Simple toffee
Indulge in the sweet simplicity of homemade toffee with this easy recipe. Just three ingredients - sugar, water, and a touch of vinegar - come together to create a classic, buttery treat perfect for any occasion. Ready to impress with minimal effort!
- 13 Sep 2024
- Cook time 3 min
- Prep time 3 min
- 6 Servings
- 3 Ingredients
Toffee is a classic treat that combines the rich flavor of caramelized sugar with a delightful crunch. This simple toffee recipe uses just three basic ingredients that you likely already have in your kitchen. It's perfect for beginners and delivers a delicious, homemade confection that everyone will love.
Ingredients:
Instructions:
- Gather all your ingredients and ensure you have a large enough, heavy-bottomed saucepan to avoid any spillage or uneven heating. Prepare a baking sheet or a marble slab by greasing it lightly; this will be used for cooling the toffee.
- In the heavy-bottomed saucepan, add 2 cups of sugar, 1 cup of water, and 1 tablespoon of vinegar. Stir the ingredients together carefully to ensure the sugar starts to dissolve in the water.
- Place the saucepan over medium heat. Allow the mixture to come to a gentle boil. As the mixture heats, the vinegar will help inverting the sugar, which minimizes any risk of the sugar recrystallizing.
- Once the mixture begins to boil, avoid stirring since this can encourage crystallization. However, you can occasionally swirl the pan gently to keep the heating even.
- Continue boiling the mixture until it reaches the "hard crack" stage, which is between 300°F and 310°F (149°C to 154°C). You can monitor this with a candy thermometer. The syrup will become an amber color as it approaches this temperature.
- If you don’t have a candy thermometer, you can test the toffee by dropping a small amount of the mixture into cold water. If it hardens immediately and breaks with a snap, it has reached the hard crack stage.
- Once the mixture reaches the desired temperature, immediately remove the saucepan from the heat. Carefully pour the hot toffee onto the greased baking sheet or marble slab. Be cautious as the mixture will be extremely hot.
- Allow the toffee to cool completely. Once it has set and is cool to the touch, you can break it into pieces. Use a knife to score the toffee into pieces or simply snap it by hand.
- Your toffee is now ready to enjoy! For storage, place the pieces in an airtight container to keep them fresh and crisp.
Tips:
- Use a heavy-bottomed saucepan to evenly distribute heat and prevent burning.
- Stir the mixture constantly to ensure an even consistency and to avoid crystallization.
- Use a candy thermometer to achieve the perfect toffee texture; aim for around 300°F (150°C) for optimal results.
- Prepare a baking sheet lined with parchment paper or a silicone mat beforehand to pour the hot toffee mixture onto it as soon as it reaches the desired temperature.
- Allow the toffee to cool completely before breaking it into pieces to avoid burns and ensure a clean break.
Making your own toffee at home is surprisingly simple and incredibly rewarding. With just a bit of careful attention and a few key techniques, you can create a delectable treat that's perfect for sharing or enjoying on your own. Follow these tips to ensure success, and enjoy the sweet satisfaction of homemade toffee.
| Nutrition Facts | |
|---|---|
| Serving Size | 120 grams |
| Energy | |
| Calories 310kcal | 12% |
| Protein | |
| Protein 0.00g | 0% |
| Carbohydrates | |
| Carbohydrates 80g | 22% |
| Fiber 0.00g | 0% |
| Sugar 80g | 77% |
| Fat | |
| Fat 0.25g | 0% |
| Saturated 0.00g | 0% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 0.00ug | 0% |
| Choline 0.00mg | 0% |
| Vitamin B1 0.00mg | 0% |
| Vitamin B2 0.01mg | 1% |
| Vitamin B3 0.00mg | 0% |
| Vitamin B6 0.00mg | 0% |
| Vitamin B9 0.00ug | 0% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.00mg | 0% |
| Vitamin K 0.00ug | 0% |
| Minerals | |
| Calcium, Ca 5mg | 0% |
| Copper, Cu 0.01mg | 0% |
| Iron, Fe 0.04mg | 0% |
| Magnesium, Mg 0.96mg | 0% |
| Phosphorus, P 0.20mg | 0% |
| Potassium, K 3.36mg | 0% |
| Selenium, Se 0.46ug | 1% |
| Sodium, Na 1.72mg | 0% |
| Zinc, Zn 0.01mg | 0% |
| Water | |
| Water 44g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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