Prep 2 mins
Cook 15 mins
This is the best toffee I have ever tasted. It is a popular item at the Christmas Farmer's Market here,with just 4 ingredients it's easy to make. We prefer to decrease the cooking time slightly for a softer toffee.
- Grease an 8" cake pan.
- In a large heavy saucepan, soften the butter.
- Stir in remaining ingredients.
- Stirring constantly, bring to a boil over medium high heat.
- Candy thermometer should reach 260 degrees or hard ball.
- Stir constantly as it will stick to the pan easily.
- Pour into pan quickly and cool.
- You may make a softer toffee by decreasing cooking time slightly.
Good toffee, but the directions could be improved. Recipe states to cook it to the hard ball stage (260 degrees), rather than for a specific amount of time, but then the note says to cook it for less time if you want softer toffee. I would probably only cook it to the soft ball stage next time. If you do like hard toffee, you should score it with a knife as soon as you pour it into the pan. I had a big block of hard toffee - had to put it in a ziploc and whack it with a hammer to break it up, so definitely not the lovely square pieces they show in the photo.
Tastes exactly like the store bought version.<br/>Thanks for sharing!
Just made this for Christmas baking. Was very good. I wanted a soft and chewy toffee like Mackintosh toffee I grew up with, so after reading reviews I decided to test my toffee as I was cooking I dropped a bit in water every so often and used a brand new candy thermometer. When it got to 240 degrees it was just perfect. My daughter and I agree. It wasn't quite as flavourful as I would like and next time I may add some vanilla extract or some butterscotch flavoring just to boost the flavor a bit but all in all, this recipe is going in my book of go to recipes