Chewy toffee cut into pieces, some wrapped in paper

Chewy toffees

  • 1
  • 2
  • 3
  • 4
  • 5
(7 ratings)

Prep: 10 mins Cook: 20 mins Plus cooling


Cuts into about 40 squares

Treat yourself to the ultimate sweet treat – chewy toffee. Toffees aren't hard to make, but remember to be careful when you're dealing with very hot sugar

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal90
  • fat7g
  • saturates4g
  • carbs8g
  • sugars8g
  • fibre0g
  • protein0.1g
  • salt0.06g
Save to My Good Food
Please sign in or register to save recipes.


  • 200g caster sugar (golden is fine)
  • 100g dark brown sugar
  • 300ml double cream
  • 125g butter, cubed



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 tsp vanilla extract


  1. Neatly line the base and sides of a 20x30cm baking tin with baking parchment. Tip the sugars, cream and butter into a large heavy-based deep saucepan and heat gently, stirring occasionally until all the ingredients have come together and the sugars and butter have melted. Place a sugar thermometer or digital cooking thermometer in the pan, turn up the heat and boil everything together vigorously without stirring until the temperature reaches 125C. Remove from the heat and stir in the vanilla. Leave for a moment for any bubbles to settle, then carefully pour the molten toffee into the prepared tin, swirling the tin until the toffee covers the base. Leave the toffee for at least 2hrs to set – overnight is ideal. 

  2. Use the parchment to lift the set toffee out of the tin and cut into squares or fingers. If the toffee is sticking to the knife, lightly oil the blade. Wrap the toffees in waxed paper and store in a jar for up to two weeks at room temperature or a month in the fridge. 

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Edward Godwin's picture
Edward Godwin
10th Apr, 2020
This recipe is correct for firm-set toffee, but you have to get it to the right temperature. If it doesn't set, then it didn't reach 125C. The usual reason is letting the thermometer bulb sit on the bottom of the pan.
rocky2808's picture
3rd Dec, 2019
Never hardens due to the cream very soft caramel
Dianewiles's picture
15th Nov, 2019
This is very soft and sticky eats really quickly tastes nice but is no challenge as toffee should be , more like smooth fudge
2nd Oct, 2018
made these, ate them all to myself, lets just say I piled on the pounds (made me quite fat)
Callum Eynon's picture
Callum Eynon
2nd Oct, 2018
Katie henderson's picture
Katie henderson
17th Nov, 2018
Hi there how long will these last please?
goodfoodteam's picture
20th Nov, 2018
Hi Katie, if you wrap the toffees in waxed paper and store in a jar, you can keep them for up to two weeks at room temperature or a month in the fridge.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?