Butter Toffee

Butter Toffee | Domesticated Academic

This recipe….let me tell you bout THIS recipe….it’s the ONE thing my family requests I make each year. They like all the other stuff, but they ask for the toffee. It’s always about the toffee….you know it won’t be bad right? I originally found this recipe on the tasty kitchen website for Lia’s Butter Toffee and truth be told, I haven’t made any changes. The recipe is pretty near perfect. This is the last thing I make each year and I make a double batch to take to my family! I’ll be posting recipes M-W this week & then….a few photos and a recipe over the next couple of weeks but mostly I’ll be on vacation!!! Dreaming up lighter recipes for the new year when we get back on ‘real eating’ again 🙂

Butter Toffee | Domesticated Academic

I would recommend silpats for this recipe, nothing sticks, but if you don’t have silpats and Santa isn’t going to bring you any, wax paper or parchment paper is a good alternative. PS: put some silpats on your next holiday list 🙂 they are truly amazing. You’re also going to need a candy thermometer or really good digital meat thermometer.  If you cook this over 298 degrees F, you’ll have a hot mess–literally.

Butter Toffee | Domesticated Academic

You’ll need:

  • 16 ounces, weight Butter, Melted
  • 16 ounces, weight Granulated Sugar
  • 3 ounces, fluid Water
  • 1 teaspoon Salt
  • 1 teaspoon Vanilla Extract
  • 16 ounces, weight Chopped Topping: Toasted Nuts, Candy Canes, Sea Salt, Etc.
  • 24 ounces, weight Tempered Dark Chocolate For Coating, Melted


*Necessary Equipment: Candy Thermometer*

  1. Combine butter, sugar, water, and salt in a saucepan. Bring to a boil, stirring constantly.
  2. Cook over moderate heat, stirring gently, until candy thermometer registers 298 degrees.
  3. Remove from heat and stir in vanilla until well combined.
  4. Pour the mixture onto a silicone baking mat or good parchment paper. Use a heatproof rubber spatula or offset spatula to spread quickly before the toffee sets. Spread thin.
  5. Allow toffee to cool completely. Blot to remove excess oil from the surface. Coat surface with half of the melted chocolate and immediately sprinkle with topping.
  6. When chocolate has totally set, carefully flip over (it’s okay if it falls apart a bit) and coat other side with the rest of the chocolate. Sprinkle on topping.
  7. Allow to set, then break into bite-size pieces.
  8. Store in an airtight container.

Need some other desserts for the holidays?

2 Ingredient Nutella Cake | Domesticated Academic

2 Ingredient Nutella Cake

Cherry Crumb Bars | Domesticated Academic

Cherry Crumb Bars

Cherry Pie Bars | Domesticated Academic

Cherry Pie Bars


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