Grandma’s Classic Toffee

Name: Grandma’s Classic Toffee
Yield: 60 toffees
Ingredients: 1/2 cup (125 mL) Canadian butter; plus more for greasing; 1/2 cup (125 mL) packed brown sugar; 1/2 cup (125 mL) granulated sugar; 1 cup (250 mL) Canadian 35% cream; 1/2 cup (125 mL) corn syrup; 1 tsp (5 mL) vanilla extract

Growing up on a farm in the 1960s, this was — and still is — one of my husband’s favourite childhood treats passed down from his grandmother. Made with whole milk and butter, it’s rich, delicious and full of so many great memories. We can’t wait to teach our granddaughter how to make it one day and keep the tradition of this treasured treat alive. – Lori A., MB

Prep: 10 minutes
Cooking: 15 minutes
Resting: 30 minutes

Yields 60 toffees

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Ingredients

1/2 cup (125 mL) Canadian butter, plus more for greasing
1/2 cup (125 mL) packed brown sugar
1/2 cup (125 mL) granulated sugar
1 cup (250 mL) Canadian 35% cream
1/2 cup (125 mL) corn syrup
1 tsp (5 mL) vanilla extract

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Preparation

Lightly grease 9-inch (23 cm) square baking pan with butter.

In heavy saucepan set over medium-high heat, melt 1/2 cup (125 mL) butter. Stir in brown sugar, granulated sugar, cream and corn syrup until combined.

Bring mixture to a boil and continue to cook, stirring occasionally, for 12 to 15 minutes or until mixture reaches the hard-ball stage or candy thermometer registers 250°F to 260°F (120°C to 127°C).

Remove from heat and stir in vanilla. Pour into prepared pan and let stand until hardened, about 30 minutes. Flip pan and gently tap bottom to remove. Break into pieces and enjoy.

Tips

To test hard-ball stage without thermometer, carefully add a few drops of boiling toffee mixture to a cup of ice water. If it hardens quickly, it is ready. If desired for a touch of indulgence, sprinkle with flaked sea salt after pouring into baking pan. Toffee will keep in airtight container at room temperature for up to 2 weeks.