Melt In Your Mouth Toffee Recipe

This recipe can come out wonderful. For those having issues with seperation or a burnt sugar taste, you're cooking it on too high of heat. Dont be afraid to turn it lower than medium heat. I've had it burn on me using a family member's range that ran hotter than my own. A way too tell if it's burning in the beginning is once you've stopped stirring it watch it for about minutes or so, if very dark bubbles start to pop up in the center, it's too high. The center bubbles should have more of light amber color than a darker brown color. I hope this helps some of those having issues.

To make it TRULY Melt-in-your-mouth, add 3 tablespoon corn syrup and 3 tablespoon water to the butter before cooking. The corn syrup will stabilize the sugar and prevent graininess. The addition of water also helps the butter melt to produce a smooth, melt in your mouth toffee instead of the undesirable 'stick-to-your-teeth' feel. I received this toffee trick from a caterer and it truly works. Try it. (I also make just half the recipe: 2 sticks butter, 1.25 cups white sugar, 3 tablespoons each of water & corn syrup. Add 1 tsp. vanilla after mixture is done and off the heat.)

I’ve made it twice now. Both times I had about 1/2 C of pure yellow butter pour out after the brown sugary mixture pours out. If you put the nuts and then choc chips in pan first, many of the nuts will not imbed into the mix and the chips will be soft, but still whole. Use a bigger pan than 9x13 because it’s too thick. Two 8x8 pans would be perfect so a knife can cut through the whole length at once. Pour the mix into an untreated pan, then add nuts and use spatula to push them down in. Then add choc chips and smooth the top of them after they melt with a silicone spatula. I used sliced almonds and chopped walnuts. Both are good. I heated on low flame to 300 degrees, and did not stir at all once butter melted, so why did some of the butter separate? After it cools in the pan, it can easily be flipped over onto a cutting board. It pops out of a movable pan easily, so no need for parchment paper.

This is amazing! I followed the suggestion of adding 6 tbsp corn syrup and 6 tbsp water to make it creamier, more melt in your mouth; and also stirred it only occasionally. This will definitely be a favorite recipe.

Please make this...SO DELICIOUS..and EASY...After reading the reviews, I changed up a few things. I chopped and roasted pecans along with salted, dry roasted almonds. ( I used almost 2 c. of nuts. I foil lined a cookie sheet and sprayed it with cooking spray. After the butter/sugar was done, I added 1/2 of the nuts to the hot mixture along with a teaspoon of vanilla and poured it into the pan to cool. I used milk chocolate chips and melted them in the microwave. Pour and spread chocolate over the butter mixture and sprinkle with remaining nuts. Chill and break into pieces. What a luscious, homemade gift to give in individual celofane bags tied with festive ribbon. Excellent!!

Delicious buttery toffee!! I followed the recommendations and added 3 tablespoons of water and only did 2 tablespoons of corn syrup (I halved the recipe). I also added a tiny dash of baking soda and 1 teaspoon of vanilla extract after it reached 300 degrees. A lot of people mentioned the toffee separated. To prevent separation, constantly stir the toffee until the butter is melted and the mixture comes to a boil. After that, DO NOT STIR!! Simply let your candy thermometer come to 300 degrees and cut the heat. Hope this helps.

I have been making toffee for many many years. Some years it would turn out but other years it would separate. Reading the reviews here, I learned to lower the heat and stir occasionally to re-integrate butter into the sugar. I used to use 2 cups of white sugar, but since I like brown sugar & I saw this recipe, I added brown sugar. The only thing I changed was that I added a teaspoon of vanilla extract as well. Having the temperature listed instead of trying to go by the color (my old recipe said to match the color of a brown paper bag) makes it much easier too. I used a big bar of 72% cocao dark chocolate for mine—it provides a great contrast and is more like a Skor bar than a Heath bar. We have nut allergies so I don’t use nuts, but this is a hit every year!

This is a great recipe. The only thing I would recommend is to heat the toffee to 310-320 f. It goes just past the hard candy stage and sets up well. DON'T use unsalted butter. Doesn't taste the same.

Tip: use a bigger pot than you may think you need. The toffee grows as it cooks. I melted the butter and mixed in sugars on temp 4 on my stovetop with constant stirring. I added 3 tsp of corn syrup to reduce the grain in the sugar. Kept on 4 and was patient until it started to boil which was awhile. Be patient and don't get paranoid. Once it started boiling I stopped stirring and stuck my candy thermometer in the mix. Was patient again until it reached 300f. Have already prepared your chocolate and nuts in your pan, and dump hot toffee on your chocolate and nuts. Be sure to melt the chocolate ahead of time as the toffee will not melt the chocolate. Let cool. Break. Enjoy.

I read all the reviews after I started making this. It did seem like a lot of butter, compared to recipes I’ve used in the past. I couldn’t find my old recipe so decided to try this, butter and all! I made it and it looks just like the picture and tastes better than I expected! I think the issue for most that it did t work for, is that you need to be patient and cook it the entire time at medium heat. It takes more time than what I remember. It’s a labor of love but all the butter incorporated and it turned out amazingly!! I also added 1 tsp of vanilla once I removed it off the heat. I highly recommend!

This was pretty easy as long as you have a candy thermometer...make sure the thermometer is halfway submerged in the mixture and not touching the bottom of the pan to get the most accurate reading. I have an electric coil burners and set the dial at just below 5. I was surprised at how long it took to get to the hard crack stage range on the thermometer once the boiling started, so hang in there! I used a 10x15 jelly roll pan lined with foil (I lightly buttered the foil) for a thinner toffee. And after it had cooled a bit, I sprinkled the chocolate chips in top, waited a few minutes, and then spread it. I sprinkled pecans on half and left the other half plain. Very pretty, very rich!

This is the second time I’ve made this. Last time it was too chewy. This time I took some of the other suggestions-I added some water & corn syrup, also a bit of vanilla at the end. I added some slivered almonds with the vanilla. I also put it on a foil covered greased cookie sheet. I sprinkled the chocolate chips on top of the hot toffee, let them sit for a few minutes, then spread the chocolate out with an offset spatula. Topped it with chopped pecans. This batch was better than last year.

This was an easy recipe to follow. Instead of using walnuts, I used, salted roasted pistachio nuts and a teaspoon of vanilla extract. It turned out great and very tasty.

I added the 3 Tbsp of Corn syrup and 3 Tbsp of water to butter, as listed in other review. Turned out great!

This makes truly amazing English Toffee!

Followed the recipe exactly. Came out grainy and nothing like the picture. Disappointing!

I tried a very small piece of it and it was so good I didn't get to take a picture of it because my family ate it before I could hahaha Merry Christmas

Everyone devoured it ❤️

Epic fail, too much butter and toffee like concrete. Followed recipe as written

Way way too sweet. Not sure what would make it better.