Butter Toffee

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Recipe by MsJoelBoxer Uploaded by Drimble Wedge

It occurred to me when I was putting together boxes of treats for my co-workers this morning that I had another ridiculously easy recipe to share. Not only is it fairly simple and quick, but it requires very few ingredients, keeps well in a sealed container, and can be shipped without traumatic results. Definitely good for gifting.


  • 8 tablespoons (1 stick) unsalted butter
  • 1 1/2 cups granulated sugar
  • 1 packed cup dark brown sugar
  • 3/4 cup plus 2 tbsp. heavy cream
  • 1 teaspoon pure vanilla extract (sometimes I toss a bit of almond or cinnamon in too, but only about 1/8 or 1/4 tsp.)


- Line a baking sheet with a piece of parchment paper and set aside.

- Combine the butter, sugars, and cream in a medium-sized saucepan over medium-low heat. Stir gently occasionally until the sugar dissolves.

- Continue cooking, without stirring, over medium-low heat until the mixture reaches 295-300 degrees F (hard-crack stage). It'll take a while, 25 minutes maybe, but low and slow is the way to go. The color will be a rich, deep brown.

- Remove the pan from the heat, quickly stir in any extracts, and then immediately pour out onto the prepared baking sheet. You may tip/swirl the pan to get the candy to spread more evenly, but do it quickly and then leave the candy undisturbed to cool.

- When cool, break into shards with a rolling pin. Eat and be merry.

Store between layers of wax paper in a sealed container.

Option to jazz it up:

When the candy has set enough that it is still warm but firm, scatter a handful of chocolate chips on top. The residual heat should melt them enough to make the chocolate spreadable. Spread it in an even layer over the candy and then top with chopped, roasted/salted peanuts.