A candy thermometer is a must for preparing this rich, buttery treat. The syrup mixture bubbles up when you sprinkle it with baking soda, so use a long-handled spoon for stirring. Because the toffee holds well at room temperature, it also makes a good gift.

Mark Scarbrough
Recipe by Cooking Light November 2005

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Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary test

Yield:
12 servings (serving size: about 1 ounce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line a baking sheet with foil; lightly coat foil with cooking spray. Lightly coat a metal spatula with cooking spray; set aside.

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  • Combine sugar, syrup, butter, water, and salt in a medium saucepan. Bring to a boil over medium-high heat, stirring occasionally with a wooden spoon until ingredients are just combined. Cook, without stirring, until candy thermometer registers 300° (about 5 minutes).

  • Remove from heat. Stir in 2 teaspoons vanilla. Sprinkle 1/2 teaspoon baking soda over surface of mixture; carefully stir baking soda into mixture. Immediately pour sugar mixture onto prepared pan. Working quickly, spread to about 1/8-inch thickness using prepared spatula. Let stand for 2 minutes. Sprinkle chocolate evenly over toffee, and cool completely. Break into bite-sized pieces.

  • Note: Store toffee in an airtight container at room temperature for up to one week.

Nutrition Facts

152 calories; calories from fat 27%; fat 4.5g; saturated fat 2.3g; mono fat 1.6g; poly fat 0.1g; protein 0.2g; carbohydrates 29.1g; fiber 0.1g; cholesterol 10mg; sodium 145mg; calcium 2mg.
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