at the very end of the process before pouring over the popcorn. Have a wonderful week! Only one change is that I added 1 TBS Lyle’s Golden Syrup (bought at Kroger on sale) and this really helped for the toffee flavor. If you follow the recipe to the tee it works every time I use this looks like a great step by step. With regards to the separation of the butter from the sugar, I have had this happen to me whereby the chocolate does not adhere to the toffee because there was on oil slick of butter on it. The toffee will be about 1/4-1/2" thick. My toffee recipe that is a little bit different than yours, (no brown sugar, water or baking soda), goes from boiling away looking like what I call “marshmellowy”, and then the oil separates out from the candy. I have never used a candy thermometer, so I was a bit hesitant. Yay! The chocolate separates from mine too. almonds. Your experience sounds like my first experience too! Anyone know why it would stay the same light color even after a good 15 minutes or so of cooking/stirring? It’s definitely worth a second shot! Good taste but turned out exactly like 1st batch. Spread the chopped pecans in a single layer on top of the parchment. Also, I noticed the cream was separating from the butter-another problem people had. I have given a lot of food gifts over the years but trust me, I take note of which ones get the biggest reactions. Sorry I don’t have firsthand experience to help, but I think this might answer it for you! What seems to be going wrong? If I cook my toffee to 5 minutes on my stove in this house, it burns. Thanks! On my electric range (which is crazy and runs hot), I cooked the toffee on #8. After 2 minutes it should look something like this in the photo above. It’ll turn out just take longer to boil/cook. Making good food for my friends and family is my happy place. I’ve seen others comment about the same thing, but no thoughts onto why it occurred. I LOVE TOFFEE! The second batch turned out great! Not all but several pieces. I had never made toffee prior to finding your recipe last Christmas. Chill dough 30 minutes. Just made my first batch and it turned out fantastic. I’ve made this recipe dozens of times and have never had issues cutting or breaking it apart or with the chocolate separating…. I think it will make a big difference! It tasted fine, but was chewy and sticky. You still want the mixture to be hot. A tradition every Christmas!! Is there a way to make it then when pouring, or should I spread it out with a rubber spatula? Are you using real butter? I’m sure they enjoyed this special treat and yay you for making it your own! I’ve never been successful with toffee before but your pictures made it easy. My second batch was perfect! And I’m 54! Some people refer to it as the curing process. Thanks! . The holiday season marks my favorite time of year. That sounds delicious! Insert the candy thermometer and bring to a boil. I put the pan in the oven and set the temperature to 350 degrees. It is cooling now but it is already hardening. It looks okay(maybe too thin) and it set up okay but it just doesn’t taste rich and buttery. Fingers crossed! Chocolate! I love toffee,but only tried making it once – it was NOT good. And you must use a WOODEN spoon. I’ve enjoyed reading all these comments. Wonderful! Combine all ingredients in large saucepan. Had to freeze mine since I bombed the first batch! Dinners, desserts, and everything in between! Toffee is made from sugar mixed with milk, butter or cream plus an ingredient such as lemon juice or golden syrup to stop it crystallising. You might also like our Churro toffee recipe. I had to go past the 5-minute mark before the toffee was the right colour, but I knew what colour to watch for so it was fine. Fantastic! Awesome! Just made my first batch of your toffee and it came out pretty much exactly like you said it would! Refrigerated butter is fine, but I haven’t ever used frozen. Yes I had use dark chocolate because my husband loves it and it worked fine . Oops! 3) after the toffee is done, like a paper bag, what should the consistency be? It will look significantly different than just melted butter mixed with sugar like it did when you first set the timer. I’d like to know this as well! The next time I made sure to start it after the mixture started boiling and then I kept stirring for 5 minutes even when it started to smoke a little. Slow Cooker Peppermint White Hot Chocolate, Find out where to buy it in your area here, I used milk chocolate chips for the top layer. Thanks for this recipe! You can scroll to the bottom of the post for helpful tips on making the toffee that turns out just right. If you’d like almonds inside the toffee, not just on the top, toss a handful of sliced or whole almonds onto the baking sheet. So what is the big deal to have to use a wooden spoon? If after washing the first few times they have a fuzzy feel to them, don’t be alarmed, this is natural. Do you think I would be better off, just pouring the mixture over the nuts, and maybe it wouldn’t seem so tuff? You can wait until the top hardens and then turn it over and spread more chocolate on the bottom so that both sides of the toffee are covered with chocolate, but I don’t think it is necessary. Chocolate peanu, @a.perfectly.imperfect.family sends us a box of fr. just tried your toffee recipe…cooked it to 295, but the sugar still hadn’t dissolved (my thermometer is fine, as I made caramels last night and they turned out fine). This recipe reminds me a lot of old school pound cake recipes in that the amounts are simple to remember. But every stove is different. My stove in this house cooks much higher and faster (it’s gas) than the stove at my other house (electric). I have thought about trying to make it but have always been intimidated. The 5 minute cook time is just a guide. Here are a few sites with tips that I found when googling this issue: https://www.thespruce.com/why-did-my-butter-separate-when-making-toffee-or-caramel-520448, https://food52.com/hotline/17099-why-does-toffee-separate, https://www.deseretnews.com/article/705267581/Toffee-break–How-to-avoid-the-dreaded-separation-anxiety.html. Undercooked toffee will not set up right. Now you know which setting works for your stove and it should be smooth sailing every time after! I really don’t think it is a big deal to have to use a wooden spoon, the pan you are cooking the toffee in itself it metal! Do you think a bottom layer of pretzels might work? I’m going to try with the butter and wooden spoon, and let it cook, until it is “frothy,” Your pictures really came in handy. You have a lucky friend to receive this. Learn how your comment data is processed. It tasted great! I have made a lot of toffee in my time and in my experience, if your toffee turned out light colored and sticky then it wasn’t cooked to a high enough temperature. My mother-in-law immediately asked for the recipe! It’s in the frig hardening now. I’ve had a couple of people email me with their success story. As you can see I made a lot this day. When I grew up and started my own family, I asked her for the recipe so that I could start making it for gifts. Sign up to get emails when I post new recipes! Cook over medium heat, stirring occassionally until mixture reaches … You’ll pour the toffee over the almonds when it has finished cooking. I just made a half batch as a test today. I have learned a few pointers on here, of what and what not to do, and this is not a fast process, but it will turn out good, if you are patient. I love baking, sewing, making cute things with my kids, and sharing what I've learned with all of you! The … but the first was fine. Can you please write the quantities of the pecans , butter and milk chocolate chips at grams, Not sure about the pecans and chocolate, but the butter is 227g and the sugar is 200g. Boy those look good! It may have already been mentioned, but make sure you use a wooden spoon, when stirring after the 6 minutes. Hi, I’ve tried this 3 times and only one was edible. Disclosure: I was compensated for this post by Challenge Butter. I find it just a leeeeetle addicting myself Pam lol! The candy taste wonderful and cracks beautifully but. I love pecans so thought I’d give this one a try. Thanks so much for sharing. I failed to mention at the beginning I did use margarine, so with the margaraine, metal spoon, and no foil, I really got started off bad. Gas is a constant heat so that causes me a problem and was my earlier thought after my first batch. And soft. This looks delicious. :-(. I put my wooden spoons in the dish washer all the time, but will start washing them by hand. I thought maybe you’d like to know that I’m the MASTER toffee maker right now. I hope that these are as perfect as you say. Thanks for the step-by-step and the photos. So awesome! I then poured it into a pan and boiled it until it reached the right color, stirring slowly. . i just made this (twice- the first time was a failure haha) and it is AMAZING! I brought it up to 300 as required by our family recipe, but maybe too quickly. Thanks, !st batch was 2c white sugar and 4 sticks butter cooked on Medium (7 on a flat top electric stove) took about 45 minutes before reaching 285. Hi, Made 6 batches for my coworkers and another batch for me. I took it off at 300 and it turned out just right. 2) i tried this and it turned out funny. Thnx! Delicious toffee as promised. Hi im in the middle of making this and after 5 min in looks good and then the butter starts to separate away then begins ti look like curdled scrambled eggs but wont brown. This is the same recipe I’ve used for years. Thanks for sharing! Cover the baking dish with foil and let sit for 5 minutes or until the chocolate has softened. I’ve never lived in high altitude so I am not sure if it makes a difference. Nope. I know we’re warned against doubling. I also use a candy thermometer. I made this earlier today. Cook, stirring, until the butter is melted. That’s very strange. Welcome! I know some of you guys are going to get a little freaked when you see that you need a candy thermometer for this recipe. Tip the You also need to make sure that you are CONSTANTLY stirring the mixture. Amish make candy all the time, even bought their cashew crunch which is way awesome. Set aside. For a stove like yours I would cook it at a 6 for melting the butter/sugar and raise it to a 7 to boil it for the 5 minutes. My aunt made this for our family every year for Christmas and I always looked forward to it! Not sure why, but I’m assuming it will distribute the heat evenly. Amber (her comment is on my blog) had her first batch turn out soft, but after troubleshooting with me, she’s made 4 perfect batches since! I’m so glad it worked out. Set your timer for 5 minutes and DO NOT let ANYTHING disturb you while you stir. . Thanks again for the photos. And here it is after 5 minutes. Maybe my mistake was doubling the recipe. It is so frustrating to waste time and food! Recipe includes easy steps for browning butter! Thank you for your wonderfully delicious recipe. I’ve sent pictures for you :). , is that a no no last Christmas lower than i should turn over if i have wasted a of... Instructions very very carefully and i ended with a small spatula or butter knife great used... 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