Instructions
1. Melt the Sugar
Add the granulated sugar to a heavy-bottomed saucepan. Heat over medium heat, stirring occasionally, until the sugar melts completely and turns a deep golden amber color. Don’t rush it — this is where all the flavor comes from.
2. Add the Butter
Remove from heat slightly and add the cubed butter. Stir quickly until it is completely melted and combined with the caramelized sugar.
3. Make it Creamy
Very slowly pour in the heavy cream while stirring continuously. Be careful — the mixture will bubble up vigorously. Keep stirring until smooth.
4. Finish the Flavor
Return to low heat. Add vanilla extract and salt, then cook for another 2-3 minutes while stirring, until the caramel is smooth and slightly thickened.
5. Set the Toffee
Pour the hot caramel into an 8×8-inch pan lined with parchment paper. Spread evenly and let it cool completely at room temperature for 2-3 hours, or in the fridge for 1 hour, until firm.
6. Cut and Wrap
Lift the block out of the pan. With a sharp, buttered knife, cut into long, even sticks or small squares.
Wrap each piece individually in small squares of wax paper or candy paper, twisting both ends. This prevents sticking and makes them perfect for sharing.
Tips for Success
- Don’t walk away when melting sugar — it goes from golden to burnt in seconds.
- Use room temperature cream and butter — cold ingredients can cause the caramel to seize.
- For extra flavor: Add a pinch of sea salt on top before it sets for salted caramel toffee.
Storage
Store wrapped caramels in an airtight container at room temperature for up to 2 weeks, or in the fridge for up to 1 month.
Enjoy your homemade candy!
