Desserts, Other

Homemade Toffee the Easy Way

0 comments

This homemade toffee has just four ingredients. No candy thermometer required.

Easy Fredericton Walnut Toffee

My mom’s favourite sweet is butterscotch, that true caramel flavour that you can only get from dark brown sugar and butter. You can buy good butterscotch toffee but in our house the best was always homemade Fredericton Walnut Toffee. It was a Christmastime treat and didn’t last long.

The recipe was another discovery of mom’s out of The Laura Secord Canadian Cook Book that I wrote about a couple of weeks ago. According to the recipe headnotes, it was traced back to a cookbook printed in London in 1735 so it is assumed that the recipe was brought to New Brunswick by English settlers.

It’s a simple recipe as far as candy goes. Made with butter and old fashioned brown sugar boiled together it has that addictive toffee flavour and just the right crunch. The hot toffee is poured over toasted walnut pieces and then topped with dark chocolate. It’s absolutely delicious.

I make batch upon batch of this toffee to give as gifts. It’s the only candy that I make all year and once you’ve tried it you’ll know why.

Tips:

  • Stir constantly so the mixture doesn’t burn.
  • Start testing (drip a bit into a glass of cold water) at the 10-minute mark.
  • If it smells like it’s starting to burn before the 12-minute mark, remove from heat and pour it into the prepared pan.
  • Be sure to sprinkle over the chocolate chips immediately once the toffee is in the pan.
  • Recipe works great with pecans too.

Easy Homemade Toffee

Recipe by Bridget OlandCourse: Other, CandyCuisine: SweetsDifficulty: Easy
Servings

8

servings
Prep time

15

minutes
Cooking time

12

minutes
Total time

27

minutes

Ingredients

  • 1/2 cup walnut pieces

  • 1 cup butter, cut into pieces

  • 1 1/3 cups brown sugar (lightly packed)

  • 1/2 cup chocolate chips

Directions

  • Line a 9×9 pan with parchment paper and sprinkle over 1/2 cup of walnut pieces
  • In a heavy pot combine butter and brown sugar
  • Cook over medium heat and bring to a boil, stirring constantly.
  • Boil for 12 minutes until a dollop dropped into a glass of cold water is brittle.
  • Pour into the prepared pan and spread with the back of a wooden spoon.
  • Sprinkle over chocolate chips (they will melt quickly).
  • Spread the melted chocolate evenly over the toffee and sprinkle with more walnut pieces. 
  • Cool and break into pieces.
 

Leave a Comment

Your email address will not be published. Required fields are marked *

*