I’ve heard that some people consider toffee the eighth wonder of the world…or maybe that’s just me. This recipe makes a chewy toffee, which isn’t traditional, but is super delicious and easier to make than a brittle toffee. Toffee rose to prominence in the early 19th century in England due to the country’s high production of butter. In recent history, toffee has become a popular traditional treat to make and gift during the holiday season. It’s simple to make, requiring only four ingredients, and is sure to make your friends and family feel extra special. I like to top my toffee with melted semisweet or dark chocolate and pecans or walnuts, but feel free to experiment with your toppings!
To keep it chewy, this toffee is made with a dry caramel, which means that the sugar is melted before the butter is added. This allows you to better control the temperature of your caramel. Make sure you add the butter slowly, or it won’t emulsify with the sugar.
Once your toffee is set, you can store it in a cool, dry area in an airtight container for up to 1 week. If you leave it out, it may start to melt, so make sure you keep it in a container!
Did you try making this? Rate and review it below!
