1 pound butter 1/2 cup water 2 cups sugar 1 teaspoon salt 16 ounces milk chocolate chips
Bring first 4 ingredients to a boil over high heat in a 2-quart saucepan (nonstick works best) and stir constantly until temperature on candy thermometer reaches 300 degrees F (approx 10-13 minutes).
Pour into an ungreased 10x13 inch baking sheet and spread evenly to coat. Will begin hardening immediately so move quickly. Sprinkle milk chocolate chips evenly over hot toffee and wait 1 minute till they begin to melt. Spread softened chocolate evenly over entire pan (like frosting) and chill for 2 hours.
Slam pan once on counter to crack and break apart into about 2-inch or smaller pieces. Store chilled in a sealed plastic bag or container and let get to room temperature before serving.
chey COMMENT: i made this and it has been in the fridge for over 2 hours and is gewey it has not hardened at all!!! what did i do?
Jul 15, 2011
First time ever to make toffee and it turned out perfectly!! My kids LOVED it so much and thought it was so "Heavenly" they said I'm an Angel! ha I added the 1 tsp of vanilla as suggested and my thermometer never went past 250 degrees so after 20 minutes I poured it into the pan and it turned out!
Dec 18, 2010
I'm giving this a 5 even though my toffee is thicker than most people would like it. Here is why: I've never made any type of candy before but tried this and another recipe last night (the other was not toffee). The toffee came out almost perfect - just thicker so next time I will use a larger pan. It also needed to cook longer as others have said. Once it started to have a good caramel color, I pulled it off. I used a nonstick pan and after chilling overnight, it popped out just by turning it over. I used a butchers knife to break it into pieces. Delish but too thick but really pleased for a first timer!
Dec 16, 2010
Guest Foodie REVIEW:
This is a fabulous recipe. I add 1 tsp vanilla. It is best to start with high heat for 5 minutes stirring constantly then turn down a little so it doesnt burn. The key is to bring it up to 300 degrees and never let up on the stirring. I also add crushed pecans while chocolate is still hot.
Apr 27, 2010
This really is the BEST toffee recipe i've tried. It turned out perfect. It does take more than the 10-13 minutes to reach the 300 degrees. It took me about 25. And i used a cookie sheet lines with parchment paper to keep it thin. But the recipe is the BEST i ever tried.
Dec 19, 2009
This recipe is wonderful and easy - the only hard part is having the patience to stand at the stove and stir! I brought this to Thanksgiving and all the relatives thought I bought it at some fancy store! I have had several requests for more toffee and the recipe so they can make it for their friends and relatives too! Thank you!!!
Dec 14, 2009
This recipe is great - even better and easier if you put parchment paper down first and sprinkle almonds or cashews (or both!) down and pour the boiled mixture over the top. When the chips are melted and spread, top with chopped walnuts. DIVINE!!
Dec 11, 2009
This is a great recipe! I have made it for years at Christmas, and every year my list gets longer for people who are requesting it. Very easy to make and always a hit!
Nov 19, 2008
This toffee is wonderful! Easy to do and only a few ingredients. I am making it as Christmas gifts this year. However, it did take 25 minutes to bring the toffee up to temperature. This will be my only toffee recipe!
Sep 2, 2008
Mom from OK REVIEW:
I have made this toffee at least a dozen times and people love it. They say it is better than a Heath Bar and I agree!!! It is also the easiest thing to make. Definitley use a non stick pan.
Dec 14, 2007
Guest Foodie COMMENT: I thought this recipe was a huge disppointment. I followed the instructions exactly. When it came to removing the toffee from the pan, I couldn't get it out. What a waste of $7.00.