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Homemade Toffee

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Ingredients
  

  • 330 grams granulated sugar
  • 339 grams unsalted butter
  • 57 grams water
  • 40 grams corn syrup
  • 4 grams Diamond Crystal Kosher salt or 2 grams Mortons's kosher salt
  • 14 grams vanilla bean paste or vanilla extract
  • 2 grams baking soda

Instructions
 

  • Line a baking sheet with sides with parchment paper.
  • In a medium heavy bottomed saucepan, combine the sugar, butter, water, corn syrup and salt. Bring to a boil over medium-high heat and cook, stirring occasionally, until a candy thermometer registers 300°F. This will take about 12-15 minutes. Remove from heat and stir in vanilla and baking soda. Immediately pour the toffee onto the baking sheet and using a rubber spatula, spread it out into a rectangle roughly12 x 15 inches. It does not have to be a perfect rectangle. Allow the toffee to cool completely at room temperature. Do not refrigerate. Once totally cool, break into small pieces.
  • Store in an airtight container at room temperature. It will keep for 2 months.

Notes

You can certainly buy Skor Bits to add to your cookies, but homemade toffee is so much better. This recipe is adapted from the beautiful new cookbook, “Bobbette & Belle”, written by Toronto bakers Allyson Bobbitt and Sarah Bell. A candy thermometer is essential for making toffee.
Tried this recipe?Let us know how it was!