Super Simple Toffee with no thermometer

Hey all!  It’s been a while, huh?  It feels like not too long ago that I realized these days were coming.  “These days” of course refers to the crazy nature surrounding being the mom of four kiddos.  Yup.  Spring through Fall is a bit of a blur!  Soccer, theater, lessons, concerts, teacher conferences, field trips, camps… it’s all awesome and I am so blessed to be able to provide all of these wonderful opportunities for my children.  They do, however, make my head spin sometimes.

That said, it seems it is always this time of the year, when people are running around here and there that I tend to put on the brakes.  It’s been that way for a while now, ever since my major mommy meltdown.

What I do love to do this time of the year is to make all sorts of things.  As my children have gotten older, we have made fudge a regular thing in our house and this year we added toffee to the repertoire.   Of course if you tried any of the recipes on this site, you know that I go for super easy, no fuss sorts of things, mainly for two reasons.  One: they require the least amount of time typically and two: I can usually get my kiddos to help for said least amount of time.  That way, we get to create things together!

So off the the races…

This super easy toffee is care of Chungah over at Damn Delicious.  I am so glad to have stumbled upon her site… good stuff!




1 cup white sugar

1 cup salted butter

1/2 teaspoon vanilla

Chocolate chips- dark or semisweet, about 1 cup

parchment paper

baking sheet



Line baking sheet with parchment paper and set aside.

Using a large pan, add butter, sugar and vanilla.  If using unsalted butter, you can add 1/4 teaspoon salt as well.  Stir ingredients over medium heat, regularly, as the butter melts.

Once butter is melted, continue to stir nearly constantly until mixture begins to bubble.  Once it starts to bubble, the process goes pretty quickly.  Keep stirring constantly at this point so that the sugar does not burn.  The texture of the mixture will change as the color does.

Continue to stir until your mixture becomes a nice almond brown.  At this point, your mixture will be pulling away from the sides of the pan.

Carefully pour hot mixture onto parchment lined baking sheet.  You can carefully spread the mixture by tilting the pan slightly or by manually spreading it.

While still hot, spread chocolate chips over surface.  When chips have begun to melt, gently spread the chocolate evenly over the surface until completely covered.

Let toffee cool completely.  (I put mine in the fridge because I couldn’t wait!)  When completely cool, break into pieces and enjoy!!!  Be sure to store in an air tight container.


Back when I started this blog, I promised to provide my failed moments along with my successes.  Why?  Because we learn from our mistakes!

The second time I made this toffee, I failed to add the vanilla.  I think I also failed to let it get dark enough, pulling it off the heat at more of the inside color of an almond rather than the outside color of the almond.  So long as you continuously stir the mixture during those ending minutes, you can get a nice brown, without burning your sugar.   Patience is not my virtue when cooking!  The result of my failure was a toffee that took forever to set and never did quite really.  It was a soft break instead of that traditional toffee snap.  The toffee itself was also a bit gritty and over sugary to eat.  Don’t get me wrong, my kids still ate it.  I just couldn’t have given it to anyone… not that I wanted too!

Anyway, hope you enjoy this gluten free, nut free, additive free super simple toffee recipe.

Thanks for stopping by!


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