Reviewed: Dec. 13, 2008

no one can resist home made toffee like this! sometimes i add corn syrup which makes the toffee more glossy and clear (it tastes the same, the two forms of sugar keep eachother from crysatlizing).

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Aliza

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Los Angeles, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 13, 2008

Super good and super easy. It was a hit with everyone.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Miss Molly

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 13, 2008

This recipe is super easy, and the family loved it. I would recommend cooking it to 300 degrees though instead of 285. It set up very nicely.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

cori0278

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 9, 2008

Mine separated, I poured off the extra butter and the result was still incredible! Next time I'll try stirring less.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

tater

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 7, 2008

I have never made any type of candy before. I used a cast iron frying pan which worked great for even heat. I had no problems with butter separation. I am excited to add this new recipe to my christmas cookie trays.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

javabean

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 7, 2008

I have made this recipe often but use Hershey chocolate bars instead of chocolate chips. Just place the candy on top of the toffee after you pour it in the pan. The Hershey melts quickly and taste yummy!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Sara1959

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 5, 2008

My little sister and mom love toffee so when I saw this recipe I figured I had to try it. I was a little skeptical at first due to some other reviewers talking about using a candy thermometer which I don't have and have never used before but then I saw a bunch of reviews that used the cold water test so I figured I could pull this recipe off with no problem. I was so right, it came out perfect!! I was so excited and it tastes just like a health bar!!! This recipe is amazing and I will be using it for years to come!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mommyof3princesses

Cooking Level: Expert

Living In: Boyertown, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 4, 2008

Absolutely the best. I tried this recipe when I couldn't find the one I used to make years ago. I followed the measurements and directions as written and it turned out perfectly.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Kathleen

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 3, 2008

Love this toffee recipe, I got some from a friend a couple of years ago and loved it so much I asked for the recipe and now I too make it every year. It's excellent.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SQUASHBLOSSOMGIRL

Cooking Level: Expert

Living In: Birmingham, Alabama, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 2, 2008

I had never made toffee or any kind of candy until this recipe. I was slightly nervous so I cut the recipe in half. In addition, I added 1/4 c. more sugar than it called for since a lot of the reviewers said there was excess butter. My family and I were very pleased...It's definitely a sinful pleasure! FYI. After a serving of this heaven it is advised to hit the gym for 2.5 hrs straight, lol. ;)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

OMR1900

Cooking Level: Expert

Home Town: Boulder, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 30, 2008

This is the best and easiest recipe yet. I have made it three times and each time, it has turned out great. Everyone at our Thanksgiving dinner wanted the recipe. PS... I used the paper bag and cold water test.... no thermometer.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

DebbyV

Cooking Level: Intermediate

Home Town: Edinburg, Illinois, USA

Living In: Decatur, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 27, 2008

Oh. My. Goodness. This really is the most super easy best toffee ever. I followed the recipe exactly, except I stirred it constantly, and it came out perfectly flavored and textured. I also used evaporated cane juice rather than highly refined sugar, and it worked perfectly. And this was my first time making candy, so if I can do it, anyone can.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 26, 2008

Alright...I"ll admit it I totally screwed up the first batch. It sugared on me, and all I can think of is, I put in vanilla after it boiled..OR I used generic sugar? I dont know but it was awful :( So I ran to the store for more ingredients and made it again this time I used name brand sugar, and no vanilla...Wa Laa! I am determined!!!!!:) And I was a little confused on how much to stir..it says occasionally , but some of the reviews read constantly...I just did occasionally and let it slow boil. Anyway it is delicious! Thanks for the recipe...

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Diana

Cooking Level: Expert

Home Town: Dubuque, Iowa, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 26, 2008

Just made this WOW !!! I put this in a heavy pan and didn't stick with minimal stirring. Cooked until 300 degrees. Took off heat and started stirring, after boiling stopped I added 2 tsp vanilla and continued stirring until smooth. I poured out on large UNGREASED cookie sheet. Let sit 10-15 minutes then dab off extra butter with paper towels. Score candy with knife into bite size pieces. When cool, break into pieces and dust with powdered sugar to prevent sticking. Does not need Chocolate or nuts. Great alternative !!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Kelly

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 26, 2008

I can eat this recipe entirely on my own! It is so easy to make I love it. I put it into Christmas tins and give it as gifts. Always a big hit!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

meg23

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 24, 2008

This was not a good recipe for toffee. I made it twice and both times it seperated like crazy! It was almost as if a whole stick of butter, or maybe two, had to be poured off before I sprinkled the chocolate and nuts on top. I tried whisking the first time, and little stirring the second. Both times were awful. I will never use this recipe again.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

GRANDROYAI

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 24, 2008

This turned out great for me! Followed the recipe to the letter. Med heat, real butter and real chocolate chips. MMMMM I wont be buying any expensive toffee this Christmas. Thanks for a great recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ARNOLDIRR

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 24, 2008

Even easier than it sounds and super yummy. I'm so happy to have an easy and inexpensive toffee recipe so I can stop spending a fortune buying them. Thank you, thank you!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Polly

Cooking Level: Expert

Home Town: Sioux Falls, South Dakota, USA

Living In: Chaska, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 16, 2008

This recipes is excellent & super easy. I even did it without a candy thermometer by following another reviewer's suggestion of testing it in cold water. Once the toffee mixture is a maple color, drop a tiny bit in cold water. If it hardens right away and is brittle when you bite it - it's done.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

ValleyWriter

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 15, 2008

This was my first attempt at toffee. I halfed the recipe in case it was terrible. I did add about 1t vanilla. I used a skillet.. it was all I had. I followed the directions to stir constantly. It turned out GREAT! I don't have a thermometer either, so I dropped a but into a glass of cold water. It set right up, so I knew it was done. It took about 10 minutes of prep and about 20 minutes in the fridge before we dove in. I am thrilled with this recipe! Thank you for a new favorite!

Was this review helpful? [ YES ]
2 users found this review helpful