Hi Elizabeth, I suppose you could freeze it, but I think it lasts quite awhile at room temperature if covered.

Hi Earl, at the end of the boiling time, right before pouring into the pan! Stir in the vanilla and mix in (careful, as mixture will bubble violently), then pour into the prepared pan.

when do you add the vanilla

I haven’t made this yet, but the main problem I see is the cooking instruction “cook for exactly 5 minutes.” Liquids boil at 212 degrees at sea level, but the temperatures go down about 2 degrees per 1000 ft. as you go up in altitude, so cooking to a certain time doesn’t usually work out. If your toffee didn’t set, try cooking another minute or 2 and see how it comes out. I live at high altitude (8500 ft) and would cook it an additional 2-4 minutes. You may have to experiment a little, but it’s toffee! Worth it!

Same thing happened to mine! So sad….

I followed the recipe precisely but the toffee was soft and didn’t harden. What a disappointment, it looked lovely but was soft unfortunately. I think a candy thermometer may actually have helped!

I did however make a few intuitive changes to the recipe (it’s a habit);

I used salted butter, and melted it over low heat before adding the sugar. As for the sugar I used 1 cup brown/ 0.5 cup white. I substituted Vanillin for the real thing (for just about all things, except ice cream and the like, it’s indistinguishable).Last, I spread the concoction over parchment paper on a baking sheet. I didn’t add chocolate or toppings. Tip: I used a light non-stick aluminum sauce pan as opposed to a less forgiving heavier one (retains heat longer) and never went above medium on the stove.