Toffee II Recipe -
Toffee II Recipe
  • READY IN 30 mins

Toffee II

Recipe by  

"My mother made this toffee every Christmas and had to hide it from us kids."

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Ingredients Edit and Save

Original recipe makes 1 pound Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Grease a 9x13 inch baking pan.
  2. Combine sugar, butter, water, and salt in a heavy saucepan. Cook, stirring continuously until the mixture reaches light crack stage (310 degrees F, 160 degrees C) on a candy thermometer). Remove the pan from heat and stir in vanilla. Pour mixture into the prepared baking pan.
  3. Lay chocolate bars on top of the hot mixture and spread the melting chocolate over the top of the mixture. Chill well. Crack into pieces to serve.
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Reviews More Reviews

Most Helpful Positive Review
Dec 09, 2003

This one was pretty good and fairly simple, but one does have to be sure the pan you put it into is not a glass one. You can use even a cookie sheet, and without even chilling it, and once it has cooled and the chocolate is set you just sort of twist the metal sheet and the candy will break into pieces. You can hit it with a hard knife, spoon, or other utensil if the pieces are large and you want to make them smaller. Just a tip I use when I make any hard candy. I also like to put some chopped nuts (preferably pecans) on top of the melting chocolate.

Most Helpful Critical Review
Sep 07, 2004

It was not half bad ... It was 3/4 bad took too long , make sure you have your stove on high


12 Ratings

Jul 22, 2003

Wow! Definitely a keeper!

May 30, 2011

This was so easy to make and tasted just like a Heath candy bar! I will be useing this again for sure. Followed the recipe exactly. Be sure to stir the entire time so the sugar doesn't burn!! After the chocolate was melted and smooth, I placed the dish in the fridge to speed up the cooling. Then broke into pieces and used in a chocolate trifle...YUM! This was my first time making toffee and I would for sure recommend this recipe to anyone.

Dec 27, 2011

Don't place this on a granite counter top when cooling or it will cool too fast and the chocolate won't stick.

Jan 20, 2011

It was easy to make. After chilled and cracked, it became sticky and not crisp.

Dec 21, 2012

Although it is true many candy recipes you do not stir, you must stir this constantly because of the butter content. Cooked on just medium as the first batch I burned as temp went up much faster than in most candy recipes. Used dark chocolate chips instead of bars and spread around, worked great.

Dec 21, 2013

Great recipe. I was confused with the temperature as 310f is only 154c. I checked other recipes and cooked it to 300f and it turned out perfect. Don't scrimp on ingredients-use the good stuff! I used Hershey bars because I had them and topped with chopped walnuts.


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  • Calories
  • 189 kcal
  • 9%
  • Carbohydrates
  • 17.5 g
  • 6%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 13.2 g
  • 20%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 0.7 g
  • 1%
  • Sodium
  • 81 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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