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Candy • American

Gingerbread Toffee Recipe

Classic toffee with a holiday spin! The warming gingerbread spices and rich molasses flavor makes this gingerbread toffee taste like a combination of molasses candy and the typical sweet, crunchy candy topped with white chocolate.

4.8 from 152 votes
35 mins
Total Time
1.25
batch
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Gingerbread Toffee

How to Make the Best Gingerbread Toffee

There’s nothing quite like homemade toffee to elevate your holiday dessert table. This gingerbread toffee combines the classic sweetness of brittle candy with the warm, spiced flavors of gingerbread—molasses, ginger, cinnamon, and nutmeg all work together to create a sophisticated confection that’s anything but ordinary.

What makes this toffee special is the contrast of textures and flavors: crispy, buttery toffee topped with creamy white chocolate and crunchy gingerbread cookie pieces or almonds. It’s the perfect balance of soft and crunchy, sweet and spiced. This candy comes together quickly once you get your toffee to the right temperature, so read through all the steps before you begin.

This recipe makes a generous batch that’s perfect for gifting, serving at holiday parties, or simply keeping on hand for those moments when you need a sweet treat. Just remember to work quickly once the toffee comes off the heat—it sets fast, but that’s part of what gives it that perfect snap when you bite into it.

Gingerbread Toffee

Gingerbread Toffee

Classic toffee with a holiday spin! The warming gingerbread spices and rich molasses flavor makes this gingerbread toffee taste like a combination of molasses candy and the typical sweet, crunchy candy topped with white chocolate.

4.8 from 152 votes
CourseCandy
CuisineAmerican
Keywordbuttercrunch toffee, christmas candy, gingerbread, gingerbread candy, gingerbread toffee, holiday toffee
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Servings1.25 batch
Calories2743kcal
AuthorRare Ivy
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Ingredients

Toffee

Spices & Toppings

Instructions

Prepare

  1. Line a sheet pan with a silpat mat. Alternatively, you can spray with cooking spray.
  2. In a small bowl, combine the baking soda, ginger, cinnamon, and nutmeg.

Cook the Toffee

  1. In a heavy bottom saucepan, add light brown sugar, unsalted butter, molasses, and water. Stir to combine over medium-high heat.
  2. Bring to a boil and reduce heat to medium-low. Cover with lid for 1 minute to wash any sugar residue off the sides of the pan.
  3. Uncover and clip on candy thermometer. Cook the candy mixture without stirring until the temperature reaches 285°F.
  4. Remove from heat immediately. Note: Depending on your stove you may have a 'hot spot' on your burner. To keep the sugar from burning, you can gently move the mixture around with a rubber spatula occasionally but this may extend the cooking time slightly.

Finish

  1. Add vanilla extract and baking soda and spice mixture. Stir vigorously for about 10 turns of a nonstick spatula and immediately pour over the prepared baking sheet.
  2. Spread the toffee evenly over the surface until about ¼-inch in thickness. Work quickly to spread the toffee, it will set within 30 seconds.
  3. While the toffee is still warm, sprinkle evenly with the white chocolate chips and allow the heat from the toffee to melt the chips, this will take about 60 to 90 seconds.
  4. Spread the melted chocolate evenly over the toffee. Top with crushed gingerbread or slivered almond pieces while the chocolate is still warm.
  5. Place the pan in the refrigerator until the toffee is firm, about 15-20 minutes.
  6. Turn out onto a cutting board, using a sharp knife cut into slightly larger than 'bite-sized' pieces, or break it apart with your hands. Store in an airtight container at room temperature.

Notes

  • Use a candy thermometer for best results to ensure perfect toffee texture
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