Updated: May 19
Crunchy Toffee is one of my favorite candies to make. It's a one of my go-to easy recipes for cooking with cannabis, in the hard candy category. It takes a long time to cook, but the overall process is easy and predictable. I don't think I've ever made a "bad batch" of toffee, unlike its fussier sister, the caramel, which I screw up all the damn time.
Toffee is also very forgiving for food allergy substitutions. I am severely allergic to milk, milk protein and corn. As such, when I make toffee for myself, swap out the milk, butter, and corn syrup for ingredients that I can tolerate. The end result has always made my mouth just as happy as the "real thing".
RECIPE & TIPS: You can use any recipe you like, the important thing is to cook the toffee slow and (relatively) low. Otherwise, you will burn it to the bottom of the saucepan. I find the recipe below, which I've adapted over time, to be simple and consistent in its results. My preference is nut-free toffee, but if you all wish, I will post a chocolate and nuts toffee recipe too. Lmk!
Avoid making this recipe on a rainy or overly humid day. It will not harden properly.
Yields 36 1" candy squares
- 56 grams of butter (mix of cannabutter + unsalted butter, ratios to suit your potency goals). To purchase: getbakedediblesshop.com/product-page/infused-clarified-cannabutter-indica-sativa-hybrid
-170 grams of corn syrup (Lyle's Golden syrup can substitute here, as a corn syrup alternative).
- 200 grams of sugar
- 3/4 cup of evaporated milk (I often use evaporated unsweetened soy milk). 3/4 cup is 1/2 of a 12oz can of Carnation or Pet evaporated milk.
- 1/8 tsp baking soda
- 1/2 to 1 tsp of vanilla extract (use the larger amount if your recipe contains 20g of cannabutter or more)
- Pam cooking spray, or comparable, to grease the saucepan
- Electronic food scale
- 1.18" Candy Molds (my favorites shown below)
- Measuring Cup and Spoons
- 2 quart stainless steel sauce pan, ideally with pouring spot. ** Do not use copper pans for caramel nor toffee recipes. Copper Pans get too hot. They will scorch the candy to the bottom of your pan **
- Silicone Spatula
- Digital Candy Thermometer
- Rigid Silicone Scraper
- Baking Sheet
- Wet Dish Towel (for resting the hot pot after removing from the heat)
1/ Grease a 2 quart stainless steel saucepan. Set up a pouring space your candy mold(s). Place the mold(s) on baking sheets, large enough to fully accommodate the mold.
2/ Use a digital food scale to measure the butters, corn syrup and sugar into the pan.
3/ Place pan over medium heat. Heat until boiling, then, using a silicone spatula, stir in baking soda. Reduce heat to medium low.
4/ Gradually pour the 6 ounces of evaporated milk into the boiling mixture. I pour in about 1 tablespoon every 60 seconds, stirring well with the silicone spatula after each addition. Do not add too much at a time or the mixture will cool down and stop boiling. In order to ensure that I'm not rushing with this step, I set a timer to 10 minutes at the beginning, and make sure I do not mix in all the milk until at least 10 minutes has elapsed. The mixture will start out beige colored, and will slowly darken to caramel brown, as the water evaporates and caramelization occurs. Images for reference below:
5/ When you have finished adding the milk, insert a candy thermometer. Stir the mixture continuously to prevent burning. Cook the mixture until it reaches 257 degrees Fahrenheit.
6/ Once temperature has been reached, remove the pot from the heat (I rest my pot on a wet dishcloth to avoid ruining my countertops). Add vanilla extract and stir.
7/ Quickly our the mixture into 1" candy molds. I keep a silicone scraper hand to help to guide the candy into the molds, and smooth the surface of the candies, and to move around bits of caramel to 1 mold well to another -- sometimes you'll need to make some manual adjustments to ensure that all molds are filled to the same level. This is an important step to ensure the consistency of your THC dosing.
8/ Allow to cool to room temperature in the molds, then move to refrigerator until cold and hard. While had, unmold and wrap in individual 5" square wax paper or cellophane candy wrappers.
9/ Store at room temperature in an airtight container for up to 4 weeks.
10/ Best served as a "crumble topping". We use a mallet to break them up and then sprinkle atop ice cream or frozen yogurt. They could also be used in any baked goods recipes requiring Heath Bars.