Ingredients
Scale
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup butter, unsalted
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips (optional)
- 1/2 cup chopped nuts (optional, pecans or walnuts recommended)
Instructions
- Step 1: Line a baking sheet with parchment paper. Lightly butter the parchment paper to prevent sticking.
- Step 2: In a heavy-bottomed saucepan over medium heat, combine the sugar, corn syrup, butter, and salt. Stir constantly until the butter is melted and the sugar is dissolved.
- Step 3: Continue cooking, without stirring, until the mixture reaches 300°F (150°C) on a candy thermometer. This is the hard-crack stage. Be careful not to burn the toffee.
- Step 4: Carefully remove the pan from the heat and slowly pour in the heavy cream. The mixture will bubble vigorously. Stir constantly until smooth.
- Step 5: Stir in the vanilla extract. If using, stir in the chocolate chips and nuts.
- Step 6: Quickly pour the toffee onto the prepared baking sheet and spread it evenly to about 1/4 inch thickness. Let it cool completely and harden before breaking into pieces.
Notes
- Store your toffee in an airtight container at room temperature for up to two weeks to maintain its delicious crunch.
- For a wonderfully gooey texture, gently reheat a few pieces in the microwave for a few seconds, but watch carefully to avoid burning.
- Serve your Classic Christmas Toffee alongside a strong cup of coffee or alongside ice cream for a sophisticated sweet treat.
- To prevent crystallization and ensure a smooth toffee, make sure your saucepan and utensils are completely clean and dry before starting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American