Toffee Bits
3 ingredients, lots of options.
Here’s a fast and easy recipe for homemade toffee bits that are buttery and crunchy. Once you make these little morsels of yum, you’ll want to put them on everything! Use them in a cookie, cake, sprinkle on ice cream or just casually shove them in your mouth while your kids aren’t looking. It’s such a versatile candy that uses pantry staples, you’ll never go back to the store bought bag again.
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Ingredients explained:
Brown or white sugar
It’s fine to use either. Personally, I prefer brown sugar because it adds more flavour. Technically, it’s considered butterscotch when you use brown sugar instead of white.Butter
Provides the liquid to help melt the sugar. Also, hello flavour and crunchy texture!Salt
Adds flavour and balance to a very sweet treat.
Tools required:
wooden spoon
glass measuring cup (2 cup)
candy thermometer (optional)
This is one of those recipes where if you give or take 10 degrees, it’s not going to be a big deal, so you don’t really need a candy thermometer. If you decide not to use one, then use your senses. The toffee will turn a little darker and thicker as it cooks. You do not want to smell bitter or burnt notes, because that means it’s burnt!! There’s no saving it once it is burnt, that is why we are heating this up on a low heat, so keep an eye and nose on this! If you have come to the dark side and are using a candy thermometer, you will find this recipe to be very easy and an absolute classic. Either way, watch it carefully and don’t leave it to go do something else!silicone mat or tin foil
rolling pin or something to smash your toffee into bits
The recipe
Toffee Bits
Ingredients
1 cup white or brown sugar
1/2 cup butter
1/2 tsp salt
Directions
Place sugar, butter and salt in a small or medium saucepan and stir frequently over low heat until you cannot feel any sugar granules on the bottom of the pan.
Stop stirring and Increase heat slightly (med/low) and let the mixture come to a boil for approximately 5 minutes or until the mixture looks like thick, dark peanut butter. If you are using a thermometer, you are looking for a temperature of 300F. See picture below for reference.
Take off heat and pour onto a silicone mat or tin foil. Let it set up for at least 10 minutes or cool to the touch.
Once set, break the toffee up into large pieces and place in a plastic bag. Then, break into smaller pieces by pounding the toffee in a bag with a rolling pin.
This is what the sugar mixture will look like when it’s reached 300F.
Store in an air tight container at room temperature. Toffee should keep at least two months. Use on ice cream, in cookies, cakes or rolled on a truffle or caramel apple. Yum!
Hey, I’m Kim!
After a lot of practice (and a few sticky disasters), I’ve crafted a delicious selection of lollies and mastered a ton of candy making tips to share with you—lump free. (You’re welcome.)
