Soft & Chewy Toffee Candies

In a heavy saucepan over medium heat, combine the sugar, corn syrup, butter, sweetened condensed milk, and salt. Stir until the sugar dissolves completely. This step is crucial to ensure a smooth toffee texture, so take your time and stir thoroughly.

Continue to cook while stirring consistently. This may get a bit intense, but believe me, constant stirring is the secret to getting that perfect chewy consistency. Cook until the mixture reaches 235 degrees Fahrenheit or until a small amount of the mixture dropped into cold water forms a soft ball that flattens when you remove it from the water.

Once you reach this stage, remove the pan from heat and stir in the vanilla extract. Pour this hot mixture into a buttered or parchment-lined 8-inch square dish. Let it cool completely.

When cool, cut these delights into small squares. Use a greased knife to make the process easier. Patience is key here to get evenly-sized little morsels.

Wrap the cut toffees in wax paper and store them in an airtight container. They can last for up to two weeks if stored properly but from my experience, they'll probably be gobbled up well before then!