Chewy Christmas Toffee
Chewy Christmas Toffee combines butter, sugar, and vanilla into a gloriously golden treat with the perfect balance of chewiness and crunch, often topped with chocolate and nuts for a festive holiday indulgence that’s impossible to resist.
Ingredients
- 1 cup 2 sticks unsalted butter
- 1 cup granulated sugar
- 1/4 cup light corn syrup helps achieve the chewy texture
- 1/4 cup water
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 cup semisweet chocolate chips optional topping
- 1/2 cup chopped nuts pecans or almonds work beautifully; optional
- 2 tablespoons festive holiday sprinkles optional
Instructions
- Prepare your workspace by lining a baking sheet with parchment paper. Have all ingredients measured and ready to go, as toffee-making requires constant attention.
- Combine butter, sugar, corn syrup, water, and salt in a heavy-bottomed medium saucepan. Clip on your candy thermometer, ensuring it doesn’t touch the bottom of the pan.
- Cook over medium heat, stirring constantly with a wooden spoon or heat-resistant spatula until the butter has completely melted and mixture begins to boil.
- Continue cooking and stirring until the mixture reaches 285°F (140°C) for chewy toffee. This is the critical step that determines texture – going higher will create harder toffee. The mixture will turn a beautiful amber color as it reaches temperature.
- Remove from heat immediately when target temperature is reached and quickly stir in the vanilla extract. Be careful as the mixture may bubble up slightly.
- Pour the hot toffee mixture onto your prepared baking sheet, spreading it to about 1/4 inch thickness with your spatula. Work quickly as it will begin to set.
- If adding chocolate topping, sprinkle the chocolate chips evenly over the hot toffee. Let sit for 2-3 minutes until they begin to melt, then use a spatula to spread the chocolate into an even layer.
- Immediately sprinkle with chopped nuts and/or festive sprinkles while the chocolate is still warm so they adhere properly.
- Allow the toffee to cool completely at room temperature for about 2 hours, or speed up the process by placing it in the refrigerator for 30 minutes.
- Break or cut the toffee into irregular pieces or neat squares, depending on your preference.
Notes
- For best results, make toffee on dry days. Humidity can prevent proper setting and affect the texture.
- A heavy-bottomed pan is essential to prevent scorching and ensure even heat distribution.
- This recipe can be doubled, but you’ll need a larger pot to accommodate the bubbling mixture safely.
- Store in an airtight container between layers of parchment paper to prevent sticking. Will keep for up to 2 weeks at room temperature or 3-4 weeks if refrigerated.
- For a more festive appearance, use white chocolate and red/green sprinkles on top.