I used to be a candy junky. Yep, junkie. I would eat it all the time. I mean like every day. It was definitely excessive.
This wasn’t just in my teen years, it was just like a couple years ago. One day I realized, maybe this is too much. So I stopped eating it all together. I guess you can say I quit candy. I went from one extreme to the exact opposite.
After a few months of going cold-turkey on candy, I started to enjoy it again. I wouldn’t eat it all the time, just randomly here and there. And up to this day, whenever I do have a piece of candy it’s like a sweet reward.
Now that my candy cravings are back and I’m enjoying it more, I can’t help but make some myself. I’ve made pate de fruit (fruit jelly candies), caramel candies, homemade peanut butter cups, caramel lollipops, butterscotch, and now toffee.
Toffee is a great classic candy. You mostly see it with melted chocolate and some type of nut. I wanted to change it up a little and just make the hard toffee candy part, without any extra additions.
Without any extra chocolate or nuts, the toffee candy really shines. It’s buttery and truly melts in your mouth.
This candy would be a great addition to any Christmas gift basket, or dessert table. Place it in a cute bag tide with a red bow, and you’ve got yourself a beautiful and tasty homemade treat.
Homemade Toffee Candy
For Printable Recipe, Click here!
Makes: About 60 pieces (An 18×13” rectangle broken into small pieces)
2 cups Unsalted Butter
2 cups Sugar
1 teaspoon Salt
1 teaspoon Pure Vanilla Extract
¼ teaspoon Baking Soda
Line an 18-inch by 13-inch baking sheet with parchment paper. Generously grease the paper, and set aside until needed.
Melt the butter in a large saucepan over low heat. Add the sugar, salt, and vanilla, and constantly whisk until the sugar dissolves. Clip a candy thermometer onto the side of the pan and increase the heat to medium-high.
Continue cooking the sugar mixture until it reaches 300 degrees F, whisking ever so often. The candy will be a dark amber color. Once the mixture reaches 300 degrees F, stir in the baking soda and immediately remove the pan from the heat.
Pour the candy onto the prepared baking sheet. Carefully move the pan from side-to-side to thin the butterscotch until it reaches the end.
Allow the candy to sit until completely hardened. Carefully break the large piece of toffee into small pieces. Place into a sealed bag or container until ready to enjoy.
The candy lasts about 2-3 weeks in a sealed bag or container.
Recipe from Sugar Baby.