Peppermint Toffee

Peppermint toffee

This is an easy, fool-proof way to make toffee. Goes well with afternoon tea. Substitute the crushed peppermint candies with almond slivers for the classic almond toffee.


Peppermint Toffee Ingredients

2 cups (400g) sugar
2 cups (452g) butter
12 ozs (340g) chocolate chip, semi-sweet
12 (39g) peppermint candy, crushed


  1. In a large saucepan, melt the butter on medium high heat.
  2. Once the butter is melted, dissolve the sugar in the butter.
  3. Using a candy thermometer, measure the temperature frequently until the mixture reaches 270F degrees. Adjust the heat accordingly. Be sure to constantly stir the butter sugar mixture so it does not burn on the bottom of the saucepan.
  4. When the mixture reaches 270F degrees, you will see that the color has turned caramel and you will smell the fragrance of toffee.
  5. Once ready, pour the mixture onto a non-stick cookie sheet. This recipe may require another cookie sheet depending on the size of your cookie sheet.
  6. While the toffee is still hot, sprinkle the chocolate chips on top. Allow the heat of the toffee to melt the chocolate chips.
  7. Using aspatula, spread an even layer of chocolate on top of the toffee once the chocolate chips have fully melted.
  8. Sprinkle the crushed peppermint candies on top of the chocolate.
  9. Cool the toffee in the refrigerator for 2 hours before breaking into pieces and serving.
Peppermint toffee ndata