This Holiday Toffee recipe creates a delicious, buttery treat that's perfect for the season. It features a crunchy toffee base topped with creamy chocolate and festive decorations, making it a great addition to any holiday dessert table. With just one bite, you'll satisfy your sweet tooth!
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Making toffee is easier than you might think. Start by combining butter and sugar in a heavy saucepan over medium heat, stirring constantly until the mixture reaches 300°F (the hard crack stage) on a candy thermometer. Pour the hot toffee onto a lined baking pan, then sprinkle chocolate chips on top. Let the chocolate melt and spread it evenly. Add colorful sprinkles, festive snowmen with candy melts then enjoy your creation!
Ingredients
Gather the following ingredients before staring the snowman toffee recipe:
- Butter - use unsalted butter cut into cubes.
- Brown sugar - use light or dark brown sugar
- Bittersweet chocolate chips - the chocolate is used both as a topping for the toffee and for the snowmen's eyes and buttons
- Sprinkles - I use green, red and white sprinkles - but use whatever colors you prefer
- White candy melts - for snowmen's bodies and heads
- Royal icing - use red royal icing for snowmen's scarves and orange royal icing for their 'carrot' noses. You can make a half batch of royal icing using this recipe from Wilton or use your own royal icing recipe.
See recipe card for quantities.
Instructions
Safety Note: The toffee base is extremely hot and can cause serious burns if it touches your skin, so handle it with care. While making the toffee, it’s best for an adult to take the lead. However, you can let kids join in on the fun by helping with the decorating once the toffee has cooled. It’s a great way to enjoy some family time together!
Toffee instructions
1 - Add brown sugar and butter to a 3-quart heavy-bottomed sauce pan. Begin heating over medium-high heat. Stir slowly and constantly until the mixture begins to boil and all the butter has melted.
2 - Stop stirring and insert a candy thermometer into pan. The thermometer should not touch the bottom of the pan. Lower heat to medium and continue heating until the mixture reaches 300℉ (148° C). Do not stir.
3 - Immediately remove pan from stovetop and pour into pan lined with parchment paper or foil. Use extreme caution while doing this as the mixture is hot enough to cause severe burns.
4 - Sprinkle chocolate pieces evenly over the hot toffee and let melt for a few minutes. Using an offset spatula, carefully smooth the melted chocolate.
Decorating instructions
- Wait 20 minutes for toffee to cool slightly. Evenly add sprinkles over top of melted chocolate.
- Place two white candy melts for each snowman on top of sprinkles (one for the head and one for the body).
- Let toffee rest for 12 hours at room temperature before unmolding. If desired, toffee may be placed in a freezer for 30 minutes to set faster.
- To unmold, gently pull up on parchment or foil extending over sides of pan. Remove paper (or foil) and place toffee on a cutting board.
- Melt chocolate chips by placing in a heatproof bowl. Heat in the microwave at 50% power in 20-second intervals, stirring well between each interval until the chocolate is fully melted.
- Transfer chocolate to a piping bag and pipe eyes on each snowman's face and buttons on his body.
- Make a half batch of royal icing using this recipe from Wilton or use your own royal icing recipe.
- Color ¼ of the royal icing orange and the remainder red. Transfer to piping bags. Use orange icing to pipe a carrot nose on each snowman. Use red icing to pipe scarves.
- Cut toffee into pieces of your desired size. Don’t worry if it breaks unevenly as you slice; the irregular pieces add to its rustic charm.
Equipment
Gather the following equipment to make this holiday toffee recipe:
- Candy Thermometer
- Parchment paper or foil
- 9 Inch Square Pan
- Bowls, measuring cups and spoons
- Offset spatula
- Heat-resistant spatula
- Heavy Duty Sauce Pan
- 2 Pastry bags
Storage
Store toffee in an airtight container at room temperature, away from heat, humidity, and direct sunlight for up to 5 days. Place parchment or wax paper between layers to prevent sticking.
Top Tips
- Please use extreme caution when making the holiday toffee. The hot sugar syrup will cause burns if it comes in contact with skin.
- Keep a close eye on the caramel as it heats because it can overcook quickly, leaving you with a burnt toffee base. To avoid this, remove the saucepan from the heat as soon as the mixture reaches 300°F on a candy thermometer. Then, immediately pour the hot toffee into your prepared pan to ensure it sets perfectly.
FAQ
What is the origin of toffee?
More holiday dessert recipes
Need some more ideas for a festive holiday dessert table? Try these:
I hope you enjoy these snowmen toffee treats as much as my family and friends have over the years!
📋 Recipe
Festive Snowmen Toffee
Equipment
- Parchment paper or foil
- 9 Inch Square Pan
- Heat-Resistant Spatula
- Offset spatula
- Bowls, measuring cups and spoons
- 3 Pastry bags
Ingredients
Toffee
- 1 Cup Light Brown Sugar
- 1 Cup Unsalted Butter cut into ½" cubes
- 1 Cup Bittersweet chocolate chips chopped into small pieces / or use chocolate chips
Decorations
- ¼ Cup Bittersweet chocolate chips melted
- ½ Cup Royal icing Make your own using this recipe or use purchased royal icing
- Gel food coloring Red and orange
- ½ Cup White candy melts 20 pieces to make 10 snowmen
- ½ Cup Sprinkles red, green and white
Instructions
Prepare Toffee Pan
- Line a 9" x 9" pan with parchment paper or aluminum foil extending over the edges so the toffee can be easily removed after it cools.
Make the Toffee
- Add brown sugar and butter to a 3-quart heavy-duty sauce pan.1 Cup Light Brown Sugar, 1 Cup Unsalted Butter
- Begin heating over medium-high heat. Stir slowly and constantly until the mixture begins to boil and all the butter has melted.
- Stop stirring and insert a candy thermometer into pan. The thermometer should not touch the bottom of the pan.
- Lower heat to medium and continue heating until the mixture reaches 300℉ (148° C). Do not stir.
- Immediately remove pan from stovetop and pour into prepared pan. Use extreme caution while doing this as the mixture is hot enough to cause severe burns.
- Sprinkle chocolate pieces evenly over the hot toffee and let melt for a few minutes. Using an offset spatula, carefully smooth the melted chocolate.1 Cup Bittersweet chocolate chips
- Wait 20 minutes for toffee to cool slightly. Evenly add sprinkles over top of melted chocolate.½ Cup Sprinkles
- Place two white candy melts for each snowman on top of sprinkles (one for the head and one for the body).½ Cup White candy melts
- Let toffee rest for 12 hours at room temperature before unmolding. If desired, toffee may be placed in a freezer for 30 minutes to set faster.
- To unmold, gently pull up on parchment or foil extending over sides of pan. Remove paper (or foil) and place toffee on a cutting board.
Decorate
- Melt chocolate chips by placing it in a heatproof bowl. Heat in the microwave at 50% power in 20-second intervals, stirring well between each interval until the chocolate is fully melted.¼ Cup Bittersweet chocolate chips
- Transfer chocolate to a piping bag and pipe eyes on each snowman's face and buttons on his body.
- Make a half batch of royal icing using this recipe from Wilton or use your own royal icing recipe.½ Cup Royal icing
- Color ¼ of the royal icing orange and the remainder red. Transfer to piping bags. Use orange icing to pipe a carrot nose on each snowman. Use red icing to pipe scarves.Gel food coloring
- Cut the toffee into pieces of your desired size. Don’t worry if it breaks unevenly as you slice; the irregular pieces add to its rustic charm.
Video
Notes
- Please use extreme caution when making the toffee. The hot sugar syrup will cause burns if it comes in contact with skin.
- Store toffee in an airtight container in a cool, dry place for up to 5 days. Place in refrigerator if needed.
Beth says
I can't think of a better holiday treat than this! The flavor and the decorations are both so classic!