Toffee II

Toffee II

10 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m

“My mother made this toffee every Christmas and had to hide it from us kids.”

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Adjust Servings

Original recipe yields 1 pound


  1. Grease a 9x13 inch baking pan.
  2. Combine sugar, butter, water, and salt in a heavy saucepan. Cook, stirring continuously until the mixture reaches light crack stage (310 degrees F, 160 degrees C) on a candy thermometer). Remove the pan from heat and stir in vanilla. Pour mixture into the prepared baking pan.
  3. Lay chocolate bars on top of the hot mixture and spread the melting chocolate over the top of the mixture. Chill well. Crack into pieces to serve.

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Reviews (10)

Rate This Recipe


This one was pretty good and fairly simple, but one does have to be sure the pan you put it into is not a glass one. You can use even a cookie sheet, and without even chilling it, and once it has cooled and the chocolate is set you just sort of twist the metal sheet and the candy will break into pieces. You can hit it with a hard knife, spoon, or other utensil if the pieces are large and you want to make them smaller. Just a tip I use when I make any hard candy. I also like to put some chopped nuts (preferably pecans) on top of the melting chocolate.



Wow! Definitely a keeper!



It was not half bad ... It was 3/4 bad took too long , make sure you have your stove on high

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Amount Per Serving (20 total)

  • Calories
  • 189 cal
  • 9%
  • Fat
  • 13.2 g
  • 20%
  • Carbs
  • 17.5 g
  • 6%
  • Protein
  • 0.7 g
  • 1%
  • Cholesterol
  • 25 mg
  • 8%
  • Sodium
  • 81 mg
  • 3%

Based on a 2,000 calorie diet



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Best Toffee Ever - Super Easy


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Decadent Chocolate Almond Toffee