Toffee
Ingredients
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- 1 cups granulated sugar
- 8 ounces unsalted butter – cut into pieces
- 2 tbsp golden syrup
- 2 tbsp water
- 1/2 tsp fine salt
Instructions
1. Line a rimmed baking sheet with parchment paper and set it near the stove.
2. Combine the granulated sugar, unsalted butter, golden syrup, water, and fine salt in a medium heavy-bottomed saucepan.
3. Set over medium heat and cook, stirring gently with a heatproof spatula, until the butter melts and the mixture is homogeneous, 3–5 minutes.
4. Clip a candy thermometer to the pan. Increase heat to medium-high and bring to a steady boil. Do not stir once boiling; swirl the pan occasionally and brush down any sugar crystals on the sides with a wet pastry brush.
5. Continue boiling until the syrup reaches 295–305°F (hard-crack stage), 10–15 minutes, and the color is deep amber with a nutty aroma.
6. Immediately pour the hot toffee onto the prepared baking sheet and tilt the pan to spread it in an even layer about 0.25 inch thick. Do not scrape the pan’s bottom.
7. Cool undisturbed until fully firm, 30–45 minutes, then break into pieces.
8. Store airtight at cool room temperature for up to 2 weeks.
Toffee is a classic sugar confection known for its glassy snap and rich, buttery flavor that melts into a deep caramelized finish. Properly cooked, it balances sweetness with a faint hint of bitterness from the Maillard browning of butter and sugar, yielding a clean break and translucent amber color. Eaten on its own or used as a component in other sweets, it delivers a satisfying crunch that softens pleasantly on the palate.
Originating in Britain, toffee became popular in the 19th century alongside wider access to refined sugar and dairy. British variants range from buttery plain slabs to treacle-rich bonfire toffee, reflecting regional preferences for golden syrup or black treacle. Over time, toffee inspired related confections and cross-cultural adaptations, including chocolate-coated “English toffee” with nuts commonly found in North America, yet the core remains butter and sugar cooked to hard-crack.