Every Christmas season I make pounds and pounds of this toffee for my family, friends and neighbors. The recipe is quite easy and delicious! The only tricky part can be the caramelization process.
Many toffee recipes don’t require the use of a candy thermometer, but I wouldn’t dream of making mine without one. It comes out perfectly every time! I use a digital candy thermometer. The key is to keep the heat at the same temperature while continually stirring the toffee.
Sugar, butter and chocolate! Who needs anything more??