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I use an old double metal ice cube tray. Pour it into the tray and after the final step insert the dividers and let it harden. Pull up the handles, it loosens the toffee and you have all same size pieces. It works great !!!
Got it right on the first try. Only seven hundred feet above sea level in Chicago. Nothing was unusual. As a rookie of candy making I can’t stress more about taking your time to heat the mixture. Plus reading everyone’s responses helped lead to a good outcome. Thanks y’all.
These sound amazing! I think I’ll try using the Reynold’s Nonstick Foil & see how it goes
Make sure the toffee is spread evenly and THIN. The same with the chocolate chips. Makes it easier to crack/ breath up when cool.
This is exactly what I needed to impress my future mother-in-law. Thank you so much
My husband made this toffee this weekend. It was so good that he made another double batch to give to his coworkers. It is SO good and very easy to make.
Does anyone have thoughts on how long this will last? If I make it this weekend, will it still be good next week?
Yes, definitely! I made a batch and it lasted at least two weeks. (And would probably have been fine longer, except we ate it all!) Store it in the fridge if your kitchen is very warm, but I had some that I left at room temperature that was just fine.
Hi, I don’t have any corn syrup, but I do have a can of cane syrup. I know that cane syrup is often used in place of corn syrup in pecan pie. Do you know if it would work here? Thanks!
Hi, Lamia – Yes, cane syrup should work just fine!
This is a wonderful recipe!
I can’t buy corn syrup in my country, can someone post a recipe to make it? Thank you in advance.
Can you find Lyle’s Golden Syrup? I’ve found that makes a good substitute for corn syrup in most recipes!
Many stores that cater to professionals cookies, or even hobbyist candy makers, stock glucose, which is similar.
Wish I would’ve seen Holly’s comment regarding altitude before I made the toffee–I am also at 4,500 feet. I took the candy to 301 degrees. It is cooling on the counter now. Can’t wait to try it! Very simple, easy recipe. Note the candy bubbles up a bit while cooking, so don’t use too small a pan.
My 6 year old would be extremely excited to see this all made and ready to devour, though his front upper teeth are gone. But seriously this sound like something I can try to make. Thanks!
For those at higher altitudes the candy temperature will need to be adjusted. I’m at 4500 feet and I have to knock about 8 degrees off the temperature. I check a new candy thermometer by putting it in boiling water and waiting a few minutes to take a reading. At sea level, water boils at 212F. At my house with my thermometer it boils at 204F, a difference of 8 degrees. I take 8 degrees off of every candy recipe unless I know it was written for my altitude. Hope that helps others be successful with toffee!
Shloulda checked the comments! I’m also at 4500′, and I seem too have toffee with a layer of butter on top. Will have to see what it’s like after full cooldown.
Thanks for this explanation, Holly!
I’ve never tried making toffee! But this looks so delicious, can’t wait to give it a try.
In Poland there are traditional toffee candies called krówki and I could eat them all the time. When I start I cannot stop. In Germany there’s no krówki, so I’m happy to try out a potential replacement :D
Toffee (we even named our dog after it) is my mum’s absolute favourite, this is going to be such a great home made stocking stuffer!