Homemade Toffee Candy

Line an 18-inch by 13-inch baking sheet with parchment paper. Generously grease the paper, and set aside until needed.

Melt the butter in a large saucepan over low heat. Add the sugar, salt, and vanilla, and constantly whisk until the sugar dissolves. Clip a candy thermometer onto the side of the pan and increase the heat to medium-high.

Continue cooking the sugar mixture until it reaches 300 degrees F, whisking ever so often. The candy will be a dark amber color. Once the mixture reaches 300 degrees F, stir in the baking soda and immediately remove the pan from the heat.

Pour the candy onto the prepared baking sheet. Carefully move the pan from side-to-side to thin the butterscotch until it reaches the edges of the pan.

Allow the candy to sit until completely hardened. Carefully break the large piece of toffee into small pieces. Place into a sealed bag or container until ready to enjoy.

The candy lasts about 2-3 weeks in a sealed bag or container.

Recipe from Sugar Baby.