If you’re a fan of sweet, gooey treats, then you’ll love this caramel toffee recipe! With just a few simple ingredients and some patience, you can make your own homemade caramel candy that’s perfect for snacking or gifting. This recipe yields a deliciously buttery toffee with a rich caramel flavor and bits of crunchy toffee embedded throughout. So why wait? Let’s get started!
Ingredients:
- 1 cup (2 sticks) unsalted butter
- 1 cup granulated sugar
- 1/4 cup water
- 1/4 cup light corn syrup
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1/2 cup chopped toasted almonds or other nuts (optional)
Instructions:
- Prepare a 9×13 inch baking dish by lining it with parchment paper and buttering the paper.
- In a heavy-bottomed saucepan, melt the butter over medium heat. Add the sugar, water, corn syrup, and salt, stirring until the sugar is dissolved.
- Increase the heat to medium-high and bring the mixture to a boil, stirring occasionally.
- Attach a candy thermometer to the side of the saucepan and continue boiling the mixture until it reaches 300°F, also known as the “hard crack” stage. This should take about 10-15 minutes.
- Remove the pan from the heat and immediately pour the hot toffee mixture into the prepared baking dish. Use a spatula to spread the mixture into an even layer.
- Let the toffee cool for a few minutes, then sprinkle the chocolate chips over the top. Use a spatula to spread the melted chocolate into an even layer.
- If desired, sprinkle the chopped nuts over the melted chocolate. Press the nuts down lightly to help them adhere.
- Let the toffee cool completely at room temperature, then transfer it to the refrigerator to chill for at least 30 minutes.
- Once the toffee is chilled, remove it from the pan and break it into pieces by hand or with a knife.
- Store the caramel toffee in an airtight container in the refrigerator for up to 2 weeks.
Tips:
- Be careful when working with hot sugar syrup as it can cause severe burns. Use caution and wear heat-resistant gloves if necessary.
- Use a candy thermometer to ensure that the toffee reaches the correct temperature. If the temperature is too low, the toffee will be too soft. If the temperature is too high, the toffee will burn.
- If you don’t have a candy thermometer, you can test the toffee by dropping a small amount into a cup of cold water. If the toffee hardens immediately and snaps when bent, it’s ready.
- To toast nuts, spread them in a single layer on a baking sheet and bake at 350°F for 8-10 minutes, stirring occasionally, until golden brown and fragrant.
Conclusion: Making caramel toffee at home may seem intimidating, but with the right tools and techniques, it’s actually quite simple. This recipe yields a delicious, buttery toffee with a rich caramel flavor that’s sure to satisfy your sweet tooth. Whether you’re making it for yourself or as a gift, this homemade caramel toffee is a treat that’s sure to impress.
