Tuesday, January 23, 2024

Toffee Bits

As I was making Toffee Chocolate Chunk Cookies today, I realized that I don't have a recipe just for toffee bits here on the blog, so here it is now. 

Once you've made toffee like this a few times, it's not that big of a deal to whip it up -- unless your candy thermometer has lost its mojo, which mine tend to do after about 3-5 batches of toffee. Fortunately, I've gotten a sense of what the toffee looks like when it's done, so I can forego the thermometer in a pinch. I have lots of instant read thermometers around here too, so that's what I used today when the candy looked ready.

These toffee bits can be used for cookies, ice cream, chocolate & nut clusters, or just to enjoy as a sweet treat. Sure you could buy a bag of Heath Toffee Chips, but I really think these are better.

Note: I'm going to try to get a video of the toffee making process uploaded here soon. 

Toffee Bits

  • 1/2 cup salted butter, cut into cubes
  • 1/4 cup + 2 tablespoons granulated sugar
  • 1/4 cup + 2 tablespoons light brown sugar
  • Medium saucepan, heavy-bottomed
  • Silicone spatula
  • Candy thermometer
  • Parchment paper
  • 9"x13" glass pan

Line the glass pan with parchment and set on stove next to where you will be working.

Place a small piece of parchment near your stove so you can place the hot thermometer there when you're done with it.

Place the saucepan over medium heat and add the butter.

When butter has almost completely melted, add the sugars, taking care not to get any on the sides the pan.

Stir the butter and sugars to combine. Continue to stir until all of the butter is incorporated with the sugar--this may take a little time.

When the mixture starts to bubble, insert the candy thermometer and continue stirring, almost constantly, making sure to scrape the corners of the pan, around the edges, and behind the thermometer, moving the thermometer as needed.

When the candy reaches 300 degrees Fahrenheit, or the hard crack stage, turn off the heat, remove the thermometer to the small piece of parchment and then pour and scrape the candy into the prepared glass pan. If you notice the candy on the bottom of the pan has gotten very dark brown, do not scrape it into the toffee pan, but scrape it onto the parchment with the thermometer. 

Either place the hot pan on a cool burner or carefully add cold water to the pan to cool it down before placing it in the sink--unless you have a stainless steel sink that can take the heat.

Allow the toffee to cool completely before chopping it up into pieces/bits and then place in an airtight container to use later. 

I wouldn't keep mine for more than a week or so.

Makes about 230 grams of toffee bits

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