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READY IN 30 mins

Toffee II

Read Reviews (9)

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

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Original recipe makes 1 pound Change Servings

1 cup white sugar
1/2 pound butter
1/4 cup water

1/8 teaspoon salt
1 teaspoon vanilla extract
6 (1.45 ounce) bars dark chocolate candy

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Directions

Grease a 9x13 inch baking pan.
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.
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.

Kitchen-Friendly View

PREP 10 mins
COOK 20 mins
READY IN 30 mins

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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.

—SCOOTERLOU

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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

—JWW1

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11 Ratings

Jul 22, 2003

Wow! Definitely a keeper!

—BLUE DRAGONFLY

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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.

—missy

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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.

—Luv2teachu

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Jan 20, 2011

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

—ket

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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.

—smileehart

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Dec 19, 2012

I tried making this recipe and it separated and could not be used. My daughter who is a Chef told me that you should never stir candy while it's cooking. It makes it break down and separate. I really wish this would have worked because it smells heavenly!

—mypets

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Nutrition

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.

Nutritional Information

Toffee II

Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
** Calories: 189
** Calories from Fat: 119

% Daily Value *
** Total Fat 13.2g 20 %
** Saturated Fat 8.3g 42 %
** Cholesterol 25mg 8 %
** Sodium 81mg 3 %
** Potassium 40mg 1 %
** Total Carbohydrates 17.5g 6 %
** Dietary Fiber 0.6g 2 %
** Protein 0.7g 1 %
** Sugars 15.8g
** Vitamin A 6 %
** Vitamin C 0 %
** Calcium < 1 %
** Iron 3 %
** Thiamin < 1 %
** Niacin < 1 %
** Vitamin B6 < 1 %
** Magnesium 5 %
** Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.