Grammy-O's Famous Toffee

July 30, 2021 1 min read 1 Comment

Homemade chocolate toffee recipe
Straight To Recipe

A True Scoops customer messaged us offering her grandmothers (aka Grammy-O) famous toffee recipe! She often puts shards of this delectable treat into her homemade ice cream so naturally she wanted to share it with us, and with you! I couldn't wait another minute before whipping up a batch and I'm so glad I did.

These toffee chunks are ridiculously good and won't crack your teeth. They manage to stay perfectly crunchy in the ice cream, just don't chop it up too small!

You can customize your toffee any way you want. I went the classic route and added a layer of chocolate on top of the toffee, but you can add chopped nuts, coconut, dried (sweetened) fruit, white chocolate, candies, flaked sea salt, etc. 

This makes a big ole batch of toffee so keep any leftovers in the freezer for snacking or for future ice cream. 

The process is fairly simple, but needs a watchful eye. And guys, boiling sugar is HOT AF so please do not stick your finger in it to try and taste it or nibble some after it's been poured. You will get burned! 

Yield: 2 Cups
Prep Time: 2 Minutes
Total Time: 45 Minutes
You'll Need:
  • 1 Cup Salted Butter (2 Sticks)
  • 1 Cup Granulated Sugar
  • 2 Tbsp Water
  • 1 Cup Chocalate Chips
  • 1 Cop Chopped Nuts (optional)
  • Instructions
    PLACE butter, sugar, and water in a sauce pan and clip a candy thermometer to the side.
    COOK on moderate heat stirring constantly until the thermometer reads 290F (the crack stage.)
    POUR toffee into a greased baking dish or onto a silpat on a rimmed cookie sheet.
    TOP with chocalate and once it melts, spread into an even layer over the toffee. You'll need to move quickly as the toffee sets fast!
    CHILL the toffee until it's fully set and then chop into bite size pieces. Fold into freshly churn ice cream or use as a topping. Store any leftovers in the freezer.

    1 Response

    jJoanne Orlando (Grammy O)
    jJoanne Orlando (Grammy O)

    August 11, 2021

    Hi Ladies, this is Grammy O. I am very flattered that you liked my very old toffee recipe. It has become a favorite of our family. I always make a very large batch for them at Christmas. This recipe has a very old history which I would like to share with you. I first had English Toffee or Butter Brickle in 1959 when I was teaching on Long Island. I used to buy it in New York City at the famous Barricini Chocolate Shop. It was called Butter Brickle at that time. Of course I immediately feel in love with it because it reminded me of the Heath Bar which was my very favorite candy. I used to buy Toffee for my own family when I went home for Christmas. Of course they loved it too. It wasn’t until many years later after I left Long Island and was married that I came across English Toffee again. I was living at Stanford University where my husband was student. I got the recipe for English Toffee there from another housewife. We were both on a very strict budget and couldn’t afford to buy the real thing at the local Barricni Shop. So we made it with 5 cent Hershey bars which I still use today. I have made it every year since then. I must confess that I had a few failures at the beginning with burnt toffee. But I finally got it right. I hope Tina and all my Grandchildren will carry on this tradition at Christmas. I gave them the recipe for their recipe book. So happy that you have mastered the recipe with chocolate chips. Adding it to ice cream was a great idea. We always save the crumbs and chips for our ice cream. I plan on trying your product. What a clever idea. I wish you much success.

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