting Idea:
Wrap pieces in wax paper or arrange them in a pretty tin. It makes a perfect holiday gift for family and friends.
I’ve been making this toffee for as long as I can remember, and it never fails to bring back memories of my childhood. The rich, buttery crunch and smooth chocolate topping taste just like the holidays to me. I make a few batches every December to gift and to keep on hand for when friends stop by, it’s a tradition that feels like home.
I have tried to make multiple different candy recipes over the years but this is by far the easiest I've made and it's SO good. I will definitely be making it every year. Thank you!
I’m glad you found the recipe easy and loved it! It means so much that it’s one you’ll make every year!