These simple homemade toffee chunks are perfect if you want a sweet buttery treat that’s simple to make. They’re also great when added to cake, cookies and other sweet goodies.
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What We Love This Recipe
It’s only three ingredients! Well, four is you count the water:) It was the perfect addition to our Brown Butter Toffee & Chocolate Chunk Cookies inspired by Alvin Zhou. If you’ve never made toffee from scratch you may just be missing out on all that delicious flavor without the nasties some store bought toffees contain.
Can you use vegan butter?
We haven’t yet tested this recipe using vegan butter but if you give a try we suggest using a nut-milk based vegan butter. Our vegan toffee recipe is coming soon!
How to Store Toffee Chunks
You can store this candy in an air tight container at room temperature for up to two weeks and the fridge for 3 – 4 weeks.
Ingredients Needed to Make Toffee Chips or Chunks
Light Brown Sugar – You can also use dark brown sugar or white granulated sugar.
Unsalted Grass-Fed Butter – We European butter in the recipe but you can use American butter.
Kosher Salt
Water
How to Make Toffee Chunks
Line a 9″ x 13″ baking sheet with parchment paper.
Melt butter, sugar and salt in a nonstick heavy bottomed saucepan over medium heat. Once melted whisk until combined, about a minute or two.
Add water and continue to whisk vigorously. Be sure to scrape bottom of pan to prevent burning.
Using a candy thermometer, continue to cook until the temperature reaches 285F. (soft-crack stage) This will take about 10-15 minutes. If you prefer a harder toffee allow the temperature to reach 300F which is the hard-crack stage.
Immediately pour hot toffee on to the baking sheet. Spread into even layer. Please be careful! This mixture is hot and getting splashed will not be fun.
Let the toffee harden in freezer for about 20 – 30 minutes. Once hardened, remove from freezer and break into large chunks that can fit into a plastic storage bag. Using a mallot or rolling pin break toffee into smaller bite size pieces. Store in an air-tight container.
How to Use Toffee Chunks
As a topping on ice cream and yogurt
As a substitute for recipes that call for Heath Bar bits
Bottle them up in mason jars, wrap with ribbon and give away as gifts
Add to your cookie, brownie and cake recipes
Eat as a delicious snack on their own!
Looking for more easy desserts?
Homemade Toffee Chunks
Equipment
Ingredients
- 1 cup light brown sugar, lightly packed
- 8 tbsp butter, one stick unsalted
- 1 tsp kosher salt, reduce to 1/2 tsp if using salted butter
- ¼ cup water
Instructions
- Line a 9" x 13" baking sheet with parchment paper.
- Melt butter, sugar and salt in a nonstick heavy bottomed saucepan over medium heat.
- Once melted whisk until combined, about a minute or two.
- Add water and continue to whisk vigorously. Be sure to scrape bottom of pan to prevent burning.
- Using a candy thermometer, continue to cook until the tempature reaches 285F. (soft-crack stage) This will take about 10-15 minutes.
- Immediately pour hot toffee on to the baking sheet. Spread into even layer.
- Let harden in freezer for 20 - 30 minutes.
- Once hardened, remove from freezer and break into large chunks that can fit into a plastic storage bag.
- Using a mallot or rolling pin break toffee into smaller bite size pieces.
One Response
I love toffee! I never knew it was so easy to make