Prep 2 mins
Cook 10 mins
You can make your own (nut free) toffee really simply! It's fast too - it takes longer to wash up! Serving size is for 1/4 cup.
- Line a rimmed baking sheet with parchment.
- Combine the butter and sugar in a saucepan over medium heat.
- Cook until the mixture reaches 305F on an instant-read thermometer (hard-crack stage). Stir occasionally.
- Remove from the heat and pour onto the parchment, spreading thinly.
- Cool completely - about 4 hours - then break into bits.
- Store in an airtight container.
This was weird. Not tried any toffee recipes, but this was not what I expected. Used a thermometer and at first the sugar and butter appeared to mix together, but never got clear. At about 270 degrees, the butter started coming back out as a clear melted liquid (which I eventually poured into a small dish where it became set).<br/><br/>Once it reached hard crack (306 degrees) I spread the solid part on the tray and drained the rest of the butter away.<br/><br/>It has cooled to what appears to be a hard fudge, something like Kendal's Mint Cake if you have ever had that.<br/><br/>Maybe I have something wrong, but I don't know what. The thermometer works fine on other recipes.<br/><br/>Still<br/>L, it tastes good, but it isn't what I wanted.