Homemade Toffee (Espresso)

Homemade toffee is an attempt to replicate my favorite candy bar; a Skor bar.  Like many things I enjoy, I like to try to find a way to make it on my own.

I experimented with making toffee for a week or so over the holidays in 2020 and it was a bit hit and miss.  It tasted good, but just wasn’t quite what you’d expect toffee to be like texturally.

Today I was at the store to get some chocolate chips so that I could give this another shot, get some pictures and throw this recipe on the site.

Low and behold, what do is see? but espresso chocolate chips.  Espresso Toffee Bars?  It’s so crazy that it just might work…

Homemade toffee is an interesting candy to make.  It’s basically butter and sugar.  The trick is getting it to exactly the right temperature and that is where I am still playing with it.  So far, my toffee has either come out too chewy or too hard.  So now I am going to try to make it in a cast iron pan to boot.

If you have access to a candy thermometer, you are looking for Hard Crack stage between 300 and 310 degrees.

From what I have read, your toffee is done when it’s the same color as the outside of your almond.

Anyhow, to make this, cook your sugar and butter at a medium low temperature until it’s the color of an almond, or 305 degrees or whatever.  It takes a little trial and error.  When I did it this time it was just at the point where it was almond colored and really bubbly.  When I turned it off, the bubbles went away and it was a nice, smooth brown.  It kind of looked like the fancy coffee when they stir the colors together on top with a couple different shades.

Homemade Espresso Toffee

Tastes like a chocolate covered coffee bean with toffee

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Cooling Time 1 hour hr

Total Time 1 hour hr 45 minutes mins

Course Dessert

Cuisine American

Servings 20

Calories 46 kcal

Equipment

• Medium sized cast iron skillet
• Wax paper

Ingredients

  

1x2x3x

• 1 sticks butter
• 1 cups sugar
• 1.5 cups espresso chocolate chips
• 1/4 cups slivered almonds

Instructions

 

• Melt butter and sugar together in skillet
• Cook until to between 300 and 310 degrees or until it turns a smooth brown the color of an almond skin
• Pour toffee mixture onto wax paper
• Spread almond slivers evenly on toffee
• Cut toffee into rectangles before it cools completely
• Melt chocolate chips over low heat in skillet
• Pour melted chocolate onto toffee and spread evenly with a spoon
• Cool in refridgerator or freezer until completely cool

Notes

It's helpful to put your wax paper on a large cutting board so that you can move it to your refrigerator or freezer to cool.

Be sure to use a large enough cutting board and wax paper piece to contain all of the liquid toffee.

If you don't get the toffee cut before it hardens, you can break it into pieces after it's finished.

Nutrition

Calories: 46kcalCarbohydrates: 10gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 1mgPotassium: 10mgFiber: 1gSugar: 10gCalcium: 4mgIron: 1mg

Keyword Candy, Candy Bar, English Toffee

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