Soft toffee would be caramel, and I use cream when I make that. Toffee is essentially the same as peanut brittle except that toffee has almonds and chocolate instead of peanuts.

Here is my toffee recipe:

Lars' Toffee

1 2/3 c raw almonds, (7.5 oz)
1 c unsalted butter
1 1/2 c sugar
3 Tbs. light corn syrup
3 Tbs. Water
12 oz. bittersweet chocolate
Place almonds on a cookie sheet and toast in 350 degree oven for about 15 minutes, stirring every five minutes. Chop the almonds, and then sort out the larger pieces into a one-cup measuring cup. Save the finer pieces in two 1/3 cup measuring cups.
Combine butter, sugar, corn syrup and water in a medium-size heavy saucepan. Cook over medium heat, stirring constantly, to 300 degrees F on candy thermometer. This may take up to one hour, if the room is extremely humid. In a dry room, it may take only 15-20 minutes. (A teaspoonful of syrup will separate into brittle threads when dropped in cold water; the color of the mixture will be like peanut butter or caramel at this point.) Remove from heat, and stir in the cup of coarser almond pieces. Pour into a buttered 13x9x2" pan, spreading quickly and evenly - you can shake and tilt the pan to distribute the mixture. Cool the mixture, but not until brittle. Turn out onto waxed paper, and return to the pan with the waxed paper underneath.

Melt chocolate in the top of a double boiler over hot water; remove from heat. Spread half the melted chocolate over top of candy; sprinkle with 1/3 cup nuts; allow to cool for about 20 minutes, or until chocolate has set. Turn candy over and spread with remaining chocolate and sprinkle with remaining nuts. Let stand until set in refrigerator or freezer. Break into pieces.
Makes l-1/2 pounds.

*Note: you can use a somewhat larger pan or combination of pans instead of the 13x9” if you want the candy to be thinner, but you may need more chocolate and nuts for topping.

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Caramel

1 cup sugar
1 cup dark corn syrup (or 3/4 cup light corn syrup and 1/4 cup molasses)
1/2 cup butter
1 cup heavy cream, divided

Dissolve 1 cup sugar, 1 cup dark corn syrup, 1/2 cup butter, and 1/2 cup cream in a large heavy saucepan, stirring until the mixture boils. [Note: you will need a deep pan because mixture will bubble up when it boils and increase three-fold in volume.]

Cook over moderate heat, stirring constantly, to the firm-ball stage, 244°. Remove from heat and add very gradually the remaining half cup of cream.

Return to heat and cook to the firm-ball stage, 244°.

To mold caramels, have the caramel mixture warm but not hot - approximately 120° - enough to able to work with. Spoon about one heaping teaspoon of caramel mixture into each buttered cavity of the mold. Allow mold to cool to room temperature - can refrigerate for 20 minutes. To make squares, pour warm mixture into a buttered parchment lined loaf pan and allow it to cool before cutting into squares.

Lars

This post was edited by publickman on Fri, Jan 16, 15 at 15:02

I know what you're after. I really don't think brittle and toffee are the same. Toffee is definitely not brittle hard, and not caramel soft. It's hard but it gives--but doesn't crack-- when you bite it.

My recipe is in storage due to a kitchen remodel so I'm just teasing. (It's in a 1970ish book from Farm Journal called "Homemade Candy".)

But biteable toffee is out there! Don't settle for brittle!

I see the book "homemade Candy" on Amazon and it's in my cart. (I need to find more things to buy to get free shipping.) I don't have a candy book so I certain "need" one :)

Thanks for the ideas both of you!

If you're worried about your gnashers, then why no opt for fudge? I love the stuff!

While I enjoy fudge, it's too rich for me. A co-worker brought in toffee she makes and it was wonderful. Not too hard not too soft, just right. She hasn't been able to give me the secret of her success, says she just does the same thing year after year.

I thought maybe it was the white vs brown sugar, or what temperature you cook it to, or adding soda, or stirring or not stirring while coming up to 285 degrees, or of course, the warmth of your room. Many variables I think on this highly fussy goodie.

Thanks,
Ginny

Here is a guide for candy temperatures. I take toffee to 300 degrees, which is the same as brittle because that's how I like it, and I like it to break easily into pieces. If you stop it at 260 to 280 degrees (standard for butterscotch candy), it will be softer, but you will have to experiment to see exactly which temperature works for you. It is also true that the temperature/humidity of your kitchen will affect how long it takes to get to the desired temperature.

Lars

You can make pretty good toffee just using the old-fashioned home recipe of equal parts butter and sugar. How hard it gets depends on how much you cook it, but be warned that when soft it can definitely remove any dental crowns if you aren't very careful.

I don't make toffee but I do make caramels and this review from Barbara's Caramels on All Recipes has been helpful.
Adjust the following to hard crack. (peanut brittle type)

Review:
I have read the reviews on this recipe and think I know why some of you have caramels that turn out too soft and some too hard. First of all this recipe says to cook to the hard ball stage. The hard ball stage has a range of 250 - 266 degrees. To find out what degree you should use for your candy, use this calculation...Candy should come in 1 degree lower than indicated in the recipe for each increase of 500 feet above sea level. For instance if your recipe calls for 250 degrees and you live at 2000 feet above sea level, take 4 degrees off which would come to 246 degrees. Also, the book says that one day your candy may set using 250 degrees and the next day it may take 254 degrees depending on weather, etc. You could always use the cold water test...drop a teaspoon into very cold water to see how it sets. Hard ball stage should hold it's shape when removed from the water and formed into a ball, but should still be pliable.---I HOPE THIS HELPS!!! Kim

I used a candy thermometer and took it off the burner when it reached 285. Quickly added the vanilla, mixed and poured. What I did not do is check to be sure the candy thermometer was accurate. I'll do that next time with the boiling water test.

I'm gathering the softness or hardness of my toffee is dependent on the temperature and humidity of the room and the exact temperature it is removed from the stove.

Thanks for the reminders about crowns Writersblock. The last batch I made that was too hard certainly felt dangerous in my mouth, really stuck to my teeth. What I'm looking for is quite soft when you bite into it.

This one is so good. Addicting. Like 'crack'. It can be adjusted using your favorite nuts and favorite chocolate bar.
I use a very dark chocolate and break it with a rolling pin and just sprinkle on top rather than spread it. Then toasted almonds and sea salt...
I like the crisp texture of the cracker with the chewy caramel.
Important part of the recipe is to let the caramel bubble in the oven while watching it for the 3 minutes. Makes a very tender, not sticky, caramel.

Here is a link that might be useful: caramel crack-er

I would say Lars' toffee, but he's already posted it. So I'll say, I second Lar's toffee!

This came from fooddownunder (no longer active). I was unable to find Royal Toffees for Xmas and had the idea of trying to make them. Never did.................

Oops, that was called Toffee Chewy Nut Candy