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Such as a chocolate chip cookie, blondie, brownie or even banana bread. Or sprinkle the toffee on cupcakes, French toast, or ice cream. Plus, you likely already have the simple ingredients on hand to make it from scratch.
Yes! You can buy them in the baking aisle under the Heath brand. However, they can be difficult to find in some regions and stores. Additionally, many stores only carry the chocolate & toffee bits which you may not always want.
Turned out GREAT after a trial & error.My first attempt I took off too soon (oops went by time rather than temp).It was still soft, BUT I read a comment saying you could just put it back in the pot and heat it back up.I did this and after whisking a lot to get it to combine again, got it up to temperature and now I have toffee bits!
I see people using European butter have challenges in the fat separating. I live in Europe (the Netherlands) and was able to make the toffee successfully. I read you can add a little corn syrup as it apparently helps stabilize the mix. I used a Tbsp for this recipe and it worked ok. For those in the the Netherlands wondering where you can buy corn syrup, the local Asian markets (i.e. the Toko) and expat stores sell it.
Thank you for this recipe. I needed toffee bits for a cake, but my local grocery stores no longer carry them. I tried your recipe and let the mixture come to a nice amber color and the temperature was about 275. Unfortunately it had a slight bitter taste. I then made a second batch and did not let it cook quite as long. It came out perfect.
Thanks so much for this recipe. I just made it and will add the toffee bits to my Almond Toffee Sandies I make every year at Christmas. I have always used store bought so your bits will make them extra tasty!!!
Stir together flour, baking soda and salt; set aside. Beat butter, granulated sugar, brown sugar and vanilla in a large bowl until well blended. Add eggs; beat well. Gradually add flour mixture, beating until well blended. Stir in toffee bits.
As the color of the toffee starts to darken, stir in the vanilla and the salt. Continue to cook and until the temperature on the candy thermometer reaches 295F to 305F and the toffee is approximately the color of peanut butter.
Help, please. I made this toffee just as described and double-checked the ingredients. The toffee tastes delicious but it is 1) quite hard (the temp did not go higher than 305F degrees.) and more importantly, the butter never incorporated. When I poured it onto the silpat, liquid butter spread everywhere. So the toffee, even after I beak it up will be oily. I know that is not correct but have no idea what I did to cause this. Also, you say keep whisking but most recipes say swirl the pan but do not ever stir after the initial ingredients are in the pan. Thank you!
Hi- Ok I am not trying to be a jerk, but did you actually make toffee successfully using this recipe I tried twice and ended up with a burnt mess both times. I switched over to youtube and found a video with instructions which are the complete opposite every step of the way. ie. melt the butter first, add the salt and vanilla, slowly add the sugar, stir constantly until it changes color. And it came out perfect. Is there a reason you make it this way I am genuinely curious since its my first time making it and this is so drastically different. By the time my candy thermometer hit 270 I knew it was destined to fail lol
At Tasty Good Toffee you'll find classic and surprising flavor combinations atop decadently rich butter crunch toffee. Our toffees make the perfect treat for holidays, gatherings large and small, party favors or even just a sweet treat for yourself. We would love to help make your day sweet!
Using a candy thermometer, continue to cook until the temperature reaches 285F. (soft-crack stage) This will take about 10-15 minutes. If you prefer a harder toffee allow the temperature to reach 300F which is the hard-crack stage.
Create premium ice cream sundaes with these medium ground HEATH English toffee bar bits with chocolate! This coated HEATH topping is full of timelessly tasty toffee flavor. Make a toffee flavored sundae or ice cream cake using these candy pieces. This medium ground variety features a rich and creamy milk chocolate coating. In their pre-ground form, they're easy to sprinkle atop ice cream or blend into a rich and creamy milkshake. Plus, you'll be able to save preparation time not having to chop the pieces yourself. First prepared by the Heath brothers in 1928, HEATH toffee bar topping has been and continues to be a favorite among patrons of all ages. Make sure to always have some on hand at your ice cream shop, diner, bakery, or restaurant! More than an ice cream topping, this chopped HEATH toffee bar topping can be used in your cookie batter to create deliciously sweet cookies. You can also garnish cakes or cupcakes with toffee and chocolate flavors. Offer them at your soft serve or frozen yogurt bar so your patrons can add just the right amount of flavorful ice cream toppings to their dishes. Whichever way you use them, they're certain to enhance your menu with new, satisfyingly sweet items! As a beloved HERSHEY'S brand, HEATH products are a valuable addition to your menu! Hershey Foodservice is a leading North American manufacturer of chocolates, confections, toppings, and baking products. It all started with Milton Hershey, who began producing milk chocolate in 1905 in the town that now shares his name. Though chocolate was once a luxury for the rich, Milton Hershey helped make it more accessible and affordable for everyone, and Hershey's Foodservice products are now known the world over. Hershey, Pennsylvania is known as Chocolate Town USA and for good reason; as soon as you offer Hershey's Foodservice products at your business, your customers will recognize a brand that stands for nothing less than quality, freshness, and great taste!May be repackaged in an area where peanuts are also handled.
Indulge with our handcrafted, small-batch recipe in a personal-sized tin! Each batch is made out of the purest, freshest ingredients, all carefully selected to bring you a dose of delight in every bite. This package of our award-winning toffee is a great excuse to treat yourself - or, if you're feeling generous, share with a friend!
Although I do like the plain, pure qualities of the original recipe with chocolate chips, the toffee bits really add something special to these. Ben tends to buy store-bought cookies, so I wanted something that we could make to save some money.
For homemade toffee bits: Get a baking sheet ready by lining with a Silpat. Add 1/2 cup of sugar into a small saucepan with 2 Tablespoons of water, getting all the sugar wet by dragging your finger around the bottom of the saucepan. Add 1/2 cup unsalted butter, plus 3/4 teaspoon salt (or to taste) to the saucepan. Turn on to medium heat and use a candy thermometer to boil until temperature reaches 300 degrees F., then immediately pour on top of Silpat on the baking sheet. Allow to cool completely, then break up toffee into shards and transfer to a cutting board and chop into desired small pieces. This yields about a cup of butter toffee bits. You can also use storebought and premade toffee bits, usually sold in the baking aisle of most grocery stores.
These brown butter toffee cookies are soft with crisp edges, chewy gooey middles, and packed with bits of homemade toffee and chocolate. The toffee melts into the cookie creating puddles of chewy caramel that are just so delicious! The cookie dough has brown butter which complements the deep nutty flavor of the toffee oh so well. This toffee cookie recipe is nut free if you make the toffee at home.
Let's be real, the best part of making cookie is eating the dough - check out this safe to eat brown butter edible cookie dough. Just add toffee pieces! And you can even turn it into cookie dough ice cream.
Step 2: Once thickened, stop whisking immediately. Heat the toffee on low heat, stirring gently and sparingly. It will start to turn golden brown quickly.
Step 3: Once the toffee turns golden brown (or 295-300F, 146-149C with a candy thermometer), pour onto a parchment lined baking sheet (don't scrape the bottom of the pan). Set aside to cool.
Step 4: Once the toffee cools, use the back of a knife handle to crack into shards. Store in an airtight container at room temperature for up to 7 days or refrigerated for up to 3 months.
Step 1: Melt butter on medium-low heat until it starts to foam and simmer, stirring constantly. The foam will subside and you will start noticing the bits of white milk solids start to turn toasty brown.
The toffee may have separated because the toffee was heated on too high of a heat. When the heat abruptly jumps, the toffee can separate. I like to keep the heat on low the whole time. My toffee would separate halfway through every time I had it on a higher temperature.
My friend and professional candy making guru Hannah from One Sweet Mama also recommended adding a bit of sunflower or soy lecithin (found at most health food stores) to help prevent the toffee from separating. This is optional but highly recommended. Check out her handy toffee guide!
I failed on a huge batch of Christmas crack candy and instead of throwing it out , I used it in these cookies in place of the toffee and chocolate. I was worried the crackers would be weird in it but they completely got absorbed and we're unnoticeable. Your recipe came to the rescue - thanks!
So, so amazing and truly foolproof! I was able to make the toffee without the candy thermometer, just using the ice water truck. After you make the toffee, the rest is a quick process. Such a rich flavor and gorgeous cookie!!
When it starts turning golden in color, turn the heat lower and let it cook until the solids are a golden brown. This takes less than a minute and it burns fast so keep an eye on it. Pour the browned butter into the mixing bowl, scraping in all the yummy browned bits, so that it stops browning. 59ce067264