Hershey’s Toffee Bar
This Hershey’s Toffee Bar is outrageous and the most delicious candy you will make at home. Serve this at your next party or wrap in cellophane as a perfect sweets gift! This rich toffee is perfect to make for a special occasion. The hot candy mixture involves butter, sugar and nuts. This would be a great treat for Valentine’s Day or as your Easter Candy. Your family members will swoon for this like mine did. I made this for my mom’s 80th birthday and it was a huge hit. I hope you enjoy this decadent treat. It makes a large quantity so feel free to freeze some for another given day!
You may need:
- 1 cup chopped pecans, toasted (8 minutes at 350º)
- 2 sticks butter
- 1 cup sugar
- 6 tablespoons light corn syrup
- 2 tablespoons water
- 1 teaspoon vanilla
- 8-12 ounces milk chocolate, chopped (I used the huge Hershey bars, closer to 8 ounces)
- Cover baking sheet with silpat or lightly grease with Pam. (I used silpat to be safe)
- Cut butter into pieces and mix with sugar, corn syrup and water. Bring to boil over medium high heat, stirring until sugar is dissolved. Insert candy thermometer and allow to boil, stirring occasionally, until liquid turns amber and temperature reaches 290º. Remove from heat immediately and add vanilla. Stir to combine and pour onto prepared sheet. Spread a bit.
- Allow to cool about a minute, then sprinkle with chocolate. Allow heat to melt chocolate, then smooth out with spatula. Sprinkle with nuts and gently pat down so nuts adhere to chocolate. Chill for 2 hours, then break into small pieces. Store in refrigerator.
Adapted from my wonderful friend Liz at That Skinny Chick Can Bake via Gourmet
Liz Berg says
You will now have to make this every year!!! I try to get it out of my house ASAP so I won’t eat it all 🙂
liz-this stuff is no joke!! i oulled it off at 290 but temp kept going up-was nervous it would be break a tooth hard but it has texture of biting into a heath bar!!!! that seem right? lol yummmmmy! u keep in fridge or counter?
I love toffee! You really want the sugar to caramelize, and if you only cook it to 290, that’s only hard crack stage and you won’t get the added depth of flavor that the caramelization brings. Taking it to 325F isn’t outside the realm of possibility, but you want to work fast because, as you found out, the temp will continue to rise even off the heat. 🙂
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I made this yesterday and it turned out delicious! I used almonds instead of pecans. My problem was it burned the bottom of the pan. I thought it was going to taste burnt, but it didn’t. I’m still trying to get the black burnt stuff off my pot! Any advice for next time so it don’t burn? I used a heavy stainless 2 qt sauce pan.
Mary Eischen says
Could you please email this recipe to me, I can’t find a print button ???
So you use 8 bars of chocolate, 8 ozs each? Seems like a lot!
No, of course not. Recipe says 8-12 ounces of milk chocolate, meaning between 8 and 12 ounces, whatever your preference.
I really don’t mean to sound dumb, I have cooked and baked for years. But I have never heard of simply. Can someone please explain.
Hugs & Cookies xoxo says
nonstick reusable baking mat
Silpat not simple I hate auto correct
Google it, it will show you samples.
What size pan are you pouring into??