We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What is Toffee?

Mary McMahon
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject-matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Toffee is a sweet that is made by heating butter and sugar together to a temperature known as the hard crack stage and then pouring the mixture into molds and allowing it to cool. The resulting candy is hard with a faint chewiness as it warms up; some versions have added ingredients which make them even chewier. Toffee is a popular candy in many regions of the world, especially those with a large British population, and there are a number of variations on the basic recipe, which resembles butterscotch, caramel, and other candies made in a similar style.

A common variation on toffee is made with added nuts or dried fruit for additional flavor and texture. It can also be cooled with a layer of melted chocolate for additional flavor; this trend is popular with some English styles. The basic recipe is extremely simple, and it can easily be made at home. For people who don't feel up to making candy, toffee can be purchased in many markets and candy stores.

To make toffee, a cook will need a large heavy saucepan, a candy thermometer, a silicone spatula, and a mold to cool the candy in. Silicone candy molds are ideal, because they will not warp from the heat of the toffee; if the cook wants to make a thin slab, he or she can just use a silicone baking mat to cool it. Butter, sugar or molasses, water, vanilla, and salt will also be required, as will chocolate or nuts, if they will be added.

Cooks should measure out 1 cup (225 g) of sugar and 1 cup (225 g) of butter into the saucepan, along with 2 teaspoons (9.8 ml) of water and 1/8 teaspoon (0.4 g) of salt. Brown sugar can be used for a more rich, complex flavor, or white sugar for simplicity; molasses can also also be used for an especially intense flavor. These ingredients should be cooked over low heat, which will encourage blending without separation, until they reach the hard crack stage, between 300°F (150°C) and 320°F (160°C).

The toffee should be stirred as it is heated to encourage even mixing, but cooks should watch out, because the mixture will be very hot. Once it reaches the hard crack stage, 1 teaspoon (4.9 ml) of vanilla should be added; nuts can also be added at this point, if desired. The hot mixture should then be poured into molds or out onto a baking sheet to cool. If the cook wants to add a layer of melted chocolate, it should be ready to go as the toffee approaches the finishing stage, and can be spread on top once the candy has been poured out.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Mary McMahon
By Mary McMahon

Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a DelightedCooking researcher and writer. Mary has a liberal arts degree from Goddard College and spends her free time reading, cooking, and exploring the great outdoors.

Discussion Comments
By anon247068 — On Feb 12, 2012

I can't imagine using a thermometer. If you're just using butter and sugar, it's in the right "stage" once it turns brown. After that, it's a matter of getting the perfect burn on it to suit your taste. The thermometer also can't tell you where that sweet spot is where you're a matter of seconds away from ruining the batch. Trial and error is loads better than a thermometer.

By sunshined — On Jun 07, 2011

I also love toffee - especially the english toffee candy topped with a layer of chocolate and chopped walnuts. Making your own candy can be fun, but it can also be tricky making. You must make sure you have an accurate candy thermometer.

If you don't want to go to the trouble of making your own, Werther's makes all kinds of different toffee candy. You are sure to find several that suit your taste. They also have very good quality and their candy is found most every where.

By golf07 — On Jun 06, 2011

Toffee is one on my favorite Christmas candy treat. My mom has an old family recipe that has been passed down, and she makes this every year at Thanksgiving and Christmas. It does not last long around our house. This chocolate covered toffee is perfect with a hot cup of coffee.

Eating this homemade toffee has spoiled me because I have not found anything else that tastes as good. During the year if I am getting hungry for some toffee, I will buy a Heath bar. It satisfies the sweet tooth, but isn't quite the same.

Mary McMahon
Mary McMahon

Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a...

Learn more
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.