Just Toffee
This simple, candy building-block is super easy to make. You can enjoy as-is, make it into a Brittle, or use the finished product as an added ingredient to other desserts. This is a naturally gluten free food, and I have notes here to make it vegan.
Equipment
- cookie sheet, parchment paper or silpat mat, saucepan, spatula, candy thermometer
Ingredients
in a saucepan
- 1/2 cup salted butter, cut into pats (one stick or 8 tablespoons) To make this recipe vegan, simply switch the butter used to vegan butter. I typically use Earth Balance because it has very similar fat content to real butter.
- 2 tablespoons filtered water
- 1 cup granulated sugar
- 1/4 cup packed brown sugar I tend to use dark, but any variety will work well.
set aside
- 1/4 teaspoon baking soda
- 1 teaspoon pure vanilla extract
optional additions to lay down before the toffee is poured
- coarse salt
- For brittle, try adding your favorites. My suggestions: sesame seeds, dried fruits, or if you can enjoy nuts, sprinkle cashews, slivered almonds or anything you wish.
Instructions
- Prepare a cookie sheet with a silpat mat or parchment paper. If you are adding any ingredients to the toffee, sprinkle them onto the mat so that it is ready to go when the toffee is ready to be poured.
- In a saucepan, place pats of butter, water, granulated sugar, brown sugar.
- Place at medium heat and stir to melt.
- When all ingredients are melted, place a candy thermometer into the batch. You are looking for the temperature to reach 300 degrees Fahrenheit or 150 degrees Celsius.
- It will be bubbly and you'll stir every now and then. Once it hits temperature remove from heat.
- Remove the thermometer. Stir in the baking soda and pure vanilla extract.
- Once these ingredients have been mixed well, the texture will change to smooth with lots of air developed inside from the baking soda.
- Pour it all onto the prepared cookie sheet.
- Smooth it out. If you prefer thick toffee, do not smooth. I do this so that it's easier to bite and better to handle on it's own and inside other desserts.
- Once you have smoothed out the batch, it should take up most of the cookie sheet. Allow it to cool completely before handling it. Once it has cooled/dried/set, you can break up the candy with your hands.
