Classic Christmas Toffee
A rich and buttery toffee, perfect for the holidays. Easy to make and even easier to devour!
Equipment
- Heavy-bottomed saucepan
- Candy thermometer
- 8x8 inch baking pan
- Parchment paper
- Spatula
Ingredients
Main Ingredients
- 1 cup (2 sticks) Unsalted butter
- 1 cup Granulated sugar
- 1/2 cup Light corn syrup
- 1/2 cup Heavy cream
- 1 teaspoon Vanilla extract
- 1/4 teaspoon Salt
- 1 cup Semi-sweet chocolate chips optional
- to taste Sea salt flakes optional, for sprinkling
Instructions
Instructions
- Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides. Lightly grease the parchment paper.
- In a heavy-bottomed saucepan over medium heat, combine butter, sugar, and corn syrup. Stir constantly until butter is melted and sugar is dissolved.
- Bring to a boil, without stirring, and cook to 300°F (150°C) on a candy thermometer, swirling occasionally. This takes about 10-15 minutes.
- Remove from heat and slowly pour in heavy cream; it will bubble. Stir until smooth. Stir in vanilla and salt.
- Immediately pour into the prepared pan and spread evenly. Sprinkle with chocolate chips (optional) while warm, then spread gently.
- Cool completely at room temperature (at least 2 hours, preferably overnight).
- Lift toffee out using parchment paper overhang. Break into pieces and sprinkle with sea salt (optional). Store in an airtight container.
Notes
For a richer flavor, use brown butter instead of regular butter. You can also experiment with different types of chocolate chips or add nuts for extra crunch.