Same experience as Dan. I’d gladly trade my toffee for your cake , Are you local to Seattle? The color was right so i did my best to whisk quickly and then pour it on my sheet. That could be a reason though. Homemade toffee is the best – love the crunch of the nuts you’ve added here! Thus recipe is similar to one I’ve used for years. What a waste of time and ingredients. 2. Set temp. Tag @damn_delicious on Instagram and hashtag it #damndelicious. It’s a great and easy recipe to share with friends/take as an impressive gift once you experiment with it and adjust it to what works for you. . I love these close up photos! If you are allergic to all nuts, then I guess you could just make it without nuts and I think it would still be pretty good. Toffee Bark RosevineCottageGirls. How do you clean the pan afterwards because it’s hard to get off the toffee even though it tastes delicious! I also have the “original” recipe from The Yummy Life” and it said to use a flat wooden spoon. The only issue I had was that after stirring for 15 minutes my butter started separating from the mixture after I had slightly increased my burner temp. Single. I followed your recipe to the letter and it came out perfect. I’m not entirely sure if this will freeze well but we kept it in a airtight container for several days without any issues. you need to cook it longer in CO. just buy Enstrom. I appreciate that no thermometer is necessary. That’s it! I’ve searched high and low for where the recipe came from, and have never been able to find one like it, although this one probably comes closest. Total separation! Check out http://www.craftybaking.com/howto/candy-sugar-syrup-temperature-chart. Same thing for my friend hers did the same thing. Hi Irma, I read all the tips and comments and followed all those as well as the recipe….40 minutes later and frantic stirring, it all still separated so it got turns into nigella Lawson’s chocolate chip cookies! I found this recipe worked best when I didn’t stir after all the ingredients were combined. I just made this. Still, I spread the toffee over them, so between the waxed paper and the almonds, I doubt I’ll have any trouble with sticking. Just finished making this for Christmas…it was super easy and it tastes as good as the picture looks!!! This ensures that I don’t burn it, but I don’t undercook it either. Can we use sliced raw almonds instead of whole? I.ve tried a lot of recepies but the butter keeps separating from the sugar, anybody knows why? I was concerned I would pick one too small and end up too thick toffee or conversely pick one too large and end up with thin toffee. I can’t wait to try it! You can certainly try substituting Splenda but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Use a candy thermometer and cook the toffee until 300 degrees F. It usually takes me 30 minutes to make mine. An unbelievably easy, no-fuss, homemade toffee recipe. It is all cooled, and we just tried it. Thank you! Various toffee recipes offer different techniques in preparing toffee but most will deliver a delicious end result. Or what do I do wrong, I even stir only one way. This turned out so perfect!! As always, please use your best judgment when making substitutions and modifications. This recipe looks de-lish and easy, too! Can I use aluminum foil for almonds and mixture. It still took over 15 min of stirring but it finally turned brown and the substance started to “pull away” from the saucepan if that makes sense, like it was wanting to thicken to a sticky goo and I got the brown color. A neighbor of theirs brought over a small bag of homemade toffee today (Christmas Day). I love this stuff so much I could care less, I scrape the bowl to get all the candy out. Unfortunately, without further recipe testing, I cannot answer with certainty. Ive made this so many times and it comes out perfect every time. But after 15-20 minutes of constant whisking I never got the peanut butter color. Followed the directions and it turned out fantastic! 1 package semi-sweet chocolate chips Butter a 15 x 10 jellyroll pan, set aside. Semi sweet is darker, more intense, and better for you. I continued to mix for over 20 mins. Great, easy recipe! Used a metal whisk for about 13 minutes, it got fluffy and started to separate, never did get brown, stayed pretty much the color of butter. Toffee Vinegar Recipes 233,641 Recipes. Each piece was just so darn pretty and perfect. Let cool completely, about 2 hours. Once you get it, there will be no stopping your creativity! I did not use a thermometer either. How extremely rude l made 4 batches all perfect what’s wrong with you ? Carefully clip candy thermometer to side of pan. Sorry! Before I added the chocolate and nuts, you could see the bottom of the pan in some spots. My thermometers wouldn’t be near soft ball stage and the fudge would be burning, or set like a rock, and one didn’t set at all. An unbelievably easy, no-fuss, homemade toffee recipe. Delicious. I didn’t know Star made rice vinegar…I’ll look for it in the store! I ended up with a gooey mass that didn’t harden. This is my go-to recipe for toffee. EGADS! It’s become a Christmas standard. It WILL turn brown, eventually. Apple Cider Vinegar Truth : http://applecidervinegar.siopu.com/?Uvj, usually i just mix white sugar and 2 sticks of butter in a pot untill they come toghether in the middle of the pot and make a "blob". This gave no separation and it again turned out perfect. I let it reach a slow boil and kept stirring. Hope this helps. I seriously can’t make this stuff because I would sit around and eat it ALL day! indicated in the recipe. I hope this helps. The TOTAL cook time should be between 7 and 12 minutes…this is me having several microwaves over the years, but all close to 1000 watts. I did start to panic around the 10 minute mark of stirring but that’s when the magic happened and now my beautiful toffee is cooling. They were more soft then whole. Thank you for the recipe! I love toffee, but it does a number on my A1C. I have a trick to share. I centered the caramel mixture in the middle of the pan and kept piling it on. I leave a glass of cold water by my stove and occasionally drop a bit of the mixture in. Please use your best judgment for freezing and reheating. I stirred with a wooden spoon in the beginning and really didn’t stir much once I had my sugar dissolved. I only have about 3/4 cup of chocolate chips, so I was wondering if I could use dark chocolate chunks? if (Math.random() > 0.5) { I’ve been cooking , and baking for years never had a recipe fail like this one. I simply added one teaspoon of water and stirred it in. The Best Golden Syrup Toffee Recipes on Yummly | Bonfire Toffee (treacle Toffee), Sticky Toffee Pudding W/ Toffee Sauce, ... dark muscovado sugar, butter, water, white wine vinegar and 1 more. I doubled the recipe so it took a very long time for it to start to brown (30 or 40 minutes). Thanks x. Hmmmm, it’s definitely not meant to be soft. Thank you so much for this recipe – I just made it and it worked perfectly. I’m impatiently waiting for it to cool enough for me to break it (and eat some). This should take about 4 minutes. Thanks for sharing. So addictive, you won’t want to share! Neither one of us have ever made toffee. Time. Spread almonds in an even layer onto the prepared baking sheet. I truly love the simplicity of the recipe with no thermometer. I let the butter mostly melt before adding the other ingredients. I will try it using a whisk. I cook the butter and sugar mixture on med heat for EXACTLY 12 minutes. Consistency changed, but not the color. I finally had success making toffee! Sarah, I’m not sure what went wrong for you but it really shouldn’t take that long. First time I have EVER tried making anything remotely like toffee…  Other than cussing up a string of really bad words when I stupidly decided to touch the hot toffee with my finger (the choc chips seemed to be sinking into the toffee? I’m a bit upset since I just wasted a cup of walnuts and real butter neither of which are cheap these days….. Medium heat…no more..no less…and never stop whisking. You are my go-to website for delicious recipes. Luckily I came across this recipe. Hardest part, the stirring for 11 min. The chocolate on the top of my toffee popped right off of the toffee when I broke up the toffee , was this because I let it cool for too long in the fridge? I know that is not correct but have no idea what I did to cause this. When I poured it onto the silpat, liquid butter spread everywhere. BE PATIENT IT’S WORTH IT. Do you know any clear hard boiled toffee recipes that don't need vinegar? Add salt and water. There is no semi sweet milk chocolate. Outstanding! But in all fairness, I don’t think I’ve ever had a batch of any kind of candy work out. It’s been an hour – still not hardening & when I snuck a fingerful just to taste – seems grainy & sugary. window.adthrive.cmd = window.adthrive.cmd || []; I used coconut sugar and cashews instead of the almonds. Cook, whisking constantly, until butter has melted and mixture is almond brown in color, about 10-15 minutes. It was easy, damn delicious, and an encore is in the works tonight. Mine turned out PERFECT my husband just came in eating a piece asking where I got it. Thanks for the recipe. It’s really easy and I don’t find that a candy thermometer is necessary but if you haven’t made candy before then it could be helpful in getting you to the hard crack stage of about 300 degrees F. to make sure your candy sets properly. 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