Caramel toffee candy

Here’s a  recipe for classic caramel toffee candy, with step-by-step instructions to ensure a rich, buttery, and chewy treat. This recipe yields about 30-40 bite-sized pieces of caramel toffee.

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🍬 Classic Caramel Toffee Candy Recipe

🧈 Ingredients:

Optional toppings or mix-ins:

• Chopped nuts (almonds, pecans, etc.)

• Sea salt flakes

• Chocolate drizzle

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🛠️ Equipment:

• Heavy-bottomed saucepan (2–3 qt size)

• Candy thermometer (essential for accuracy)

• Wooden spoon or silicone spatula

• 8×8 inch baking pan

• Parchment paper

• Knife or candy cutter

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🔥 Step-by-Step Instructions:

1. Prepare the pan

• Line an 8×8 inch pan with parchment paper, leaving some overhang on the sides for easy removal.

• Lightly grease the parchment with butter or nonstick spray.

2. Melt the ingredients

• In the saucepan, combine:

  • 1 cup sugar

  • 1/2 cup brown sugar

  • 1/2 cup corn syrup

  • 1 cup heavy cream

  • 1/2 cup butter

  • 1/2 tsp salt

• Place the pan over medium heat. Stir constantly until the butter melts and the mixture is smooth.

3. Cook the toffee

• Attach your candy thermometer to the side of the pan.

• Bring the mixture to a gentle boil while stirring.

• Continue cooking the mixture until it reaches 245°F to 250°F (118°C–121°C) for soft caramels, or 260°F (127°C) for a firmer toffee.

⚠️ Be careful not to let the mixture burn. Stir frequently, especially near the end.

4. Finish with vanilla

• Once the desired temperature is reached, remove the pan from heat.

• Immediately stir in 1 tsp vanilla extract (stand back slightly; it may bubble up).

5. Pour and cool

• Quickly pour the hot mixture into the prepared pan.

• Do not scrape the bottom of the saucepan—this can introduce grainy bits.

• Let it cool at room temperature for 30–60 minutes, then refrigerate for 1–2 hours until fully set.

6. Cut into pieces

• Lift the toffee out using the parchment.

• Use a sharp knife (lightly oiled or buttered) to cut into small squares or rectangles.

7. Wrap or store

• Wrap each piece in wax paper or store in an airtight container with parchment layers between layers.

• Store at room temperature for up to 2 weeks or refrigerate for longer shelf life.

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✅ Tips for Success:

• Don’t rush the cooking—slow and steady heat gives the best texture.

• Use a reliable candy thermometer to avoid over- or undercooking.

• For a richer flavor, use dark brown sugar.

• Add sea salt flakes on top while the candy is still warm for a gourmet twist.

• Avoid stirring once the caramel is boiling vigorously—this can cause crystallization.