Easy Homemade Toffee Bits

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The sweet and buttery flavor of homemade toffee bits is beyond compare!

What are Toffee Bits?

First, let’s discuss what toffee is. Toffee is a candy made from primarily butter and sugar that is cooked until it reaches the soft crack stage. In candy making, the soft crack stage is generally around 285°F. When candy reaches this stage, it will become firm and crunchy once it cools, but it won’t be as solid and brittle as hard candy (like a lollipop). Cooking the sugar and butter to this temperature also allows the toffee to take on a toasty, caramelized flavor.

Toffee is often compared to caramel because of its similar color and taste, though they’re not the same. Chewy caramel candy is often made with butter, sugar, and cream. It’s much softer in texture than toffee and lighter in flavor. Because it is not cooked to as high of a temperature, it doesn’t achieve that deep, almost brown-butter flavor that toffee has.

Toffee bits are just small pieces of toffee that can be used in recipes, similarly to how chocolate chips would be used. They’re absolutely fantastic sprinkled into brownie batter, cookie dough, ice cream, etc.

Toffee bits can be found commercially (ex: Heath Bits O’ Brickle Toffee Bits), often in the baking aisle of the grocery store. Once you try homemade toffee bits, however, you may not go back to the store-bought version; homemade toffee bits are just so yummy!

Turning Toffee to Bits

There are several ways you can choose to break up the toffee into small bits.

Option 1 – place the toffee into a plastic bag and use a wooden rolling pin or meat mallet to break the toffee into small pieces.

Option 2 – place the toffee on a cutting board and carefully chop the toffee into small pieces.

Common Questions

Can I freeze the toffee bits?

Yes, toffee bits can be frozen and used at a later date. They may stick together in the freezer, but can be broken apart when needed, using a wooden rolling pin or meat mallet.

Can I make this without a candy thermometer?

While I recommend a candy thermometer, especially if you’re new to candy making, it is not entirely necessary for this recipe. Color is a great indicator to know when your toffee is ready. You’ll want the color to be a deep caramel color, about the color of peanut butter. Too light of a color (light gold) and the toffee may end up being too soft or chewy – still delicious, but not great for toffee bits. If the toffee gets too dark (deep amber), it may taste a bit burnt or bitter.

If you’re not quite sure if it’s ready, you can also perform a cold water test. To do so, fill a bowl with ice water and carefully drop a tiny bit of the toffee into the water. Let it cool for a few seconds and pull it out – if it is pliable, it needs more time. If it bends slightly before breaking, you know it has reached the soft-crack stage and is done.

Why isn’t the butter mixing with the sugar? It’s staying separated.

In the beginning stage of toffee making, it may seem like the butter and sugar just don’t want to mix together. It may take some time (several minutes), but if you keep mixing, they will eventually combine. If at any point during the cooking process the butter and sugar separate, remove the pot from the heat and stir until they combine, before returning to the heat.

Can I use European-style butter for this recipe?

European-style butter, like Kerrygold, has a higher percentage of fat than American-style butter, which make it more prone to separating. For the most reliable results, stick with regular American-style butter for this recipe.

Equipment

While you can make this without one, I highly recommend using a candy thermometer, especially if you’re new to making toffee.

If you make these toffee bits, I’d love to know your experience and rating in the comments below. What did you use them for? I’d love to see what you make — share a photo on Instagram and tag @BrooksideKitchen and use the hashtag #BrooksideKitchen.