The best toffee recipe EVER!
Sweet milk chocolate, crunchy pecans, and rich, buttery toffee – what’s not to love? This Better Than Anything Toffee is easy to make and makes the perfect treat OR gift year-round!
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The holiday season marks my favorite time of year. If you hadn’t guessed already, I’m a leeetle obsessed with food. Making good food for my friends and family is my happy place. One of my favorite things to do during the holiday season is make candy. I have a TON of candy recipes on my site. Some are super easy using only the microwave and a handful of ingredients like these M&Ms Marshmallow Dream Bars while others are more challenging but worth every second like these Buttermilk Pecan Pralines.
I have my personal favorites that never fail to make an appearance each holiday season and this Better Than Anything Toffee recipe is one of those.
This recipe reminds me a lot of old school pound cake recipes in that the amounts are simple to remember. One cup of butter, one cup of sugar, one cup of pecans and one cup of milk chocolate chips. A pinch of salt and a little vanilla extract are optional but add a lot of flavor to this easy candy recipe.
Yes! I said easy! I know some of you guys are going to get a little freaked when you see that you need a candy thermometer for this recipe.
Don’t.
It makes candy making fun and fool-proof! This entire recipe takes about 20 minutes from chopping the pecans to spreading the chocolate on top. Then you just have to let it chill for awhile while you enjoy a steaming mug of Slow Cooker Peppermint White Hot Chocolate.
I’m gonna put this picture right here just in case you have any doubts that this recipe is absolutely worth your time…
That’s what I thought.
So, why do I love toffee so much? Because EVERYONE else does! I have given a lot of food gifts over the years but trust me, I take note of which ones get the biggest reactions. This Better Than Anything Toffee is one such recipe.
Top Tips for the BEST TOFFEE RECIPE:
- Use a quality candy thermometer like this one (best for large batches) or this candy thermometer (great for small batches AND large batches and it does a lot more). Digital is my favorite. You literally can’t mess it up. I give the range of 290F – 300F for this recipe. I have cooked it from one end of this range to the other and it’s all good. 300F is hard crack so the toffee will be more brittle the higher you go.
- There is a whopping 4 main ingredients in this recipe, 5 if you count the vanilla extract, 6 if you count the salt. Use the very best quality ingredients for the best quality toffee. I use Challenge butter it’s the brand I’ve used and trusted for years and years. Made with 100% real cream, it’s my butter of choice. And, for all you who thought it wasn’t in your market, it’s now available nationally. Find out where to buy it in your area here.
- I used milk chocolate chips for the top layer. You can use three Hershey’s bars in place of the chips if you prefer. The chocolate is a little softer and will melt faster as it’s being held but it is delicious.
- Not a pecan fan? Cool. Use what you want: almonds, walnuts, etc.
- Freaking out over the fact that I didn’t top the toffee with finely crushed and chopped nuts? This recipe doesn’t need it since there are so many nuts IN the toffee. If you still can’t handle it, feel free to top your toffee as you wish.
- Store toffee in airtight container so they don’t get sticky. That’s kind of annoying. Cool + dry = happy toffee.
- This recipe can be easily doubled. Use a 10 x 15 jelly roll pan instead of the 9-in square pan and you’ll be all set.
In the mood for candy making? Try these Peanut Butter Pretzel Truffles (easiest candy EVER), these Chocolate Mint Cream Cheese Buttons (always a crowd pleaser) or check out my 30 Last Minute Christmas Treats here. Lots of great recipes!
You can find all of my CHRISTMAS RECIPES HERE 🙂
How to Make Better Than Anything Toffee
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Better Than Anything Toffee Recipe
Ingredients
- 1 cup coarsely chopped pecans
- 1 cup (2 sticks) Challenge unsalted butter
- 1 cup granulated sugar
- 1/2 tsp kosher salt
- 1 tsp vanilla extract
- 1 cup milk chocolate chips
Instructions
- Spray a 9-inch square baking dish with cooking spray and line with parchment paper.
- Spread the chopped pecans in a single layer on top of the parchment.
- Add butter, sugar, and salt to a heavy bottomed 3 quart pot
- Bring to a boil over medium low heat, stirring frequently to dissolve the sugar.
- Once the candy is boiling, stir occasionally, slowly and evenly, until the candy has reached 290F to 300F, or "hard crack" on a candy thermometer.
- Once the candy has reached 290F-300F, remove from heat and gently stir in the vanilla extract.
- Carefully pour the mixture over the chopped pecans.
- Let the candy sit for a few minutes, undisturbed, before sprinkling the chocolate chips over the top.
- Cover the baking dish with foil and let sit for 5 minutes or until the chocolate has softened.
- Remove the foil and gently spread the softened chocolate into an even layer. An offset spatula works best for this.
- Place the candy in the refrigerator and let cool completely. Give it at least 2 hours.
- Lift the parchment out of the baking dish and place the toffee on a cutting board or solid surface.
- Use a knife to gently break it into smaller pieces.
- Store in an airtight container in a cool place.
Try these other favorites!
No Bake Avalanche Popcorn Treats
Practically Perfect Peppermint Fudge
For all cookie recipes, go HERE.
For all dessert recipes, go HERE.
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Have a great day!
Disclosure: I was compensated for this post by Challenge Butter. All opinions are, as always, 100% my own. Thank you to my readers for supporting the brands that make Mom On Timeout possible!
Lori says
This is the best recipe ever and so easy!! I cooked it to 290 degrees and perfect!! A tradition every Christmas!!
Diana says
Made them turned out amazing!! Looks just like the picture!! Had to freeze mine since I bombed the first batch! Did not have a candy thermometer to help me! Got one then they turned out amazing!!!
Trish - Mom On Timeout says
Woohoo! Thanks Diana!
Carolann says
Thanks Trisha gonna make it now wish me luck
Lisa Cantrell says
Incredible recipe…I’ve made this about 4-5 times now, and it’s a complete hit every time! I like to sprinkle kosher or sea salt on top of the chocolate once it’s melted, too. Thanks for the great, easy-to-follow recipe!!
Trish - Mom On Timeout says
So glad you love it as much as we do Lisa!
JEdwards says
Just made this and followed directions exactly, it came out perfectly! Thank you for the recipe and clear directions that a first time candy maker could follow!!
Trish - Mom On Timeout says
Success tastes so sweet – especially when it’s toffee!! Have a Merry Christmas!
Wendy says
This is wonderful. For those of us at high altitude (greater than 3000 ft above sea level), dont forget we need to adjust that 300 degree number down based on temp water boils
Trish - Mom On Timeout says
Thanks for that great tip and reminder Wendy!
Ben says
Just made this. First time making candy. I LOVE TOFFEE! I didn’t have the square dish so I used a nine inch round. I cut back on pecans since I had less area and I didn’t want the pecans to be too prevalent. I forgot the salt so I sprinkled kosher coarse salt on top of the chocolate. I used Ghiradelli semi sweet to balance the sweetness of the toffee. I think I got it to 290+ but it was hard to tell on my imprecise glass candy therm.
Fingers crossed!
Bobbie says
Giving them a try this year! So far they look and smell good! Thanks!
nancy young says
can I use brown sugar for the toffee. Tried the other way and it is great.
Nancy young
Trish - Mom On Timeout says
I haven’t ever tried this recipe with brown sugar so I’m not sure. I don’t think it would turn out as well.
Laura says
I recently had surgery by the most amazing Dr ever! She put me back together better than before! So as a huge thanks to her and her awesome staff, I made this recipe with a few personal touches. But I know they are going to love it and know how much I appreciate them. Thank you for your wonderfully delicious recipe. ( My tweaks wear adding semi- sweet chocolate plus special dark chocolate, using a tiny bit of almond extract in addition to the vanilla, then going absolutely nuts by using pecans, almonds & walnuts. Your recipe is the perfect base for unlimited joy! Thank you!
Trish - Mom On Timeout says
So glad your surgery went so well Laura! I’m sure they enjoyed this special treat and yay you for making it your own!
Pam says
I made this the other day and I can say it’s the best toffee I’ve ever had. It is sooooo good. I couldn’t stop eating it. Try it! You won’t regret it! Friends who tried it told me I should make it and sell it. They would buy it.
Trish - Mom On Timeout says
I find it just a leeeeetle addicting myself Pam lol! It is SO good! Glad you love it as much as we do!
Mags says
Hi, I love the recipe for choc walnut toffee, my question how much is 2 sticks of butter, I live in the UK. Thanks
Trish - Mom On Timeout says
Yes! That would be 1 cup of butter.
KellyAnn says
What a wonderful recipe, ty you for sharing! Because of your complete and clear instructions, I made candy for the first time in my life…lol. And I’m 54! It turned out great.
Georgia says
I’ve made the same thing with saltines instead, and dark chocolate.
Shari says
Made this for Christmas, it was easy and soooooo good. Will make again. Thank you for the recipe.
JAWhiz says
Made this Christmas Eve day 2017 and did exactly what the recipe stated. I even let it go past 300 degrees a bit, just to make sure it got hot enough (read people kept having problems). Also, I noticed the cream was separating from the butter-another problem people had. I turned temp down lower (was mid than low) and it all came back together. You can’t make this faster by turning up the heat. Won’t work-do as she says! In the end, it turned out PERFECTLY!! Beautiful caramel color, broke in pieces easily, and chocolate stuck just fine on the toffee. Seriously, just follow the recipe LIKE SHE STATES and you’ll have no problem!! My mother-in-law immediately asked for the recipe! Thanks!!
Les says
Just made my first batch and it turned out fantastic. Only one change is that I added 1 TBS Lyle’s Golden Syrup (bought at Kroger on sale) and this really helped for the toffee flavor. I used a candy thermometer and also I put a few drops on ice to double check. Great recipe, this is a keeper.
Julie Proctor says
I just want to thank you for this recipe. It saved me this Christmas. Soooo easy and foolproof if quality ingredients are used, and you pay attention to the directions. I’ve made three double batches so far. The first I used semi-sweet (I didn’t have milk chocolate chips), second I used white chocolate and red and green food coloring swirled in for a festive look, and the third milk chocolate. Soooo goood!!!! My butter of choice is Kerrygold. Don’t be afraid, you too can be a candy maker. Thanks again!!
Vickie miller says
I made this recipe today. I followed the instructions to the letter however when I took the candy out of the fridge and cut it, it became crumbly and sugary. I might have used too high of heat.
Beth says
I made this earlier today. I have never used a candy thermometer, so I was a bit hesitant. I followed the directions closely, and it turned out perfectly! Thank you for this wonderful recipe!!
Tina says
I made 3 batches of this toffee. I used Land o Lakes butter on the first two batches. Perfect! The third batch I used Kroger brand…it’s what I had left. What a difference! The third batch was greasy and didn’t seem to blend together. It’s in the frig hardening now. We will see how it actually turns out. 🙂
Carol Strickland says
i made this tonight. I used a candy thermometor. The candy taste wonderful and cracks beautifully but. There is buttery edges leaking out all the way around. It appears to me I had too much butter for the sugar. Yes I measured. I did use Land o Lake butter. Could I add more sugar and it still work?
kim moncion says
I tried this recipe three times today. Followed the instructions to a “T”. Each time the temperature reached 250 the toffee separated. I used med/low heat as instructed. Even used low heat the 3rd try. Stirred exactly how instructed. Im at a loss.
Karen says
You have 8 large pictures of the finished toffee but none as you make it….
Trish - Mom On Timeout says
That would be because I provided a video for your viewing pleasure Karen – thank you!
Gayle Lundquist says
I have made this twice and bogh times the sugars separated from the butter. The first time i fugured the heat was too high; second time i stood at the stove and stirred and stirred for 30÷ minutes and it still broke! So, no the heat was not to high and i live in California and the humidity is 20% (so no it’s not humid)…so what the heck did i do wrong?
Trish - Mom On Timeout says
Are you using real butter? That could be the issue. Secondly, it sure shouldn’t take 30 minutes to get it up to temperature.
Here are a few sites with tips that I found when googling this issue:
https://www.thespruce.com/why-did-my-butter-separate-when-making-toffee-or-caramel-520448
https://food52.com/hotline/17099-why-does-toffee-separate
https://www.deseretnews.com/article/705267581/Toffee-break–How-to-avoid-the-dreaded-separation-anxiety.html
Hope you find something here that helps!
Lorri says
I used a copper sugar pot for mine and the butter separated and it ended up fudge consistency. I’ve read lower temp anybody had any experience with the copper pot?
Trish - Mom On Timeout says
As long as the copper is heavy duty, I don’t think that would be the cause. The consistency sounds like it didn’t get up to temperature. Check out these resources for further troubleshooting: Here are a few sites with tips that I found when googling this issue:
https://www.thespruce.com/why-did-my-butter-separate-when-making-toffee-or-caramel-520448
https://food52.com/hotline/17099-why-does-toffee-separate
https://www.deseretnews.com/article/705267581/Toffee-break–How-to-avoid-the-dreaded-separation-anxiety.html
Hope you find something here that helps!
Gervaise Pellerin says
I enjoy reading your recipes
Nancy says
What’s the deal with kosher salt ??? Can’t I use regular… I’d not why?
Robin says
Can you use semi sweet morsels instead
Julie says
Can I double the recipe?
Connie Farmer says
Made this exactly as listed. It tasted great! My only issue was some of the chocolate separated when breaking it up. Any tips? We ate it anyway, but I wanna make some to give away. Thnx!
Trish - Mom On Timeout says
I’ve never had that happen to me Connie. Did you put the chocolate on when it was still nice and hot? My chocolate always sticks tight to the toffee…
LP says
Can you line the pan with graham crackers first?
Lo says
Can you line the pan with graham crackers first, before sprinkling in the pecans?
lynne says
just tried your toffee recipe…cooked it to 295, but the sugar still hadn’t dissolved (my thermometer is fine, as I made caramels last night and they turned out fine). Other recipes I’ve looked at use brown sugar instead of white, and i’m thinking the brown will dissolve better. What a bummer – 2 sticks of butter gone. 🙁
Trish - Mom On Timeout says
I’ve never made toffee with brown sugar… but go for it! The sugar dissolves pretty darn quickly – well before 250 actually so I’m not sure what happened there.
Denise says
Can this toffee be made ahead and frozen? Thanks
Trish - Mom On Timeout says
I haven’t tried freezing it before but let us know how it turns out if you do!
Taryn says
Would this work in a sheet cake pan? How many times would I need to multiply the recipe??
Maria says
I learned to make toffee using Blue Bonnet margerine but will try butter this year. Also never used a thermometer but go by the color and a drop in water for consistancy.
Barb Griffin says
I use Hersey bars and sometimes the chocolate slides off the toffee. It looks like several people have this problem and I don’t see where you really addressed it except to say that toffee needs to be warm when you spread on chocolate. I melt the bars on the stove. Thank you
Trevor says
I was excited to try this today. Followed the recipe word for word. Ended up with chocolate covered greasy sugar. What gives?
Trish - Mom On Timeout says
Review the video and instructions. Something isn’t right 🙂 Make sure you stir it enough that the mixture is homogenous – you shouldn’t see a separation of butter at all.
Sally says
This is the same recipe I’ve used for years. Can’t imagine not using a candy thermometer . It’s really not hard. I do have a weird tip. I have only made this for Christmas so the heat is on in the house. I turn up the heat 2-3
degrees. It helps the candy get just the right crisp/crunch. Don’t know why it helps , but it does.
Trish - Mom On Timeout says
Great tip! Thanks Sally! And yes, you absolutely need a candy thermometer for this recipe.
Lisa Boffa says
Hi,
I am looking forward to making this but have one question, are the pecans raw or toasted?
Thanks in advance
Lisa
Autumn says
Just followed your recipe to a “t” and the toffee separated in the end into a pool of butter. So sad. I’ve seen others comment about the same thing, but no thoughts onto why it occurred. Help?
Rinat says
Can you please write the quantities of the pecans , butter and milk chocolate chips at grams
Autumn says
Not sure about the pecans and chocolate, but the butter is 227g and the sugar is 200g. There’s a great converter online that has all that info at traditionaloven.com
B says
Has anyone made this using dark chocolate?
Shirley says
This is the BEST recipe I have ever tried. Yes I had use dark chocolate because my husband loves it and it worked fine . If you follow the recipe to the tee it works every time I use
Unsalted butter.
Thank you for sharing this .
Trish - Mom On Timeout says
Thanks so much Shirley!
Kimberly Benson-Custard says
Yes, yum!
Allison says
I just made it with dark chocolate and it’s really good.
Trish - Mom On Timeout says
Dark chocolate is always a good choice 🙂 Merry Christmas!
Scott says
Hi!
First time making candy and this recipe was easy! My only issue is the toffee is not brittle; it’s more like a hard fudge consistency. Is this due to not attaining the temp as indicated in recipe?
Also, the color of the toffee is more blonde in color and not the nice caramel color in your pics. What caused that?
Thanks!
DEANN LEMMON says
not long enough it will turn Carmel very fast so needs to be watched carfully or it will burn
nancy young says
I made this last night chal. butter has to much oil , and it didn’t;’t crack I am trying it again today with different butter we will see, maybe iI had the heat to hot but did stir and and I did let it get to 300 but still not cracking.
nancy young says
with different butter we will see, maybe iI had the heat to hot but did stir and and I did let it get to 300 but still not cracking.
Marilyn says
You have to use a good CANDY thermometer and cook the mixture until the temperature is between 290 and 300 degrees. The color should be a warm ‘toffee’ shade. . Don’t over-Cook it but it has to reach the hard crack stage!
Carrie says
I must have done the same thing you did. Mine is very light colored and somewhat sticky.
Nichole says
Hi. I have made a lot of toffee in my time and in my experience, if your toffee turned out light colored and sticky then it wasn’t cooked to a high enough temperature. Use boiling water to make sure your thermometer is working correctly (you can google how to do this) before you try again. Good luck!
Crystal says
This Toffee recipe IS perfect! Followed it exactly as written and it produced wonderful results. Next time, I will double the recipe. Thank you
Angela says
My daughter and I made this tonight. We are anxiously awaiting it to completely cool. I have one question. Once we remove it from the refrigerator to cut it, do we let it set at room temperature or do we need to put it in air tight containers and keep it in the fridge?
DEANN LEMMON says
doesn’t have to be refrigerated but it keeps better that way .air tight container is a must fyi instead of pecans put 1 cup of slivered raw almonds in after sugar comes together and sprinkle sliced almond on top of chocolate while hot you have rocka
Diane rose says
I made this and the butter separated from sugar. Tried it twice.i thought I had too much butter but it said 2sticks. Don’t know what happened.
Julie says
My butter separated when cooking also I patted several paper towels off top of batter just swimming n butter also no cream n this recipe
Sandra says
You must keep stirring during cooking
Nichole says
Yes, keep stirring while cooking (gently), also don’t cook it too fast at too high a temperature. Keep the temperature even, don’t keep adjusting the temperature of you burner up and down (so make sure you don’t have any distractions while you’re cooking your toffee that may cause you to need to turn the burner down and up again).
DEANN LEMMON says
sometimes it is the butter and it has to butter and not margarine or the butter sub also if you melt it too fast it will separate
Brenda says
I learned that butter will separate when heat is too high. Stir sugar and melted butter on med low heat and keep stirring . It won’t separate if you cook at med temp and stir until it reached crack stage.
Trish - Mom On Timeout says
That is absolutely true Brenda! That’s why the instructions say to cook over medium-low heat. Thank you!
Suzy says
Humidity matters when making toffee or candy, I can personally attest to that after many botched batches. I’ve tried having a hot skillet on another burner, but really recommend not making it in humid conditions.
Camille says
Love your blog, I made this toffee today, I should have read the comments before cutting it, the chocolate separated on most of it. Now reading the comments I see I should turn over if I’m going to ‘cut’ it. Guess next time I’ll break it up and not cut it. Are there any other secrets to stopping the chocolate from separating ??? Love this easy, tasty recipe, Thank you
Trish - Mom On Timeout says
The chocolate shouldn’t separate at all and there is no reason to turn it over. How long did you wait before topping with the chocolate chips? You still want the mixture to be hot. I’ve made this recipe dozens of times and have never had issues cutting or breaking it apart or with the chocolate separating…
Marcy says
Wow, this is wonderful toffee! Thanks for sharing! I did try replacing the pecans with pretzels for my non nut loving family members. I didn’t love that they way I thought I would. I bet they will. The pecan batch was great. I think just toffee and chocolate would be great too. Here’s a tip for the chocolate falling off: break it, don’t cut it. Take a piece with the chocolate side facing you and break it away from yourself. I only had chocolate fall off the pieces I broke the opposite way. If you have to cut it, cut it with the chocolate side down. The ones I tried cutting chocolate side up seperated almost every time. Turning it over, I only had one separate. It’s a super easy recipe, too. My candy thermometer is broken, so I used a meat thermometer. I took it off at 300 and it turned out just right. It’s not too hard to bite and doesn’t stick it your teeth. I will be making a lot of toffee for Christmas this year!! Thanks again!
Kim says
I thought you said there was no need for a thermometer, but in the directions, you said to use a thermometer. Did Instead it wrong? I don’t have one and would like to make it.
Trish - Mom On Timeout says
Nope. Never said that 🙂 In fact, I spent a good amount of time talking about the need for a QUALITY thermometer. You definitely need one!
DEANN says
if you put a drop of hot candy in ice water to cool fast and if it cracks when you try to break it it is done. but you need to do this fast because it will burn really fast after it is done. I start the candy with a small glass if ice water to have it ready
Shirley Kiszenia says
I made the Toffee today it was so eSy and taste great I used a longer pan and it’s great thank you .
Trish - Mom On Timeout says
Awesome! Enjoy Shirley!
Carla says
Hi, I’m in the process now……..when & or where is the vanilla added?
Carla says
I added it after it reached hard crack. Mine also had extra butter. I think its because I used a non stick pan. And THEN I watched the video, saw when to add the vanilla. (my bad). Can’t wait to to eat it!!!!
Trish - Mom On Timeout says
It’s step 6 in the instructions.. I’m not sure why this is being missed lol!
Carolyn says
Can you use salted butter and leave the other salt out?
Trish - Mom On Timeout says
Salted butter has varying amounts of salt in it. I’m pretty sure it would be fine though.
Jacquelyn says
I need some help. I’ve watched your video many times and i have the equipment that you had. For some reason right at the end i end up with a small puddle of butter so it’s separating from the toffee I took it off the heat at 295 and added the vanilla I’m not sure what’s going on any tips would be helpful!
Trish - Mom On Timeout says
It sounds like it wasn’t fully incorporated into the sugar. You need to make sure that the mixture is homogeneous throughout the cooking process. That’s the only thing I can think of…
Debbie says
I made these today. They are amazing.
Lisa says
Is this recipe crunchy, in that the toffee is crunchy too, not just the nuts? I prefer toffee that breaks easily when bitten and does not stick in my teeth or turn into caramel when I chew it, as similar to the texture of Almond Roca brand as possible.
Hanna says
What is the weight of 2 sticks of butter
Trish - Mom On Timeout says
1/2 pound Hanna – thanks!
Cb says
WHEREs the milk in the recipe? Sweet milk was discussed in the description but not in ingredients. I’m confused.
Trish - Mom On Timeout says
There is no milk… and no milk in the description with the exception of milk chocolate 🙂
carolyn says
sweet cream butter……
Kate says
We are not a fan of nuts but need a crunch. Do you think a bottom layer of pretzels might work?
Trish - Mom On Timeout says
I think it would and it would be FANTASTIC.
Gail says
Kate, I was also wondering about using pretzels. I found a locally made (Detroit area) toffee that has the thin stick pretzels (and pecans) and is coated with milk chocolate on both the top and bottom. The toffee is crunchy but melts in your mouth without sticking in your teeth. I’m definitely going to try this with the pretzels.
Tannie Datwyler says
Question for you: I make toffee every year near Christmas and my recipe is very similar to this one. However, I am often frustrated that when I break it into pieces the chocolate separates from the top of the toffee. Any idea why this might be happening? I’ll try your method (it’s slightly different than mine) and see if it helps!
Carla says
The chocolate separates from mine too. Not all but several pieces. This toffee tastes good, the toffee recipe I have uses almonds. I love pecans so thought I’d give this one a try. This recipe is a lot easier.
Doris says
I made this toffee yesterday and the toffee wasn’t clear it was a cloudy color tasted very good what did I do wrong
Debbie says
If it was cloudy the chocolate
was too hot.
DEANN says
sugar didn’t incorporate all the way more stirring and lower heat might help
Jennie says
If I want a softer toffee not so hard, yet still hold together, what temperature would you suggest?
Thanks,
Jennie
Jessica says
This was one of the easiest things I have ever made. Before I finished the first batch, I started a 2nd one. My husband’s job is having a charity fundraiser tomorrow. They will love this. Thanks!
Rosiland Layne says
Can you sub milk-free margarine due to allergies?
Trisha says
I’d like to know this as well! I have dairy free “vegan” butter that I am able to use in other recipes, and can find dairy free chocolate chips…
Trish - Mom On Timeout says
I really can’t say since I haven’t tried it myself but please report back if you do!
DEANN says
i tried regular margarine and it was a disaster it needs the fat of the butter
Trish - Mom On Timeout says
Oh YES. Margarine does not work at ALL in this recipe.
Ande says
Is this a soft or very hard candy? Some toffee recipes would break your teeth. Looking for one that would melt in your mouth.
averie @ averie cooks says
I would seriously eat the whole batch! I love this stuff! I have never made it, which is probably a good thing LOL and just feast on it whenever someone else makes it!
Mary Beth Dawe says
How far in advance can the toffee be made to give as Christmas gifts?
Sammie says
Ooh what an absolutely scrumptious gift to make and share over Christmas. Or in fact the run up to Christmas! I’m definitely going to try this and spread some Better Than Anything Toffee Love here in England. Thank you for a great recipe.