I love, love, love toffee for the holidays. It’s so easy to make and it looks so pretty on a cookie plate. I made my homemade easy toffee with rainbow sprinkles, but you can add any variety of Christmas sprinkles that you want for the holidays. Heck, you can even decorate the toffee with fun colors for your favorite sports team. Wouldn’t that be fun to take to your kids football or baseball game? I bet all the little league guys and gals would love a treat like this after a game!
Talk about easy! I love that you can personalize this treat. Homemade toffee can also be made plain and then crushed into a million little pieces and stirred into cookies and cakes or sprinkled onto frosting.
Just be careful with humidity. Like any candy, humidity is not a good thing. It can lead to the candy sticking together and making it soft. It won’t “crack” like it’s supposed to. Be sure to keep it in a sealed container in the pantry. The fridge is too humid to store toffee. This is also not a good treat to make in advance. It just won’t store more than a few days easily. So eat it up!
On of my favorite candies is Bridge Mix! I love the chocolate covered peanuts, caramels, raisins, and soft chews. I picked up a bag of my favorite candy and added it to the toffee with the sea salt. It was so good! I think I loved it even more than the plain chocolate coating. Be sure not to touch the chocolate candies until AFTER it hardens. The chocolate stays soft for a while if you don’t get it into the fridge to harden.
Be sure to press the bridge mix into the toffee to make sure that it sticks and doesn’t just pop off of the toffee when it cools.
For more candy treats, check out these
- 1 cup unsalted butter
- 1/2 cup warm water
- 1 cup sugar
- 1 teaspoon salt
- 1 teaspoon light corn syrup
- 1 cup mini chocolate chips or bridge mix
- Sea salt
- Prepare a jelly roll sheet with a silicon mat.
- Cube and melt the butter in a medium sized, heavy bottomed pot. Stir until melted, add the water, sugar salt, and corn syrup. Stir constantly until the sugar dissolves. If sugar crystals are sticking to the edge of the pot, use a wet basting brush or pastry brush to wipe them off. Attach a candy thermometer to the side of the pot, being sure that it’s not resting on the bottom of the pan.
- Stir the mixture a few times until it comes to a rolling boil. Do not stir again. Let the mixture come up to 290 degrees or the soft crack stage.
- Pour the toffee out onto the jelly roll sheet. Tilt the sheet carefully from side to side to get the toffee to spread out evenly. It will not cover the entire sheet and may end up being an irregular shape. Let it cool for 5 minutes before sprinkling the chocolate chips over it or adding the bridge mix. The toffee will soften and melt the chocolate chips and make them spreadable. Use an offset spatula to spread the chocolate around creating a smooth topping.
- Add on some sea salt and the sprinkles to the wet chocolate.
- Place the tray into the fridge for 20 minutes to harden and completely cool. Cut the toffee or drop the tray on the counter top to break. Serve and enjoy!
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