If you’ve always wanted to make candy at home, this is the recipe to try! Only 3 ingredients are needed for this homemade toffee! You can leave plain or top with a drizzle of chocolate and make it special for holidays. Follow the simple tutorial below to make your own homemade toffee candy!
3-Ingredient Homemade Toffee
This toffee candy recipe is just like the ones you buy in stores. If you like the Heath brand of candy bars, this will taste just like the inside of that, without the chocolate coating. This recipe can be dipped or coated in chocolate if you prefer to make it more like traditional candy.
What is the Difference Between Toffee and Caramel?
While both use the same basic ingredients of sugar and butter, the caramel will also include cream or milk. The addition of the milk or cream creates a softer texture and results in what may be a chewier candy. Toffee is typically hard and crunchy.
Why is My Toffee Chewy?
Two things can add to the texture of the toffee being chewy rather than crisp. The first is not cooking to the correct temperature. While some can guess this by the color it turns, it is best to make homemade toffee using a candy thermometer so you know you have reached the right doneness.
The other issue is when too much moisture is added. This can also occur in some humid climates when the toffee is left out in the humid air, but more often happens when too much water is added to the mixture when cooking.
Why is My Toffee Grainy?
Sugar crystallizes and causes a grainy texture in the toffee when the temperature is too high while cooking. It can also occur if you are not properly scraping the side of the pan and pulling that sugar down into the mixture.
Why Did My Butter Separate When Making Toffee?
The most common reason the butter will separate when making toffee is due to a sudden change in temperature. This occurs when you bring the mixture to a boil too fast (over high heat), or when you pour the toffee from the hot pan into a cold pan or baking sheet to cool. This needs to naturally cool slowly, not be flash-cooled.
Butter can also separate if you are not whisking enough during the process of cooking. When making toffee, remember this is not a recipe you can put into a pan and walk away from. It should be tended and constantly stirred for the best results.
What Does Baking Soda in Toffee Do?
While this recipe does not include baking soda, many toffee recipes do add that as a final step before pouring out to cool. The baking soda in toffee adds bubbles to the mixture which can make it lighter and add more air as it cools. This results in a crisp but not overly hard toffee.
What All Can I Use to Decorate This Toffee?
Toffee is often served as is with just the crunchy rich and buttery flavor, but when sharing and gifting, it’s fun to dress it up a bit. Below are some ideas that we like to add to the top of our toffee.
- While still hot, spread the top with milk chocolate chips in an even layer. Sprinkle chopped nuts on top.
- Sprinkle with candy pieces, cookie crumbs, coconut shreds, or nuts when still hot.
- Drizzle melted candy melts or chocolate over the top after cooled.
- Top with sprinkles or sanding sugar in holiday or event colors.
How Long is Toffee Good For?
One of the best things about toffee is that it has a longer shelf-life! On the counter in an airtight container, it is good for up to two weeks. When stored in the refrigerator, it is good for up to one month. Just note that humid climates may not last as long or stay fresh on the counter so may require refrigeration.
- Unsalted butter
Handy Kitchen Tools
How Do You Make Toffee From Scratch?
Line a baking sheet with parchment paper and set it aside.
In a heavy bottom pan, add the sugar, butter, and water.
Bring to a rolling boil over medium-high heat whisking the mixture frequently.
As the water boils out, the mixture will begin to darken. Continue whisking until you reach your desired color and 285°F/137°C.
Remove from heat and pour immediately onto a parchment-lined baking sheet.
Let the toffee cool for one hour then break into pieces.
How to Decorate
In small microwave-safe bowls, separate the candy wafers by color. Microwave in 30-second increments until just melted, stirring each time.
Let the chocolate cool for 1 minute, then pour into a prepared piping bag.
Snip the end of the bag and pipe over the top of the toffee pieces in a zig-zag pattern. Repeat with different colors until the desired look.
Add sprinkles or candy pieces if desired.
Store in an airtight container until ready to serve.
More Tasty Dessert Recipes
If you are looking for more great ideas for dessert, we have you covered. There are tons of great choices to add to your menu. Whether you want something like or rich and decadent, below you will find some of our favorite treats. Bookmark, pin, or print these recipes and add them to your next menu plan.
- Perfectly Soft Cookies and Cream Cookies Recipe
- Easy Strawberry Lemon Cheesecake Bars Recipe
- 2-Ingredient OREO Mug Cake Recipe
- Easy Air Fryer Biscuit Donuts Recipe
- The Best Ever Copycat DoubleTree Cookies Recipe
- 1 cup unsalted butter
- 1 1/4 cup granulated sugar
- 1/3 cup water
- Line a baking sheet with parchment paper and set it aside.
- In a heavy bottom pan, add the sugar, butter, and water.
- Bring to a rolling boil over medium-high heat whisking the mixture frequently.
- As the water boils out, the mixture will begin to darken. Continue whisking until you reach your desired color and 285°F/137°C.
- Remove from heat and pour immediately onto a parchment-lined baking sheet.
- Let the toffee cool for one hour then break into pieces.
- In small microwave-safe bowls, separate the candy wafers by color. Microwave in 30-second increments until just melted, stirring each time.
- Let the chocolate cool for 1 minute, then pour into a prepared piping bag.
- Snip the end of the bag and pipe over the top of the toffee pieces in a zig-zag pattern. Repeat with different colors until the desired look.
- Add sprinkles or candy pieces if desired.
- Store in an airtight container until ready to serve.
Store in an airtight container on the counter for up to two weeks or in the refrigerator for one month.
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Amount Per Serving: Calories: 324Total Fat: 23gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 61mgSodium: 4mgCarbohydrates: 31gFiber: 0gSugar: 31gProtein: 0g