Description
This soft and chewy Macintosh-style toffee is the perfect homemade candy for the holidays. Buttery, nostalgic, and easy to make, it’s ideal for gift tins, dessert trays, or a cozy seasonal treat.
Ingredients
Scale
- 1 cup (226g) unsalted butter
- 1 cup (200g) granulated sugar
- 1/4 cup (60ml) light corn syrup
- 2 tablespoons (30ml) water
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Optional: 1 cup (115g) chopped nuts (almonds, pecans, or walnuts)
- Optional: Melted chocolate for topping
Instructions
- Prep the pan: Line an 8×8-inch baking pan with parchment paper. Sprinkle nuts in the bottom if using.
- Cook the toffee mixture: In a saucepan over medium heat, melt butter. Stir in sugar, corn syrup, water, and salt. Stir continuously until boiling.
- Monitor temperature: Clip a candy thermometer to the side. Cook to 245°F (118°C), the soft-ball stage. Stir constantly and patiently—it may take 10–15 minutes.
- Finish the mixture: Remove from heat and stir in vanilla extract. Be careful as it may bubble.
- Pour and cool: Quickly pour into the prepared pan and smooth the top. Let cool at room temperature for 1–2 hours.
- Cut and serve: Once fully set, lift toffee out, cut into squares or bars, and wrap or store.
Notes
- Use a candy thermometer: Ensures perfect chewy texture without guessing.
- Don’t overcook: Stop at 245°F or you’ll get brittle toffee.
- Optional toppings: Pour melted chocolate over cooled toffee and top with nuts or sea salt.
- Wrap for gifting: Use wax paper for that classic Macintosh style or place in festive tins.
- Storage: Store at room temperature up to 10 days or freeze for 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Candy
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 110
- Sugar: 13g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 15mg