It started with the $5 nestle fudge kit they sell during the holidays, then I started experimenting, different chocolate chip combos, extracts, add-ins, toppings, used candy bars instead of chocolate chips, condensed milk instead of evaporated, fluff instead of mini marshmallows, the combinations are endless… then one day I wanted some caramel & I’ve just about got that down pat too…caramel sauce that is…I never have corn syrup & haven’t found any recipes for soft caramels without it…but I have done all this candy making without ever having a candy thermometer…I don’t even try the water thing where you put a drop of your sugar mixture into a clear glass of water & see what stage your sugar is at by how it settles/disperses in the water..I’ve never been able to get the quite right either….ANYWAYS…..I’ve made your toffee recipe 4 times now going to make my 5th after I send thi’s & I have had great results every time..I now own a set of stainless steel copper bottom heavy pots & pans but since I never cook my sugar dry i haven’t noticed a real big difference between them & my usual scratched up barely there non-stick Teflon cookware. I made the bits to go in a cookie recipe. Fold in the mini chocolate chips and toffee bits. It has a lot more moisture in it. Cook candy to 300 degrees, then pour the toffee onto the silpat. https://www.zestuous.com/2012/01/homemade-toffee-bits/ […]. I’m sorry to hear that you’re having problems. I had a recipe that called for toffee bits and the commissary and wal-mart , where we live at the moment, do not carry either, almost gave up till I saw this . Ingredients 1 cup butter cubed, unsalted* 1 cup white sugar 1/2 teaspoon vanilla extract 1/4 teaspoon kosher salt* *if using salted butter, omit the kosher salt I’ve added it chopped extremely fine for the base of the CCC & the toffee cookies of course. It sounds like the sugar cooked a little too long. Thank you for such a great recipe. I always thought that toffe was like mayo — something you bought. You could try to find some organic or natural chips, OR you could make your own, which is what I’m going to do next […]. Hope you could post a video too so we can compare what we did on our own.. ^^. The recipe sounds scrumptious,will try it for my grandkids. Use a spatula or spoon to spread the candy to an even thickness. I look for easy. I ended up using wax paper instead and it worked out just fine. I was glad to read down and read this as getting the silpat isn’t an option for me at the moment. I also added a half teaspoon of vanilla just as I took it off the stove and stirred it in. So impressed! You can store it in an air-tight container for a week or so. Give it a minute, then use a pizza wheel to score the toffee. Cook until the toffee registers 285-290 degrees on an instant-read or candy thermometer and is deep amber brown in color, about 20-25 minutes. This was so simple and delicious but I had to drain some excess butter off and wipe with a paper towel. About 15-20 minutes. Once that’s done, begin raising the heat up to medium so it can come to a boil. Heat oven to 325°F. Start by placing butter, sugar, water and salt in a saucepot, and bring it to a boil. I will make this open and share it with my family and friends, I’m thinking it will be jarred and given as Christmas gifts this year! I recommend making two separate batches. Once cooled, break it into bits and enjoy it in cookies, muffins or on ice cream. Thank you! To think I almost ordered toffee bits from Amazon because none of my area grocery stores sell them anymore. If you stir it, the sugars will crystallize and you’ll end up with grainy toffee. Seeing how I had a major sweet tooth craving, I jumped up from my computer, and headed to the kitchen to make Christy’s toffee. Well, I’ve since learned how to make mayo , I make own mayo. It’s worth a shot. Use them in cookies, in muffins or on ice cream. Regardless of whether you use toffee or croquant bits, you should definitely try out these […]. How to make toffee To make this recipe, you’ll start by adding butter, sugar, water, and salt to a saucepan and bring the mixture to a boil over medium heat. Thank you so much for the recipe and pictures, they really help. I cooked it for around 10 minutes. Almond Toffee Sandies sound wonderful. Dawn, Tastes just like a Skor Bar. Re toffee bits recipe.. can I double tge recipe to make more? I have always used store bought so your bits will make them extra tasty!!! You can break them up into smaller pieces for cookies, or you can break them into larger chunks to eat as a snack. I used the toffee bits in toffee blondies and they are amazing. I would recommend starting with 1 teaspoon first. FIRST TIME MAKING TOFFEE and I USED THIS RECIPE ….. Also, how do you think a bit of high quality real vanilla extract stirred in upon completion of the toffee. This will keep the toffee from sticking to the pan when you need to … Thanks DeDe. I love this and tried it, but mine’s not as pretty as yours!! . like in cookies? I used this simple recipe, adding a generous pinch of flaky sea salt: https://www.zestuous.com/2012/01/homemade-toffee-bits/ […]. Maybe I cooked it too long…didn’t have a candy thermom, so went w/time…mine’s more ‘chocolaty’ color…true to my boho nature I tweaked it some and added about 1/8 tsp of chili pepper flakes then some walnuts and black finishing salt…it’s really rich and gooooooooooooooooood! It’s better to pull it off the heat a little early, just make sure it reaches 300F degrees with a candy thermometer. I am going to check out some of your other recipes. Margarine and spreadable butter probably will not work because they have oil in them. Remove pan from heat and stir in vanilla and a pinch of salt I made it for a bake sale. Hello, I was up late and craving something sweet but had very few ingredients in my house and I came across your recipe. I was wondering if we can replace brown butter for the stick of butter. Thanks for posting. I don’t have a candy thermometer but gave it a crack & it came out a treat! Pour the mixture onto a Silpat-lined cookie sheet, and allow it to cool until hardened. These sound so delicious and simple. Turned out great. It’ll be tempting by don’t stir it. Instructions for the hand method are listed in the recipe notes. I don’t know what would cause it to separate. Mine turned out great! I haven’t tried other sugars. If so, do I have to modify anything? Happy baking! Grease an 11x17-inch baking pan with 1 tb of butter. Place the cookies on a cooling rack to allow the chocolate to set. Cook the butter and brown sugar in a small saucepan over medium-low heat until melted and smooth, stirring slowly. This is an important point of the process. Keep an eye on it. Thank you for this recipe. […] Toffee pieces: you can buy them or make them yourself. But they’re so good, it probably won’t last that long. Continue cooking for about 8 more minutes, until the mixture reaches 300 degrees and begins to turn brown. 13 minutes this time…and I’m gonna invest in a candy thermometer!! Hopefully it will be better. asan na yang mga kseotng yan! Let cool for about 20 minutes. This candy is screaming hot, and will burn you. These were delicious, but they completely melted in my cookies. I just tried this recipe out a few hours ago and it was absolutely spectacular!!! Try placing everything in a clean, dry pot. These are much better. Don’t do it! Here’s how to make homemade buttery, sugary goodness in less than 15 minutes. I need six bars’ worth. I put them into a cookie and it tasted amazing. 1 / 2 cup milk chocolate English toffee bits *Substitute 1 (1.4-ounce) milk chocolate English toffee candy bar, crushed. Turned the heat back up to medium (still stirring) and took it off the heat when it turned a light caramel color. Thank you so much! Toffee Pudding with Rennet O Meu Tempero. So butter smooth, my daughter and I could have eaten the whole thing, before we even made the cookies . […] Another Recipe to Make Your Own Toffee Bits […], Thank you for this recipe…I have no experience with candy making nor do I own the “necessary equipment”(candy thermometer, heavy pans, etc) I’ve just got a sweet tooth from hell & not nearly enough sweets around my house to satisfy it but so far I have had nothing but good outcomes every time I’ve spontaneously decided to make some candy…except for rock candy..that never works out for me…but I’ve now done many batches of fudge (that’s what started my candy making adventure about a year & a half ago) & each was successful. I was having difficulty finding a lid, by the time I did I had eaten most of it. Once it started to boil it continued on this number. So tasty! Reynolds No-Stick Aluminum Foil is fabulous! Basically today. Top the toffee with a whole almond, chopped almonds or leave them plain. Yummy!! Yum is a understatement! Made these today! maybe just parchment so I don’t have to clean. I can’t find toffee anywhere that does not have almonds in it! Thanks so much for taking the time to post your comment…love the nuts addition. Raw sugar may work, but I don’t think brown sugar will. […] if you can find it. Recipes Using HEATH BITS O' BRICKLE Toffee Bits. I LOVED YOUR COOKIES. I’ve eaten unique delicacies in Korea, I’ve taken culinary classes at Le Cordon Bleu in Paris and Las Vegas, and I’ve devoured good ol’ southern cooking throughout the U.S. It’ll be our secret. Thank you. THANKS FOR THE RECIPE SOOOOOO MUCH!!!!!!! Instead of using silpat, parchment paper would work and you would not need to grease it. Now what caught my attention was that it could be made in 15 minutes. All these oils should be banned already. Cook until the butter, you could try making your own candy and cookies, or its a nice treat! Then, you could post a video too so we can replace brown butter for all.! 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