Best 9 Toffee Candy Recipes

TOFFEE CANDY

Steps:

• Grease a 15x10x1-in. pan with 2 teaspoons butter; set aside. In a large heavy saucepan, melt the remaining butter. Add sugar and water; cook and stir over medium heat until a candy thermometer reads 300° (hard-crack stage)., Quickly pour into prepared pan. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over toffee. Sprinkle with pecans. Let stand until set, about 1 hour. Break into bite-size pieces. Store in an airtight container.

CHOCOLATE TOFFEE MATZO CANDY

Steps:

• Preheat the oven to 400 degrees F.
• Line a rimmed baking sheet with aluminum foil and spray lightly with nonstick spray. Arrange the matzo crackers in a single layer on the foil, breaking them as necessary to fit. (Depending on their size, you may not need to use all of the crackers.)
• Melt the butter in a medium saucepan over medium-high heat. Stir in the sugar and kosher salt and bring to a full boil; the mixture should be bubbling all over, not just on the edges. Continue to boil for 2 to 3 minutes, stirring occasionally so the sugar and butter caramelize evenly. Remove from the heat and stir in the vanilla.
• Pour the mixture over the top of the matzo. Using a rubber spatula, quickly spread the toffee mixture to coat the matzo. (It does not have to be perfect; the oven will even it out). Bake until the toffee is bubbling, 5 to 6 minutes.
• Sprinkle the chocolate chips over the hot toffee in an even layer. Let sit until the chocolate is melted, about 5 minutes. Use an offset spatula to gently spread out the chocolate, then sprinkle with the sea salt, if using. Let sit at room temperature for 1 hour, then refrigerate for another hour to set completely.
• Break into pieces and serve, or store in an airtight container at cool room temperature for up to 2 weeks.

SALTINE CANDY / TOFFEE

Steps:

• Line jelly roll pan with foil and spray with non-stick spray.
• Lay crackers out flat on foil.
• Melt sugar and butter until foamy (3 minutes).
• Pour over crackers and spread to coat.
• Bake 10 minutes in 350ºF oven.
• Remove from oven.
• While hot, sprinkle with chocolate chips, let soften and melt, then spread.
• Sprinkle with nuts.
• Let cool.
• Refrigerate until hardened.
• Break into pieces like peanut brittle.
• Serves one, hee hee, two if you share!

CHOCOLATE TOFFEE CANDY COOKIES (SALTINE CANDY)

Steps:

• Preheat oven to 400 degrees.
• Cover cookie sheet with a single layer of saltines.
• Boil butter, sugar, and vanilla for one minute. Pour evenly over saltines. If needed, gently spread to make even. Bake for 7 minutes.
• While toffee is still hot and bubbly, pour chocolate chips evenly on top of candy. When the chocolate chips begin to melt, gently spread chocolate over toffee. Freeze for one hour. Break into pieces and enjoy!
• ***I have sprinkled nuts and/or drizzled white chocolate over the top of this candy to make it even better, but the basic recipe is outstanding as well. You can also change the type of chocolate that you use in the chips. White chocolate chips and milk chocolate both work, but make the candy incredibly sweet.***.

ENGLISH TOFFEE CANDY

Steps:

• Heat Butter, Sugar and water in a 3 quart sauce-pan to a rolling boil.
• When mix reaches 305 degrees pour onto a greased large cookie sheet.
• Sprinkle chocolate Chips over the candy.
• As chocolate melts spread with a butter knife.
• Spread nuts evenly over the pan, shaking lightly until all nuts stick.
• Cool until hard.
• Break into pieces.
• Enjoy.

SPONGE TOFFEE (ANGEL FOOD CANDY) RECIPE - (4.4/5)

Steps:

• Butter a 9x13 inch baking dish. In a medium saucepan over medium heat, combine sugar, corn syrup and vinegar. Cook, stirring, until sugar dissolves. Heat, without stirring, to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in baking soda. Pour into prepared pan; do not spread. Mixture will not fill pan. Allow to cool completely. In the microwave or over a double boiler, melt coating chocolate, stirring frequently until smooth. Break cooled candy into bite sized pieces and dip into melted candy coating. Let set on waxed paper. Store tightly covered.

CHOCOLATE TOFFEE CANDY CRISPS

Steps:

• 1. Preheat oven to 375 degrees. Line a 15 x 10 x 1 inch pan (jelly roll pan) with foil. Grease the foil lined pan with shortening.
• 2. Place crackers in a single layer to cover the bottom of the pan (breaking them if needed to fit)
• 3. In a medium saucepan,over medium heat, combine butter and brown sugar. Whisk constantly and when it begins to boil gently, start timing and let it boil gently for 3 minutes, stirring constantly. Take off heat after the 3 minutes.
• 4. Pour toffee layer over cracker lined pan. Spread if needed to cover the crackers. (work quickly, as it does tend to harden quickly)
• 5. Bake toffee covered crackers in preheated 375 degree oven for 5 minutes.
• 6. Take out of oven and sprinkle the chocolate chips evenly over the entire pan. Let sit a few minutes, and with a spatula spread the melting chocolate chips to create an even chocolate layer. If using nuts, sprinkle nuts evenly over the chocolate.
• 7. Let completely cool to the point of the chocolate being hardened. Cut into about 48 squares. Be ready for it to disappear!

EASY TOFFEE CANDY II

Steps:

• Directions:.
• PREHEAT oven to 425°F Line 15 x 10-inch jelly-roll pan with heavy-duty foil.
• MELT 1/4 cup (1/2 stick) butter in medium saucepan. Pour into prepared jelly-roll pan. Arrange crackers over butter, breaking crackers to fit empty spaces.
• MELT remaining butter in same saucepan; add sugar. Bring to a boil over medium heat. Reduce heat to low; cook, stirring occasionally, for 2 minutes. Remove from heat; stir in sweetened condensed milk. Pour over crackers.
• BAKE for 10 to 12 minutes or until mixture is bubbly and slightly darkened. Remove from oven; cool for 1 minute.
• SPRINKLE with morsels. Let stand for 5 minutes or until morsels are shiny; spread evenly. Sprinkle with nuts; press into chocolate. Cool in pan on wire rack for 30 minutes. Refrigerate for about 30 minutes or until chocolate is set. Remove foil; cut into pieces.

CHOCOLATE TOFFEE CANDY DELIGHT

Steps:

• 1. Preheat oven to 350 degrees. Line baking sheet w/ aluminum foil and spray with nonstick cooking spray. 2. Arrange the crackers in a single layer on the baking sheet so that there are no empty spaces in between them. Crush any remaining crackers into small crumbs and set aside for now. 3. Place the butter and brown sugar in a small saucepan over medium-high heat. Stir while the butter melts, and bring the mixture to a rolling boil. (Or do this in the microwave- beware of boiling over.) Once boiled, pour the sugar-butter mixture over the crackers on the baking sheet in an even layer, trying to cover most of the crackers. If you miss some spots, don't worry as the toffee will spread in the oven. 4. Bake at 350 degrees for five minutes, until the toffee is bubbling all over. Remove the pan from the oven and allow to cool for one minute. 5. Sprinkle the chocolate chips on top of the hot toffee, and allow them to sit for one minute to soften and melt. Once softened, use an offset spatula or knife to spread the melted chocolate over the entire surface of the toffee in an even layer. While the chocolate is still sticky, sprinkle the top with the reserved crushed crackers. 6. Refrigerate the pan to set the toffee and chocolate for about 30 minutes. Once set, break into small uneven pieces by hand, and enjoy! Store uneaten saltine toffee in an airtight container for up to a week.