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toffee
Courtesy of The Culinary Institute of America

How to Make Toffee at Home in the Hudson Valley

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Whether you’re baking for the holidays or simply in search of an after-dinner sweet, this toffee recipe is sure to hit the spot. It comes from the foodie pros at the Culinary Institute of America in Hyde Park, which means you know it’s going to be positively delicious.

Toffee

Recipe by The Culinary Institute of AmericaCourse: DessertCuisine: AmericanDifficulty: Medium
Servings

1

10-by-15-inch sheet
Prep time

1

hour 
Cooking time

30

minutes
Total time

1

hour 

30

minutes

This toffee recipe from the Culinary Institute of America is an easy-to-prepare treat that delights all year.

Ingredients

  • ½ cup water

  • 2 cups sugar

  • ¼ cup light brown sugar, packed

  • ½ cup sweetened condensed milk

  • ½ cup light corn syrup

  • 8 Tbsp (1 stick) unsalted butter, softened

  • ½ tsp kosher salt

  • 2 tsp vanilla extract

  • 2 ⅔ cups milk compound coating chocolate, melted

  • 3 cups crushed or chopped salted toasted almonds

Directions

  • Lightly butter a 10-by-15-inch baking sheet, or line it with parchment paper.
  • Combine the water, sugar, brown sugar, sweetened condensed milk, corn syrup, and butter in a 4-quart saucepan. Bring to a boil, stirring constantly with a heat-resistant rubber spatula.
  • Insert a thermometer, turn the heat to medium, and stir constantly while cooking to 290°F.
  • Remove from the heat. Add the salt and vanilla extract.
  • Pour onto the prepared pan and spread quickly to the edges of the pan with an offset palette knife. Allow to cool completely to room temperature, 1 hour or longer.
  • Spread half the chocolate onto the toffee. Sprinkle half of the almonds on the chocolate before it sets. Allow the chocolate to set.
  • Carefully turn the toffee out of the pan onto the back of another sheet pan. Spread with the remaining chocolate. Sprinkle the remaining almonds on the chocolate before it has set.
  • When the chocolate has set, break the toffee into the desired size pieces for serving. The candy can be stored at room temperature in an airtight container.

Related: This Pumpkin Chocolate Chip Cookie Recipe Is Top-Notch

Hudson Valley Restaurant Week is back this April 8-21!