Here’s a classic caramel toffee candy recipe 🍬—chewy, buttery, and perfect for gifts or snacking.
Ingredients
- 1 cup unsalted butter (2 sticks)
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- ¼ cup light corn syrup
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract
- Pinch of salt
- Optional: chopped nuts (pecans, almonds)
Instructions
1. Prepare Pan
- Line a 9×13-inch baking pan with parchment paper and lightly butter it.
2. Make Caramel-Toffee
- In a heavy saucepan, melt butter over medium heat.
- Add granulated sugar, brown sugar, and corn syrup. Stir constantly until sugar dissolves.
- Gradually add sweetened condensed milk, continuing to stir.
- Cook over medium heat, stirring frequently, until mixture reaches 245–250°F (soft-ball stage) on a candy thermometer (~15–20 minutes).
3. Finish
- Remove from heat, stir in vanilla and salt.
- Pour mixture into prepared pan and spread evenly.
- Optional: Sprinkle chopped nuts on top while hot.
- Let cool completely (~2 hours) at room temperature.
4. Cut & Serve
- Lift candy out using parchment, cut into squares or rectangles.
- Store in an airtight container at room temperature.
Tips
- Stir constantly to prevent burning.
- Use a heavy-bottomed pan for even cooking.
- For extra flavor, add a pinch of sea salt on top once poured into the pan.
If you want, I can also give a microwave version of caramel toffee that’s super quick and just as delicious.
Do you want me to?
