Bulk Toffee Bits Recipes

EASY HOMEMADE TOFFEE BITS

Steps:

• Cut butter into cubes and place in heavy saucepan with sugar. Heat on low to medium low setting, whisking rarely while the sugar and butter melt. As the toffee cooks it will start to look clumpy, whisk or use a rubber spatula to scrape the bottom of the pan while it is cooking to prevent any burning. As the color of the toffee starts to darken, stir in the vanilla and the salt. Continue to cook and until the temperature on the candy thermometer reaches 295F to 305F and the toffee is approximately the color of peanut butter. Carefully pour the hot toffee onto a parchment or silicone baking mat lined baking sheet. The toffee will cool and harden within 10 - 20 minutes. Crack it with a spoon or pestle. Store in airtight container for up to one week.

HOMEMADE TOFFEE BITS

Steps:

• Line a small rimmed baking sheet with parchment paper or a silicone baking mat.
• In a heavy bottomed small saucepan, melt the butter over medium heat. Add the sugar and salt and whisk vigorously for one minute until combined. Cook, stirring constantly, until the mixture looks like melted peanut butter and a candy thermometer reaches 295 to 305°F, about 10 minutes.
• If the mixture separates at all, remove from heat and whisk vigorously until recombined. Return to heat and continue cooking.
• Immediately and carefully pour the hot toffee onto the prepared baking pan, allowing it to spread into an even layer. Let cool and harden for about 20 minutes.
• Place the sheet of toffee on a cutting board or in a zip top bag. Use a mallet, rolling pin, or heavy object to crack it into small pieces. You can also cut into bits with a sharp serrated knife. Store in an airtight container for up to 1 week.

TOFFEE BITS

Steps:

• Line a rimmed baking sheet with parchment.
• Combine the butter and sugar in a saucepan over medium heat.
• Cook until the mixture reaches 305F on an instant-read thermometer (hard-crack stage). Stir occasionally.
• Remove from the heat and pour onto the parchment, spreading thinly.
• Cool completely - about 4 hours - then break into bits.
• Store in an airtight container.