Reviewed: Oct. 20, 2009

Fantastic!! I can't believe I have been afraid to make toffee. This is such an easy recipe and it came out perfect the first time. It tastes like a Skor Candybar. Definately a holiday go to recipe. Thanks:)

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Jonna

Cooking Level: Intermediate

Living In: Republic, Missouri, USA

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Reviewed: Oct. 20, 2009

I made a half batch and it came out beautifully. I did use a thermometer though and the water test to make sure it would set up properly because I don't have the best luck with candy making. This will be added to the Christmas baking list!

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ELFLADYJO

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Reviewed: Oct. 17, 2009

This toffee was very easy. I used a heavy bottom saucepan and cooked the butter-sugar mixture to 300 degrees which is hard-crack stage. I used 60% cacao chips and instead of nuts which I don't like I put toasted coconut on the top. While cooking the toffee mixture I did NOT stir constantly, only occasionally and it turned out fine. Will make this again, was a hit at the poker game.

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sparky

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Reviewed: Oct. 17, 2009

This was so quick and easy! Mine came out a tiny bit brittle but I was also doing it without a thermometer, so I'm still giving this recipe 5 stars! I was a little scared before I made it because in the reviews some people had trouble, but I thought it was a really simple recipe. Will definitly make this again!

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Dom's mommy

Cooking Level: Intermediate

Living In: Mamaroneck, New York, USA

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Reviewed: Oct. 16, 2009

Toffee came out excellent! My mom, who was an expert candy maker, taught us that boiling sugar like in this recipe requires OCCASIONAL stirring. This recipe states to "STIR OCCASIONALLY" so follow the recipe. Some women who are not familiar with making candy want to stir and stir because that's what we know, but boiling sugar for candy does not require a lot of stirring. Always use a wooden spoon, no metal (changes the temp). The reason the butter separates: by stirring and stirring you're cooling the sugar down and not allowing it to get hot and cook. Do not take a spoon and scrape the sides of the pot "above" the boiling line, that's where the sugar crystalizes. If you scrape, your candy will come out gritty. Hopefully this helps.

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happywifey

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Reviewed: Oct. 14, 2009

This recipe is so easy. I was a little intimidated by the idea of making candy but this is one user friendly recipe. I gave it as gifts at Christmas and the comments were that it was better than anything you could find in a store or candy shop.

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Hatchi

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Reviewed: Oct. 14, 2009

This is so amazingly delicious. I love toffee. I stirred mine every few minutes, and I didn't have any separation or breaking problems. I was making a brownie cheesecake the same day, and broke little pieces all over it. I do believe that is one of the best combinations in the world.

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Erin M

Living In: Houston, Texas, USA

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Reviewed: Oct. 8, 2009

I made this today and I had butter seperation problems, too, which I didn't expect. I wonder if it has to do with salted/unsalted, or brand? I was using Tillamook unsalted butter. When I poured the toffee out there was just a giant pool of butter on top, which messed up the chocolate. Eventually I poured a bunch off, but now that the toffee is cooled I have a layer of butter on top of the chocolate, which isn't very appetizing! However, since most people didn't have the butter problem I'm guessing it was either something I did (and I *did* accidentally let the mixture get past 300 degrees, although I'm not sure my thermometer is entirely accurate) or it was the butter. I will CERTAINLY be trying this again and again until it comes out perfect. Next time I'm going to try Tillamook salted butter and watch the thermometer and the mixture like a hawk. If it still sperates I'll try a different brand of butter. Anyway, the stuff tastes great - I LOVE toffee.

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H McKay

Cooking Level: Intermediate

Living In: Layton, Utah, USA

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Reviewed: Sep. 12, 2009

Great Recipe! I don't have a candy thermometer but this still came out really well- Hats off to the cook!

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tottiesyummies

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Reviewed: Aug. 28, 2009

I don't have a candy thermometer, so I used ice water and watched the color. it worked fine. Super easy and really tasty!

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Carrie

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Reviewed: Aug. 27, 2009

Great recipe, super easy! Use this recipe all the time. I get RAVE reviews from all who try it! Thanks, funkyseamonkey!

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luv2cook

Cooking Level: Intermediate

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Reviewed: Aug. 19, 2009

This recipe tastes really good as the end product. I am a novice cook and made a huge mess. The butter and sugar boiled over my pan and flooded my stove. The chocolate chips didn't melt all the way either. It still tastes really good though. Has to be easier the 2nd time around.

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TwoSuperfriends

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Reviewed: Aug. 16, 2009

I made the recipe BEFORE reading the reviews! A mistake that I will NEVER make again! I followed the directions (but it never turned the amber color that I wanted to.) Then I put it in a cookie sheet, and the butter seperated from the sugar! I tried to get the butter and the sugar to mix, but it was like trying to mix oil and water! I gave up and put the toppings on, and froze it. I took it out and chopped it up since I wanted to put it on top of homeade coffee toffee twisted frosty's. It was ok, but it just did not taste like toffee to me, but it was great on top of the frostys! Oh well, at least I learned a lesson! NEVER forget to READ the reviews!!! :o)

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Faith13

Cooking Level: Intermediate

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Reviewed: Aug. 15, 2009

This is fantastic; better than any Heath or Skor, that's for sure! Like other posts, I made mine in a heavy bottom stainless skillet/sautee pan. I had no issues with burning or separating, and I only stirred about once a minute, so not exactly constantly. I recommend adding vanilla and a little more salt (I added about 1/2 tsp vanilla and 1/2 tsp salt)and toasting the almonds before chopping. Also, make sure to sprea the toffee evenly in the pan to cool otherwise, like me, you'll end up with pieces of varying thickness. Will make again for sure! Delicious!

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Shell Bell

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Reviewed: Aug. 13, 2009

So easy that I thought I was messing it up!! I made the toffee in a skillet with a thicker bottom. Let it heat slowly, be patient! I didn't have any problems with the butter separating. The chocolate spread so easily that I laughed! I just cannot believe how incredibly easy this recipe is...and I barely bake anything!

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stacie118@hotmail.com

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Reviewed: Aug. 12, 2009

Excellent. My husband had a craving for toffee. I made this for him. He shared with friends at work. They loved it. My sister said that it was excellent. It was not hard to make. I thought that it was separating, got flustered, but it all worked out. Tip: Don't panic.

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LITTLEST_MERMAID

Cooking Level: Intermediate

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Reviewed: Jul. 29, 2009

Im 13 and entered this recipe in my local county fair, and recieved a purple! Its an excellent recipe, and very easy, i had no troubls!!!!

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em29

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Reviewed: Jul. 28, 2009

I have never made toffee before, and this turned out very good. My first batch was a disaster because I used the butter I had on hand (nucoa no burn). Then I realized I needed to use real butter and that batch turned out delicious. The thinner I got the toffee, the better it tasted!! What a treat

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preacher'swife

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Reviewed: Jul. 24, 2009

I'm so excited! I just made a batch of the toffee and it turned out awesome! I'm now going to give my mother n law a run for her money:) Seriously, I've tried a few times to make toffee, and it didn't turn out. Next time I plan to add a bit of pure vanilla. I'll certainly make again & again. Thanks for sharing!

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love2cook

Cooking Level: Expert

Living In: Neosho, Missouri, USA

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Reviewed: Jun. 29, 2009

My husband asked to make these, and boy are they yummy! We followed directions.. only change was we added 1 tsp. vanilla at the end of mixing. Very easy and delish! Definitely a keeper in our house.

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waybusymom

Cooking Level: Intermediate

Living In: Niles, Michigan, USA

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Best Toffee Ever - Super Easy

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