How To Make Toffee

 in Demos

Always wanted to try your hand at homemade candy making? Toffee is a great place to start. Like all hard candies, the process is a little more science than art. A candy thermometer is key for this recipe: as you must get the mixture to the perfect temperature to make sure it’s the right consistency and color. By heating up either sugar or molasses to around 285 F, the sugar reaches a point where it will harden to the perfect cracking stage. Anything less would mean a softer and less clear product. Follow along and learn some tips on making perfect toffee from our online pastry class instructor. With the right tools and a bit of time, you can be a toffee making pro on your first time!

You can top your toffee with chocolate and chopped nuts.

Toffee With Chocolate And Pecans

1 2/3 cup sugar
½ water
¼ cup light corn syrup
8 oz butter
¾ teaspoon baking soda
¾ teaspoon salt
1 lb chocolate for coating
12 oz pecan, chopped

1. Bring the water and sugar to a simmer and add the corn syrup. Boil until the mixture reaches about 250-260 degrees F. Slowly add the butter and stir until incorporated and bring back to a boil until the mixture turns a light brown color and reaches 280-285 F.
2. Pour on to a silpat or lightly oiled pan. Let cool and then cover with chocolate and chopped nuts. Break into desired sized pieces.

Temper Chocolate Video:

Chocolate and chopped pecans make a perfect topping.

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