This simple Vanilla Toffee is proof that just a few ingredients—when they’re the right ones—can create something extraordinary. This toffee offers a delicate snap and melt-in-your-mouth finish that sets it apart from overly sweet, store-bought versions. It’s buttery, crisp, and infused with real flavor from our handmade extracts. It's a versatile addition to any baker's pantry. Sprinkle it over cookies, fold it into ice cream, or enjoy it as an elegant treat all on its own.
Using high-quality salted butter and real extract makes a noticeable difference in this recipe. Vanilla adds warmth and floral depth, while coffee brings a subtle roasted complexity. Choose whichever suits your mood or pairing. Because this toffee doesn’t include any stabilizers or additives, the flavor is clean and true, with a satisfyingly crisp texture that holds up beautifully in baked goods and frozen desserts.
Once cooled, break it into jagged shards for snacking or chop it finely for mixing into recipes like our Coffee Toffee Ice Cream. Store in an airtight container at room temperature for up to 2 weeks or in the fridge for 1 month. Have this on hand to always be ready to elevate your next batch of cookies, brownies, or granola.
Yield: about 1¼ cups chopped toffee
Ingredients:
2 stick (1 cup) salted butter
1 cup granulated sugar (200 g)
1 teaspoon Andrea’s Bakehouse Coffee Extract or Vanilla Extract
Pinch of salt
Instructions:
1. Line a small rimmed baking sheet (around 9x9" or quarter sheet) with parchment paper or a silicone mat.
2. In a heavy-bottomed saucepan, melt the butter over medium heat. Stir in the sugar and salt. Bring to a boil, stirring frequently with a silicone spatula or wooden spoon.
3. Once boiling, stop stirring and let the mixture cook undisturbed, swirling the pan occasionally. Watch closely as it turns golden amber (between 285°F and 300°F on a candy thermometer).
4. Remove from heat and immediately stir in coffee extract or vanilla extract. Be careful—it may bubble.
5. Pour the hot toffee onto the prepared pan and spread it quickly and evenly with a spatula. Let cool completely at room temperature.
6. Once fully hardened, break into shards or chop into small bits for baking or ice cream.