Bailey’s toffee recipe
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A twist on a buttery toffee recipe that I found online. I made it as a gift for friends at Christmas! We like to dip ours in semi-sweet chocolate after it has cooled but the toffee is great on its own.
Ready in: 20 mins
- 1/2 pound butter
- 1/4 cup Bailey’s Irish Cream
- 1 cup white sugar
- 1 tablespoon vanilla
Prep: 5 mins | Cook: 15 mins
1. Melt butter with Bailey’s in medium sized saucepan over medium-low heat. When the butter has melted add sugar. Increase heat to medium-high. STIR CONSTANTLY!
2. Heat to 312 degrees F on a candy thermometer. If you do not have a candy thermometer, cook mixture until it starts to brown slightly. When mixture reaches 312 degrees F, remove from heat and stir in vanilla. Continue to stir for approximately 3 minutes. Toffee will start to smooth out.
3. Pour onto a baking sheet lined with tin foil. Allow to cool and harden. Break into pieces to serve.
Reference: Bailey’s toffee recipe
Recipe type: xarchivex
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